Truffle Naan Recipe

Bloom yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix wet ingredients

In a separate bowl whisk warm milk, yogurt and olive oil until smooth.

Combine dough

In a large mixing bowl place the flour and salt. Make a well in the center and pour in the yeast mixture and the yogurt mixture. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 5 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough and divide into 6 equal pieces (about 80–90 g each). Roll each piece into a ball, cover, and let rest 20–30 minutes to relax the gluten before rolling.

Soften and flavor butter

Place the unsalted butter in a small bowl to soften to room temperature (about 20–30 minutes). Mince the garlic finely and either grate the fresh black truffle or measure the truffle oil.

Prepare truffle butter

Mash the softened butter with a fork until smooth. Stir in black truffle oil and, if using, the finely grated fresh truffle. Add the minced garlic and chopped chives. Mix until evenly combined.

Season butter

Taste and season the butter lightly with half the fleur de sel and a pinch of cracked black pepper. Cover and refrigerate if not using immediately; bring back to soft spreadable consistency before finishing naan.

Cook naan

Heat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot (2–3 minutes). Lightly brush the pan with vegetable oil. On a lightly floured surface roll each rested dough ball into an oval or teardrop about 6–8 inches long and about 1/8–1/4 inch thick. Place one rolled naan into the hot skillet. Cook until large bubbles form and the underside has brown spots, about 1–2 minutes. Flip and cook the other side 1–2 minutes until puffed and golden. Repeat with remaining dough, reducing heat slightly if the pan smokes or naan browns too quickly.

Finish with truffle butter

Transfer hot cooked naan to a wire rack or plate. Immediately brush each naan generously with the truffle butter so it melts into the warm bread. Sprinkle the remaining fleur de sel evenly over the naans and add a light dusting of cracked black pepper. If using extra grated fresh truffle, shave a little over the hot naan for an elevated finish.

Serve

Stack naan loosely so steam escapes and serve warm. Offer extra truffle butter on the side for spreading.