Herbed Garlic Butter Naan.
This homemade herbed garlic butter naan is a slight variation on an HBH classic. It’s extra soft, doughy, chewy, and brushed generously with caramelized garlic herb butter. Quite honestly, you’ll have a hard time finding a better naan recipe out there. The best part, this bread is so easy make, and pretty difficult to mess up. Serve alongside your favorite Indian dishes, with grilled meats, alongside hummus, or simply on its own…fresh off the skillet. You simply can’t go wrong with this naan.
This recipe has been a long time coming.
Those of you who read often probably already know that I am obsessed with my homemade naan. It’s truly one of my favorite recipes I’ve ever shared. And it is, without a doubt, the one I remake most often. Probably because it’s also my family’s favorite. With requests from my mom and little sister coming in often, very often.
This herby, garlicy naan is my homemade naan recipe from years back, but with the addition of herbs, garlic, and butter. It’s so simple, and pretty much perfect in every which way. I can’t believe it’s taken me so many years to create this recipe. But man oh man, I’m thankful I finally listened to all of you who said to make garlic naan, because it’s a game changer.
Just like with my plain naan recipe…which I still think you NEED, because sometimes garlicy, herby bread isn’t the best for everything…this naan is simple. You really can’t mess it up. That said, there are a few things you need to know.
First, the milk and the yogurt are a must. I’ve discovered that these two ingredients, which are not always traditional in naan, are really what make this recipe better than others. You can use a nut milk, and you can also use coconut yogurt, but I will not lie, it’s not exactly the same. If your diet allows, I highly recommend using whole milk and yogurt.
Second, a cast iron skillet (a screaming hot one), is really what you need to create the perfect naan. Yes, this can be made in a nonstick skillet, but you will not get all those lovely pockets of air and toasted bottoms. It just won’t happen. I like to use this Staub Skillet, which conveniently comes with a clear glass lid, perfect for knowing just when to flip. It’s practically dedicated to making naan.
Third, it’s important to roll your naan dough out pretty thin. It may not seem right, but a thin naan dough will equal a soft doughy baked piece of naan. As the naan cooks (on the screaming hot skillet), it will quickly puff. If the dough is too thick, it will just be dense and heavy, instead of airy and light.
Fourth, butter, yes, you need it. Brushing the naan dough with butter before cooking is the key to a beautiful golden naan. So is finishing each cooked piece of naan with a little garlic herb butter. The butter is essential for that melt in your mouth, roll your eyes back, delicious taste. Trust me.
PS. as my mom is reading this, I can guarantee you that her mouth is watering. I think naan might just be her favorite food. It may be hard for her to admit, but I kinda think it beats out chocolate…maybe.
And that’s honestly all you need to know. Your first piece might not look that nice, but you’ll get the hang of it. By the last piece of naan, you will be a pro.
The best part though? No matter how the naan looks, it’s still going to taste DELICIOUS. Truly, you can’t mess this recipe up. It always turns out good. And really, is anything slathered with garlic herb butter ever not delicious?
Answer? Nope, always delicious. Oh, just don’t burn the garlic. Then you could have an issue…
Now, what can you serve this naan with? EVERYTHING.
I’m talking butter chicken meatballs – yes, please. Or the vegan option, coconut butter cauliflower? For sure some sheet pan chicken shawarma. Oh, and definitely this sweet potato lentil soup with rice. Or any soup for that matter.
My personal favorite? Hot right off the skillet with a little extra herby butter and nothing else. Yes, yes, yes.
And with that, enjoy one of my favorite recipes of all time. Make it…make it today, tomorrow, and every day you can find the time. Just like a good chocolate chip cookie, naan makes the day better. So dramatic, but so true.
If you make this herbed garlic butter naan, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Herbed Garlic Butter Naan
A slight variation on an HBH classic, this extra soft, doughy, chewy, naan is brushed generously with caramelized garlic herb butter. So easy make, and pretty difficult to mess up, you simply can't go wrong with this naan.
Ingredients
- 1/4 cup warm water
- 1 tablespoon honey
- 3/4 teaspoon active dry yeast (optional, see note)
- 3/4 cup warm whole milk
- 1 cup full fat plain greek yogurt
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) salted butter, melted and divided in half
- 2-4 cloves garlic, grated
- 3/4 cup chopped mixed herbs (such as parsley, cilantro, chives, and/or dill)
Instructions
-
1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top.
2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.
3. When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.
4. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with half of the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work.
5. To make the garlic herb butter. Melt together the remaining half of the melted butter plus the garlic. Heat over low heat until the butter is lightly browned and the garlic golden. Remove from the heat and add the herbs. Brush the garlic herb butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.
Recipe Notes
Yeast: If you do not have access to yeast or simply cannot use, you can omit the yeast. The naan will be a little less fluffy, but it is still going to be great!
Our Favorite Recipes
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Whhhhat! All my favorite things combined ?. Can’t wait to try.
This looks so good! So funny I just made your other nann recipe on Sunday, it was delicious, and I added garlic butter to it! Definitely a favourite 🙂
Thank you Chelsea! I am so happy to hear that! xTieghan
Instead of butter, try using pure GHEE . That is the original Indian tradition. The aroma will blow you away.
Ooo I love that! I hope you enjoy this recipe if you try it, Vee! Thank you! xTieghan
yum!!!!! can I make this with whole wheat flour?
I recommend half white whole wheat flour and half all-purpose flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Sounds amazing! Do you think swapping in goat milk for regular milk would be ok? Or would it change the texture/outcome of the final dough? Regardless, we’ll definitely be making this! We use your original recipe for naan every time we make curry or butter chicken, my husband absolutely adores it. As always, thanks again for another inspiri g recipe! 🙂
HI! I use goat milk every single time I make naan. works amazing! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Looking forward to trying. Would you mind telling me the amount of flour you use in grams? Never made naan before and want to get it right!
Hi Michael! It is about 480 grams of flour! I hope you love this recipe! xTieghan
Suggestions for those of us without a stand mixer? Wooden spoon, spatula? Or could you just knead it all on the board? How long ya think? (Wet dough is sticky from the get go! HA!) Wish I had a mixer, but preschool teacher salaries don’t pay enough ?Thanks!
I’ve been wondering that too. Would a hand mixer work?
HI! A hand mixer does not work for this type of dough, but you can use a wooden spoon and a good amount of elbow grease! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Sooo amazing! Non traditional global meal tonight – these paired with pinch of yum egg roll in a bowl ! Drizzle with some hoisin for an awesome flatbread experience ❤️ Crazy but good!
I am so glad you loved this recipe, Danielle! Thank you! xTieghan
Oh! Goodness! Gracious! This looks outrageously good. I’ve never made naan but because you mentioned how easy it is, I must try your recipes. Thanks!
I hope you love this! Thank you! xTieghan
I’m a novice cook and have never made naan before but this turned out GREAT. My first one was super thick and burnt, but by the end it was light and flakey.
I am so glad this turned out so amazing for you! xTieghan
Made this for the first time – so delicious! Not hard at all – will definitely make again
Thank you Peggy! xTieghan
Excited to make this! Will 2% milk work? I have everything but whole milk on hand. Thanks!
HI! Yes, 2% will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Naan bread is the best, these look perfect!
Thanks Laura! xTieghan
This looks amazing, can’t wait to try it out. I have a heavy metal skillet but it has no lid. Will it turn out ok without a lid? I’d use a tray or something but my pan is too large for anything to fit over it!
HI! I am sure the pan is fine, but in order to get the bubbles you really need to keep the pan covered. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe is easy and amazing! The naan turned out exactly how it was supposed to. It’s a solid 10. I’m saving this recipe to use again!
Thank you so much Bridget! xTieghan
Yum! Can I use plain yogurt if I’m out of Greek yogurt and want to make before I get to go to the store?!?
Hey Hallie! I do recommend greek yogurt as I am not sure how regular yogurt will work. I would think it would be fine, but I have not tested it. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made these tonight. My family loved it. They were so good. Thank you!!
Thank you Kelly! xTieghan
Your naan looks soooo good! I tried making your recipe but my naan didn’t bubble up like yours does. Any suggestions? I’d like to try making it again.
HI! How did you make the naan? did you change the recipe at all? It is important to use a very hot cast iron skillet and roll the dough pretty thin. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
We made the Naan, Coconut Butter Cauliflower with a fresh mango, lime chili salad you had suggested. Everyone loved it. Everything worked so well together to enhance the depth of flavors. It is a real keeper. One note: We baked the naan on our baking steel sheet in the oven for a superior texture and no chance of burning the bread. Thanks so much for these recipes. You are very talented.
I am so glad you all enjoyed that recipe and the naan, Christine! Thank you so much for making it! xTieghan
Any chance of using gluten free flour instead of all purpose?
hi David! I am sorry, I have not tested this with GF flour and am unsure of the outcome. Some have tried and ended up with a glumpy naan. Please let me know if you have any other questions. So sorry I could not help you more! Thank you! xTieghan
My naan came out very doughy and thick. Still good with the garlic butter on top but what do I need to change to make it lighter / airier? Followed the recipe exactly.
Hi Corey! How thin did you roll the dough? my guess is that You need to roll the dough thinner and use a very hot skillet, I recommend a cast iron skillet. Please let me know if you have any other questions.Thank you! xTieghan
I’ve made this twice now, so good! I have to keep experimenting with the temp of the pan. I find that cast iron gets super hot and if I don’t want the naan carefully it will burn. You have to work fast that’s for sure.
Thank you Tricia! xTieghan
I made this last night with my daughter. We both agreed it was the best Naan we’ve ever eaten! Although this is a very straightforward recipe, it does require some skill to get the dough the correct consistency and to cook it at just the right temperature / time. Even if you had a fail the first time, try again! A few notes based on my experience:
1) You can sub half of the flour with whole wheat or whole wheat white. We did that, and it gave the dough a wonderful density and heft.
2) I had to add at least another 1/3 -1/2 cup flour to get the right texture of the dough (sticky but still workable). This is not surprising given how humid it was yesterday – and the fact I used whole wheat for part of the flour. Be confident is adjusting the flour amount to get the correct consisency of the dough.
3) Be sure to roll your dough thin enough. A few of our pieces were thicker – and just as delicious – but didn’t have the lightness and airiness that we love.
4) You must know (learn) your pan and your cooktop to determine the best temperature to use. I have a Wolf gas burner cooktop and a large cast iron skillet, and I used medium-low heat on the highest burner (I have high and low gas rings on each burner). Next time I will probably use high heat on the lower burner to prevent the exterior from getting too brown – although we ate every last “burned” bite!
5) I cooked each side only about 1 min – 1 min 30 sec. I found that worked for my cooktop and skillet. Again, don’t be afraid to adjust based on your equipment!
Thank you so much Kim! I am so glad you enjoyed this naan! xTieghan
I love this recipe! I’ve made it twice now. After we eat one or two warm (because we really can’t stop ourselves), I put the rest in the refrigerator. After they are cool, I cut them in half and then carefully slice lengthwise and use them for sandwiches – just pop a sliced half in the microwave to warm it up and it’s lovely warm bread for a sandwich that is not too thick (I don’t care for bread heavy sandwiches). This recipe is definitely in my rotation – can’t wait to make a curry or two to go with this as well. Thank-you so much !
Hi Nancy! I am so happy that you loved this recipe and I hope you love it with curry as well! Thank you! xTieghan
Ok, first, this recipe is CRAZY delicious! When you say “screaming hot” I figured out that is about 400-450°. This will get you good bubbles. My first 2 naan’s were at about 550° and that was too hot. I have an infrared thermometer to help with my wood pellet pizza oven. It came in hand today. I used a 14″ cast iron pizza pan. It doesn’t have sides and basically is just a flat piece of cast iron. This worked well. Another key point is rolling the dough as thin as you can (the recipe says 1/4″ but your comments say thin). Thin is the best. The garlic butter at the end is so good. I added kosher salt and my special Tuscan seasoning mix to the bread. The dough is so soft and supple and fun to work with. I made a mess, but it was well worth it.
Wow this comment makes me want to go make some haha! I am so glad you loved this recipe, Brenda! Thank you so much! xTieghan
Hey , quick question. Can I freeze the dough or I have to cook it and put it in the freezer?
HI! You can freeze the dough, that works really well! Just thaw the dough overnight in the fridge or on the counter for a few hours. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I just made this!!! Soo good! I have a few Qs:
1. Would the technique be different if I used instant yeast?
2. Got confused bec in the video, you didn’t dust with floor + roll it into a ball before rising. But in the above instructions, you do. Is it necessary?
3. What is the non-bubbly side of your naan bread supposed to look like? Is it really flat & kinda hard?
Thanksssss
HI! 1. Yes, if you use instant yeast you do not need to let the yeast sit for 5 minutes in the first step of the recipe. 2. Yes, it’s necessary to dust with flour before rolling to help with sticking. 3. The non bubble side should not be hard at all, it should have blackish brown spots, similar to a tortilla. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
How sticky is sticky when it comes to the dough? Mine didn’t form into a ball like in your video. I weighed the flour at 480g like you mentioned. Thanks!
HI there! When you put your finger into the dough, it should be able to be pulled way with dough completely sticking to your finger. If the dough is too sticky, Just add additional flour until the dough pulls away from the side of the mixing bowl. That will help with any stickiness. In general, it is better to have a sticker dough, dry dough will be hard to work with and bland. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
My 5 star is how excited I am to try this. Wondering if you’ve ever smoked it in a Traeger? I’m thinking I might preheat the smoker to 500 with one of my Cast iron pans inside then cook it but I was also considering smoking the dough first on a really low temp… thoughts?
Hey Liz! I have not used a Traeger, but it sounds like a really great idea! I bet it would be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hello! Any thoughts on a non-dairy substitute for the milk? Thanks so much!
HI! I recommend coconut milk, but I think any nut milk should be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Tieghan, I made this for my Indian boyfriend and he was quite impressed! We both loved it. I am a 5th grade teacher and I want to make it with my students. We have some swiss chard in the garden and I was thinking about sauteing that with them and putting it on the naan. Do you have a recommendation for how to make the naan without a dough hook? It is a very sticky dough but I don’t want to lug my kitchen aid to school. What are your thouhts? Thank you!
HI there! You can make the dough with a spatula, that work great! Just use a little elbow grease until it comes together! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I really want to try this! Could I make it with white whole wheat flour instead? Thank you!
Hi Alexandra! I would recommend using half white whole wheat or whole pastry flour and 1/2 all-purpose flour. I worry all whole wheat will leave you with a dry naan. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
ok, these were delicious! Definetly will be making again because…. practice makes perfect. And i want to get them like yours!
Mine were quite thick i think (looked more like your plain naan recipe?), and the dough wasn’t very sticky – and i stank the house out with the butter burning on the pan? is this normal??
Even if they didn’t come out like yours they were super nice, especially with the garlic!
Thank you for sharing this recipe with us!
HI there! I recommend rolling the dough thinner for best results. I would also use less flour next time so that your dough isn’t dry, use 1/2 cup less. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Is it possible to use fast rising yeast? If so, what would the modification be?
Hi Joelle, this recipe already calls for fast rising or instant yeast. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi, really look nice but I am celiac. Have you tried the GF version of it?
Question. I don’t have a cast iron pan but I have a cast iron grill pan, do you think I could use that to cook these? I don’t know if the dough will sit on top of the grills or just sink between them like a waffle.
Hey Sandy! If you oil your grill pan that should work great! You will have grill marks, but I actually think it will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made these tonight and we loved them! I do I have a question – I found that when I rolled them out thin, they shrunk up pretty quick as I moved them to the hot skillet and the naan turned out pretty thick. Any tips? I want to master this – they re so good!
Hey Lisa, How thin did you roll them? How many pieces did you make? The dough will naturally shrink in the skillet, but should since more than an inch or so. Are you sure you rolled them thin enough? I roll my pretty thin, so I wonder if maybe that is the issue? Hope I can help!
Okay, so I made this on Saturday, and since then my 17 yo twin daughters have made it twice! It’s only Wednesday morning. We love this recipe and have made hummas, tzatziki, roasted veggies this week to go in or on the naan bread. We must stop making this or I won’t be able to button my jeans!
I am so glad you all have been loving this naan Marie!! Thank you so much! Also, I always take it in moderation and good to go haha! xTieghan
Delicious and so easy to make!
Thank you Nakita! xTieghan
Going to make this but have one question first.
When freezing the extra dough would you recommend freezing it before or after you roll
It and just have it separated with parchment paper in the freezer?
Thanks love!
Hey Kelly! I would freeze the dough as individual dough balls, then thaw and roll out each dough ball as needed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Would it be possible to make this gluten free? I’m a celiac but this looks so good!
Hi Zane! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan
Is there anything I can use instead of honey?
Thanks!
Hi Katryna!! You can use maple syrup or granulated sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
are there any gluten free versions of naan hiding out there? ty!!
Hi Annie! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan
Oh my goodness! Looks amazing!
Thank you Chris! xTieghan
Hi! I live in a tropical country with 100% humidity. Does that affect the amount of flour i should use? The dough was not workable as it was extremely sticky
Hey Nat! Yes, you may need need to add additional flour. Just add flour, 1/4 cup at a time until the dough is workable. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I have made this twice recently and it turns out amazing. Rolling it very thin is the trick. I cooked some in a hot pan but my favourite method is on a Weber BBQ grill so it gets a lovely char through it, which adds to the flavour.
So glad this has been turning out so well for you Bianca! Thank you! xTieghan
This was so amazing! Easy and SO DELICIOUS. I will never buy naan from the store again! Do you have the nutrition information?
Hi Lindsay! I am sorry, but I do not! I find it easiest to put the ingredients in an app! I am so glad you loved this! xTieghan
Beautiful texture and flavor, and easy to make!
Thank you Camille! xTieghan
I think I took the screaming hot skillet advice too literally ? managed to instantly burn the first 2 and fill the apartment with smoke! Let it cool down a bit and tried again, the rest were delicious! Great recipe as always! Thank you ❤
Thank you Rachel! I am so glad you loved this recipe! xTieghan
If I’m not using the dough right away do I let it rise before refrigerating or do I refrigerate them bring to room temp to rise? I want to assemble dough ahead since I’m making this for guests and don’t want to be making a mess right before they arrive. Thank you for the advice!
HI Paula! Let the dough rise, then refrigerate. bring the dough to room temp for 1 hour before cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
My second time making this tonight, and we enjoyed it with your bolognese lasagna. Delicious! ❤️ Thank you!
Thank you Maria! xTieghan
If I don’t have a stand mixer only a hand one. Why should I do to make the dough? Mix/knead by hand?
Hi Julia! Yes you’ll have to use a little bit of elbow grease and knead by hand. It won’t be too bad though and it should come together quite nicely. Let us know if you have any other questions as you go!
SOOO GOOD. Especially with the your Indian Pumpkin Butter chickpea recipe!
YES! Thank you Hollie! xTieghan
Can I substitute the Greek yogurt with sour cream? I have hard time finding the full fat version in smaller container. Thank you for sharing this recipe!
Ho Doris! I have not tried that but I would image sour cream will work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Totally amazing!! We made this yesterday and I don’t think I’ve ever had more delicious naan! It rivals any restaurant naan. Thank you for the recipe!!
Thank you so much Megan! xTieghan
I’m so impressed by this recipe! Easy to make, and so delicious. The timing isn’t the same as what’s written—the prep should read 1 hour, 20 minutes to account for proofing. I can’t wait to make it again!
Thank you so much Tonya! I am so glad this recipe turned out so amazing for you! xTieghan
This recipe makes delicious naan! I used store bought garlic butter to simplify but otherwise did everything as directed and it was outstanding! and easy!
Thank you so much BRi! I am so glad this turned out so well for you! xTieghan
I don’t know what went wrong, but my dough barely rose. I did only have about 5/6 of a cup of reduced fat yogurt, so I added maybe a tablespoon extra of whole milk thinking this would increase the fat m/yogurt missing. Could this have caused my dough not to rise?
Hi Katie! Was your yeast, baking powder, and baking soda fresh? these can cause doughs to not rise if they are older.
I’m making this recipe right now. I’m slightly irked because briefly just looking at the overview it says total time is 30 minutes. However, when you actually read the instructions it says let the dough sit for one hour. This messed up my dinner plans and now I can either delay dinner by an hour, or not have Naan bread. Just something to consider editing, it was disappointing. Maybe it will teach me to fully read the instructions before I buy ingredients or start dinner next time.
Hi Sage! I am really sorry about that. I hope this naan bread turns out amazing for you whenever you plan to make it! Please let me know if there is anything I can help with! xTieghan
I just made this recipe and it turned out wonderful. I made one change because the first naan was huge, I to cut the 7 remaining dough pieces in half and the size was perfect for my use. Great flavor and easy to make!
So happy to hear that! Thank you Delys! xTieghan
Is it possible to use normal yogurt as well?
Hi Theresa, normal yogurt is too thin for this recipe. If you use a THICK normal yogurt, that will work. Otherwise I would recommend using the Greek yogurt if possible. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
This naan has become my favorite recipe! I’ve made it once a week for awhile. My husband would eat it everyday!!
Wow yes! I love to hear that Kris! xTieghan
These are delicious! So soft, chewy and tender. Not much work at all, and your effort vs reward is huge!
Thank you so much Kathy! xTieghan
The prep time on this is inaccurate, love your recipes but the dough needs to sit for an hour as other reviewers have mentioned. Should absolutely be edited!
Thank you so much Jenna! xTieghan
Hey Tieghan, is it possible to freeze the naan if there is anything left?
HI! Yes, you can freeze the cooked naan. That works wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This naan is the best. The dough was easy to work with and the flavor and texture of the finished breads was perfect.
Thank you so much! I am so glad this turned out so well for you! xTieghan
Hi Tieghan, is it possible to Freeze the naan if there is anything left?
HI! Yes, you can freeze the cooked naan. That works wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can’t believe how good this naan tasted and how uncomplicated the recipe is. Definitely try it as it is so much better than shop bought naan
I am so glad you loved this Lorraine! Thank you!! xTieghan
My dough was super dry- not sticky at all:(
I’m hoping it still turns out
Hi Peggy! Please let me know how this turned out for you! I would love to help if you have any questions! xTieghan
You should correct the “prep time” to include the one-hour dough rise. I’ve used Miyokos brand butter (lactose-free, cashew base), which reduces the risk of burning the naan, tastes great too #lovenaan
Thank you so much Peg! xTieghan
Could you make this with gluten free flouts?
Hi Bridget! Yes you can! I would try cup4cup! xTieghan
Could I substitute the whole milk for heavy cream??
Thanks!
Hi Healey! I would thin the cream with water. Use 2/3 cup heavy cream and 1/3 cup water. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Tried this tonight with dinner. It was good but somewhat thick even rolling according to the 1/4″ roll in the recipe. Compared to naan that our guests had had before it was thick but good. May try rolling thinner next time.
I am so glad this turned out so well for you Shannon! Thank you! xTieghan
What stand mixer model do you recommend? TIA!
Hi Becky! Here is what I have:
https://www.crateandbarrel.com/kitchenaid-artisan-shaded-palm-5-quart-tilt-head-stand-mixer/s382125?SID=.MjYwNzAwLTExNTE.3783b4e3-31b8-11ea-a89a-71c4c7c21736&si=2975314&aff=cj&cjevent=3810e0ab31b811ea82c003ea0a1c0e0f
I hope you love it! xTieghan
Can’t afford the Staub Skillet. Can a regular cast iron skillet without a lid be used.
Hi Cooki! Yes of course it can! I hope you love this naan! xTieghan
I do not own a cast iron or any heavy pans because of having a glass top stove what sort of pan would you recommend?
Hi Cassie! Just use a pan that you feel comfortable placing on your stove, a 10-12 inch skillet with a lid is great. Just note that you may not get the bubbles in the naan due to using a lower heat method of cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Could you please add metric quantities (I sae you have in other recipes). Thank you!
Hi Roxana! I will try to add them for anything, just trying to find time! Thank you for being patient! xTieghan
My mom made this naan and it was amazing!! I want to make it for my roommate and I, but it’s definitely too much for us to eat at once. Can we half the recipe? If not, what are the storage deets?
Hi Savannah! Yes, you can definitely halve the recipe! But, I would totally recommend making it all, I am sure you will enjoy! For storage, I usually store in an ziplock bag in the fridge or on the counter! xTieghan
I made this last night. So here is my review and my thoughts on things yummy: I have been trying to make the perfect Mediterranean style “taco.” I use juicy grilled chicken breast and top with, feta, red onion, Roma tomatoes, a poppy seed vinaigrette and anything else I have in the fridge like olives. No, I’m sure that’s not all traditional stuff but I call it Mediterranean style. Anyway, a tortilla just doesn’t do it justice! So I’ve been trying different naan breads and have been attempting to make them thin like a tortilla. I made your garlic naan last night. First things first, it was fantastic!! And the herb butter is a must. I used fresh parsley, garlic and oregano since that’s what I had. Now, I tried to get them as thin as possible but they still cooked up to a thick 3/4-1.” All was not lost though! I knew I your bread was tasty and couldn’t stand the thought of not eating it. So I sliced the naan in half, and cut it open like a pita pocket! I stuffed it full with the filling and drizzled the dressing on. It was great! Everyone LOVED your bread. Thank you so much.
Hi Stevie! That is so amazing to hear! I am so glad you loved this recipe and I hope you love all the others you try! Thank you so much! xTieghan
can i make the dough in bread machine? and should i cook it then freeze to take out as needed?
HI! I would imagine you can use a bread machine, but I have not tested this, so I can’t say for sure. Yes, cook, then freeze and use as needed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These naans are amazing, I have made them ahead & frozen them but how do you recommend thawing & reheating for best results? Thanks
Hi Keri! You can thaw in the counter for 30 minutes to an hour, then warm in the oven, toasted, or in a skillet on the stove. It all works well. I use the toaster! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I used whole wheat flour and it didn’t turn out so great, not fluffy and tasted more like pizza dough. I would stick with all purpose flour as the recipe suggests…
Thank you Beth! Please let me know if there are any questions I can help you with! xTieghan
Made it – loved it! Do you think it could be made as a sourdough? Or maybe that would be weird…
Hi Lola! I bet this as sourdough would be great! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made this recipe last night. I have made quite a bit of naan, and this is probably the best recipe I’ve made, with some modifications. 1/4 teaspoon of salt is incredibly inadequate. The reviews of the other HBH naan recipe all say this, I’m not sure why it wasn’t changed. 1/4 teaspoon to 4 cups of flour is basically no salt. Brushing salted butter on isn’t going to cut it. While salt levels are based on individual taste to an extent, this recipe would be lacking by anyone’s taste. Based on other recipes I’ve used with similar ratios, I used 2 teaspoons of salt, which was perfect. I’d advocate for the recipe to be updated, as other reviewers said in the previous recipe. I also used 1 1/2 teaspoons of active dry yeast, based on other recipes I’ve used (which also had baking powder). This one had baking soda, but I still wanted to make sure to get a good rise. It worked great. I also used sugar, and decreased it to 2 tsp. The method of covering the pan is also used by America’s Test Kitchen. The naan came out fantastic. But, I wouldn’t call this recipe “easy.” The dough is a very sticky and wet dough. As a result, you need a liberal amount of flour to roll out each piece (though they roll out easily and are not hard to get quite thin). This leads to a fair amount of flour residue on a very hot cast iron skillet…which leads to a smokey house and smoke alarms going off. Half way through I learned to increase the amount of olive oil on the skillet and really wipe it down with the paper towel to try to get all the residue off. You still have to work at a very fast pace as your house fills up with smoke. The end product is worth it for me, but I wouldn’t call this an easy recipe by any stretch of the imagination.
Wow this is so amazing to hear! Thank you so much for trying this Vida!! xTieghan
I made this naan last night, and it was delicious. The first time I make a recipe I always follow it exactly as written. A could of small things stand out for next time. First, this recipe makes a lot of naan. I will definitely halve it next time for my family of three. Also, I had my cast iron screaming hot as directed, and the bread got charred really really fast. I think I will turn the heat down a little but next time, though the hottest setting did produce loaves that tasted like they had been cooked on a fire! Finally, the initial dough was so wet I couldn’t get it to form into a ball or anything close to it. I ended up having to add quite a bit more flour and kneading it with the bread hook for about ten minutes more. The end result was still very sticky, as it should be, but it was elastic enough to keep some shape.
Hi Josie! I am so glad this naan turned out well for you! Thank you so much for trying it! xtieghan
i am so so late here but just did my first ever garlic naans yesterday evening and oh my god i will never go back to store bought (unless well i have no time) but these were absolutely fantastic so easy to make and they were just so fluffy and soft and chewy just perfection! all my family raved about these the kids were so happy that they said they would be eating this at lunch today. i actually got around 12/13 naans out of the recipe as when i cut it in 8 they seemed to big and they would’ve probably not fit my pan..
I am so glad this turned out so well for you Amalia! And it is never too late haha! Thank you! xTieghan
In short the best naan I’ve ever had. Light and fluffy. We just couldn’t stop eating them. Would be great folded over your favourite sandwich ingredients to make a very portable sandwich. And so glad to know I don’t need a clay oven to make them!
That is so amazing to hear! Thank you so much for trying this recipe, Joose! Now you can always have homemade naan! xTieghan
Could in use a tortilla press?
Hi Amy! I have not tried this method, but I am sure it would work well! Please let me know if you do try! xTieghan
Your recipe look so interested but I would like to know why should we rested the dough after proof in fridge overnight.
Can we not use it directly after first proofing.
HI! I am sorry, I do not understand your question. Can you clarify? You do not need to let this dough rest in the fridge.
I really want to try this but I can’t wrap my head around using yeast, baking powder AND baking soda in one recipe. Can anyone explain the rationale? Why are all 3 necessary?
Hey Joanna! Using all three create the perfect light, airy, and chewy naan. I can’t tell you the science behind it, but I can tell you it works and it’s delicious!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Interested in trying the recipe but as a single person, Does the dough freeze well? If not, halving the recipe? Suggestions?
Hi there! Yes, this dough freezes great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Just made this recipe tonight and it was amazing – I was surprised how well it worked! We rolled it super thin given the comments – probably too thin to be honest because we have so much dough leftover we could probably make 20 more naans. We didn’t have a skillet so I used a non-stick pan and they still bubbled up very nicely! Very flaky and crisp. Any idea how long the raw dough can last in the freezer? I’m not sure if in the last sentence of your recipe you are referring to the cooked naan or the dough (assuming the naan). Thanks so much for the recipe, was a delight! Love from Australia.
I am so glad this turned out so well for you Andy! Thank you so much for trying it! Also, the dough should last at least a month frozen! xTieghan
Made this yesterday and it came out amazing! Thanks for the recipe.
Thank you so much Nayara! So glad you loved this! xTieghan
This is the BEST naan I have ever made! The garlic herb butter is crucial! The only complaint I have is the mess I make in the kitchen ?but it won’t stop me from making this again and again!
Hi Jenn! I am so glad you loved this! And trust me that is me everyday haha! Thank you for trying it! xTieghan
Thank you so much for this great recipe! The last time I tried making naan with a different recipe it was a disaster and I thought it was impossible to make good naan at home. Well I was wrong, this was incredibly delicious and easy!
Hi Pat! I am so glad you gave this a try and it turned out so well for you! Thank you! xTieghan
First time making naan at home and it turned out delicious! My family absolutely loved it. Gave everyone a bite of the first one fresh off the pan and then found them hovering over my shoulder while I made the rest! Turned out really light, airy and the garlic herby butter sealed the deal. Will definitely be saving this recipe and making it again. Didn’t make any alterations or changes to the recipe. Thank you!
Yes!! I am so glad this turned out so well for you Hafsa! Now you can always make some naan at home! Thank you! xTieghan
On Instagram, you say this recipe can be made without the yeast…how would you modify the recipe to do so? Thanks!!
Hi Diana! Just omit the yeast! It should work great for you! xTieghan
Given the current situation, yeast is in short supply 🙁 On your insta story you mentioned you may be able to exclude the yeast from this recipe. Is that still the case? And if so, anything special you need to do as a result?
Thank you!
Hi Lydia! Yes, just omit it! I also have a non yeast option on my post from yesterday! xTieghan
Does it still need to rise if we exclude the yeast?
Hi Sofia,
Yes you will still need to complete this step. Please note the dough will not rise as much as it would with yeast. Let me know if you have any other questions! xTieghan
I have never failed at cooking harder than right now lmao. You’re my fave food blogger, I have your books, and have exclusively been using your recipes during covid quarantine… the dough was too loose to divide into 8, too loose to even roll out. I tried to pour a flat layer and fry: fire alarm went off, burnt apartment smell, baby scared and crying so loud lmao. I am bummed because I REALLY wanted to eat this naan. In all fairness, I didnt have my le creuset cast iron pan, and used some shitty pan, but the dough also was off:( hugs from Toronto
Oh no!! I am sorry this did not turn out well for you! Are there any questions I can help you with? Or anything that could have gone wrong while making this? xTieghan
HI! I love all you recipes thanks you… can I use a sourdough starter in place of the yeast? If you think so how much should I add…? I am new to all of this… thanks again! deirdre
Hi Deirdre,
You can use 1/3 cup of sourdough starter, or you can leave the yeast out. The dough will not rise as much but it will still work. I hope this helps, please let me know if you have any other questions! xTieghan
I made this for my family with some spicy lentils and chicken and they loved it! I was so impressed by the naan and it looked beautiful! The herbed butter was a perfect finishing touch as well. Going to make this again and again, thank you so much 🙂
Thank you so much Ana! I am really glad this one turned out so well for you and your family! I hope you are all doing well! xTieghan
I currently don’t have any milk in the house, but do have yogurt. Do you think I could use yogurt in place of the milk or mix yogurt and water to replace the milk? Any recommendations would be greatly appreciated.
Hi Carri,
Try using 2/3 cup of yogurt with 1/4 cup of water. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to try this! Do you think it would be ok to use almond milk instead of whole milk?
Hi Vivian,
Yes almond milk would be okay to use! I hope you love the recipe, please let me know if you have any additional questions. xTieghan
If you are not using yeast, do you omit the first step completely (including the water and honey) or do you just add the water and honey without the yeast?
Thanks!
Hi Britt! If you do not have access to yeast or simply cannot use, you can omit the yeast. Don’t skip the rising step as the dough still needs time to rest. The naan will be a little less fluffy, but it is still going to be great! xTieghan
If I had guests at dinner in my house last night, they would have thought I ordered these naan from the best indian restaurant in Vegas. This naan recipe was perfectoo. You really cannot get enough, my husband and kids asked for more. Thanks for sharing your magic❤❤?
Thank you so much Abiola! I am so glad this turned out so well for you! xTieghan
Incredible!!!!
Thank you Maile! xTieghan
So fluffy and so good! Thank you for sharing this amazing recipe.
Thank you for trying it! I am so glad it turned out so well for you! xTieghan
Hi Currently in Lockdown in Northern Italy
This recipe is spot on,Ab Fab,Delicious and I think I have tried every naan bread recipe known to man Thank You ?
I am so glad you enjoyed this! I hope you are staying well! xTieghan
The chart showing total time 30 minutes is wrong. There is a 1 hour rest step, and it takes a fairly long time to cook 1 naan at a time in a skillet.
I used unsalted butter, so I should have added salt to the melted butter.
Making the recipe required a mixer bowl, dough hook, bowl for resting, rolling pin, mat to roll the dough out on, skillet for melted butter, skillet to cook on, lid for skillet, spatula, measuring spoons & cups. The final product was ok, but not really worth the effort and time.
Hi Sharon! I am sorry this did not turn out as expected for you. Please let me know if there is anything I can help you with! xTieghan
Do you have a substitute for the Greek yogurt?
Hi Suzanne! Sour cream should work great for you! I hope you love this recipe! xTieghan
Hi, I really want to try this recipe but I don’t have a cast-iron skillet, could I use anything else?? Thanks
Hi Lilli! Yes, a normal skillet should work fine for you! Please let me know if you have any other questions! xTieghan
Can I make this with regular plain yogurt? (not greek?). I can’t get to the store right now (COVID). Thanks!
Hi Mehridith! I would suggest using sour cream because it is thicker! I hope you love this recipe! xTieghan
This recipe was a huge success when I had a craving for Indian food while stuck in quarantine in Madrid, Spain. Anyone else without a stand mixer, yeast, and/or cast iron skillet: give it a shot anyway. It was so delicious. Thanks for the great recipe!
Thank you Elizabeth! I am so glad this recipe turned out so well for you! xTieghan
can i make this dough in the bread machine then cook it on the griddle
Hi Autumn! I have not tried it! Could you give me more info? xTieghan
If I’m not using right away and want to put in the fridge overnight, do I let it double in size first or the next morning?
Hi Jean! You should be fine to just put into the fridge! I hope you love this! xTieghan
I am so looking forward to trying this, and have been for a while (I just have time now). My only question is about the Greek yogurt. I only have fat free Greek yogurt. Will that work?
Hi Brianne! I think that should work fine! Please let me know if you have any other questions! xTieghan
I’d love to try this, but have run out of yeast (I’m sure you’ve noticed how hard it is to find right now!). The recipe says it’s optional, but I have a question: if you omit the yeast, do you still let the dough rest for an hour before rolling? Will the microorganisms in the yogurt help it rise a little? Thank you!
Hi Keri! Yes, you will still let the dough rise for before rolling out and baking! I hope you love this naan! Please let me know if you have any other questions! xTieghan
Thank you so much for this recipe – I made it tonight and it was awesome! I’m Indian and cook a lot of Indian food but have never tried to make naan because I don’t have a clay oven. This recipe was so good I’m convinced you don’t need a clay oven! By the way, I used nonfat milk and low-fat yogurt (it’s all I had at home) and it was delicious!!!
Your site is fantastic! Thanks so much – I have loved every recipe that I’ve tried and gotten rave reviews!
Wow thank you for using this as your first! I am really glad it turned out so well for you, Sonia! I hope you and your loved ones are staying safe and healthy! xTieghan
Made this for our Easter dinner along with some chicken tikka masala and it turned out PERFECTLY! The only substitution I made was sour cream instead of greek yogurt because… #quarantine. I’m glad I read through the comments to see that it was an acceptable substitution because I had regular yogurt and saw the advice that it would be too thin to use, so I went with the sour cream & it worked fabulously!!
The recipe was straight forward and super simple as mentioned. Perfectly flavorful, soft, chewy & delicious. It turned out exactly how I hoped (and as pictured) and was a great addition to our Indian meal. Will definitely make again & again!
Hi Yvonne! I am glad you read them too and this turned out so well for you!! Thank you so much for trying this! I hope you had an amazing Easter! xTieghan
My very first time making Naan. Thank you so much for recipe it was delicious!
I am so glad you tried it and it turned out so well for you! Thank you Laura xTieghan
Made these for dinner last night. They were so incredibly delicious… Fluffy, a little tangy from the yogurt, soft… Just perfect. Would’ve tagged it on the ‘gram, except they were devoured (again) before I could get my phone! Oops!
Haha no worries! I am just glad this turned out so well for you Dana! Thank you so much! xTieghan
Hello! wondering if you or anyone has tried making this with low-fat or nonfat greek yogurt? I am grocery limited in quarantine, and am hoping to make this with what I already have!
Hi Hale,
Nonfat greek yogurt would work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Soooo want to make these but flour a precious commodity right now (haven’t seen it in grocery stores for weeks now!) . . . so wondering, can I safely half the recipe?
Hi! Yes, halving the recipe should work great! I hope you love this! xTieghan
This was sooo delicious! I made this 3 nights ago and left some extra dough in the fridge- how long will it last in there? Will it still be good to use in a couple days or is it already past it’s prime?
Hi Grace! I think it should be great still in a couple of days! I am so glad this recipe turned out so well for you! xTieghan
I went into making this naan with low expectations, because I didn’t have an iron skillet, and I was replacing full fat milk with canned coconut milk, and Greek yoghurt with a thick coconut yoghurt, but they still turned out amazing! I still got all the lovely bubbles, and the taste was super awesome. I made these alongside Tieghan’s falafel naan wrap recipe and I was super happy with how everything came together.
I am so glad this still turned out so well for you! Thank you so much for trying it!! Also, yes to the falafel wrap!! xTieghan
Hi! 2 questions:
1. If I don’t have whole milk and only have 1% fat milk and half and half, do you recommend mixing those and what ratio? Or should I just use the 1% milk?
2. I could not find any yeast. If I’m not using any yeast in this recipe, do I still need to let it sit for a whole hour after mixing/kneading?
Thank you!
Hi Christian,
Yes you can use 1% milk. Even without the yeast you are still going to let the dough rest even though it will not rise as much. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t have a cast iron skillet unfortunately. Would it be possible to make this in any other type of pan?
Hi Veda! Yes, you should be able to make this in any skillet! Please let me know if you have any other questions! xTieghan
What are your thoughts if I don’t have honey on hand?? Will it still come out good?
Hi Jessica,
I would recommend adding some maple syrup if you have that in place of the honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Have you ever tried to freeze the dough or freeze the naan after it has been cooked?
Hi Natasha! I have not because this always goes so quick in my house, but I am sure it will work great! I love freezing bread and putting it right in the toaster or oven! xTieghan
Whole milk yogurt (dahi) and milk are actually essential to naan. I probably wouldn’t say it’s not common to the recipe because it is an integral part of fluffy soft naan. Just a tid-bit 🙂
Thank you so much Sonia! xTieghan
Yogurt substitution? I have a dairy allergy
Hi! A vegan yogurt should work! Just make sure it is thick! I hope you love this Rose! xTieghan
Love love love this naan recipe! Not going back to store bought! I had to make 16 small ones instead of the 8 because apparently my cast iron pan wasnt big enough🤣 it’s a good excuse for a new large one. 😀 I have a question, is the lid essential? Could it be used after the flip?( My lid wasn’t big enough so I think it effected the size of the bubbling)
We’ve been loving all your recipes! Thanks again!
Hi Lisa,
So glad you have enjoyed this recipe! Yes the lid is important to use! Please let me know if you have any other questions! xTieghan
Hi Tieghan! I’m an avid fan so I didn’t want this to come across as rude but precisely because I love your recipes so much I wanted to point this out – in most of your other bread recipes you include the rising time in the total time. However, this recipe is deceiving at first glance because it says total time 30 mins. Unfortunately, I thought this recipe was going to be a quick one I could make and have with dinner last night since the top of this says 30 mins. Only later did I realize that it does in fact have to rise for longer and 30 mins total time is inaccurate. I just wanted to point that out so someone else doesn’t have the same issue as me! Additionally, the “honey” ingredient is left out in the actual instructions list so I almost skipped adding because it seems like it’s been forgotten to be added in the actual instructions part. I hope this makes sense! Thank you.
Hi Haley! I am really sorry about that! I will try to get all of these updates done as soon as I can! Thank you so much! xTieghan
Just a note you might want to change the prep time it doesn’t include the rising time!
Thank you Laura xTieghan
Sooo… we have to eat gluten free because of an allergy… I attempted this recipe with gluten free flour. It turned out very sticky… so sticky I couldn’t hardly get it rolled out and then once it was rolled out I couldn’t get it up off the counter… we made them thicker because of this and they were more like naan pancakes. So if anyone wanted to know if you can use gluten free flour, I’d say no you can’t.
Hi Maxie! I am really sorry to hear that! Please let me know if there is anything I can help with! xTieghan
Hi! Can this be made without a cast iron skillet? Thanks!!
Hi Dale! Yes, of course! I hope you love this recipe! xTieghan
This recipe turned out AMAZING!! The bread was light, fluffy and tender…..paired so well with Lebanese chicken skewers and cauliflower salad! 100% will be making this recipe regularly. It’s fairly idiot proof as well (if you are a novice at making dough, like me)!
I am so glad this recipe turned out so well for you, Lindsay! Thank you so much for trying it! xTieghan
Truly spectacular, looks, tastes magnificent.
I found my dough a bit too firm at the beginning, in total I think I added about 1/2 cup water.
It turned out perfect.
Thank you so much Carmel! I am glad this one turned out so well for you! xTieghan
Can I use regular yogurt? It’s the Desi brand.
Hi Naeela! I would recommend something thicker, like sour cream. Please let me know if you have any more questions! xTieghan
OMG. Finally a naan recipe that is as good as it looks! I’ve been making naan for years from recipes that have been very disappointing… I will look no more. These turned out fantastic! Soft. Fluffy and with lovely char marks on them. My family loves them. My only change for next time would be to add more salt to the dough. I’ll up to 1 1/4 tsp next time. Thank you.
Thank you so much Chrys! I am really glad this naan turned out well for you! xTieghan
Made it. Loved it!
Thank you Alisan! xTieghan
Hi. I want to try this recipe, but in my country we don’t have active dry yeast. Only instant or fresh. Could you tell me how much fresh yeast should I use?
Thank you!
Hi Sandra,
You can use instant yeast, just add it right in with the ingredients! If you use fresh yeast, you will use .25 ounces. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi!!
Made a full batch of this dough and it looks great, but I certainly do not need to be eating 8 pieces of naan myself! I plan on freezing half of it, but for the remaining half, would you recommend cooking the other 4 pieces immediately, or can some of dough stay in the fridge for a day or so and be cooked when I want to eat it?
Hi Anna! You can definitely keep the dough in the fridge for a few days! Please let me know if you have any other questions! xTieghan
Hi. LOVE your recipes and this one is unbelievable how delish and easy! Can I freeze the dough to use later?
Hi Wendy! I am so glad you enjoyed this recipe! Yes, you can freeze the dough for later! xTieghan
This turned out great, would definitely make again! My only comment is that dividing the dough into 8 would make HUGE pieces that wouldn’t even fit in my largest skillet. For anyone not cooking for a crowd, I would recommend making a half-recipe…we were drowning in Naan with 16 still-good-sized pieces!
Hi Amy! I am so glad this recipe turned out so well for you! Thank you so much for trying this! xTieghan
I only have 0% greek yogurt not the full fat- will it work?
Hi Jean! I would recommend using full fat or sour cream! It is thicker! I hope you love this recipe! xTieghan
Want to try this! Is this a good pizza crust as well?
Ooo I am sure it will work great as one! I also have a pizza crust recipe on my site! I will link it below! xTieghan
https://dev.halfbakedharvest.com/french-onion-mushroom-pizza/#bo-recipe
Could I make with bread flour instead of all purpose? I have bread flour in my pantry but ran out of all a purpose with all my quarantine baking.
Hi Kelsey,
I do prefer to use all purpose flour but I think bread flour will give you similar results. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t have a stand mixer but want to make this so badly! Can I mix by hand?
Hi Mary,
You can use a wooden spoon! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Can I replace honey with agave?
Hi Annie,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
If you use instant yeast, i know you add it right to the dry ingredients, but do you still use the water and honey? If so when do you add them?
Hi Lexy! Yes you will still want to add the water and honey at the beginning! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
Made this last night, wow! The dough is so easy to work with, came out so light and airy, and thrilled to see i can freeze the half i didn’t use yet. We love your recipes Tieghan, especially during this shelter in place period when we are cooking everyday, thank you!
Thank you so much Judy! I am really glad this recipe turned out so well for you. I hope you continue to love others! xTieghan
So simple and utterly delicious, I get your obsession now. I think these will become a regular in our house too!
Also, to those who think store bought is just the same (maybe I though that too at one point), it isn’t the same these are WAY better. Totally worth the extra effort!
Thank you!! Yes, I totally agree its worth it! Also, you can totally make a bunch and store it for later! xTieghan
If you’re not using yeast, do you still need to let it rest for an hour?
Hi Sandra,
Yes I like to let it rest, just note that it may not rise as much. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were the best naan I’ve ever made! (and I’ve made a few!). Loved the texture as much as the flavour, and that garlic herb butter brushed on a mouthful of goodness. Thanks so much for another amazing recipe.
Thank you Kathy!! I am really glad this turned out so well for you!! xTieghan
Can this dough be refrigerated so the naan could be cooked only when you’re ready to eat it? My wife and I love Naan and as much as we’d like to, we simply can’t eat 8 of them in one day. ; )
Thanks.
Hi Sean,
I would recommend making all of the naan and then keeping it in the fridge or freezer, my family loves to toast it! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I made this recipe alongside your Lebanese chicken and it was so delicious! It’s such a gorgeous recipe and really makes the table, and it tastes absolutely delicious. When I rolled out the dough into 4 parts the first naan I made was too thick, but then I halved the rest (as if I cut the dough into 8 pieces originally) and that was the perfect size. It is easier than it looks and my family loved it. Thank you!
Thank you so much Anna! I am really glad this recipe turned out so amazing for you! xTieghan
If you omit the yeast, do you still allow time for the dough to rise? And for how long?
Hi Amber! Yes you will still want to let it rise for one hour! It will not rise as much as it would with yeast, but still should rise! I hope you love this recipe! xTieghan
If i’m not using the yeast does it mean i don’t have to wait for the dough to rise, correct?
Hi Anna! No, you will still need to let the dough rise! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
I’m really disappointed with this recipe. It was my first time working with my cast iron skillet and so I followed your recipe to a T to make sure I got it right. I heated the skillet on the stove top on med-high and made sure it was ‘scorching hot’ and brushed oil and wiped it off, brushed both sides of the rolled out dough, put it on the skillet and put a lid over it for a minute. It was SO BURNT. I inhaled so much smoke opening up the lid and I have asthma so I inhaled all of the smoke. Now sitting here having troubles breathing… really not happy and not sure where it all went wrong.
Hi Linda! Oh my goodness, I am really sorry to hear that! Please let me know if there is anything I can do to help! xTieghan
Okay I thought for sure I would screw this up and set off the smoke alarms but THEY ALL TURNED OUT PERFECTLY. I used instant yeast because that’s all I had and it was no problem. I don’t have a stand mixer so I used a wooden spoon and it came together with probably 5 minutes of mixing. I also don’t have a cast iron skillet so I used a nonstick griddle and then put a pot on top of it as a lid and it worked! Maybe not the most glamorous process but we got beautiful delicious homemade naan in the end!
That is so amazing to hear! Thank you so much for trying this one, Sydney! xTieghan
Thank you for this recipe, i substituted greek yoghurt for 3/4 cups of plain yoghurt – as that’s the only thing i had on hand! it turned out fantastic xx
Thank you so much Joelle! That is amazing to hear! xTieghan
YUM!!!!!
Wish I could have taken a picture but we gobbled it up fast! Thank you!!
Thank you so much Kilee!! I am so glad this recipe turned out so well for you!! xTieghan
Amazing recipe, thank you! I made 30 of these delicious naans last night for a charity fakeaway for NHS, they were a huge hit!!!
Aw that is so sweet of you! I am so glad they turned out so well! xTieghan
I love this recipe and use it every time I make naan, but my one little critique is that I think it is lacking in salt. I find I need to double the salt called for in this recipe (from 1/4 to 1/2 tsp) or else the naan are a little flat tasting. I use Diamond Kosher, for reference. Otherwise, this recipe is perfect, easy, and very delicious!
Thank you so much Rebecca!! xTieghan
This is hands down the best Naan recipe I’ve come across, already dreaming of making some more this week!
Thank you Lollie! xTieghan
This Naan was great! Made it today after reading dozens of recipes. I cut my dough into 16 balls and they came out perfect. Thank you!
Thank you so much Malisia!! I am really happy to hear that! xTieghan
I’ve made these several times and they are delicious! It’s an easy recipe and the taste and texture are worth a little effort! Thank you so much Tieghan:)
Thank you so much Lori! I am really glad this recipe turned out so amazing for you! xTieghan
Thanks for this! I will be making these often!
Thank you so much Hazel! I am really glad you enjoyed this! xTieghan
Made them and they are heavenly! Thanks for the recipe!
Thank you for trying it! xTieghan
Hi! Would love to try this! Do you have metric measurements for this recipe? Thanks!
Hi Melissa,
Yes, simply click “metric” at the bottom of the recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan
So delicious and so easy and so foolproof. I can’t go back to store bought naan anymore.
Thank you so much Marcia! xTieghan
I’ve made this several times as written, and tonight I tried making it vegan using oat milk and coconut milk yogurt—it was great!
Thank you Tonya! I am so glad you have been loving this! xTieghan
Hey! I made this and turned out great! The only problem was that I found the dough really sticky and hard to knead it and work with it. Is that normal? It was all stuck to my hands. I ended up having to add more flour, a lot more.
Hi Gabriel,
Thanks so much for trying the naan, so sorry you had issues with the dough! It should definitely not be that wet, it would be helpful for me to know what kind of flour and yeast you used. If you used active yeast did you activate it first? Let me know how I can help! xTieghan
Hi, I have made this recipe several times, How ever the first time I made them it was perfect! the other 2 times i made it they were chewy! do you happen to know what i could be doing wrong?!
Hi Hetal,
So sorry you are having issues with the naan. It would help me to know more information, are you adjusting the recipe at all and what kind of flour and yeast are you using? These could be affecting the way your naan is turning out. Please let me know how I can help! xTieghan
Hi! I have made this recipe several times, the first time it was amazing! however the 2nd two times i made it, they turned out a bit chewy! Do you happen to know what i could be doing wrong!
Whatdo I need to do if my yeast mixture never bubbles?
Hi Autumn,
That would mean your yeast is bad or your water is too hot. You want to dissolve the yeast is warm water and honey. Also be sure you are using active yeast. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you so much for this recipe! The Naan was amazing! Will be making it again soon no doubt!
Thank you Alina!! xTieghan
Thank you for the awesome recipe! I made this following the recipe exactly and it was so wonderful. Second time I skipped the dry active yeast but subbed part of the water and flour with some of my fed sourdough starter. The sourdough flavor took it to the next level.
Thank you so much Kira! That is so amazing to hear! xTieghan
Ahhmazing!!!
Thank you so much Autumn! xTieghan
So delicious! One of our favorites! It does seem like the prep time should include the rise time as it put me in a bind the first time I made it and didn’t account for it (ultimately my fault for not reading through the recipe).
Thank you so much for trying this Carri!! I am really glad this turned out so well for you! xTieghan
Can I use Sour cream instead of yogurt?
Hi Megan,
Yes that it fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I make this at least every 10 days, sometimes with garlic / herb mix, sometimes without it so I can eat the leftovers with jam in the morning! So so yummy, can’t go wrong adding naan to any meal!
Thank you so much Vanessa!! I am really glad this turned out so well for you! xTieghan
This recipe was incredible! So easy and so delicious. I don’t think I will ever buy naan bread when I can make this tasty one at home. Thanks!
Thank you Bee! xTieghan
Can you freeze these?
Hi Cynthia,
Yes! My family loves to freeze the naan and then toast it before enjoying with butter! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this on Saturday and it was delicious! Everyone was so impressed by it and it was so easy to do. I do not have a stand mixer so I used a wooden spoon, It definitely took some elbow grease, but really not terribly bad.
Wow that is really amazing to hear! I am so glad this turned out so well for you, Sarah! xTieghan
This was great, but I was really mislead by the time needed to make this recipe! The top of the recipe says 30 minutes, but it does not include one hour of prove time. I prepared dinner, and then made the naan last, so it would be warm and fresh, only to see I needed to prove for an hour! Could you update the time needed for this recipe to 1.5 hours?
Hi Keara! Yes, of course. Time is updated. So sorry about that! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
After watching you make these in Instagram video after Instagram video, I finally tried it out myself- and I loved them! Great texture, so fluffy.
I personally felt there was not enough salt in the dough recipe…if you are using the naan to scoop up flavorful sauces that is fine, but if like me you want to have just naan with butter for breakfast in the morning- I would recommend more salt in the dough.
Thank you Tieghan for constantly inspiring me to try cooking new things!!!
Thank you for trying this one, Jessica!! I am really glad it turned out well for you!! xTieghan
This sounds delicious. Gunna try making it for dinner tonight, but I’m low on AP flour. Do you think bread flour will work just as well, equal amounts or less?
Thank you for always providing delicious recipes!
Hey Jen,
I would go ahead and sub an equal amount of bread flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for dinner tonight with your easy tzatzki and chicken soulvaki. Amazing. This was super simple to make. Although, my cast iron isn’t the best ( I’m still trying to figure out how to season and clean that correctly & it’s been years!) Ha. Everything always seems to burn on it. So i had to be careful with these! Altho they didn’t come out as pretty, they were still mighty delicious and super easy to make.
Thank you Jen!! I am so happy to hear that! xTieghan
This was amazing and so easy. I can’t wait to make it again.
Thank you Kelly! I am so glad this turned out so well for you! xTieghan
Amazing! Wonderful! Delicious! And Easy!
Thank you Lori!! xTieghan
I made this recipe!!! It’s so fun watching the bubbles puff up while on the cast iron skillet. I used a clear glass lid on the skillet so I could watch. This turned out REALLY good! I tasted the first bread I pulled off the grill and could not stop!
Love to hear that!! Thank you so much Layla! xTieghan
I have an induction stove top and can’t use cast iron. What do you recommend?
Hey Sharon,
You can use another skillet that you own. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I use instant yeast?
…I love all your recipes by the way
Could I use instant dry yeast? What modifications would I need to make?
Hey Rachel,
Absolutely just add it right in with the flour! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would I be able to use a Dutch oven to make the naan instead of a cast iron skillet?
Hey Yvette,
You could try that or another skillet! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey Tieghon,
If I made the naan for dinner in the morning, would it still be just as good as if I made it right before dinner?
Thanks!
Hey Laura,
I love to serve the naan hot off the skillet, but if you want to make it ahead of time I would wrap in foil and reheat in the oven:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tried this over the weekend! Turned out great! Thank you for the recipe!!! Quick question…if I want to make it a little bit whole wheat friendly, what flour ratio would you recommend?
Hey Em,
Thanks so much for giving the recipe a try! If you wanted to sub out whole wheat flour for the all purpose I would use an equal amount. Please let me know if you have any other questions! xTieghan
Can almond milk be used jnstead of whole milk?
Hey Bailey,
Yes almond milk will work! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
I think I have used this naan recipe for just about everything. From complimenting Indian dishes, to pizzas, to Turkish breakfast eggs! Absolutely love!!
I love that!! Thank you so much for trying this recipe, Arianna! So happy its been turning out so well for you! xTieghan
Got any recommendations for those of us without a stand mixer? All I’ve got is your typical hand mixer… and my own hands. Also, any recommendations on specific herbs? Thanks!
Hey Jonathan,
You can use a wooden spoon and then knead by hand until the dough comes together. I love using a mix of basil, parsley, and oregano. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve enjoyed many of your recipes and recently started enjoying your videos as well. Thank you for sharing and creating such delicious recipes, I especially love the little unexpected twists sometimes that give it that extra something!!
I was wondering if I could substitute sourdough starter for the dry yeast? If so, thought on how much?
Thanks!
Hey Kelly,
Thanks so much for your kind message. I haven’t tested this, but I would use 1/3 cup of sourdough starter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What gluten free flour would you recommend? I’ve been dying to try and make naan bread. Thank you! Made this dish. Tonight it was fabulous!
Hey Meghan,
I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey Tieghan, have the dough proving overnight in my fridge currently, just wondering would you recommend bringing it up to room temp first before dividing and rolling, and if so, for how long? Thanks!
Hey Lucie,
I would let it sit out for a few hours before rolling out. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How long can you leave the dough in the fridge? And Can you freeze the naan dough after it rises?
Hey Taylor,
You can leave the dough overnight in the fridge and yes you can freeze the dough. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I don’t have a cast iron skillet. Could I use a regular one or bake the breads on a hot pizza stone in the oven?
Hey Iris,
Any skillet you have will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
So glad it’s getting cooler again so I can make my favorite comfort snack! This naan is heavenly 🤤
Thank you so much Charissa! xTieghan
Mmm…Mmmm…Good!!!
Made this tonight using sprouted whole wheat flour, cashew milk, 2% Fage Greek yogurt, and olive oil instead of butter. DELISH!
Thank you so much Lauren! xTieghan
Made this a few weeks ago and it was fab! I’m making again today and wondering if I can freeze half of the dough? Thanks!
Hey Sarah,
Thanks so much for giving the recipe a try! Yes, you can freeze the dough. Please let me know if you have any other questions! xTieghan
Simply excellent!! This is now my go-to naan recipe. Thank you!
Thank you Marta! I am really glad this turned out so well for you! xTieghan
I find it takes longer than the 1h for the dough to rise.
Can I ask why there is yeast AND baking powder/soda?
Fabulous recipe! Naans are excellent
For us the best recipe ever 😊
Thank you so much Ania!! xTieghan
Refrigerated the dough overnight in a sealed and rubber banded Tupperware (it expands a lot!), pulled off some dough for two naan and cooked in cast iron. Have been doing this from refrigerated dough the past three days for fresh naan and the more time the dough gets in the fridge, the softer, thicker, more elastic and more delicious the naan turns out. Wonderfully time flexible recipe with amazing results. Thank you!
Thank you so much Sharon! I am really glad this recipe turned out so well for you! xTieghan
I made this last night and it was excellent. A few notes I’d make for next time –
Add a bit more salt to the dough.
My dough did not rise nearly as much as in the video, which worried me, but after waiting an extra half hour and still not being confident in the rise, I decided to go for it, and it worked wonderfully.
Don’t overlook that part about rolling thin. I did roll mine thin, but some parts were slightly thicker and I definitely preferred the thin. I think next time I’ll go as big as I can while still fitting my 12″ skillet.
I used ghee, which I think was a great alternative to butter. However it was unsalted (as gee should be) so extra salt needed to be added to the naan right after cooking.
Make less. I could have halved this recipe and it would have been plenty for me and my wife. Each piece is pretty large. It’s better fresh, and easy enough to make that if i need more than 4, i’ll make another batch rather than have so many leftovers.
Hi Jim! I am really glad you enjoyed this naan! I hope its even better with for you next time! xTieghan
Can you do this recipe if you don’t have a stand mixer? I have a hand mixer, or can you use your hands to mix?
Hey Amber,
You can mix with a wooden spoon and then knead by hand! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This looks AMAZING!! I can’t want to make this!
Thanks so much Marta!!
My baby has a milk/soy protein intolerance. Most of your recipes are very easy to use with substitutions. Do you think the butter in the naan could be substituted with a non dairy butter?
Hey Sydnie,
Yes, I think that will work just fine. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Can I freeze the dough after I put it into eight balls? Or freeze after I roll it out. I made too much have so much dough left!
Hey Anna,
You can freeze the dough balls. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Teighan,
Is there any chance we could get a metric version of the this recipe? It looks fantastic and having tried lots of your recipes I know it will taste fantastic also.
Thanks Joan
Hey Joan,
Yes, I will be sure to add the metric measurements for the recipe! Happy Holidays! xTieghan
HI! Making now and don’t have any yeast….do I still need the warm water?
Hey Caroline,
Yes, I would use warm water. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Am I supposed to let it rise and then put it in the fridge if I’m using it the next day or should I make it, put it in the fridge and let it rise for an hour the next day? Thanks!
Hey Autumn,
You will let the dough rise and then place covered in the fridge. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi Tieghan!
This looks amazing and I can’t wait to try! My fiancé is gluten free – do you know if 1:1 GF flour work as a substitute? I’ve used it for baking but don’t know if bread is any different.
Thank you!!◡̈
Hey Morgan,
Yes, that will work well here. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Hi! Is a frying pan okay? I don’t have a cast iron skillet.. just a frying or sauté pan. Thanks!
Hey Melissa,
Yes, that should work well. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Hello from CO! I’m wondering if you’ve ever tried this with a Gf flour?? I’m unfortunately allergic to wheat but am on the hunt for a naan recipe. Love all your dishes and want to try this but figured I would ask if you or any of your followers have tried it GF?? Thank you!
Hey Skylar,
I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Can this be made without a stand up mixer?
Hey Sascc,
Yes, you can mix with a wooden spoon and knead by hand. I hope you love the recipe. Let me know if there is anything else I can help with! Happy New Year! xTieghan
Can I give this like 20 stars?!?!?! I could eat that til I was sick!!!!! Sooooooooooo good!!!!
Hey Nicole,
LOL! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Would this recipe work with spelt flour?
Hey Lianne,
I have not tried this recipe with spelt flour, I am unsure of how it would turn out. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
AMAZING!!!!! So good. I cannot say enough good things about this special little heaven on earth. Topped with the warm herbed garlic butter and you will quite literally roll your eyes back in bliss it is so delicious!
Hey Brittany,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Yum!!! What’s the best way to deal with leftovers? Could you save the dough?
Hey J,
You can either freeze the dough, or make all of the naan and freeze the naan and then toast to reheat, my family really loves to do this. I hope you love the recipe. If you have any other questions, please let me know! Happy New Year! xTieghan
So delicious! Mine puffed up a lot more so I didn’t get the nice bubbles. But the kids are multiple pieces and I had to hide it from hubby in order to have some for tomorrow! Amazing recipe as always.
Hey Amanda,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Hi. I am a big fan. I am making the sweet potato chicken dish for dinner and just finished making the Naan. My wife and daughter have Celiac so I made it GF using Cup 4 Cup. It came out great,.. The best GF Naan I have ever had, very light and fluffy. I rolled it out on a plastic wrapped cutting board. This always works better for me than parchment or wax paper with GF doughs.
Hey Tom,
I am so glad this recipe worked out for you, thanks so much for giving it a try! Happy New Year! xTieghan
Is it an equal amount of instant yeast that can be used in place of active dry yeast, or does it need to be adjusted?
Hey Kennedy,
Yes, you want to use an equal amount of instant yeast. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Will instant yeast work with this recipe? 😃 if yes is it still the same measurement? Thank you!!!
Hey Bea,
Yes, same measurements, just add the instant yeast to the flour. I hope you love the recipe. Please let me know if you have any other questions! xTieghan
Will instant yeast work with this recipe? 😃
This is a great recipe! Goes well with just about everything. I often make them to serve as “wraps” for Med chicken, lots of fresh veggies, homemade hummus and, and yoghurt dip. So easy in my breadmaker too!
Hey there,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
Hi! Will nonfat Greek yogurt work?
Thanks! We love all your recipes!
Hey Kim,
Yes, that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This desperately needs more salt. I questioned the 1/4 tsp. while mixing but decided to do the recipe the whole way through as written. Super disappointed. I checked the comments and see many said the same thing. Please update it so others aren’t disappointed too.
Hey Madeline,
So sorry you feel there is not enough salt here, I make this recipe weekly and my family loves it as is. Did you use salted butter? Please let me know if I can help in any other way! xTieghan
Hi!! Love your site! I’ve been looking for some unique international recipes and your site has been perfect! Such unique flavorful recipes!! Quick question—my store only had nonfat Greek yogurt. Do you think this will make a huge difference? They were also sold out of plain yogurt! Who would’ve thought it’d be so hard to find FATTY items! Thanks!!
Hey Kari,
Yes, I think that will work well! I hope you love the recipe. Let me know if you have any other questions! xTieghan
Would it be ok to substitute fat free Greek yogurt for the full fat?
Hey Melissa,
Yes, that will work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do know how this would work with a gluten free flour mix? Such as Bob’s Red Mill 1:1 replacement.
Hey Sanna,
This would would work well. I hope you love the recipe. Let me know if you have any other questions! xTieghan
Hey!
I followed your recipe to a tee with the measurements and I ended up with a very sticky/wet dough, I don’t have a electric mixer so kneaded everything by hand with a couple more sprinkles of flour. It did come together somewhat into a ball but is still soft, does this sound right? I’m going to cook them up tomorrow, hopefully they turn out okay
Thanks,
Vic
Hey Vic,
I would let the dough rise and see what it is like. If it is super sticky, just add flour while you are rolling it out. I hope you love the recipe, let me know if you have any other questions! xTieghan
What do you suggest if my cast iron pan doesn’t have a lid? Will non-stick work ok too?
Hey Monique,
I would just grab a lid from another pan that will cover the skillet. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
So Inspiring! thank you for sharing cannot wait to try
Hey Tanya,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Can these be made gluten free, with bobs red mill 1 to 1 flour??
Hey Acacia,
Yes, that will work well. I hope you love the recipe. Please let me know if you have any other questions! xTieghan
Hi Tieghan! I don’t have a stand mixer. Is it possible to make this by mixing by hand? I’ve been loving your Indian dishes and would love to try your naan with them!
Hey Jill,
Absolutely! I would mix with a wooden spoon and knead by hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there
I don’t have a cast iron skillet – am I able to use a regular pan to cook it on or am I best putting it in the oven? Can’t wait to make x
Hey there,
I would recommend using another skillet to cook the naan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could you substitute buttermilk for whole milk?
Hey Bridget,
Yes, that will work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! This is delicious, I am just addicted and made them several times already!
This time I am leaving some dough in the refrigerator to use another day. How many days you think I can keep it in the fridge? And should I let them rise at room temperature before rolling them?
Thank you for your help!
Hey Victoria,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) You can leave the dough in the fridge for a few days, or you can pop it in the freezer, either way you will want it to come back to room temp before using again. My family also likes freezing the cooked naan and then popping it in the toaster when they want a piece. xTieghan
Hi! So I tested this recipe out and my dough was SOOO sticky. It covered my hands and it wouldn’t roll out…did I miss something?
Hey Katie,
So sorry you had issues with the recipe. It’s hard to say without seeing the dough, but what kind of yeast did you use? This could have a huge impact on how sticky the dough was. You can always had a little extra flour if needed. Let me know how I can help! xTieghan
I’ve made this naan at least 5 times and it’s delicious every time! Super easy to put together and goes well with so many dishes. I’m making the naan grilled cheese tonight and I’m very excited!
Hey Olivia,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
Hiya, I can’t wait to make this! Unfortunately I don’t have a dough hook or big mixer, can I try and mix by hand or a hand-held mixer? X
Hi Nina,
Yes, you can mix with a wooden spoon and knead by hand. I hope you love the recipe. Let me know if you have any other questions! xTieghan
This naan recipe was delicious! It was super easy to make and was a big hit. Will definitely make it again!
Hey Quinn,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Made it last night, delish!!!!
Thanks so much Kim! xTieghan
THE ONLY NAAN RECIPE YOU’LL EVER NEED
try it and love it
we did, and ate nearly all of it on the spot
(saving the last piece to try out that grilled cheese naan – it’s only right)
love HBH, Tieghan you’re a star!
Hey Claudia,
I am delighted you have been enjoying this recipe, thanks so much for making it! xTieghan
I made this last night and they came out fantastic! I had a little trouble with my yeast being dead, so ran to the store for more, and I ended up using Instant because that was all they had, and it still worked perfectly! I’ve been reading lots of baking blogs for the past year, go figure right 😉 but one thing they all recommend is that you have your ingredients at room temp so I let my milk and yogurt sit out for an hour or so before making the dough. I also used 2 cups AP flour and 1 cup 00 and 1 Cup bread flour because that’s what I had on hand, and I figured nan is just like pizza dough so I went for it! My neighbor who’s a chef said it was on point, and daughter told me that it was so good I should share it on the internet (she’s 6) ;))) Bless her heart! So thank you Tieghan for the fantastic recipe!!
Hey Sara,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
This was fabulous! Tasted amazing, easy recipe, and made from common ingredients. It was a little time consuming but still easy to do. I spaced out the steps over a couple hours and then fried up the naan as I was I was prepping the rest of dinner, keeping the bread warm in a low heat oven while the rest of dinner came together. Will definitely make again!
Hey Elizabeth,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan
delicious! We love this recipe. I tend to heat my cast iron pan on level 2 or 3 and leave it for a while to heat up, it doesn’t burn the butter but holds the heat incredibly well.
Hey Allison,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
Loved the texture and herb flavor, but we all agreed salt seems missing. Thoughts? Thank you!!
Hey Alex,
Thanks for giving the recipe a try, did you use salted butter? xTieghan
Just wondering if you can use instant yeast? Would I need to do anything different?
Hey Katie,
Totally fine to do, you can just mix it right in with the flour! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last nigth and it was delicious…..but “screaming hot” was wayyyy too hot! I turned it down with each successive piece and finallu got to where it they didn’t burn in 30 seconds! i have a LeCreuset skillet and I know it really carries heat well so maybe that’s the challenge. But the flavor was great especially with the herbed butter.
Hey Linda,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
Hi,
I am looking forward to making this dish this weekend! I was wondering where the gold utensils you got in the picture are from, they are so pretty! Thanks in advance.
NS
Hey there,
Here is the link for the gold silverware: https://rstyle.me/+e7ZR8YTCRmsj-wsqR5wu2g
Let me know if you have any other questions! xTieghan
Can this be tried on a baking steel placed in the oven? Don’t have a cast iron skillet 🙁
Hey there,
Sorry I have never tried this, but you could certainly test it out! Also, it should work on any other skillet that you have. Let me know:) xTieghan
Could this be done with gluten free flour for a gluten allergy?
Hey Olivia,
Yes, I would recommend using an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made it twice, so delicious, thank you so much for this recipe !
Hey Lucy,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
Made this tonight and it turned out perfect!
Instructions were bang on!
Ultra delish!
Thanks for another fabulous recipe Tieghan🙏💯❤️
Hey Ingrid,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
Super excited to try, but I have a question.
“ … let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.” – How long can I leave this out for before it needs to be refrigerated. I wanted to make the dough approx. 2 hours ahead. Can it sit out in a warm place for that long or should it be refrigerated after an hour?
Hey Shahana,
You can absolutely allow it to sit for 2 hours:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
So good! Only burnt my first one, so feeling pretty good about myself. We topped ours with taco fixings!! So good…almost like a Taco Bell Gordita, only BETTER!!
Hey Rachel,
I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan
hey! loved this recipe, but my naan came out much thicker and almost pancake/cake-y?
I followed measurements to a tee, not sure why they weren’t more doughy and bubbly — maybe you could advise!
thanks x
Hey Hanna,
Thanks so much for giving the recipe a try, it is key to roll the naan super super thin. I hope this helps for next time. xTieghan
10/10 would recommend!! 🤩 This recipe was my first time ever using yeast and it was so EASY and SO GOOD!!! My husband said I outdid myself 😅 little did he know all the credit goes to this recipe and the sweet girl behind it all! I’m obsessed with Tieghan’s recipes! I’m always stalking them on Instagram and while I am (this happens super often btw) my husband will walk up and be like “that looks GOOD, what is that?” and my reply is always Half Baked Harvest. I’m so appreciative of all the recipes and work you do!! Thank you 🤗
Hey Autumn,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
These came out great and were not at all complicated!
Hey Jojo,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
Is it essential to use full fat yogurt? It’s fine if it’s a must but I have so much 0% in the fridge already.
Hey Amber,
The 0% should work just fine for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Yummy, happy food. Can’t believe I have no garlic n hand not even garlic powder but the naan with melted cheese was delicious. So easy to make.
Hey Kathleen,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
We LOVE this recipe! Have made it a few times now and it’s been a hit. The finished naan freezes really well too, which I love!
How long can the pre-made dough sit in the fridge? Or the freezer?
Hey Kristen,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. I would not allow the dough to sit in the fridge for more than 24 or you can freeze for up to 3 months. Have a great week! xTieghan
Amazing, tasty and so easy to make! Appreciate the photos for context. Will definitely make again, and expect they will fast become a family favourite. Forgot to take photos as I was making them, but even a day later they still looked and tasted great!
Hey Ardys,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
Can this dough be frozen?
Hey Allie,
Yes, totally fine to freeze the dough! xTieghan
Another happy mama in the kitchen! Easy to make and easy to prepare with enough space. My cast iron started to burn and I wasn’t prepared. I know for next time to use a lot less flour for rolling out the dough. 10 starts from my family! The naan is sooo light and airy. Just as promised.
Hey Ashley,
I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan
How long do these stay soft, if I need to make them in advance?
Hey Shamyla,
You could make these the morning of! I hope you love the recipe, please let me know if you have any other questions! xTieghan