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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

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.



  • 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.


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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  1. This is so good!!! I’m never eating any other naan again, any other bread again, and maybe not even any other food again. 🤣 It tastes amazing fresh, and when it’s cooled and even when it’s reheated in the toaster the next day. I think this is the first bread I’ve ever made so I was very intimidated but it was worth it! It was actually kind of fun to make that I made a second batch two days later. My whole family loved it – even my picky kids. One note – I used an induction stove top and I had to bring it down to a 3/10 to avoid burning.

    1. Hey Anna,
      Wow, thank you so much! I am so glad to hear that you enjoyed this recipe, thanks so much for making it and sharing your notes! xT

  2. 5 stars
    Wow! How easy is this!! I will never buy Naan bread from the store again! I had to chuckle because my big jar of yeast had expired. I thought I’d try it anyway, and because the Naan is so flat, it worked pretty well. I look forward to making it again with fresh yeast and maybe my grandbaby’s first try at making bread!

  3. 5 stars
    I saw the post this morning and had to make it for dinner tonight. Paired it with a white bean mushroom stew – absolutely perfect for sopping up the gravy. Thanks Tieghan

  4. 5 stars
    I don’t know why but my dough came out super sticky to the point where couldn’t form balls. How can I fix the dough?

    1. Hi Ariadna,
      Thanks for trying this recipe, sorry to hear you are having issues with the dough. Was there anything you adjusted? Any chance it just needs some more flour? Let me know!! xT

  5. 5 stars
    OMG- this is SO good. Like, make it right now. I’ve been itching to make flatbreads for a while now and managed to make them today, and now I’m wondering why I waited so long. These are so easy to make, and I didn’t even make any adaptions to the recipe. They go with just everything and are so versatile- eat them plain, dip in soup, fold in half stuff with toppings and toast to make the best melt you’ve ever had- you get the picture. Make these now.

  6. 2 stars
    Hey Tieghan! Question for clarification. After kneading the dough and putting it in a bowl covered with plastic wrap. If I don’t plan to use it right away and store it in the fridge, is that before it doubles in size, or after? And if it is before it rises, do I have to let it rise after I take it out of the fridge? Thanks so much!

    1. Hi Haley,
      Yes, you can store in the fridge before it rises and then you will have to let it rise before using it:) I hope this helps! xT

  7. 5 stars
    Delicious! First time making naan and it turned out great! I didn’t have herbs and garlic to add, otherwise made to the recipe. I took another reviewer’s advice and rolled it as thinly as possible. Will definitely make again!

    1. Hey Tess,
      Happy Monday!! Thanks a lot for trying this recipe out and your feedback! Love to hear it turned out well! xT

  8. Question! Your other naan recipe said to “dissolve” the yeast in the water and sugar. Mine definitely did not dissolve after stirring for about 20 seconds, so I just let it be. After about 10 minutes it wasn’t incredibly frothy, so I gave it another quick whisk and let it set for another 5. After an hour my dough didn’t rise much and the naan came out very dense. Any idea what I did wrong? Does the yeast need to dissolve or just get stirred in? I know it was fresh but I’m stumped.

    1. Hi there! It depends if you are using instant yeast or active dry yeast! If you are using instant yeast it doesn’t need to be activated beforehand, but active dry you do need to activate it in the water! xT

  9. 5 stars
    VERY easy naan recipe! I’ve made naan before with other recipes but they never seem to be as soft and pliable as I’d like. These naan were so fluffy and soft, the texture was amazing to bite into. We made this to go with the HBH spicy skillet butter chicken and it was so tasty!

    1. 5 stars
      This recipe was super easy to follow and it turned out amazing! Definitely rolling out the dough super thin is key. Will be making again for sure. The texture was fluffy and had a great chew. The cast iron gave gorgeous bubbles and cooked perfectly.