Naan bread and curry go together like peas and corn, do they not? If you haven’t made your own naan bread before, today IS the day. It’s ridiculously easy to do, it’s cheap as chips and mighty, mighty delicious.
We’re big lovers of naan bread in my home. People might even question our naan to butter chicken ratio – the flat bread has more of a leading role than a supporting one but whatever, carbs are a food group too. Kind of.
You can make plain naan bread simply by leaving out the garlic butter wash at the end, but just quietly, you might be full of regret if you do. Mark my words. Delicious.
Garlic and Herb Naan Bread Recipe
- ¼ cup warm water
- 1 tablespoon honey
- ¾ teaspoon dry yeast
- ¾ cup warm full fat milk
- 200g plain Greek yoghurt
- 4 cups plain flour
- 1½ teaspoons baking soda
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 200g salted butter
- 3 cloves of garlic, grated
- ¾ cup of chopped parsley
- 1 teaspoon olive oil
- In the bowl of a stand mixer, mix together the water, honey and yeast. Cover with plastic wrap and let sit for 10 minutes until the mixture begins to bubble.
- Add the milk, yoghurt, flour, baking powder, baking soda and salt. Using the mixers dough hook, mix until the flour is completely incorporated. The dough should be sticky. Dust the dough lightly with plain flour and knead into a ball using your hands. Cover the bowl with plastic wrap and let prove in a warm place for an hour, until doubled in size. (If you’re preparing the naan in advance, you can leave it to prove in the fridge overnight!).
- When you’re ready to cook, divide the dough into eight balls. Using a rolling pin, roll each dough ball flat about half a centimetre thick. Repeat with all the dough balls.
- Melt half of the butter in a small bowl. Heat a cast iron pan over a medium high heat, drizzle with oil. Using a pastry brush, brush both sides of the naan dough with the melted butter and place the naan (one piece at a time) in the pan. Cover with a lid and cook for one minute. Flip it over and cook for another minute until toasted. Set aside in a clean tea towel to keep warm. Repeat for all pieces.
- To make the garlic herb butter, melt the remaining half of the butter and garlic over low heat until the butter starts to turn light brown. Add the parsley and mix. Brush on to the warm naan bread and serve immediately.
This recipe yields 8 large naan pieces. Cooked naan can also be frozen for up to three months.
Looking for something to dip your naan into? Try our Thai green chicken curry one of these spectacular cob loaf dip recipes! For more budget friendly dinner options, see our 15 budget friendly family dinners made with mince.