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
Best easy recipe to work with. And naan came out so good family couldn’t tell difference as we had them in a restaurant.
Hey there,
Fantastic! So glad to hear this recipe turned out nicely for you, thanks for making it! Happy Friday:)
Can these be made Gf and Df?
Hi Lisa,
You could definitely do this gluten free, but I haven’t tested with dairy free products. Please let me know if you have any other questions! xx
My family loved these!
Hi Gemma,
Yay!! Love to hear this recipe turned out well for you, I appreciate you making it! Have a great day! xx
Hello,
Has anyone made this with half whole wheat flour?
Thank you!
Hi Vana,
So sorry, I have not tested this, but I don’t see why it wouldn’t work for you. I hope you love this recipe! xx
Is there a way to replace the yogurt with something not made with coconut milk or dairy? Due to my sensitivities I don’t do any yogurt alternatives and cannot tolerate dairy. Thanks for the help. I love naan so much and am looking for a clean recipe!
Hi Tess,
What about a vegan sour cream? Forager brand has a great option that I think would work nicely for you. I hope this helps! xx
Delicious! Always enjoyed by everyone when I make this.
Hey Jen,
Love to hear that this recipe turned out well for you, thanks for sharing your notes! Have a great fall weekend! xT
Hey Tieghan –
Thanks for this. My family loved the Basil Butter Chicken last night. Question about the Naan though…any tips for making this ahead. I saw you said you can make the dough and put in the fridge overnight. Thats definitely helpful. Plus thinking fermentation overnight can’t be bad. But any tips on rolling the naan ahead? Can I stack them in-between parchment? How long after I roll them do I need to cook them.
Finally saw that you said your fam likes naan at breakfast, love that. How do store overnight and re heat?
Thanks in advance for the help, 3 teens and sports, the dinner time window is small if there’s a way to prep ahead, its super helpful.
Have a good week.
Erin Cook
Hi Erin,
Thanks so much!! So if you wanted, you could fully make the naan and then freeze in an airtight container. When my family has it for breakfast, they just warm in the toaster and keep in an airtight container overnight. I hope this helps! xT
Tieghan, do you think full fat sour cream would work as a sub for the yogurt?
Hi Anne,
Yes, that would work nicely for you! I hope you love this recipe, please let me know if you have any other questions! xT
Made this today and the recipe was very easy to follow. I didn’t have a dough hook, but my wooden spoon worked great! I made our butter mixture with garlic and cilantro, it has the best taste when toasting the garlic in the butter. The dough bubbled up perfectly in the cast iron skillet, I had to adjust my heat a little from high to medium heat so my dough wouldn’t burn or set off the fire alarm. Haha! Next time, I’ll pair it with a meal, but it is still incredible to eat alone!
Hey Jo,
Happy Sunday! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! xx
Could this recipe be made with a hand mixer? 🙁
Hi Kaitlyn,
I would just mix with a wooden spoon and knead by hand until you have a smooth dough ball. Please let me know if you have any other questions! xT
Can you use sugar instead of honey? If yes, how much do you recommend using?
Hey Dee,
So sorry, I have never tried using sugar with this recipe! I would use an equal amount. Let me know if you give the naan a try! xT
This recipe is a little time consuming but it’s worth it. Definitely delicious especially while still warm hot off the skillet.
Thanks so much, Keli! Love to hear that this recipe was enjoyed, thanks for making it! xT
Hi Tieghan, do you think 1:1 gluten-free flour would work for this recipe? Thanks!
Hey Margaret,
That should work nicely for you! I hope you love this recipe! xx
I’ve made these with great success! However this time I only have 3/4 cup of yogurt…so I’m gonna add a bit of sour cream. Wish me luck! I’ll report back….
Thanks Julie! The sour cream should work nicely for you:) xx
Love this recipe! It’s crazy how easy this is to make and how expensive naan is at the grocery store.
Right?! Nothing better than homemade naan! Thanks so much for making this recipe! xT