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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. 5 stars
    Thank you so much for your recipes! My family loves them. I have a sour dough starter at home–and look forward to experimenting a little with using it in place of yeast. Do you have any experience with that?

  2. Can you give weight measurements for the ingredients instead? I find this would help be more accurate especially when making breads.

    1. Hi John,
      Metric conversions are listed directly under the list of ingredients for every recipe:) Please let me know if you have any other questions! xT

  3. 4 stars
    The dough was way too sticky. I had to throw it completely out. However, I used the butter garlic/herb topping on store bought naan and heated it on the cast iron and it was awesome!! Glad I had a backup and it gave the store bought naan an oomph! I will try this again though!

    1. Hi Ashley,
      Thanks so much for trying this recipe!! Sorry to hear the dough was sticky! Was there anything that you adjusted or anything that I can help with? Let me know! xx

  4. This sounds dreamy! I’d really like to try making it but don’t have a stand mixer. Is it possible to do manually by hand instead? (Keeping in mind it’ll take longer). Thanks!

    1. Hi Nicole,
      You bet, just mix with a wooden spoon and knead by hand for about 5 minutes or until you have a smooth dough ball. Please let me know if you have any other questions! xT

  5. Hi!
    I’ve tried making naan before but I haven’t been successful. I don’t have a cast iron pan, could that be the reason why? It always burns lol. If there’s any tips to making it in a different pan, please let me know! Thanks!!

    1. Hey Grace,
      Thanks for trying this recipe, sorry to hear you are having issues! What kind of pan are you using? I would suggest turning the heat down or flipping it sooner, the naan really doesn’t need all that much time to cook. I hope this helps! xx

    1. Hey Sonny,
      That will be just fine for you to use! Please let me know if you give this recipe a try, I hope it turns out well for you! xx

  6. I finally made the naan…but I had some problems. Despite following the recipe the dough as soo sticky. I had to keep adding more and more flower. Then the iron skillet…I have only electric, so the pan just doesn’t heat well and boy was it hot and burned! The whole house was filled with smoke! LOL…the next day I did it in my normal skillet and it was GREAT. Any tips on why my dough was soo wet?? Or is this normal? Thanks!

    1. Hey Trish,
      Thanks so much for giving this recipe a try and sharing your feedback! What kind of flour did you use? Did the dough rise correctly? Let me know, I think either of those could affect the wetness of the dough:) xT

  7. I’ve made this recipe maybe 10 times every time amazing!!!! Thank you
    But would like to try making the night before soooo….
    If we pop it in the fridge to sit over night do we let it rise for an our after we pull it out?

    Thank you

    1. Hey Jaime,
      So glad you have been enjoying this recipe! Yes, after you pull it from the fridge let it sit and rise for a little. Please let me know if you have any other questions! xx

  8. 5 stars
    Delicious! I’ve lived in India and my husband is from Nepal…we were both pretty skeptical about how good naan at home could possibly be. This turned out incredibly well and inspired me to use the dough hook on my stand mixer for the first time ever (which made it so easy). Will add to my recipe book – Thanks!

    1. Hey Kaitlin,
      Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx

      1. Love this recipe!! Made it twice and it was inhaled both times. I love the taste of fresh parsley in the garlic butter. Mine turn out looking like flatbreads which is great, and they puff up to about a half inch thick even though I try rolling them out as thin as possible. The bread in your picture looks like folded ribbons – mine doesn’t look like that. It’s more puffy, sort of like a very soft premade pizza crust. Any tips? I do so love the recipe and even though it’s pretty sticky I can work with that. Don’t get me wrong, I love it as it is, but I guess I’m always looking for that photo finish/texture! Also, for some of the other commenters, the skillet (especially if you’re using uncoated cast iron) can get really way too hot very quickly. Don’t let the olive oil smoke – that’s too hot! Made that mistake today, whoops!

        1. Hey Amanda,
          Thanks so much for making this recipe and your comment! So glad to hear that it turned out well for you:) That sounds about right for the texture, did it bubble nicely? You may need to work the dough a little less next time! xT

          1. Yes it did bubble nicely! I will try not to overwork the dough next time! Thanks!!