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
So good! Only burnt my first one, so feeling pretty good about myself. We topped ours with taco fixings!! So good…almost like a Taco Bell Gordita, only BETTER!!
Hey Rachel,
I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan
Super excited to try, but I have a question.
“ … let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.” – How long can I leave this out for before it needs to be refrigerated. I wanted to make the dough approx. 2 hours ahead. Can it sit out in a warm place for that long or should it be refrigerated after an hour?
Hey Shahana,
You can absolutely allow it to sit for 2 hours:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight and it turned out perfect!
Instructions were bang on!
Ultra delish!
Thanks for another fabulous recipe Tieghan??❤️
Hey Ingrid,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
Made it twice, so delicious, thank you so much for this recipe !
Hey Lucy,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
Could this be done with gluten free flour for a gluten allergy?
Hey Olivia,
Yes, I would recommend using an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can this be tried on a baking steel placed in the oven? Don’t have a cast iron skillet 🙁
Hey there,
Sorry I have never tried this, but you could certainly test it out! Also, it should work on any other skillet that you have. Let me know:) xTieghan
Hi,
I am looking forward to making this dish this weekend! I was wondering where the gold utensils you got in the picture are from, they are so pretty! Thanks in advance.
NS
Hey there,
Here is the link for the gold silverware: https://rstyle.me/+e7ZR8YTCRmsj-wsqR5wu2g
Let me know if you have any other questions! xTieghan
Made this last nigth and it was delicious…..but “screaming hot” was wayyyy too hot! I turned it down with each successive piece and finallu got to where it they didn’t burn in 30 seconds! i have a LeCreuset skillet and I know it really carries heat well so maybe that’s the challenge. But the flavor was great especially with the herbed butter.
Hey Linda,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
Just wondering if you can use instant yeast? Would I need to do anything different?
Hey Katie,
Totally fine to do, you can just mix it right in with the flour! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved the texture and herb flavor, but we all agreed salt seems missing. Thoughts? Thank you!!
Hey Alex,
Thanks for giving the recipe a try, did you use salted butter? xTieghan
delicious! We love this recipe. I tend to heat my cast iron pan on level 2 or 3 and leave it for a while to heat up, it doesn’t burn the butter but holds the heat incredibly well.
Hey Allison,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
This was fabulous! Tasted amazing, easy recipe, and made from common ingredients. It was a little time consuming but still easy to do. I spaced out the steps over a couple hours and then fried up the naan as I was I was prepping the rest of dinner, keeping the bread warm in a low heat oven while the rest of dinner came together. Will definitely make again!
Hey Elizabeth,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan
I made this last night and they came out fantastic! I had a little trouble with my yeast being dead, so ran to the store for more, and I ended up using Instant because that was all they had, and it still worked perfectly! I’ve been reading lots of baking blogs for the past year, go figure right 😉 but one thing they all recommend is that you have your ingredients at room temp so I let my milk and yogurt sit out for an hour or so before making the dough. I also used 2 cups AP flour and 1 cup 00 and 1 Cup bread flour because that’s what I had on hand, and I figured nan is just like pizza dough so I went for it! My neighbor who’s a chef said it was on point, and daughter told me that it was so good I should share it on the internet (she’s 6) ;))) Bless her heart! So thank you Tieghan for the fantastic recipe!!
Hey Sara,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
THE ONLY NAAN RECIPE YOU’LL EVER NEED
try it and love it
we did, and ate nearly all of it on the spot
(saving the last piece to try out that grilled cheese naan – it’s only right)
love HBH, Tieghan you’re a star!
Hey Claudia,
I am delighted you have been enjoying this recipe, thanks so much for making it! xTieghan
Made it last night, delish!!!!
Thanks so much Kim! xTieghan