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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
Hi Tieghan!
This looks amazing and I can’t wait to try! My fiancé is gluten free – do you know if 1:1 GF flour work as a substitute? I’ve used it for baking but don’t know if bread is any different.
Thank you!!◡̈
Hey Morgan,
Yes, that will work well here. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Am I supposed to let it rise and then put it in the fridge if I’m using it the next day or should I make it, put it in the fridge and let it rise for an hour the next day? Thanks!
Hey Autumn,
You will let the dough rise and then place covered in the fridge. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
HI! Making now and don’t have any yeast….do I still need the warm water?
Hey Caroline,
Yes, I would use warm water. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi Teighan,
Is there any chance we could get a metric version of the this recipe? It looks fantastic and having tried lots of your recipes I know it will taste fantastic also.
Thanks Joan
Hey Joan,
Yes, I will be sure to add the metric measurements for the recipe! Happy Holidays! xTieghan
Can I freeze the dough after I put it into eight balls? Or freeze after I roll it out. I made too much have so much dough left!
Hey Anna,
You can freeze the dough balls. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My baby has a milk/soy protein intolerance. Most of your recipes are very easy to use with substitutions. Do you think the butter in the naan could be substituted with a non dairy butter?
Hey Sydnie,
Yes, I think that will work just fine. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This looks AMAZING!! I can’t want to make this!
Thanks so much Marta!!
Can you do this recipe if you don’t have a stand mixer? I have a hand mixer, or can you use your hands to mix?
Hey Amber,
You can mix with a wooden spoon and then knead by hand! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I made this last night and it was excellent. A few notes I’d make for next time –
Add a bit more salt to the dough.
My dough did not rise nearly as much as in the video, which worried me, but after waiting an extra half hour and still not being confident in the rise, I decided to go for it, and it worked wonderfully.
Don’t overlook that part about rolling thin. I did roll mine thin, but some parts were slightly thicker and I definitely preferred the thin. I think next time I’ll go as big as I can while still fitting my 12″ skillet.
I used ghee, which I think was a great alternative to butter. However it was unsalted (as gee should be) so extra salt needed to be added to the naan right after cooking.
Make less. I could have halved this recipe and it would have been plenty for me and my wife. Each piece is pretty large. It’s better fresh, and easy enough to make that if i need more than 4, i’ll make another batch rather than have so many leftovers.
Hi Jim! I am really glad you enjoyed this naan! I hope its even better with for you next time! xTieghan
Refrigerated the dough overnight in a sealed and rubber banded Tupperware (it expands a lot!), pulled off some dough for two naan and cooked in cast iron. Have been doing this from refrigerated dough the past three days for fresh naan and the more time the dough gets in the fridge, the softer, thicker, more elastic and more delicious the naan turns out. Wonderfully time flexible recipe with amazing results. Thank you!
Thank you so much Sharon! I am really glad this recipe turned out so well for you! xTieghan
Fabulous recipe! Naans are excellent
For us the best recipe ever ?
Thank you so much Ania!! xTieghan
I find it takes longer than the 1h for the dough to rise.
Can I ask why there is yeast AND baking powder/soda?
Simply excellent!! This is now my go-to naan recipe. Thank you!
Thank you Marta! I am really glad this turned out so well for you! xTieghan
Made this a few weeks ago and it was fab! I’m making again today and wondering if I can freeze half of the dough? Thanks!
Hey Sarah,
Thanks so much for giving the recipe a try! Yes, you can freeze the dough. Please let me know if you have any other questions! xTieghan
Mmm…Mmmm…Good!!!
Made this tonight using sprouted whole wheat flour, cashew milk, 2% Fage Greek yogurt, and olive oil instead of butter. DELISH!
Thank you so much Lauren! xTieghan