Naan With Bordier Wild Garlic Butter and Raita – The French Pantry

The butter is not in the dough here, it is in a ramekin next to it. Bordier's Wild Garlic and Kampot Pepper Butter gets melted and served as a dip for hot naan, alongside a raita loaded with diced carrot, cucumber and radish. The bread itself is leavened with yogurt and yeast and cooked in a dry pan, no oven required. Most of the time is rising time: two hours of waiting, maybe thirty minutes of work.

At a glance

Difficulty: Difficult
Serves: 4, making 8 breads
Active time: About 30 minutes, plus 2 hours rising
Cook: A few minutes per bread in a hot dry pan. Bordier gives no timing
Key ingredient: 50 g Bordier Wild Garlic and Kampot Pepper Butter

Why this works

Bordier introduced the Wild Garlic and Kampot Pepper Butter in 2021. It is a semi-salted base worked with wild garlic and IGP Kampot pepper from Cambodia, which is floral and warm rather than sharply hot. That pepper is why the butter belongs next to naan and raita instead of feeling like a French idea dropped into an Indian meal. Wild garlic is milder and greener than a clove of garlic, so melted butter carries it without turning aggressive.

Serving the butter melted in a ramekin rather than folding it into the dough is a deliberate choice. Flavored butter loses most of its aroma when it is baked into a dough and held at high heat. Melt it separately, keep it barely warm, and every piece of bread you tear picks up the wild garlic and pepper at full strength. The yogurt in the dough does the other half of the work: its acidity relaxes the gluten so the breads roll out thin and stay tender off a screaming hot pan.

Ingredients

Serves 4, making 8 breads. The raita is mixed cold and needs no cooking.

Ingredient	Metric	US
For the naan
Flour	250 g	8.8 oz, about 2 cups
Plain whole-milk yogurt	100 g	3.5 oz, a scant 1/2 cup
Yeast	5 g	About 1 1/2 tsp instant
Safflower or rapeseed oil	20 g	About 1 1/2 tbsp
Hot water	50 g	About 3 1/2 tbsp
Bordier Wild Garlic and Kampot Pepper Butter	50 g	1.8 oz, about 3 1/2 tbsp
For the raita
Fromage blanc	200 g	7 oz, about 3/4 cup
Cumin	1 pinch	1 pinch
Olive oil	1 drizzle	1 drizzle
Lemon juice	A few drops	A few drops
Chopped coriander	1 tablespoon	1 tbsp
Chopped mint	1 tablespoon	1 tbsp
Carrots, cubed	50 g	1.8 oz, about 1/3 cup
Cucumber, cubed	50 g	1.8 oz, about 1/3 cup
Radishes, cubed	50 g	1.8 oz, about 1/3 cup

Method

Step 1: Make and cook the naan

Combine the naan ingredients and knead until the dough is smooth and even. Leave it to rise somewhere warm for two hours. Divide the dough into eight pieces and roll each one into a disk about 12 cm across, roughly 5 inches. Cook them on a hot pan. Melt the Bordier Wild Garlic Butter and pour it into a ramekin.

Step 2: Mix the raita and plate

Stir all the raita ingredients together and turn them into a serving bowl. Finish with a frond of cilantro. Bring the naan, the raita, and the ramekin of melted Bordier Wild Garlic Butter to the table together.

Tips from our kitchen

The butter is a dip, not a dough ingredient. Bordier lists it under the naan, but the method melts it into a ramekin and serves it alongside. Keep it that way. The wild garlic and Kampot pepper survive melting and do not survive baking.
Watch the water temperature. The recipe calls for hot water, which means warm to the touch and no hotter. Anything above about 45C or 115F starts killing the yeast, and the dough will sit for two hours doing nothing.
Get the pan properly hot and use it dry. Bordier gives no pan temperature or timing. In our kitchen a heavy cast-iron skillet over medium-high heat, ungreased, takes about a minute and a half per side, and the bread should puff and blister in patches. That timing is our guidance, not Bordier's.
Fromage blanc substitutions. If you cannot find it, whole-milk Greek yogurt is the closest widely available stand-in. Thin it with a spoonful of milk so the raita pours rather than sits.
Salt the diced vegetables first. Cucumber and radish give up water once they meet dairy. A ten-minute salt and a quick pat dry keeps the raita from going watery in the bowl.
Do not let the melted butter get hot. Melt it over the lowest heat or in a bowl set over warm water. If it separates into oil and solids it looks wrong on the table and the aroma flattens out.

How to serve it

This is a table dish, not a plated one. Put the breads in a folded napkin so they stay warm, the raita in the middle, the butter within reach, and let people tear and dip. It works as the opening of a larger meal or as a light supper with a green salad. If you want to understand what else this butter can do beyond dipping, our Bordier butter guide covers the whole flavored range and where each one earns its place.

Where to buy Bordier Wild Garlic and Kampot Pepper Butter in the US

The French Pantry ships Bordier butter across the United States in insulated overnight packaging, straight from the workshop in Brittany.

Churned Wild Garlic & Kampot Pepper Butter by Bordier (4.4 oz): semi-salted butter with wild garlic and floral IGP Kampot pepper.

For the rest of the flavors, plus the plain unsalted and demi-sel blocks, browse the Maison Bordier collection.

Frequently asked questions

How much Bordier butter do I need for this recipe?

You need 50 g. Bordier blocks are 4.4 oz, or 125 g, so one block covers this recipe with about 75 g left over. Buy two if you want a generous ramekin, since melted butter for dipping disappears faster than you expect.

Can I substitute a different Bordier butter?

The Roscoff Onion butter is the nearest thing in the range, sweet and alliaceous rather than peppery. The Salted butter works too if you want a plain dip. Neither gives you the Kampot pepper, which is most of the character here.

What if I cannot find fromage blanc?

Use whole-milk Greek yogurt, loosened with a little milk. It is tangier and thicker than fromage blanc, so go easy on the lemon juice.

How should I store the butter?

Refrigerated, wrapped or in a sealed container. Flavored butters take on other smells quickly, so keep it away from cheese and onions in the fridge.

Does Bordier butter need refrigeration?

Yes. Bordier butter is a fresh, hand-churned product and ships cold. Get it into the refrigerator as soon as the box arrives.

Can I make the dough ahead?

Bordier calls for a single two-hour rise at warm room temperature and says nothing about an overnight version. We have had good results letting the kneaded dough rise slowly in the refrigerator overnight and rolling it cold, but that is our variation rather than the original recipe.

Naan Bread With Bordier Wild Garlic Butter and Raita