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This homemade herbed garlic butter naan is a slight variation on an HBH classic. It’s extra soft, doughy, chewy, and brushed generously with caramelized garlic herb butter. Quite honestly, you’ll have a hard time finding a better naan recipe out there. The best part, this bread is so easy make, and pretty difficult to mess up. Serve alongside your favorite Indian dishes, with grilled meats, alongside hummus, or simply on its own…fresh off the skillet. You simply can’t go wrong with this naan.
This recipe has been a long time coming.
Those of you who read often probably already know that I am obsessed with my homemade naan. It’s truly one of my favorite recipes I’ve ever shared. And it is, without a doubt, the one I remake most often. Probably because it’s also my family’s favorite. With requests from my mom and little sister coming in often, very often.
This herby, garlicy naan is my homemade naan recipe from years back, but with the addition of herbs, garlic, and butter. It’s so simple, and pretty much perfect in every which way. I can’t believe it’s taken me so many years to create this recipe. But man oh man, I’m thankful I finally listened to all of you who said to make garlic naan, because it’s a game changer.
Just like with my plain naan recipe…which I still think you NEED, because sometimes garlicy, herby bread isn’t the best for everything…this naan is simple. You really can’t mess it up. That said, there are a few things you need to know.
First, the milk and the yogurt are a must. I’ve discovered that these two ingredients, which are not always traditional in naan, are really what make this recipe better than others. You can use a nut milk, and you can also use coconut yogurt, but I will not lie, it’s not exactly the same. If your diet allows, I highly recommend using whole milk and yogurt.
Second, a cast iron skillet (a screaming hot one), is really what you need to create the perfect naan. Yes, this can be made in a nonstick skillet, but you will not get all those lovely pockets of air and toasted bottoms. It just won’t happen. I like to use this Staub Skillet, which conveniently comes with a clear glass lid, perfect for knowing just when to flip. It’s practically dedicated to making naan.
Third, it’s important to roll your naan dough out pretty thin. It may not seem right, but a thin naan dough will equal a soft doughy baked piece of naan. As the naan cooks (on the screaming hot skillet), it will quickly puff. If the dough is too thick, it will just be dense and heavy, instead of airy and light.
Fourth, butter, yes, you need it. Brushing the naan dough with butter before cooking is the key to a beautiful golden naan. So is finishing each cooked piece of naan with a little garlic herb butter. The butter is essential for that melt in your mouth, roll your eyes back, delicious taste. Trust me.
PS. as my mom is reading this, I can guarantee you that her mouth is watering. I think naan might just be her favorite food. It may be hard for her to admit, but I kinda think it beats out chocolate…maybe.
And that’s honestly all you need to know. Your first piece might not look that nice, but you’ll get the hang of it. By the last piece of naan, you will be a pro.
The best part though? No matter how the naan looks, it’s still going to taste DELICIOUS. Truly, you can’t mess this recipe up. It always turns out good. And really, is anything slathered with garlic herb butter ever not delicious?
Answer? Nope, always delicious. Oh, just don’t burn the garlic. Then you could have an issue…
Now, what can you serve this naan with? EVERYTHING.
I’m talking butter chicken meatballs – yes, please. Or the vegan option, coconut butter cauliflower? For sure some sheet pan chicken shawarma. Oh, and definitely this sweet potato lentil soup with rice. Or any soup for that matter.
My personal favorite? Hot right off the skillet with a little extra herby butter and nothing else. Yes, yes, yes.
And with that, enjoy one of my favorite recipes of all time. Make it…make it today, tomorrow, and every day you can find the time. Just like a good chocolate chip cookie, naan makes the day better. So dramatic, but so true.
If you make this herbed garlic butter naan, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Herbed Garlic Butter Naan
Servings: 8
Calories Per Serving: 620 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup warm water
- 1 tablespoon honey
- 3/4 teaspoon active dry yeast (optional, see note)
- 3/4 cup warm whole milk
- 1 cup full fat plain greek yogurt
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) salted butter, melted and divided in half
- 2-4 cloves garlic, grated
- 3/4 cup chopped mixed herbs (such as parsley, cilantro, chives, and/or dill)
Instructions
- 1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. 2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.3. When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.4. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with half of the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work. 5. To make the garlic herb butter. Melt together the remaining half of the melted butter plus the garlic. Heat over low heat until the butter is lightly browned and the garlic golden. Remove from the heat and add the herbs. Brush the garlic herb butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.
Notes
Yeast: If you do not have access to yeast or simply cannot use, you can omit the yeast. The naan will be a little less fluffy, but it is still going to be great!
This post was originally published on February 19, 2019
Could I make with bread flour instead of all purpose? I have bread flour in my pantry but ran out of all a purpose with all my quarantine baking.
Hi Kelsey,
I do prefer to use all purpose flour but I think bread flour will give you similar results. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Want to try this! Is this a good pizza crust as well?
Ooo I am sure it will work great as one! I also have a pizza crust recipe on my site! I will link it below! xTieghan
https://fett-weg.today/french-onion-mushroom-pizza/#bo-recipe%3C/a%3E%3C/p%3E
I only have 0% greek yogurt not the full fat- will it work?
Hi Jean! I would recommend using full fat or sour cream! It is thicker! I hope you love this recipe! xTieghan
This turned out great, would definitely make again! My only comment is that dividing the dough into 8 would make HUGE pieces that wouldn’t even fit in my largest skillet. For anyone not cooking for a crowd, I would recommend making a half-recipe…we were drowning in Naan with 16 still-good-sized pieces!
Hi Amy! I am so glad this recipe turned out so well for you! Thank you so much for trying this! xTieghan
Hi. LOVE your recipes and this one is unbelievable how delish and easy! Can I freeze the dough to use later?
Hi Wendy! I am so glad you enjoyed this recipe! Yes, you can freeze the dough for later! xTieghan
Hi!!
Made a full batch of this dough and it looks great, but I certainly do not need to be eating 8 pieces of naan myself! I plan on freezing half of it, but for the remaining half, would you recommend cooking the other 4 pieces immediately, or can some of dough stay in the fridge for a day or so and be cooked when I want to eat it?
Hi Anna! You can definitely keep the dough in the fridge for a few days! Please let me know if you have any other questions! xTieghan
Hi. I want to try this recipe, but in my country we don’t have active dry yeast. Only instant or fresh. Could you tell me how much fresh yeast should I use?
Thank you!
Hi Sandra,
You can use instant yeast, just add it right in with the ingredients! If you use fresh yeast, you will use .25 ounces. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made it. Loved it!
Thank you Alisan! xTieghan
OMG. Finally a naan recipe that is as good as it looks! I’ve been making naan for years from recipes that have been very disappointing… I will look no more. These turned out fantastic! Soft. Fluffy and with lovely char marks on them. My family loves them. My only change for next time would be to add more salt to the dough. I’ll up to 1 1/4 tsp next time. Thank you.
Thank you so much Chrys! I am really glad this naan turned out well for you! xTieghan
Can I use regular yogurt? It’s the Desi brand.
Hi Naeela! I would recommend something thicker, like sour cream. Please let me know if you have any more questions! xTieghan
Truly spectacular, looks, tastes magnificent.
I found my dough a bit too firm at the beginning, in total I think I added about 1/2 cup water.
It turned out perfect.
Thank you so much Carmel! I am glad this one turned out so well for you! xTieghan
This recipe turned out AMAZING!! The bread was light, fluffy and tender…..paired so well with Lebanese chicken skewers and cauliflower salad! 100% will be making this recipe regularly. It’s fairly idiot proof as well (if you are a novice at making dough, like me)!
I am so glad this recipe turned out so well for you, Lindsay! Thank you so much for trying it! xTieghan
Hi! Can this be made without a cast iron skillet? Thanks!!
Hi Dale! Yes, of course! I hope you love this recipe! xTieghan
Sooo… we have to eat gluten free because of an allergy… I attempted this recipe with gluten free flour. It turned out very sticky… so sticky I couldn’t hardly get it rolled out and then once it was rolled out I couldn’t get it up off the counter… we made them thicker because of this and they were more like naan pancakes. So if anyone wanted to know if you can use gluten free flour, I’d say no you can’t.
Hi Maxie! I am really sorry to hear that! Please let me know if there is anything I can help with! xTieghan
Just a note you might want to change the prep time it doesn’t include the rising time!
Thank you Laura xTieghan