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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.
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Could you make the dough in a bread maker and let it go through a first rise?
Hey Beth,
To be quite honest I have never used a bread maker before, so I really don’t know how this would turn out. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Are Dried herbs just as tasty? I don’t have access to many fresh herbs this time of year… perhaps I need to remedy this.
Hey there,
Yes, totally fine to use dried herbs! I hope you love this recipe, please let me know if you give it a try! xTieghan
Can I make the entire recipe up to where it has been in a warm place for an hour, roll it out and keep at room temp until ready to cook in 2-3 hours?
Hey Sharleen,
Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
This was sooo good! Made Naan to accompany your pumpkin butter chickpea recipe (though used chicken). Everyone raved about both the pumpkin butter chicken and the Naan. Another phenomenal go-to recipe!
Hi April,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Can you use gluten free flour to make this?
Hi Heidi,
Yes, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
this was a terrible recipe for me. i’ve made naan before and know that it is a sticky dough that is hard to mess with. this recipe was even worse than my previous one and ended up terrible. i hate to say it because i love hbh but i do not recommend this.
Ok i wish i could change my original rating. i rage reviewed while struggling with the dough. tieghan warned us that they may not look pretty and yes she was right. they ended up tasting great just as promised but i am sticking with a 3 rating because of the dough and the struggle
Thanks for trying the recipe:)
Hi Shannon,
So sorry you did not enjoy the recipe, please let me know if I an help in anyway! xT
Shannon I have NEVER made Naan in my life (or much bread) and we (my kids and I) followed the recipe and it came out glorious! No bread mixer and my yeast was a dud. Maybe give it another go!
I only have an electric stove. Will it work to cook on it vs gas?
Hi Cheryl,
Yes, as long as you cook in a skillet:) I hope you love the recipe! xTieghan
Happy Wednesday Tieghan!
This RECIPE!! Oh how good it is 🙂 I drizzled my naan with a bit of honey and it is a perfect sweet option.
Thank-you for this amazing recipe!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
I’m dying to make this but how does a 20 minute prep time and a 10 minute cook time equate to a total of 90 minutes?
Hi there! You have to let the naan rise in order to get that yummy fluffy consistency 🙂 xTieghan
Can I substitute the active dry yeast for sourdough discard? Do you know what the portion would be??
I’ve made your recipe at least 5 times. It’s delish! Just recently got into sourdough starters and would love to know how to incorporate my discard into this.. 😉
Thanks!
Rhonda
Hey Rhonda,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! I’ve never tested this recipe with sourdough discard, but let me know if you give it a try! xTieghan
So so good! Naans came out perfect ?
Hey Farah,
Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This looks amazing! I don’t have a cast iron skillet, just a stainless steel one. Would that work better than nonstick? Thanks!
Hey there,
Yes, stainless steel would be just fine to use! I hope you love this recipe, please let me know if you give it a try! xTieghan
If you are letting it sit overnight in the fridge do you need to bring it to room temp/let rise for 1 hour after pulling it from the fridge the next day?
Hi Jacklyn,
Yes, that will work well for you! I hope you love the recipe! xTieghan
Absolutely obsessed with this recipe and make it at least weekly! Quick question: will it work with full-fat regular yogurt instead of Greek? Thanks so much!!
Hey there,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Yes, that should work just fine for you! Happy Weekend! xTieghan
I don’t have whole milk. I have 1% and I have coconut milk. Can I use either of those or a combination? Really trying to avoid a trip to the store.
Hey Christine,
1% milk will work well here. I hope you love this recipe, please let me know if you give it a try! xTieghan
My sister made this and it was excellent. I’m going to make some and wanted to know if I can substitute non fat plain greek yogurt for the full fat greek yogurt?
Hey Tammy,
Sure, that will work just fine for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
So easy to make and absolutely delicious! Roll the dough as thin as possible for best results. I roll out dozens and keep them flat in my freezer and go straight from my freezer to the cast iron when I want a quick snack of naan to dip in my hummus.
Hey Alexis,
Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan
Love love LOVE this recipe so much!
Hey there,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful weekend:) xTieghan