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Homemade Garlic Butter Naan

Prep Time 1 hr 20 mins
Cook Time 10 mins
Course Side Dish
Cuisine Middle Eastern


  • Large Cast Iron Skillet
  • Spatula


  • 1/4 cup warm water
  • 1 Tbsp honey
  • 1 tsp dry active yeast
  • 3/4 cup warm whole milk
  • 1 cup plain Greek yogurt
  • 4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 stick unsalted butter melted
  • 2 cloves garlic smashed
  • 3/4 cup fresh herbs parsley, chive, cilantro, dill


  • In a bowl, combine the warm water and honey. Sprinkle the yeast on top and allow to sit for 5-10 minutes or until the yeast begins to look foamy and bubble on top.
  • Add the warm milk, yogurt, flour, baking powder, baking soda, and salt to the yeast & water mixture.
  • If you are using a stand mixer, with the dough hook attachment, mix until flour is incorporated, about 4 minutes. If you are using your hands, combine until flour is just combined. The dough should be sticky.
  • Dust a clean work surface with flour, knead the dough into a ball.
  • Place the ball of dough back into the bowl and cover with plastic wrap. Place in a warm area and allow the dough to double in size, about 1 hour.
  • Once the dough has doubled, divide the dough into 8 equal parts.
  • Using your hands, form the dough into a (rough) oval. Then, using a rolling pin, roll the dough into a large oval, about 8" long & 1/4" thick. Repeat with remaining dough.
  • Melt the butter and add the smashed garlic cloves to infuse the butter.
  • Heat a large cast iron skillet over HIGH heat. It's very important that the skillet is VERY hot.
  • Brush both sides of the naan with the melted garlic butter.
  • Spray the skillet with oil- canola or avocado oil is best for high heat.
  • Place the naan on the hot skillet and cover right away with a lid. Cook for 1 minute until bubbles begin to form.
  • Flip the naan over and cook, uncovered, for an additional 1-2 minutes. *The large toasted spots is what you want to see!* Brush the cooked side with the melted garlic butter.
  • Remove the naan from the skillet and wrap in a clean kitchen towel to keep warm.
  • Before serving, you can always brush more garlic butter on top. Sprinkle freshly chopped herbs over the naan and serve warm!


If you don't have a stand mixer, no problem! I've experimented with this recipe twice- once using a mixer and the other time using my bare hands. Honestly, I  think using hands creates a softer dough as the mixer can tend to over-mix it. The choice is yours!