Herbed Garlic Butter Naan

This herbed garlic butter naan is the kind of homemade bread you will keep coming back to. Soft chewy and rich with the aroma of caramelized garlic and fresh herbs each piece is brushed with warm melted butter that soaks right in. It is exceptionally easy yet so impressive to serve with a cozy meal or as a late night snack straight from the pan

I first tried this recipe to impress a friend for dinner but my family ended up devouring every last piece before the guests even sat down. It quickly became a weekly favorite in our house

Ingredients

• Warm water: essential for activating yeast use filtered water for a clean flavor
• Honey: adds sweetness and helps yeast bloom choose raw local honey if possible
• Active dry yeast: optional but gives a hint of sourdough aroma always check for freshness
• Warm whole milk: adds richness and tenderness always use whole for best texture
• Full fat plain Greek yogurt: gives naan its signature chew seek out a brand with creamy thick texture
• All-purpose flour: forms the structure of naan sift for extra fluffiness
• Baking powder: ensures a soft puffy rise check that yours is fresh
• Baking soda: a touch for old fashioned tang and soft crumb store airtight for potency
• Kosher salt: enhances all flavors choose fine flakes for easy mixing
• Salted butter: the star for richness always taste your butter first for flavor
• Garlic: grated for even distribution fresher cloves equal sweeter caramel notes
• Mixed fresh herbs (parsley, cilantro, chives, dill): add softness and color always choose bright perky bunches

Step-by-Step Instructions

Mix Yeast and Warm Liquids:

Combine warm water honey and yeast in a stand mixer bowl let it sit until foamy usually 5 to 10 minutes you want bubbles across the top which means your yeast is active and ready

Form the Dough:

Add the warm milk yogurt flour baking powder baking soda and salt to the bowl with yeast mix on medium using a dough hook for a few minutes stop and scrape down the sides the dough should be sticky but coming together dust with a bit more flour if needed gather into a ball with your hands

First Rise:

Cover the bowl tightly and let it sit in a warm spot for about 1 hour the dough should double in size you can also refrigerate overnight for extra flavor and fuss free timing just let it warm back to room temp before rolling out

Divide and Shape:

Punch down the dough dump onto a lightly floured surface cut into 8 equal pieces shape each into a smooth ball then use a rolling pin to gently flatten each into an oval about 8 inches long and under half an inch thick try not to overwork it for the softest naan

Heat and Cook:

Heat a large cast iron pan over medium high until very hot brush both sides of the shaped dough with melted butter swirl a little olive oil in the pan then wipe out with a paper towel lay the naan in cover and cook for about one minute until you see bubbles flip and cook uncovered until deep toasted spots appear wrap steamed naan in a kitchen towel to keep soft

Make Garlic Herb Butter and Finish:

Melt the rest of the butter add grated garlic and cook over low until just golden not dark add chopped herbs remove from the heat brush generously over each naan while still warm serve at once

Pin

The fresh herbs here are always my favorite part especially dill for its fragrant kick Memories always come back of my little one sneaking bites straight off the hot skillet so we have to make a double batch now

Storage Tips

Let naan cool completely before sealing in an airtight container to keep it soft and moist It holds its luxurious texture for three to four days at room temperature To freeze layer naan pieces between parchment freeze in zippered bags and reheat directly on a hot skillet or in the oven

Ingredient Substitutions

You can use sour cream instead of Greek yogurt for a slightly tangier flavor Non dairy yogurt and oat milk work well for a vegan version Try swapping in a portion of whole wheat flour for added earthiness

Pin

Serving Suggestions

Serve warm from the pan tucked in a towel alongside curries grilled meats stews or soups Use as the base for flatbread pizzas or wrap around spiced roasted veggies

Cultural Context

Naan is beloved in Indian Persian and Central Asian kitchens often made in a tandoor oven While this stovetop version uses Western pantry shortcuts it captures the incredible chew and char of the original bread Tradition meets weeknight convenience right here

Recipe FAQs

→ What kinds of herbs pair best with garlic butter naan?

Fresh parsley, cilantro, chives, or dill all complement the buttery garlic base. Mixing a variety offers a vibrant, aromatic finish.

→ How can I make naan dough extra soft and chewy?

Using whole milk and full-fat Greek yogurt creates a rich, moist dough. Letting it rise until doubled ensures a light, tender texture.

→ What's the ideal skillet for cooking naan?

A heavy cast iron skillet is recommended for its ability to get hot quickly, giving naan those lovely bubbles and golden brown spots.

→ How do I reheat leftover naan without drying it out?

Wrap the naan in a damp towel and warm briefly in the oven or on a skillet. This restores its softness and keeps it moist.

→ Can naan be frozen for later use?

Absolutely. Cool completely, then store in an airtight bag up to three months. Reheat from frozen or thaw before warming.