Herbed Garlic Butter Naan Recipe

Introduction

Herbed Garlic Butter Naan is a soft, flavorful Indian flatbread infused with fresh herbs and rich garlic butter. Perfect for serving alongside curries or enjoying as a savory snack, this recipe brings restaurant-quality naan to your home kitchen.

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. Step 1: In the bowl of a stand mixer, combine the warm water, honey, and yeast. Let sit for 5-10 minutes until the mixture begins to bubble on top.
2. Step 2: Add the warm milk, Greek yogurt, all-purpose flour, baking powder, baking soda, and kosher salt to the yeast mixture. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky.
3. Step 3: Lightly dust your hands with flour and knead the dough into a ball. Cover the bowl with plastic wrap and let it rest in a warm place for 1 hour until it has doubled in size, or refrigerate overnight if not using immediately.
4. Step 4: When ready, divide the dough into 8 equal balls. Using a rolling pin, roll each ball into a large oval about 8 inches long and 1/4-inch thick.
5. Step 5: Heat a large cast iron skillet over medium-high heat until very hot. Brush both sides of each naan with half of the melted butter. Drizzle a teaspoon of olive oil into the skillet and use a paper towel to spread it evenly.
6. Step 6: Place a naan in the skillet, cover immediately with a lid, and cook for 1 minute until bubbles form. Flip and cook uncovered for 1-2 minutes until large toasted spots appear on the underside. Remove and wrap in a clean kitchen towel. Repeat with remaining dough.
7. Step 7: To make the garlic herb butter, melt the remaining half of the butter with grated garlic over low heat until lightly browned and the garlic is golden. Remove from heat and stir in the chopped herbs.
8. Step 8: Brush the warm naan with the garlic herb butter and serve immediately for the best flavor and texture.

Tips & Variations

• If you prefer a chewier naan, omit the yeast and rely on the baking powder and baking soda for leavening.
• Customize the herb blend to your taste — basil or mint can add a fresh twist.
• For extra garlic flavor, add a bit of garlic powder to the dough mixture.
• Use ghee instead of butter for a richer, more traditional flavor.

Storage

Store leftover naan in an airtight container at room temperature for up to 3-4 days. To reheat, warm gently in a skillet or oven until soft and hot. You can also freeze naan for up to 3 months; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to use yeast in this recipe?

No, yeast is optional. The baking powder and baking soda provide enough leavening to create soft naan, but yeast adds a bit of extra fluffiness and flavor if you have time to let the dough rise.

Can I make this recipe without a cast iron skillet?

Yes, you can use any heavy-bottomed skillet or nonstick pan that retains heat well. A cast iron pan is ideal for heat retention and creating the characteristic charred spots, but other pans will work fine too.

Herbed Garlic Butter Naan Recipe

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★★★★★

4.5 from 110 reviews

• Author: Harry
• Total Time: 1 hour 35 minutes (including rising time)
• Yield: 8 naan breads 1x

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Description

Herbed Garlic Butter Naan is a rich and flavorful Indian-inspired flatbread made with a soft, tangy dough enriched with yogurt and baked on a hot skillet. Enhanced with a fragrant garlic herb butter, this naan is perfect for serving alongside curries or enjoying on its own as a warm, aromatic treat.

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Ingredients

Scale 1x2x3x

Dough 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

Butter and Herb Mixture

• 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)

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Instructions

1. Activate Yeast: In the bowl of a stand mixer, combine the warm water, honey, and yeast. Let the mixture sit for 5-10 minutes until it becomes bubbly on top, indicating that the yeast is active and ready to use.
2. Make the Dough: Add the warm milk, Greek yogurt, all-purpose flour, baking powder, baking soda, and kosher salt to the yeast mixture. Using the dough hook attachment, mix until the flour is fully incorporated and the dough becomes sticky, approximately 2-4 minutes. Lightly dust the dough with flour and knead into a smooth ball by hand.
3. Proof the Dough: Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for 1 hour or until it has doubled in size. Alternatively, you can refrigerate the dough overnight if not cooking immediately.
4. Shape the Naan: Once the dough has risen, divide it into 8 equal portions. Roll each portion into an oval shape about 8 inches long and 1/4-inch thick using a rolling pin. Repeat with all dough pieces.
5. Preheat Skillet: Heat a large cast iron skillet over medium-high heat until it is very hot, almost screaming hot. Brush both sides of each naan with half of the melted butter. Drizzle 1 teaspoon olive oil into the skillet and wipe it around using a paper towel to evenly coat the surface.
6. Cook the Naan: Place a naan onto the hot skillet and immediately cover with a lid. Cook for 1 minute until bubbles form on the surface. Remove the lid, flip the naan, and cook uncovered for an additional 1-2 minutes until the underside develops large toasted spots. Remove the naan from the skillet and wrap it in a clean kitchen towel to keep warm. Repeat with remaining naan balls.
7. Prepare Garlic Herb Butter: In a small saucepan, melt the remaining half of the butter over low heat. Add the grated garlic and cook gently until the butter turns lightly browned and the garlic becomes golden in color. Remove from heat and stir in the chopped mixed herbs.
8. Brush and Serve: Brush the warm garlic herb butter over the cooked naan generously. Serve the naan warm for the best flavor. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months.

Notes

• Yeast is optional; if omitted, the dough will still produce soft naan due to baking powder and soda but may lack the same lightness and flavor depth.
• The dough can be refrigerated overnight to develop more flavor and make prep easier the next day.
• Use a cast iron skillet or heavy-bottomed pan to achieve the best char and texture on the naan.
• Adjust garlic amount based on your preference for intensity of flavor.
• For vegan option, substitute butter with plant-based butter and use nondairy yogurt and milk.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Keywords: Naan, Indian flatbread, garlic butter naan, herbed naan, skillet bread, easy naan recipe, homemade naan, garlic herb butter