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Herbed Garlic Butter Naan Recipe

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★★★★★

4.6 from 74 reviews

This Herbed Garlic Butter Naan recipe offers a soft and fluffy Indian flatbread infused with fragrant garlic and fresh mixed herbs, brushed with buttery goodness. It’s perfect for pairing with curries, soups, or enjoying on its own as a flavorful snack. Made with simple ingredients and cooked on a hot skillet, this naan has a delightful crispy edge and tender center.

Ingredients

Scale

Yeast Mixture

  • 1/4 cup warm water
  • 1 tablespoon honey
  • 3/4 teaspoon active dry yeast (optional)

Dough

  • 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 & Herb Topping

  • 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. Activate Yeast: In the bowl of a stand mixer, combine the warm water, honey, and yeast. Let it sit for 5-10 minutes until the mixture starts to bubble on top, indicating the yeast is active.
  2. Prepare Dough: Add warm milk, Greek yogurt, flour, baking powder, baking soda, and kosher salt to the yeast mixture. Using a dough hook attachment, mix until the flour is fully incorporated, about 2-4 minutes. The dough will be sticky. Dust lightly with flour and knead into a ball by hand. Cover with plastic wrap and let it rise in a warm place for 1 hour until it doubles in size, or refrigerate overnight if not using immediately.
  3. Shape Naan: Once the dough has risen, divide it into 8 equal portions. Roll each piece into an oval shape roughly 8 inches long and 1/4 inch thick using a rolling pin. Repeat for all portions.
  4. Cook Naan: Heat a large cast iron skillet over medium-high heat until it is very hot. Brush both sides of each naan with half of the melted butter. Drizzle a teaspoon of olive oil into the skillet and spread it evenly using a paper towel. Place a naan in the skillet, immediately cover with a lid, and cook for 1 minute until bubbles appear. Flip and cook uncovered for another 1-2 minutes until large toasted spots develop. Remove from skillet and keep wrapped in a clean kitchen towel. Repeat with remaining dough.
  5. Prepare Garlic Herb Butter: In a small pan over low heat, melt the remaining half of the butter with grated garlic. Cook until the butter lightly browns and the garlic turns golden, then remove from heat. Stir in the chopped mixed herbs.
  6. Finish and Serve: Brush the warm naan generously with the garlic herb butter. Serve immediately while warm. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.

Notes

  • Yeast is optional; the baking powder and baking soda provide leavening if you choose to skip yeast.
  • Use a cast iron skillet for best heat retention and even cooking.
  • Keep the naan wrapped in a towel after cooking to stay soft and warm.
  • Adjust herbs based on preference; fresh parsley, cilantro, chives, and dill blend well.
  • Store cooked naan properly to maintain freshness or freeze for longer storage.

Keywords: Herbed Garlic Butter Naan, Indian bread, homemade naan, garlic butter naan, skillet naan, flatbread recipe

Find it online: https://cookwithyana.com/herbed-garlic-butter-naan-recipe/