Garlic Naan Bread with Herb Butter (Skillet or Griddle)

A basket of fresh-baked garlic naan bread brushed with herb butter.

5 from 1 vote

Garlic Naan Bread with Herb Butter (Skillet or Griddle)

Learn how to make soft, fluffy Garlic Naan Bread with Herb Butter at home on a griddle or cast-iron skillet. Easy, and perfect for curries!

Prep Time22

Cook Time8

Proofing Time1 30

Total Time2

Course: Bread, Side Dish

Cuisine: Indian

Servings: Pieces

Calories: 259kcal

Author: Spencer Klickman

Equipment

Small Saucepan
Stand Mixer (Optional, but recommended)
Rolling Pin
Bench Scraper (Optional)
Baking Sheet (for transferring rolled dough rounds)
Griddle (Optional for griddle method) i.e. Blackstone or other similar brand
Large Cast Iron Skillet (Optional for skillet method) - or griddle pan
Infrared Thermometer (Optional but recommended)
Pastry Brush (for Garlic Herb Butter)

Ingredients

Garlic Naan Dough

½ Cup + 1 Tablespoon Water (135g) at 100 - 115°F
1 Teaspoon Sugar (5g)
1 Tablespoon Active Dry Yeast (11g)
3 Cups Bread Flour (388g) Plus more for dusting
1 Teaspoon Kosher Salt (6g)
½ Cup Whole Milk Plain Yogurt (120g) - Substitute Greek Yogurt
2 Tablespoons Unsalted Butter (25g) Melted - Substitute Ghee
Neutral Oil (for bowl greasing)

Garlic Herb Butter

4 Tablespoons Unsalted Butter (Or Ghee)
2 Cloves Garlic (Finely Minced)
2 Teaspoons Cilantro (Finely Minced)
2 Teaspoons Parsley (Finely Minced)
¼ Teaspoon Kosher Salt (Plus more to taste)

US Customary - Metric

Instructions

Garlic Naan Dough

Combine warm water, yeast, and sugar in a bowl and bloom for 5-10 minutes. In the bowl of a stand mixer, add the flour and kosher salt, mixing to combine.
Add the yeast and water mixture, plain yogurt, and melted butter to the stand mixer. Mix on low speed until a shaggy dough forms, about 1-2 minutes. Knead on medium-low speed for an additional 5 minutes until smooth.
Transfer the dough to a lightly oiled bowl, cover, and proof at room temperature for 1 hour, or until doubled in size.
Turn the dough out onto a lightly floured work surface, and punch down. Divide into 8 equal-sized pieces, and roll into a tight ball. Cover and proof an additional 30 minutes.
Working one at a time, roll the individual dough balls into naan rounds on a lightly floured work surface until they are about ¼ inch thick. Lightly dimple with your fingertips, transfer to a covered baking sheet until the rest are done.
Griddle Method: Preheat the griddle over medium-high heat until it reaches a surface temperature of 475-500°F and is lightly smoking. Add all the naan pieces and cook for 2-3 minutes until bubbly and blistered. Flip and cook an additional 2-3 minutes until cooked through and golden brown.
Skillet Method: Preheat the skillet over medium-high heat until it reaches a surface temperature of 475-500°F and is lightly smoking. Working one naan piece at a time, cook for 2-3 minutes until bubbly and blistered. Flip and cook an additional 2-3 minutes until cooked through and golden brown. Repeat with remaining naan pieces until done, managing the heat as needed.

Garlic Herb Butter

Add the unsalted butter to a small saucepan and gently melt over medium heat.
Turn the heat off and add the minced garlic, cilantro, parsley, and kosher salt. Brush the cooked naan with garlic butter and serve warm.

Notes

The recipe card cook times above reflects the griddle method only. Skillet cooking method will take longer.
This recipe is written for bread flour for a slightly chewier naan. Substituting equal amounts of all-purpose flour works, but the texture will be a little softer.
Measure flour carefully (or use grams) and keep the dough soft/slightly tacky for the best texture.
Preheat your griddle or skillet well before cooking. For a griddle, aim for about 475–500°F for the best blistering and light char without drying out.
If using Greek yogurt, thin it with a small splash of milk or water if it is very thick.
Butter only what you plan to serve right away; store extra naan unbuttered and brush with garlic herb butter after reheating.

Nutrition