METHOD
Naan
- Mix all ingredients for the Naan in a large bowl. Knead the mixture until the dough becomes smooth and homogenous.
- Let the dough rise in a warm place for approximately 2 hours, or until doubled in size.
- Once risen, divide the dough into 8 equal parts.
- Roll each piece into a 12cm-wide disk using a rolling pin or by hand.
- Heat a non-stick or cast-iron pan over medium-high heat. Cook each naan disk until golden brown on both sides.
- Melt Bordier Wild Garlic Butter in a small saucepan. Pour the melted butter into a ramekin for serving.
Raita
- Mix all ingredients for the raita in a mixing bowl until well combined.
- Transfer to a serving cup and garnish with a fresh cilantro frond.
Serve the freshly made Naan bread, raita, and the ramekin of Bordier Wild Garlic Butter together on a large platter for a beautifully balanced and aromatic side dish.


