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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
YUM!!!!!
Wish I could have taken a picture but we gobbled it up fast! Thank you!!
Thank you so much Kilee!! I am so glad this recipe turned out so well for you!! xTieghan
Thank you for this recipe, i substituted greek yoghurt for 3/4 cups of plain yoghurt – as that’s the only thing i had on hand! it turned out fantastic xx
Thank you so much Joelle! That is amazing to hear! xTieghan
Okay I thought for sure I would screw this up and set off the smoke alarms but THEY ALL TURNED OUT PERFECTLY. I used instant yeast because that’s all I had and it was no problem. I don’t have a stand mixer so I used a wooden spoon and it came together with probably 5 minutes of mixing. I also don’t have a cast iron skillet so I used a nonstick griddle and then put a pot on top of it as a lid and it worked! Maybe not the most glamorous process but we got beautiful delicious homemade naan in the end!
That is so amazing to hear! Thank you so much for trying this one, Sydney! xTieghan
I’m really disappointed with this recipe. It was my first time working with my cast iron skillet and so I followed your recipe to a T to make sure I got it right. I heated the skillet on the stove top on med-high and made sure it was ‘scorching hot’ and brushed oil and wiped it off, brushed both sides of the rolled out dough, put it on the skillet and put a lid over it for a minute. It was SO BURNT. I inhaled so much smoke opening up the lid and I have asthma so I inhaled all of the smoke. Now sitting here having troubles breathing… really not happy and not sure where it all went wrong.
Hi Linda! Oh my goodness, I am really sorry to hear that! Please let me know if there is anything I can do to help! xTieghan
If i’m not using the yeast does it mean i don’t have to wait for the dough to rise, correct?
Hi Anna! No, you will still need to let the dough rise! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
If you omit the yeast, do you still allow time for the dough to rise? And for how long?
Hi Amber! Yes you will still want to let it rise for one hour! It will not rise as much as it would with yeast, but still should rise! I hope you love this recipe! xTieghan
Hi! I made this recipe alongside your Lebanese chicken and it was so delicious! It’s such a gorgeous recipe and really makes the table, and it tastes absolutely delicious. When I rolled out the dough into 4 parts the first naan I made was too thick, but then I halved the rest (as if I cut the dough into 8 pieces originally) and that was the perfect size. It is easier than it looks and my family loved it. Thank you!
Thank you so much Anna! I am really glad this recipe turned out so amazing for you! xTieghan
Can this dough be refrigerated so the naan could be cooked only when you’re ready to eat it? My wife and I love Naan and as much as we’d like to, we simply can’t eat 8 of them in one day. ; )
Thanks.
Hi Sean,
I would recommend making all of the naan and then keeping it in the fridge or freezer, my family loves to toast it! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were the best naan I’ve ever made! (and I’ve made a few!). Loved the texture as much as the flavour, and that garlic herb butter brushed on a mouthful of goodness. Thanks so much for another amazing recipe.
Thank you Kathy!! I am really glad this turned out so well for you!! xTieghan
If you’re not using yeast, do you still need to let it rest for an hour?
Hi Sandra,
Yes I like to let it rest, just note that it may not rise as much. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So simple and utterly delicious, I get your obsession now. I think these will become a regular in our house too!
Also, to those who think store bought is just the same (maybe I though that too at one point), it isn’t the same these are WAY better. Totally worth the extra effort!
Thank you!! Yes, I totally agree its worth it! Also, you can totally make a bunch and store it for later! xTieghan
Made this last night, wow! The dough is so easy to work with, came out so light and airy, and thrilled to see i can freeze the half i didn’t use yet. We love your recipes Tieghan, especially during this shelter in place period when we are cooking everyday, thank you!
Thank you so much Judy! I am really glad this recipe turned out so well for you. I hope you continue to love others! xTieghan
If you use instant yeast, i know you add it right to the dry ingredients, but do you still use the water and honey? If so when do you add them?
Hi Lexy! Yes you will still want to add the water and honey at the beginning! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
Hi! Can I replace honey with agave?
Hi Annie,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t have a stand mixer but want to make this so badly! Can I mix by hand?
Hi Mary,
You can use a wooden spoon! I hope you love the recipe, please let me know if you have any other questions! xTieghan