Recipe

Light Naan Bread Recipe: Savory and Herbal

Soft, pillowy naan with crisp, golden blisters and a garlicky herb finish. No tandoor needed, just a hot skillet and a little confidence.

By Matt Campbell

•

4.8

A stack of warm herb naan bread on a wooden board with melted butter and chopped herbs, with a cast iron skillet in the background

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Naan at home can feel like one of those recipes that requires a specialized oven, a mysterious starter, and a whole afternoon. Good news: it does not. This light, savory, herbal naan is a skillet situation, and it is wonderfully forgiving.

What you get is the best of both worlds: a soft, fluffy interior (thanks to yogurt and a quick rise) and those toasty, blistered spots you want from good naan. Then we brush it with a buttery garlic herb mix that makes the whole kitchen smell like you made a plan, even if dinner is still a little chaotic.

Why It Works

Light and tender: Yogurt softens the dough and keeps it flexible, not bready or stiff.
Fast flavor: A simple garlic herb butter turns plain bread into something you want to eat standing at the stove.
High heat, low drama: A ripping hot skillet gives you blistered char without a tandoor.
Accessible ingredients: Pantry flour, common herbs, and a yeast packet. No specialty shopping trip required.

Pairs Well With

Cucumber Raita
Chana Masala
Spiced Roasted Cauliflower
Herby Lentil Soup

Storage Tips

Keep It Soft for Tomorrow

Room temp (best for same day): Cool completely, then store in a zip-top bag or airtight container up to 1 day.
Refrigerator: Store up to 4 days. Reheat in a hot dry skillet 30 to 60 seconds per side to bring back the edges.
Freezer: Layer naan with parchment, freeze in a bag up to 2 months. Reheat straight from frozen in a covered skillet over medium heat, flipping once, or wrap in foil and warm at 350°F until flexible.
Pro tip: If it feels a little dry, flick a few drops of water onto the naan before reheating. Steam is your friend.

Common Questions

Do I need a cast iron skillet?

No, but it helps. Cast iron holds heat well, which means better blistering. A heavy stainless skillet also works. If you are using traditional nonstick (like Teflon), keep the heat more moderate and expect less char. Cast iron is my favorite here for both browning and high-heat peace of mind.

Can I make this without yogurt?

Yes. Swap in sour cream (thinned with a splash of water) or buttermilk. Yogurt gives the best tenderness, but you have options.

Why is my naan not bubbling?

Usually the pan is not hot enough, or the dough is rolled too thick. Preheat the skillet until it is properly hot, then cook one naan as a test. Also, do not press it down while it cooks.

Can I use whole wheat flour?

Yes, but keep it light: use up to 50% whole wheat. Add 1 to 2 tablespoons extra water if the dough feels tight.

Can I cook naan on a grill?

Absolutely. Grill over medium-high heat for 1 to 2 minutes per side. Brush with herb butter right when it comes off.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough whisk
Clean kitchen towel or plastic wrap
Bench scraper (helpful, not required)
Rolling pin
Cast iron skillet or heavy stainless skillet
Small saucepan or microwave-safe bowl (for herb butter)

The first time I tried making naan at home, I treated it like a serious project. I overproofed it, underheated the pan, and ended up with flatbread that tasted like a regret. The fix was surprisingly simple: hotter skillet, softer dough, and a butter brush at the end. Now this is my go-to when I want dinner to feel special without picking a fight with my schedule. Also, I will absolutely eat the first naan standing at the stove. Quality control.

Light Naan Bread Recipe: Savory and Herbal

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 1 hour 30 minutes

Servings 8 naan

Ingredients

For the Dough

2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon granulated sugar or honey
3/4 cup warm water (about 105°F to 110°F)
2 3/4 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup plain yogurt (whole milk or 2%)
2 tablespoons olive oil

For the Garlic Herb Butter

2 tablespoons melted butter (or ghee)
2 cloves garlic, finely grated or minced
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh dill (optional but very good)
2 tablespoons minced scallions or chives (optional)
Flaky salt and fresh black pepper, to finish

Optional topping: 1 to 2 tablespoons nigella seeds or sesame seeds for that bakery-style look and a little crunch.

Instructions

Bloom the yeast. In a large bowl, stir together the warm water, sugar, and yeast. Let sit 5 to 10 minutes until foamy.
Mix the dough. Add flour, salt, and baking powder. Stir to combine, then add yogurt and olive oil. Mix until a shaggy dough forms. If it looks very dry, add 1 tablespoon water at a time until it comes together.
Knead briefly. Turn onto a lightly floured counter and knead 2 to 3 minutes until smoother. It should feel soft and slightly tacky, not sticky like glue.
First rise. Place in an oiled bowl, cover, and let rise 45 minutes to 1 hour, until puffy (it may not fully double, that is fine).
Make the herb butter. Mix melted butter with garlic, cilantro, parsley, dill (if using), and chives or scallions (if using). Set aside so the garlic mellows.
Divide and shape. Turn dough out and divide into 8 pieces. Roll each into a ball. Cover with a towel and rest 10 minutes so rolling is easier.
Roll the naan. On a lightly floured surface, roll each ball into an oval about 1/8-inch thick. Keep them a little uneven and rustic. That is where the bubbles like to hide.
Get the skillet hot. Heat a cast iron or heavy skillet over medium-high for a few minutes. You want it hot enough that a drop of water sizzles and disappears quickly.
Cook. Place one naan in the dry skillet. Cook 45 to 75 seconds until bubbles form and the underside has charred spots. Flip and cook 30 to 60 seconds more. Adjust heat as needed so it blisters without burning.
Finish like you mean it. Immediately brush with herb garlic butter. Sprinkle with flaky salt and black pepper. Repeat with remaining naan, stacking them under a towel to stay warm.

Weeknight move: While the dough rises, make your curry, soup, or a quick lemony salad. The timing lines up nicely.

Nutrition information is estimated.

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