Garlic & Thyme Naan Recipe

Activate yeast

In a small bowl combine the warm water (3 tbsp), warm milk (3 tbsp) and granulated sugar (1 tsp). Stir to dissolve the sugar. Sprinkle the instant yeast (2 tsp) over the surface and let sit 5–7 minutes until foamy. If it does not foam, the yeast may be old — replace or extend proofing time until slightly active.

Mix dry ingredients

In a large mixing bowl whisk together the all-purpose flour (3 cups) and fine salt (1 tsp) so salt is evenly distributed.

Combine wet and dry

Make a well in the flour and add the yogurt (3 tbsp), vegetable oil (2 tbsp), and the foamy yeast mixture. Using a spoon or your hand, mix until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes. If dough is too sticky, sprinkle up to 2 tbsp extra flour; if too dry, add 1 tsp warm water at a time.

First rise

Lightly oil a clean bowl with a little vegetable oil, place the dough inside, turn to coat, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot for 60–90 minutes, until roughly doubled in size.

Divide and rest

Punch down the dough and transfer to a lightly floured surface. Divide into 8 equal pieces (about 60–70 g each). Shape each piece into a tight ball, cover with a towel and let rest for 15–20 minutes to relax the gluten for easier rolling.

Prepare garlic-thyme butter

While the dough rests, melt the unsalted butter (4 tbsp) in a small saucepan or microwave until just melted. Stir in the minced garlic (4 cloves) and minced fresh thyme leaves (2 tbsp). Let the mixture sit for 5 minutes to infuse, then taste and stir in coarse sea salt (1 tsp). If using parsley, stir in now. Set aside at room temperature so the butter remains spreadable.

Optional: reserve some butter

Reserve about 1 tablespoon of the garlic-thyme butter to brush on hot naan right when they come off the skillet, and keep the rest for brushing or serving.

Preheat skillet

Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). You want the pan hot enough that a drop of water sizzles and evaporates quickly.

Roll out naans

Lightly dust your work surface with semolina or flour. Take one dough ball and press it flat with your fingers, then roll with a rolling pin into an oval or teardrop about 1/8–1/4 inch (3–6 mm) thick. Repeat with remaining dough balls, stacking them with a little dusting between to prevent sticking.

Cook first side

Brush the skillet lightly with vegetable oil or a thin smear of ghee (about 1/2 tsp per naan). Place a rolled naan into the hot skillet. Cook undisturbed for 1–2 minutes until bubbles form on the surface and the underside has golden-brown spots. Use tongs to check the underside.

Cook second side

Flip the naan and cook the other side 30–60 seconds more until it has brown spots and the dough is cooked through. For extra puff and char, press gently with a spatula or hold naan with tongs near the flame for a few seconds if using a gas stove (optional).

Brush with garlic-thyme butter

Immediately transfer the hot naan to a plate and brush liberally with the reserved garlic-thyme butter so it soaks into the pores and stays soft. Sprinkle a pinch of flaky salt if desired.

Serve

Repeat with remaining dough, reheating the skillet as needed and adding a little oil between naans. Stack finished naans on a plate and keep covered with a clean towel to retain warmth and softness. Serve warm.