Homemade Garlic Herb Naan Recipes

Steps:

• Combine garlic, herbs, salt, lemon zest, and 4 cups flour in the bowl of a stand mixer fitted with dough hook.
• Combine sugar and 1 1/3 cups warm (105°F-110°F) water in a small bowl. Sprinkle yeast over water and let sit until foamy (it will smell very yeasty!), 8-10 minutes. Stir in buttermilk. Add to dry ingredients and mix on medium speed until a smooth, wet dough forms, 5-7 minutes.
• Transfer dough to a lightly oiled large bowl. Cover with plastic wrap and chill until at least doubled in size, 12-24 hours. (If the dough hasn't quite doubled, let sit at room temperature 30-60 minutes.)
• Gently punch down dough and turn out onto a very well-floured surface. Portion into four 3"-4"-diameter balls. Cover with a floured kitchen towel and let rise until pillowy and springy to the touch, 30-45 minutes.
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough.

Steps:

• Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
• In the meantime, heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove garlic butter from heat and set aside until ready to use.
• Add yogurt, bread flour, salt, and 1 tablespoon of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes.
• Place dough in a large bowl. Coat with a few more drizzles of garlic butter. Cover and let rise until doubled in volume, about 2 hours.
• Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
• Roll each piece into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to adhere.
• Preheat a cast iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on the bottom are charred, 2 to 3 minutes more.
• Brush naan with more garlic butter before serving.