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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
I’m making this recipe right now. I’m slightly irked because briefly just looking at the overview it says total time is 30 minutes. However, when you actually read the instructions it says let the dough sit for one hour. This messed up my dinner plans and now I can either delay dinner by an hour, or not have Naan bread. Just something to consider editing, it was disappointing. Maybe it will teach me to fully read the instructions before I buy ingredients or start dinner next time.
Hi Sage! I am really sorry about that. I hope this naan bread turns out amazing for you whenever you plan to make it! Please let me know if there is anything I can help with! xTieghan
I don’t know what went wrong, but my dough barely rose. I did only have about 5/6 of a cup of reduced fat yogurt, so I added maybe a tablespoon extra of whole milk thinking this would increase the fat m/yogurt missing. Could this have caused my dough not to rise?
Hi Katie! Was your yeast, baking powder, and baking soda fresh? these can cause doughs to not rise if they are older.
This recipe makes delicious naan! I used store bought garlic butter to simplify but otherwise did everything as directed and it was outstanding! and easy!
Thank you so much BRi! I am so glad this turned out so well for you! xTieghan
I’m so impressed by this recipe! Easy to make, and so delicious. The timing isn’t the same as what’s written—the prep should read 1 hour, 20 minutes to account for proofing. I can’t wait to make it again!
Thank you so much Tonya! I am so glad this recipe turned out so amazing for you! xTieghan
Totally amazing!! We made this yesterday and I don’t think I’ve ever had more delicious naan! It rivals any restaurant naan. Thank you for the recipe!!
Thank you so much Megan! xTieghan
Can I substitute the Greek yogurt with sour cream? I have hard time finding the full fat version in smaller container. Thank you for sharing this recipe!
Ho Doris! I have not tried that but I would image sour cream will work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
SOOO GOOD. Especially with the your Indian Pumpkin Butter chickpea recipe!
YES! Thank you Hollie! xTieghan
If I don’t have a stand mixer only a hand one. Why should I do to make the dough? Mix/knead by hand?
Hi Julia! Yes you’ll have to use a little bit of elbow grease and knead by hand. It won’t be too bad though and it should come together quite nicely. Let us know if you have any other questions as you go!
My second time making this tonight, and we enjoyed it with your bolognese lasagna. Delicious! ❤️ Thank you!
Thank you Maria! xTieghan
If I’m not using the dough right away do I let it rise before refrigerating or do I refrigerate them bring to room temp to rise? I want to assemble dough ahead since I’m making this for guests and don’t want to be making a mess right before they arrive. Thank you for the advice!
HI Paula! Let the dough rise, then refrigerate. bring the dough to room temp for 1 hour before cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I think I took the screaming hot skillet advice too literally ? managed to instantly burn the first 2 and fill the apartment with smoke! Let it cool down a bit and tried again, the rest were delicious! Great recipe as always! Thank you ❤
Thank you Rachel! I am so glad you loved this recipe! xTieghan
Beautiful texture and flavor, and easy to make!
Thank you Camille! xTieghan
This was so amazing! Easy and SO DELICIOUS. I will never buy naan from the store again! Do you have the nutrition information?
Hi Lindsay! I am sorry, but I do not! I find it easiest to put the ingredients in an app! I am so glad you loved this! xTieghan
I have made this twice recently and it turns out amazing. Rolling it very thin is the trick. I cooked some in a hot pan but my favourite method is on a Weber BBQ grill so it gets a lovely char through it, which adds to the flavour.
So glad this has been turning out so well for you Bianca! Thank you! xTieghan
Hi! I live in a tropical country with 100% humidity. Does that affect the amount of flour i should use? The dough was not workable as it was extremely sticky
Hey Nat! Yes, you may need need to add additional flour. Just add flour, 1/4 cup at a time until the dough is workable. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan