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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
Can’t wait to try this! Do you think it would be ok to use almond milk instead of whole milk?
Hi Vivian,
Yes almond milk would be okay to use! I hope you love the recipe, please let me know if you have any additional questions. xTieghan
I currently don’t have any milk in the house, but do have yogurt. Do you think I could use yogurt in place of the milk or mix yogurt and water to replace the milk? Any recommendations would be greatly appreciated.
Hi Carri,
Try using 2/3 cup of yogurt with 1/4 cup of water. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for my family with some spicy lentils and chicken and they loved it! I was so impressed by the naan and it looked beautiful! The herbed butter was a perfect finishing touch as well. Going to make this again and again, thank you so much 🙂
Thank you so much Ana! I am really glad this one turned out so well for you and your family! I hope you are all doing well! xTieghan
HI! I love all you recipes thanks you… can I use a sourdough starter in place of the yeast? If you think so how much should I add…? I am new to all of this… thanks again! deirdre
Hi Deirdre,
You can use 1/3 cup of sourdough starter, or you can leave the yeast out. The dough will not rise as much but it will still work. I hope this helps, please let me know if you have any other questions! xTieghan
I have never failed at cooking harder than right now lmao. You’re my fave food blogger, I have your books, and have exclusively been using your recipes during covid quarantine… the dough was too loose to divide into 8, too loose to even roll out. I tried to pour a flat layer and fry: fire alarm went off, burnt apartment smell, baby scared and crying so loud lmao. I am bummed because I REALLY wanted to eat this naan. In all fairness, I didnt have my le creuset cast iron pan, and used some shitty pan, but the dough also was off:( hugs from Toronto
Oh no!! I am sorry this did not turn out well for you! Are there any questions I can help you with? Or anything that could have gone wrong while making this? xTieghan
Does it still need to rise if we exclude the yeast?
Hi Sofia,
Yes you will still need to complete this step. Please note the dough will not rise as much as it would with yeast. Let me know if you have any other questions! xTieghan
Given the current situation, yeast is in short supply 🙁 On your insta story you mentioned you may be able to exclude the yeast from this recipe. Is that still the case? And if so, anything special you need to do as a result?
Thank you!
Hi Lydia! Yes, just omit it! I also have a non yeast option on my post from yesterday! xTieghan
On Instagram, you say this recipe can be made without the yeast…how would you modify the recipe to do so? Thanks!!
Hi Diana! Just omit the yeast! It should work great for you! xTieghan
First time making naan at home and it turned out delicious! My family absolutely loved it. Gave everyone a bite of the first one fresh off the pan and then found them hovering over my shoulder while I made the rest! Turned out really light, airy and the garlic herby butter sealed the deal. Will definitely be saving this recipe and making it again. Didn’t make any alterations or changes to the recipe. Thank you!
Yes!! I am so glad this turned out so well for you Hafsa! Now you can always make some naan at home! Thank you! xTieghan
Thank you so much for this great recipe! The last time I tried making naan with a different recipe it was a disaster and I thought it was impossible to make good naan at home. Well I was wrong, this was incredibly delicious and easy!
Hi Pat! I am so glad you gave this a try and it turned out so well for you! Thank you! xTieghan
This is the BEST naan I have ever made! The garlic herb butter is crucial! The only complaint I have is the mess I make in the kitchen ?but it won’t stop me from making this again and again!
Hi Jenn! I am so glad you loved this! And trust me that is me everyday haha! Thank you for trying it! xTieghan
Made this yesterday and it came out amazing! Thanks for the recipe.
Thank you so much Nayara! So glad you loved this! xTieghan
Just made this recipe tonight and it was amazing – I was surprised how well it worked! We rolled it super thin given the comments – probably too thin to be honest because we have so much dough leftover we could probably make 20 more naans. We didn’t have a skillet so I used a non-stick pan and they still bubbled up very nicely! Very flaky and crisp. Any idea how long the raw dough can last in the freezer? I’m not sure if in the last sentence of your recipe you are referring to the cooked naan or the dough (assuming the naan). Thanks so much for the recipe, was a delight! Love from Australia.
I am so glad this turned out so well for you Andy! Thank you so much for trying it! Also, the dough should last at least a month frozen! xTieghan
Interested in trying the recipe but as a single person, Does the dough freeze well? If not, halving the recipe? Suggestions?
Hi there! Yes, this dough freezes great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I really want to try this but I can’t wrap my head around using yeast, baking powder AND baking soda in one recipe. Can anyone explain the rationale? Why are all 3 necessary?
Hey Joanna! Using all three create the perfect light, airy, and chewy naan. I can’t tell you the science behind it, but I can tell you it works and it’s delicious!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan