Next Post
Quick Pantry Pasta with Sun-Dried Tomatoes and Burrata.
This post may contain affiliate links, please see our privacy policy for details.
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
I made this recipe!!! It’s so fun watching the bubbles puff up while on the cast iron skillet. I used a clear glass lid on the skillet so I could watch. This turned out REALLY good! I tasted the first bread I pulled off the grill and could not stop!
Love to hear that!! Thank you so much Layla! xTieghan
Amazing! Wonderful! Delicious! And Easy!
Thank you Lori!! xTieghan
This was amazing and so easy. I can’t wait to make it again.
Thank you Kelly! I am so glad this turned out so well for you! xTieghan
I made this for dinner tonight with your easy tzatzki and chicken soulvaki. Amazing. This was super simple to make. Although, my cast iron isn’t the best ( I’m still trying to figure out how to season and clean that correctly & it’s been years!) Ha. Everything always seems to burn on it. So i had to be careful with these! Altho they didn’t come out as pretty, they were still mighty delicious and super easy to make.
Thank you Jen!! I am so happy to hear that! xTieghan
This sounds delicious. Gunna try making it for dinner tonight, but I’m low on AP flour. Do you think bread flour will work just as well, equal amounts or less?
Thank you for always providing delicious recipes!
Hey Jen,
I would go ahead and sub an equal amount of bread flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
After watching you make these in Instagram video after Instagram video, I finally tried it out myself- and I loved them! Great texture, so fluffy.
I personally felt there was not enough salt in the dough recipe…if you are using the naan to scoop up flavorful sauces that is fine, but if like me you want to have just naan with butter for breakfast in the morning- I would recommend more salt in the dough.
Thank you Tieghan for constantly inspiring me to try cooking new things!!!
Thank you for trying this one, Jessica!! I am really glad it turned out well for you!! xTieghan
This was great, but I was really mislead by the time needed to make this recipe! The top of the recipe says 30 minutes, but it does not include one hour of prove time. I prepared dinner, and then made the naan last, so it would be warm and fresh, only to see I needed to prove for an hour! Could you update the time needed for this recipe to 1.5 hours?
Hi Keara! Yes, of course. Time is updated. So sorry about that! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made this on Saturday and it was delicious! Everyone was so impressed by it and it was so easy to do. I do not have a stand mixer so I used a wooden spoon, It definitely took some elbow grease, but really not terribly bad.
Wow that is really amazing to hear! I am so glad this turned out so well for you, Sarah! xTieghan
Can you freeze these?
Hi Cynthia,
Yes! My family loves to freeze the naan and then toast it before enjoying with butter! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was incredible! So easy and so delicious. I don’t think I will ever buy naan bread when I can make this tasty one at home. Thanks!
Thank you Bee! xTieghan
I make this at least every 10 days, sometimes with garlic / herb mix, sometimes without it so I can eat the leftovers with jam in the morning! So so yummy, can’t go wrong adding naan to any meal!
Thank you so much Vanessa!! I am really glad this turned out so well for you! xTieghan
Can I use Sour cream instead of yogurt?
Hi Megan,
Yes that it fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So delicious! One of our favorites! It does seem like the prep time should include the rise time as it put me in a bind the first time I made it and didn’t account for it (ultimately my fault for not reading through the recipe).
Thank you so much for trying this Carri!! I am really glad this turned out so well for you! xTieghan
Ahhmazing!!!
Thank you so much Autumn! xTieghan
Thank you for the awesome recipe! I made this following the recipe exactly and it was so wonderful. Second time I skipped the dry active yeast but subbed part of the water and flour with some of my fed sourdough starter. The sourdough flavor took it to the next level.
Thank you so much Kira! That is so amazing to hear! xTieghan