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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
This desperately needs more salt. I questioned the 1/4 tsp. while mixing but decided to do the recipe the whole way through as written. Super disappointed. I checked the comments and see many said the same thing. Please update it so others aren’t disappointed too.
Hey Madeline,
So sorry you feel there is not enough salt here, I make this recipe weekly and my family loves it as is. Did you use salted butter? Please let me know if I can help in any other way! xTieghan
Hi! Will nonfat Greek yogurt work?
Thanks! We love all your recipes!
Hey Kim,
Yes, that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is a great recipe! Goes well with just about everything. I often make them to serve as “wraps” for Med chicken, lots of fresh veggies, homemade hummus and, and yoghurt dip. So easy in my breadmaker too!
Hey there,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
Will instant yeast work with this recipe? ?
Will instant yeast work with this recipe? ? if yes is it still the same measurement? Thank you!!!
Hey Bea,
Yes, same measurements, just add the instant yeast to the flour. I hope you love the recipe. Please let me know if you have any other questions! xTieghan
Is it an equal amount of instant yeast that can be used in place of active dry yeast, or does it need to be adjusted?
Hey Kennedy,
Yes, you want to use an equal amount of instant yeast. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi. I am a big fan. I am making the sweet potato chicken dish for dinner and just finished making the Naan. My wife and daughter have Celiac so I made it GF using Cup 4 Cup. It came out great,.. The best GF Naan I have ever had, very light and fluffy. I rolled it out on a plastic wrapped cutting board. This always works better for me than parchment or wax paper with GF doughs.
Hey Tom,
I am so glad this recipe worked out for you, thanks so much for giving it a try! Happy New Year! xTieghan
So delicious! Mine puffed up a lot more so I didn’t get the nice bubbles. But the kids are multiple pieces and I had to hide it from hubby in order to have some for tomorrow! Amazing recipe as always.
Hey Amanda,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Yum!!! What’s the best way to deal with leftovers? Could you save the dough?
Hey J,
You can either freeze the dough, or make all of the naan and freeze the naan and then toast to reheat, my family really loves to do this. I hope you love the recipe. If you have any other questions, please let me know! Happy New Year! xTieghan
AMAZING!!!!! So good. I cannot say enough good things about this special little heaven on earth. Topped with the warm herbed garlic butter and you will quite literally roll your eyes back in bliss it is so delicious!
Hey Brittany,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Would this recipe work with spelt flour?
Hey Lianne,
I have not tried this recipe with spelt flour, I am unsure of how it would turn out. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Can I give this like 20 stars?!?!?! I could eat that til I was sick!!!!! Sooooooooooo good!!!!
Hey Nicole,
LOL! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Can this be made without a stand up mixer?
Hey Sascc,
Yes, you can mix with a wooden spoon and knead by hand. I hope you love the recipe. Let me know if there is anything else I can help with! Happy New Year! xTieghan
Hello from CO! I’m wondering if you’ve ever tried this with a Gf flour?? I’m unfortunately allergic to wheat but am on the hunt for a naan recipe. Love all your dishes and want to try this but figured I would ask if you or any of your followers have tried it GF?? Thank you!
Hey Skylar,
I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Hi! Is a frying pan okay? I don’t have a cast iron skillet.. just a frying or sauté pan. Thanks!
Hey Melissa,
Yes, that should work well. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan