Homemade Naan with Garlic Dill Butter
This homemade naan is a deliciously soft, pillowy flatbread that I love to make when making gyros at home. The dough is simple to prepare, rising to create light, fluffy naan, which is then cooked in a hot cast-iron skillet.
Homemade Naan is a recipe you need to add to your list! It is super easy to whip up and pairs well with a variety of dishes. The base of the naan consists of 5 simple ingredients that come together to create a soft, chewy bread. You can completely customize the flavor by adding a homemade butter after cooking or by incorporating ingredients into the dough before cooking. I love using this recipe when I make Gyros, but you can also use it for flatbreads (like my Smashed Feta Flatbread), dipping in hummus, or as a side for main dishes like Butter Chicken.
FAQs
Can I use instant yeast?
Yes! Just note you don’t have to let the yeast stand for 5-10 minutes, rather flour can be added right away. Also, the rise time will be slightly faster.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and let it rise slowly in the fridge overnight.
How do I store and reheat leftover naan?
Store cooled naan in an airtight container for 2-3 days. To reheat, warm it briefly in a skillet with a bit of butter or wrap it in foil and place in the oven.
What other butter flavors pair well with naan?
You can used plain butter, simple garlic butter (omit dill), or an herb butter (add parsley and cilantro to the below butter recipe).
Homemade Naan with Garlic Dill Butter
Ingredients
For the naan:
- ½ cup warm water
- 2 ¼ tsp dry active yeast
- 1 tsp granulated sugar or honey
- 2 tbsp olive oil extra virgin
- ½ cup Skyr yogurt or Greek yogurt
For the garlic butter:
- 4 tbsp butter salted
- 3 tbsp garlic minced
- 1 sprig fresh dill chopped
Instructions
For the naan:
- In a small bowl, combine warm water, yeast & sugar. Stir until sugar is dissolved and let stand for 5-10 mins until foamy.
- In a large bowl add the flour and create a well. Add yogurt, olive oil and proofed yeast mixture to the center and mix to combine. Transfer to a cleaned surface to continue combing with your hands until a dough forms.
- Return the dough bowl to a now oiled bowl and cover with plastic wrap. Let it rise for 1 hour. Transfer back onto cleaned surface and divide into 6-8 equal pieces. Roll out each piece until flat and the desired size of your naan.
- In a lightly oiled cast iron skillet over medium high heat, add the rolled naan dough and flip once bubble and browned in some spots underneath. It may take a try or two to get comfortable with your heat setting and how long you allow them to cook.
For the garlic dill butter:
- Melt 4 tbsp salted butter in a pan over medium heat; sauté 2-3 tbsp garlic in the butter until fragrant & add chopped dill. Brush onto warm naan with a pastry brush
Notes
Made this recipe before? Leave a comment below and tag me on Instagram @shelikesmilk !
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