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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
