You might be wondering what prompted me to make naan? Well it was with sandwiches like this Greek falafel in mind. Brush the garlic herb butter over the warm naan and serve.I've previously shared a homemade naan recipe that is super easy to make and better than what you can get at the grocery store.

Heat over low heat until the butter is lightly browned and the garlic golden. Melt together the remaining half of the melted butter plus the garlic. Step 5 To make the garlic herb butter.Repeat with the rest of the naan, keeping them wrapped in a towel while you work. Remove from the skillet and wrap in a clean kitchen towel. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Brush both sides of the naan with half of the melted butter. Step 4 Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot.Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Step 3 When ready to cook divide the dough into 8 equal balls.Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge. Dust lightly with flour and knead the dough into a ball using your hands. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. Step 2 Add the milk, yogurt, flour, baking powder, baking soda, and salt.Let the mixture sit for 5-10 minutes or until the mixture begins to bubble on top. Step 1 In the bowl of a kitchen mixer such as a KitchenAid, fitted with a paddle attachment, combine the water, honey, and yeast.And, if you feel like getting real creative, garlic and herb naan also makes an excellent pizza crust. I particularly like it with lamb kofta, but I am also one to serve it with fish. Naan is truly a bread that goes with any dish you can imagine. Around the 1980’s Honeytop Specialty Foods began producing authentic commercially producing naan in Europe with a 12-week shelf life.In the early 1920’s, Britain’s oldest Indian restaurant Veeraswamy, began offering naan on its menu.Around the 1520’s ( during the Mughal era in India) naan was traditionally accompanied by keema or kabob as a popular breakfast dish for royals.Naan was first recorded in 1300AD by the Indo-Persian poet Amir Kushrau.In Turik languages, flatbreads were known as “ nan”. Naan is derived from the Persian word “ non” which refers to bread.So if cooking naan right before serving is not appealing, go ahead and made it in advance and just heat it up in the oven slightly before serving. And this wonderful naan recipe is truly superior because it holds up even when you make it in advance. Topped with traditional garlic and herbs, this skillet naan recipe holds its own against some of the best authentic naan I’ve had in the states. What I love most about naan is that it’s a light, fluffy, bread that can be served with just about anything. I should not be all that surprise by this recipe, cast iron skillets can truly make just about anything sweet or savory. This is not my recipe, it is lightly adapted from Half Baked Harvest and it is a keeper. Honestly, had I known this sooner, I would have started making homemade naan years ago! Naan’s characteristically bubbly top and fluffy texture was possible in a traditional oven or stovetop, as is the case in this recipe. Authentic Indian food is complex and not nearly as easy as one would think, why would naan be any different? But recently, I was surprise to learn, that naan, with its one-of-a-kind appearance and texture, can actually be made without a traditional tandoor oven. Naan, the well-known Indian favorite is a flatbread typically made with a dry yeast, all-purpose flour, warm water, sugar, salt, most commonly ( but not always ghee) and yogurt which is traditionally baked in a tandoor or clay oven.Ĭonsidered a simple bread, naan always seemed too complicated to make. There were however, a few breads I never said no to, and naan was one of them. Crackers, of almost any variety, were my go-to.

Halfbaked harvest naan