Infused Naan with Dosed Garlic Butter — The Blistered Bread

Naan is tandoor bread — slapped against the clay wall of a screaming-hot oven so it blisters, chars, and puffs in ninety seconds. The home version trades the tandoor for a ripping-hot skillet, and the blisters come just the same: brown spots, a soft chew, a charred edge. It is a delivery device pretending to be a side dish. Everything you eat with curry rides on naan, so the bread deserves the dose as much as anything on the table.

The rule here is temperature discipline. Dosed butter never goes on a hot-from-the-skillet naan straight off the flame — let the bread rest two minutes, then brush the dosed garlic butter over warm (not searing) bread. The butter melts; the cannabinoids don't cook. Garlic, by the way, is the perfect flavor mask: its sulfur punch covers any herbal edge the butter brings, and the browned butter notes do the rest.

🔥 The Infusion: Dosed Garlic Butter

Decarb: 2g ground flower, sealed mason jar, 240°F (115°C) for 40 minutes. Cool before opening.
Method: Combine decarbed flower with 1/2 cup (120ml) unsalted butter in a double boiler at 160–170°F (71–77°C) for 2 hours. Strain through cheesecloth. While still liquid, whisk in 2 finely minced garlic cloves and a pinch of salt; let sit 30 minutes, then use.
Dosing math: 2g at 20% THC = 400mg THCA × 0.877 = ~351mg × 0.8 ≈ ~280mg per 120ml → ~2.3mg per ml.
Yield: ~110ml. Storage: Refrigerate up to 3 weeks. Bring to soft-room-temperature before brushing.

🍲 The Naan

Serves 4 (makes 8 naan)

For the dough (cooks clean):

3 cups (375g) all-purpose flour
1 cup warm water
1 packet (2 1/4 tsp) instant yeast
1/4 cup plain yogurt
2 tbsp olive oil
1 tsp sugar
1 1/2 tsp salt

For finishing:

20ml dosed garlic butter (measured — this is the dose)
Extra plain melted butter, for the un-dosed option
Chopped cilantro

Method:

Mix flour, yeast, sugar, and salt. Add warm water, yogurt, and olive oil; knead 8 minutes until smooth and elastic. Cover and rise 1 hour, until doubled.
Divide into 8 balls. Roll each into a teardrop about 1/4 inch thick.
Heat a dry cast-iron skillet over high heat until nearly smoking. Cook each naan 1–2 minutes per side — you want full blistering and char spots. Stack cooked naan under a towel and let them rest at least 2 minutes.
Dose: Brush warm (rested) naan with 20ml dosed garlic butter total across the batch, about 2.5ml per naan. Sprinkle cilantro and serve. 20ml ≈ 46mg → ~6mg per naan (12mg per 2-naan serving).

📐 Dosing Math

Dosed garlic butter ≈ 2.3mg/ml → 20ml ≈ 46mg → ~6mg per naan, ~12mg per 2-naan serving
Dosed: the garlic butter brushed on rested bread. Clean: the dough, the skillet, the entire bake.

🧬 Terpene Pairing

Primary: β-Caryophyllene (black pepper — whisk 1/2 tsp cracked black pepper into the dosed butter)
How to use it: Caryophyllene is pepper's terpene, and browned butter plus pepper is one of the great warm flavor bridges. The pepper does double duty: it deepens the garlic butter so the bread tastes intentional, and its warmth sits on the palate right where the dose wants company. One crack per naan, no more — this is a bridge, not a peppercorn crust.

🌱 Strain Suggestions

OG Kush (hybrid, ~22% THC) — caryophyllene, limonene, myrcene. Gassy and earthy; made for garlic bread.
Bubba Kush (indica, ~19% THC) — caryophyllene, humulene. Deep and cozy; matches a blistered chew.
Wedding Cake (indica, ~24% THC) — limonene, caryophyllene. Buttery sweetness; a bread-forward strain for a bread-forward post.

📏 Dosage

Per serving: ~12mg THC (2 naan)
Onset: 45–90 minutes — bread and butter absorb fast; the starch gets it moving.
First-timer rule: One naan is a starter. This bread is dangerously easy to eat, and the dose hides behind garlic. Count your pieces like currency.

For adults 21+ only. Consume responsibly and in accordance with local laws.

🫓 Chef Smoke's Naan Rule: "Brush the butter on warm bread, not screaming-hot bread. If it's too hot to hold, it's too hot for the dose."

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