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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
Hi Tieghan! I’m an avid fan so I didn’t want this to come across as rude but precisely because I love your recipes so much I wanted to point this out – in most of your other bread recipes you include the rising time in the total time. However, this recipe is deceiving at first glance because it says total time 30 mins. Unfortunately, I thought this recipe was going to be a quick one I could make and have with dinner last night since the top of this says 30 mins. Only later did I realize that it does in fact have to rise for longer and 30 mins total time is inaccurate. I just wanted to point that out so someone else doesn’t have the same issue as me! Additionally, the “honey” ingredient is left out in the actual instructions list so I almost skipped adding because it seems like it’s been forgotten to be added in the actual instructions part. I hope this makes sense! Thank you.
Hi Haley! I am really sorry about that! I will try to get all of these updates done as soon as I can! Thank you so much! xTieghan
Love love love this naan recipe! Not going back to store bought! I had to make 16 small ones instead of the 8 because apparently my cast iron pan wasnt big enough? it’s a good excuse for a new large one. ? I have a question, is the lid essential? Could it be used after the flip?( My lid wasn’t big enough so I think it effected the size of the bubbling)
We’ve been loving all your recipes! Thanks again!
Hi Lisa,
So glad you have enjoyed this recipe! Yes the lid is important to use! Please let me know if you have any other questions! xTieghan
Yogurt substitution? I have a dairy allergy
Hi! A vegan yogurt should work! Just make sure it is thick! I hope you love this Rose! xTieghan
Whole milk yogurt (dahi) and milk are actually essential to naan. I probably wouldn’t say it’s not common to the recipe because it is an integral part of fluffy soft naan. Just a tid-bit 🙂
Thank you so much Sonia! xTieghan
Have you ever tried to freeze the dough or freeze the naan after it has been cooked?
Hi Natasha! I have not because this always goes so quick in my house, but I am sure it will work great! I love freezing bread and putting it right in the toaster or oven! xTieghan
What are your thoughts if I don’t have honey on hand?? Will it still come out good?
Hi Jessica,
I would recommend adding some maple syrup if you have that in place of the honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t have a cast iron skillet unfortunately. Would it be possible to make this in any other type of pan?
Hi Veda! Yes, you should be able to make this in any skillet! Please let me know if you have any other questions! xTieghan
Hi! 2 questions:
1. If I don’t have whole milk and only have 1% fat milk and half and half, do you recommend mixing those and what ratio? Or should I just use the 1% milk?
2. I could not find any yeast. If I’m not using any yeast in this recipe, do I still need to let it sit for a whole hour after mixing/kneading?
Thank you!
Hi Christian,
Yes you can use 1% milk. Even without the yeast you are still going to let the dough rest even though it will not rise as much. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I went into making this naan with low expectations, because I didn’t have an iron skillet, and I was replacing full fat milk with canned coconut milk, and Greek yoghurt with a thick coconut yoghurt, but they still turned out amazing! I still got all the lovely bubbles, and the taste was super awesome. I made these alongside Tieghan’s falafel naan wrap recipe and I was super happy with how everything came together.
I am so glad this still turned out so well for you! Thank you so much for trying it!! Also, yes to the falafel wrap!! xTieghan
This was sooo delicious! I made this 3 nights ago and left some extra dough in the fridge- how long will it last in there? Will it still be good to use in a couple days or is it already past it’s prime?
Hi Grace! I think it should be great still in a couple of days! I am so glad this recipe turned out so well for you! xTieghan
Soooo want to make these but flour a precious commodity right now (haven’t seen it in grocery stores for weeks now!) . . . so wondering, can I safely half the recipe?
Hi! Yes, halving the recipe should work great! I hope you love this! xTieghan
Hello! wondering if you or anyone has tried making this with low-fat or nonfat greek yogurt? I am grocery limited in quarantine, and am hoping to make this with what I already have!
Hi Hale,
Nonfat greek yogurt would work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these for dinner last night. They were so incredibly delicious… Fluffy, a little tangy from the yogurt, soft… Just perfect. Would’ve tagged it on the ‘gram, except they were devoured (again) before I could get my phone! Oops!
Haha no worries! I am just glad this turned out so well for you Dana! Thank you so much! xTieghan
My very first time making Naan. Thank you so much for recipe it was delicious!
I am so glad you tried it and it turned out so well for you! Thank you Laura xTieghan
Made this for our Easter dinner along with some chicken tikka masala and it turned out PERFECTLY! The only substitution I made was sour cream instead of greek yogurt because… #quarantine. I’m glad I read through the comments to see that it was an acceptable substitution because I had regular yogurt and saw the advice that it would be too thin to use, so I went with the sour cream & it worked fabulously!!
The recipe was straight forward and super simple as mentioned. Perfectly flavorful, soft, chewy & delicious. It turned out exactly how I hoped (and as pictured) and was a great addition to our Indian meal. Will definitely make again & again!
Hi Yvonne! I am glad you read them too and this turned out so well for you!! Thank you so much for trying this! I hope you had an amazing Easter! xTieghan