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Brown Butter Spiced Confit Garlic Naan

For Dough

Ingredient 1

warm water 125 ml
dried active yeast 2 tsp
sugar/honey 1 tsp

Ingredient 2

bread/plain flour 300 g
salt 5 g

Ingredient 3

natural yoghurt 150 g
melted butter/ ghee 20 g

For Butter


butter 200 g
garlic cloves 20 g

Spice & Herb

dried fenugreek leaves 1 tsp
cardamom 5-6 pods
chilli powder 1 tsp
bay leaves 2 pc


salt 1 pinch



fresh coriander


oil for rolling surface


  • Mix yeast, water and sugar sit for 10 mins

  • Mix flour and salt before pouring in the yeast mix then adding the yoghurt and butter

  • Mix and knead until smooth for few minutes

  • Shape into a ball and cover to prove until doubled in size

  • Brown the butter gently on a low heat then set aside to cool slightly

  • Add the garlic, fenugreek, chilli flakes, cardamom, salt and bay to a oven dish

  • Pour over the brown butter and slowly confit in oven 100c until the garlic is really tender

  • Divide the dough into 8 equal pieces and roll out on a lightly oiled surface 

  • Add 4-5 garlic cloves per naan and a drizzle of the butter before sandwiching and sealing the edges

  • Heat a dry pan very hot until smoking and cook the naan for 3-4 mins on each side

  • Brush with more spiced garlic butter and top with fresh coriander


  • Sitting yeast mix: allow the yeast to activate properly with sugar
  • Brown butter: milk solid in butter toasted through melting point result in nutty flavor


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Naan: Indian leavened flatbread
  • Fenugreek leaves: known as kasoori methi, a Indian originated plant has a flavor like celery, maple, nut
  • Confit: food is cooked in grease, oil, or sugar syrup at a lower temperature of around 90c 

credit to chefthombateman

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