Herbed Garlic Butter Naan

This extra soft herbed garlic butter naan has become my favorite foolproof flatbread on busy nights or as the perfect side for stews and curries. The fluffy dough gets a golden exterior in the skillet, and the finishing touch is a generous brush of caramelized garlic herb butter.

I first tried this recipe when I ran out of store-bought naan and now my family requests homemade every week. It is so reliable I never worry about how it will turn out.

Ingredients

• Warm water: Helps activate the yeast quickly so your dough rises well. Use filtered water for best results
• Honey: Gently feeds the yeast and adds a subtle touch of sweetness
• Active dry yeast: Gives a tender lift but the recipe turns out even if you skip it just slightly less airy
• Warm whole milk: Adds richness and keeps the dough extra soft. Room temperature milk works if you forget to warm it
• Full fat plain Greek yogurt: Brings tang and keeps the crumb super moist. Look for unsweetened varieties
• All-purpose flour: Creates a classic chewy naan texture. Measure with the spoon and level method for best accuracy
• Baking powder and baking soda: Guarantee a rise and a tender bite even without yeast
• Kosher salt: Balances the flavors. Taste your brand though as saltiness varies
• Salted butter: Melts into every cranny and makes the naan irresistible. Use good quality real butter for best flavor
• Garlic: Grated fresh for maximum punch and aroma never substitute jarred
• Chopped mixed herbs: Parsley cilantro chives and dill add freshness and color. Choose what looks brightest in your store

Step-by-Step Instructions

Mix the Yeast:

Combine the warm water honey and yeast in your mixer bowl. Let it sit for ten minutes until it bubbles and smells slightly sweet. This sign is your yeast is active and working

Make the Dough:

Add the milk yogurt flour baking powder baking soda and salt to the bowl. Using the dough hook mix until all the flour is fully moistened about two to four minutes. The dough should be sticking to the sides but not soupy. Lightly dust it with flour then use your hands to knead the dough into a smooth ball. Cover the bowl well and let it rise in a warm spot for about one hour until doubled in size or leave in the fridge overnight if making ahead

Shape the Naan:

Divide the dough into eight even balls. Take each one and roll it into an oval about eight inches long and a quarter inch thick. Do not worry about perfect shapes the rustic look is part of the charm

Cook the Naan:

Heat a large cast iron skillet over medium high heat until it is nearly smoking hot. Brush both sides of each rolled dough with half of your melted butter. Lightly oil the skillet then spread the oil with a paper towel for an even nonstick surface. Lay on a naan cover with a lid quickly and let it cook for one minute until you see bubbles. Flip and cook uncovered another one to two minutes until deep browned spots form underneath. Remove and wrap in a towel to keep warm. Repeat for the remaining pieces always keeping naan stacked and wrapped so the steam stays in

Make the Garlic Herb Butter:

Melt your remaining butter in a pan with the garlic over low heat. Let it bubble gently until the butter is faintly browned and the garlic is golden not burnt. Take off the heat and stir in all your herbs so their flavor infuses in the hot butter. Brush this all over the hot naan and serve them right away for the very best flavor

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My favorite part has always been the moment I brush on the herby garlic butter and the aroma fills the kitchen. When I make these with my kids we always fight over who gets the bubbliest piece because that is the best bite

Storage Tips

Store leftovers in an airtight container at room temperature for up to three days. For longer storage tuck them in the freezer with parchment between each piece so you can pull out one at a time. Reheat on a dry skillet or pop in the microwave wrapped in a damp paper towel for that fresh baked softness

Ingredient Substitutions

No Greek yogurt No problem Try sour cream or even a vegan coconut yogurt You can use two and a half teaspoons of baking powder if you are skipping yeast For a dairy free version substitute plant based milk and butter

Serving Suggestions

Serve warm naan with classic curries dal or as a wrap for grilled chicken and vegetables. Leftovers turn into amazing pizza crusts garlic bread or dippers for hummus. Any extra herbed butter makes a delicious topping for roasted potatoes or steamed rice

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Cultural Context

Traditional naan comes from the Indian subcontinent and is usually baked in a tandoor. This skillet method lets you recreate the chewy toasty bread at home with a few pantry staples and a simple pan. Naan has always been about sharing so I love making extra for guests holidays or packing for road trips

Frequently Asked Questions About Recipes

→ How do I achieve the perfect naan texture?

Use a combination of yogurt and milk in the dough for tenderness, and allow enough time for it to rise until doubled. Cooking on a very hot skillet helps create the classic bubbly, chewy texture with golden toasted spots.

→ Can I use dried herbs instead of fresh for the butter?

Fresh herbs impart a bright, aromatic flavor, but dried herbs will work in a pinch. Use about one-third the amount of dried herbs, since their flavor is more concentrated.

→ Is this naan freezer friendly?

Yes, cool naan completely, then store in a freezer bag. Rewarm in a hot skillet or in the oven to bring back its softness and flavor.

→ What's the best way to reheat naan?

Warm naan in a cast iron skillet for a few seconds on each side or wrap in foil and heat in a low oven until supple and warm.

→ Can I make the dough ahead of time?

Yes, refrigerate the dough overnight for increased flavor and convenience. Let it come to room temperature before shaping and cooking.

→ Why brush with garlic herb butter after cooking?

Brushing naan after it's finished allows the butter to soak in, enhancing flavor and keeping the bread moist and aromatic.