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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.

overhead photo of Herbed Garlic Butter 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.

naan dough before cooking
naan on skillet
naan on skillet

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. 

side angled photo of Herbed Garlic Butter Naan
close up photo of Herbed Garlic Butter Naan

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.

side angle photo of drizzling butter over Herbed Garlic Butter Naan

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.

overhead close up photo of Herbed Garlic Butter Naan

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

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
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.

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Ingredients

US Customary – Metric

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! 
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horizontal photo of Herbed Garlic Butter Naan
This post was originally published on February 19, 2019
4.26 from 812 votes (635 ratings without comment)

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Comments

  1. Your recipe look so interested but I would like to know why should we rested the dough after proof in fridge overnight.
    Can we not use it directly after first proofing.

    Reply

    1. HI! I am sorry, I do not understand your question. Can you clarify? You do not need to let this dough rest in the fridge.

      Reply

    1. Hi Amy! I have not tried this method, but I am sure it would work well! Please let me know if you do try! xTieghan

      Reply

  3. 5 stars
    In short the best naan I’ve ever had. Light and fluffy. We just couldn’t stop eating them. Would be great folded over your favourite sandwich ingredients to make a very portable sandwich. And so glad to know I don’t need a clay oven to make them!

    Reply

    1. That is so amazing to hear! Thank you so much for trying this recipe, Joose! Now you can always have homemade naan! xTieghan

      Reply

  4. 5 stars
    i am so so late here but just did my first ever garlic naans yesterday evening and oh my god i will never go back to store bought (unless well i have no time) but these were absolutely fantastic so easy to make and they were just so fluffy and soft and chewy just perfection! all my family raved about these the kids were so happy that they said they would be eating this at lunch today. i actually got around 12/13 naans out of the recipe as when i cut it in 8 they seemed to big and they would’ve probably not fit my pan..

    Reply

  5. 4 stars
    I made this naan last night, and it was delicious. The first time I make a recipe I always follow it exactly as written. A could of small things stand out for next time. First, this recipe makes a lot of naan. I will definitely halve it next time for my family of three. Also, I had my cast iron screaming hot as directed, and the bread got charred really really fast. I think I will turn the heat down a little but next time, though the hottest setting did produce loaves that tasted like they had been cooked on a fire! Finally, the initial dough was so wet I couldn’t get it to form into a ball or anything close to it. I ended up having to add quite a bit more flour and kneading it with the bread hook for about ten minutes more. The end result was still very sticky, as it should be, but it was elastic enough to keep some shape.

    Reply

  6. 5 stars
    I made this recipe last night. I have made quite a bit of naan, and this is probably the best recipe I’ve made, with some modifications. 1/4 teaspoon of salt is incredibly inadequate. The reviews of the other HBH naan recipe all say this, I’m not sure why it wasn’t changed. 1/4 teaspoon to 4 cups of flour is basically no salt. Brushing salted butter on isn’t going to cut it. While salt levels are based on individual taste to an extent, this recipe would be lacking by anyone’s taste. Based on other recipes I’ve used with similar ratios, I used 2 teaspoons of salt, which was perfect. I’d advocate for the recipe to be updated, as other reviewers said in the previous recipe. I also used 1 1/2 teaspoons of active dry yeast, based on other recipes I’ve used (which also had baking powder). This one had baking soda, but I still wanted to make sure to get a good rise. It worked great. I also used sugar, and decreased it to 2 tsp. The method of covering the pan is also used by America’s Test Kitchen. The naan came out fantastic. But, I wouldn’t call this recipe “easy.” The dough is a very sticky and wet dough. As a result, you need a liberal amount of flour to roll out each piece (though they roll out easily and are not hard to get quite thin). This leads to a fair amount of flour residue on a very hot cast iron skillet…which leads to a smokey house and smoke alarms going off. Half way through I learned to increase the amount of olive oil on the skillet and really wipe it down with the paper towel to try to get all the residue off. You still have to work at a very fast pace as your house fills up with smoke. The end product is worth it for me, but I wouldn’t call this an easy recipe by any stretch of the imagination.

    Reply

    1. Hi Lola! I bet this as sourdough would be great! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  8. 4 stars
    I used whole wheat flour and it didn’t turn out so great, not fluffy and tasted more like pizza dough. I would stick with all purpose flour as the recipe suggests…

    Reply

  9. These naans are amazing, I have made them ahead & frozen them but how do you recommend thawing & reheating for best results? Thanks

    Reply

    1. Hi Keri! You can thaw in the counter for 30 minutes to an hour, then warm in the oven, toasted, or in a skillet on the stove. It all works well. I use the toaster! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

    1. HI! I would imagine you can use a bread machine, but I have not tested this, so I can’t say for sure. Yes, cook, then freeze and use as needed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  11. 5 stars
    I made this last night. So here is my review and my thoughts on things yummy: I have been trying to make the perfect Mediterranean style “taco.” I use juicy grilled chicken breast and top with, feta, red onion, Roma tomatoes, a poppy seed vinaigrette and anything else I have in the fridge like olives. No, I’m sure that’s not all traditional stuff but I call it Mediterranean style. Anyway, a tortilla just doesn’t do it justice! So I’ve been trying different naan breads and have been attempting to make them thin like a tortilla. I made your garlic naan last night. First things first, it was fantastic!! And the herb butter is a must. I used fresh parsley, garlic and oregano since that’s what I had. Now, I tried to get them as thin as possible but they still cooked up to a thick 3/4-1.” All was not lost though! I knew I your bread was tasty and couldn’t stand the thought of not eating it. So I sliced the naan in half, and cut it open like a pita pocket! I stuffed it full with the filling and drizzled the dressing on. It was great! Everyone LOVED your bread. Thank you so much.

    Reply

    1. Hi Stevie! That is so amazing to hear! I am so glad you loved this recipe and I hope you love all the others you try! Thank you so much! xTieghan

      Reply

  12. 5 stars
    My mom made this naan and it was amazing!! I want to make it for my roommate and I, but it’s definitely too much for us to eat at once. Can we half the recipe? If not, what are the storage deets?

    Reply

    1. Hi Savannah! Yes, you can definitely halve the recipe! But, I would totally recommend making it all, I am sure you will enjoy! For storage, I usually store in an ziplock bag in the fridge or on the counter! xTieghan

      Reply

    1. Hi Roxana! I will try to add them for anything, just trying to find time! Thank you for being patient! xTieghan

      Reply

  14. I do not own a cast iron or any heavy pans because of having a glass top stove what sort of pan would you recommend?

    Reply

    1. Hi Cassie! Just use a pan that you feel comfortable placing on your stove, a 10-12 inch skillet with a lid is great. Just note that you may not get the bubbles in the naan due to using a lower heat method of cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply