Indulge in the vibrant symphony of flavors and textures that this dish has to offer. The initial sweetness of the caramelized onions gives way to a tangy burst of acidity from the fresh herbs, while the richness of the butter and cream lingers on the palate, leaving you wanting more.

This recipe is closely related to our in-depth look at<a href=”>classic French cuisine</a>, where the art of layering flavors and textures is a hallmark of the most memorable dishes. If you’re new to pastry-making, or simply looking to improve your baking skills, this recipe is an excellent starting point.

Why This Recipe Works

• The technique of caramelizing the onions brings out their inherent sweetness, which balances the flavor of the butter and cream.
• The folded dough creates a delicate, flaky texture that pairs perfectly with the robust flavors of the filling.
• The short resting time allows the flavors to meld together while preventing the dough from becoming too dry.

Key Ingredients

When it comes to the quality of your pastry dough, using the right type of butter is crucial. European-style butter has a higher butterfat content, which provides a richer flavor and a more tender texture.

For the best flavor, make sure to choose high-quality, farm-fresh chicken eggs for the egg wash. The difference in flavor and richness is well worth the extra cost.

Recipe Courtesy of Our Kitchen

Garlic Herb Naan

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cupsactive dry yeast

1 cupwarm water

1/2 cupEggs, beaten

3 tbspUnsalted Butter, melted

1 tspSalt

1 tspGarlic powder

2 tbspFresh chives

Directions

1

Combine the yeast and warm water in a large mixing bowl. Let it sit for 5-10 minutes, or until frothy.

2

Add the eggs, butter, salt, garlic powder, and chives to the yeast mixture. Mix well until a shaggy dough forms.

3

Knead the dough on a lightly floured surface for 5-7 minutes, until smooth.

4

Place the dough in a greased bowl, cover, and let rise for 1-2 hours, or until doubled.

5

Heat a non-stick skillet over medium-high heat. Divide the dough into 8-10 balls and roll out each ball into a 6-inch circle. Cook for 2-3 minutes on each side, until golden.

Storage & Reheating

After cooking, store leftover naan in an airtight container at room temperature for up to 2 days. Simply reheat in a toaster or on the skillet for a few minutes, until crispy and warm.