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Garlic Butter Naan With Herbs - Soft, Buttery, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • All-purpose flour (plus extra for dusting)
  • Active dry yeast (or instant yeast)
  • Sugar (to activate the yeast)
  • Salt
  • Plain yogurt (full-fat or Greek, thinned slightly)
  • Milk (or warm water)
  • Neutral oil (such as canola or vegetable)
  • Unsalted butter
  • Fresh garlic
  • Fresh herbs: cilantro, parsley, or chives
  • Optional: nigella seeds, sesame seeds, or a pinch of chili flakes

Method
 

  1. Activate the yeast: In a small bowl, mix warm milk (or water) with sugar and yeast. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be old—start again with a fresh packet.
  2. Make the dough: In a large bowl, combine flour and salt. Add the yeast mixture, yogurt, and a tablespoon of oil. Stir with a spoon until a shaggy dough forms.
  3. Knead until smooth: Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky. Add small amounts of flour only if needed.
  4. First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 60–90 minutes, or until doubled in size.
  5. Prepare garlic butter: Melt butter in a small pan over low heat. Add minced garlic and cook just until fragrant, 30–60 seconds. Remove from heat and stir in chopped herbs and a pinch of salt. Keep warm.
  6. Divide and pre-shape: Punch down the dough and turn it out onto the counter. Divide into 6–8 equal balls. Cover with a towel and rest for 10 minutes to relax the gluten.
  7. Heat the pan: Set a heavy skillet or cast-iron pan over medium-high heat for several minutes until very hot. A hot pan gives you lovely blisters and char.
  8. Roll the naan: Working with one piece at a time, dust lightly with flour and roll into an oval or round about 6–8 inches wide and 1/8-inch thick. Keep the other pieces covered to prevent drying.
  9. Cook the first side: Lay the rolled dough onto the dry hot skillet. Bubbles should appear within 30–45 seconds. Cook until the underside has golden spots, about 1–2 minutes.
  10. Flip and finish: Flip and cook the second side for another 1–2 minutes, pressing gently with a spatula for even contact. For extra char, briefly increase the heat or use a kitchen torch if you have one.
  11. Brush with garlic herb butter: Remove the naan to a plate and brush generously with the warm garlic butter. Sprinkle extra herbs or seeds if you like. Keep covered with a clean towel to stay soft while you cook the rest.
  12. Serve warm: Enjoy immediately with your favorite curry, roasted vegetables, or as a wrap with grilled chicken or paneer.