Cooking With Dough

Homemade Naan Flatbread with Cilantro-Curry-Garlic Butter

If you haven’t tried Naan bread before you are missing out!  It is absolute heaven; the texture is everything you want in a flatbread, pillowy, slightly chewy, and even better slathered in butter or any topping for that matter.

I fell in love with Naan and have bought it at the store for years but never thought to make it myself assuming it was going to be too daunting… So the other day I got a wild hair and decided to do a little research to see how difficult it really was to make, and turns out its totally doable! After looking at many recipes I came up with my own version and gave it a whirl!

I am pleased to say it was a success, I was so excited I decided to make a flavorful butter mixed with loads of curry powder, cilantro, and garlic to smother all over it.


                                                              Please Enjoy :-)



For Naan:

2/3 cup warm water

1 tsp. active yeast

1 tbsp. sugar

4 cups all purpose flour, plus more for dusting

1 tsp. salt

1 ½ tsp. baking powder

½ cup warm milk

½ cup sour cream

½ cup plain yogurt

2 tbsp. vegetable oil

Melted butter


For Cilantro-Curry-Garlic Butter:

1 stick butter, softened

2 tbsp. cilantro leaves, finely chopped

1 tbsp. curry powder

½ tsp. olive oil

1 clove of garlic, finely minced

Pinch of salt



For Naan:

In a medium bowl filled with 2/3 cup water, add the yeast and sugar, whisk together until they are completely dissolved. Once dissolved let the mixture rest for 10 minutes. (By 10 minutes it should become foamy)

In a large bowl sift together the flour, salt, and baking powder and set aside.

Once the bowl of the yeast mixture has rested for 10 minutes and is foamy add in the warm milk, sour cream, yogurt, and oil, mix together until combined.

Pour the wet mixture into the large bowl of dry mixture; mix it together until completely combined and starts to form a dough. (The dough will be VERY sticky)

Once the dough starts to form transfer it onto a heavily floured work surface and knead by hand for 3-4 minutes until smooth. Once smooth, form into a ball and place in a lightly greased large bowl, cover with a damp cloth and allow dough to rise for 1- 1½ hours, once risen it should double in size.

Once dough has risen punch it down and form it into 8 equal sized dough balls. Transfer the dough balls back to the floured work surface, using a rolling pin roll each ball into an oval, each oval should be about 6-7 inches long.

Once all dough has been rolled out heat up a cast iron skillet over medium-high heat. Once skillet is hot, brush one side of the Naan with melted butter and place it butter side down in the skillet, cook for 1-2 minutes, butter top and flip and cook an additional 1-2 minutes, continue this process until all Naan have been cooked.


For Cilantro-Curry-Garlic Butter:

Mix together the softened butter, curry powder, and olive oil, once mixed add in the cilantro, garlic, and salt and give a final mix.