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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
Thank you so much for this recipe! The Naan was amazing! Will be making it again soon no doubt!
Thank you Alina!! xTieghan
Whatdo I need to do if my yeast mixture never bubbles?
Hi Autumn,
That would mean your yeast is bad or your water is too hot. You want to dissolve the yeast is warm water and honey. Also be sure you are using active yeast. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I have made this recipe several times, the first time it was amazing! however the 2nd two times i made it, they turned out a bit chewy! Do you happen to know what i could be doing wrong!
Hi, I have made this recipe several times, How ever the first time I made them it was perfect! the other 2 times i made it they were chewy! do you happen to know what i could be doing wrong?!
Hi Hetal,
So sorry you are having issues with the naan. It would help me to know more information, are you adjusting the recipe at all and what kind of flour and yeast are you using? These could be affecting the way your naan is turning out. Please let me know how I can help! xTieghan
Hey! I made this and turned out great! The only problem was that I found the dough really sticky and hard to knead it and work with it. Is that normal? It was all stuck to my hands. I ended up having to add more flour, a lot more.
Hi Gabriel,
Thanks so much for trying the naan, so sorry you had issues with the dough! It should definitely not be that wet, it would be helpful for me to know what kind of flour and yeast you used. If you used active yeast did you activate it first? Let me know how I can help! xTieghan
I’ve made this several times as written, and tonight I tried making it vegan using oat milk and coconut milk yogurt—it was great!
Thank you Tonya! I am so glad you have been loving this! xTieghan
So delicious and so easy and so foolproof. I can’t go back to store bought naan anymore.
Thank you so much Marcia! xTieghan
Hi! Would love to try this! Do you have metric measurements for this recipe? Thanks!
Hi Melissa,
Yes, simply click “metric” at the bottom of the recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made them and they are heavenly! Thanks for the recipe!
Thank you for trying it! xTieghan
Thanks for this! I will be making these often!
Thank you so much Hazel! I am really glad you enjoyed this! xTieghan
I’ve made these several times and they are delicious! It’s an easy recipe and the taste and texture are worth a little effort! Thank you so much Tieghan:)
Thank you so much Lori! I am really glad this recipe turned out so amazing for you! xTieghan
This Naan was great! Made it today after reading dozens of recipes. I cut my dough into 16 balls and they came out perfect. Thank you!
Thank you so much Malisia!! I am really happy to hear that! xTieghan
This is hands down the best Naan recipe I’ve come across, already dreaming of making some more this week!
Thank you Lollie! xTieghan
I love this recipe and use it every time I make naan, but my one little critique is that I think it is lacking in salt. I find I need to double the salt called for in this recipe (from 1/4 to 1/2 tsp) or else the naan are a little flat tasting. I use Diamond Kosher, for reference. Otherwise, this recipe is perfect, easy, and very delicious!
Thank you so much Rebecca!! xTieghan
Amazing recipe, thank you! I made 30 of these delicious naans last night for a charity fakeaway for NHS, they were a huge hit!!!
Aw that is so sweet of you! I am so glad they turned out so well! xTieghan