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Warm Soft Garlic Herb Naan Bread stacked on parchment paper topped with chopped parsley
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5 from 10 votes

Soft Garlic Herb Naan Bread

Garlic Herb Naan Bread is soft, pillowy, and herbaceous. This naan is bursting with amazing savory flavor. It's thin chewy, and perfect for flatbreads.
Prep Time15 mins
Cook Time20 mins
Proof/Resting Time:1 hr
Total Time1 hr 35 mins
Course: Bread
Cuisine: American, Indian
Keyword: bread recipes, naan, pita, soft bread
Servings: 15 naan
Author: Callie


  • 2¼-2½ teaspoon active dry yeast (*1 packet = 2 ¼ teaspoon)
  • ¼ cup warm water, about 112°
  • ½ cup warm milk, about 112° (I have used fat free and whole milk with this recipe and both work great!)
  • 1 teaspoon sugar
  • cups all purpose flour, divided
  • cup plain fat free yogurt
  • 1 teaspoon Maldon sea salt flakes
  • ½ teaspoon fresh rosemary, finely chopped (stems removed)
  • 1 teaspoon fresh thyme, finely chopped (stems removed)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (plus more for coating the mixing bowl and pan to cook)


  • Warm milk and water to 105°-115° (If you do not have a thermometer heat to a temperature that feels very warm on your wrist, that is a perfect to activate the yeast.)
  • Stir in sugar to warm milk and water, then add the yeast. Set aside for about 10 minutes to let yeast dissolve and activate (it should rise and get foamy).
  • Add flour (but reserve about half a cup), salt, thyme, rosemary, garlic, yogurt, yeast mixture and olive oil to a mixing bowl or your stand mixer. *I always make this recipe using my stand mixer with the dough hook.
  • With stand mixer on the lowest speed setting, add remaining flour one spoonful at a time. Knead the dough with your stand mixer for 5 minutes after all flour has been added.
  • Remove dough from mixing bowl and roll into a ball by hand. It's okay if it seems a little bit tacky. Kneading the dough causes gluten to form and it begins to stick together instead of to your skin. Shape the dough by hand in a large ball.
  • Lightly coat bowl with a drizzle (about a tablespoon) of olive oil. Place dough in bowl and cover with plastic wrap. Set aside in warm dry area (countertop is fine) and let it rise for 1 hour.
  • Once dough has doubled in size prepare a clean spot to roll it out and begin heating your cast iron skillet. Divide the dough into 15 equal portions and lightly coat rolling pin with olive oil.
  • Roll dough flat and even about ⅛ inch high; not thick, but not paper thin.
  • Lightly grease pan with olive oil do not flip naan until you see bubbles starting to form (just like cooking a pancake!). Serve hot and enjoy!


  • Store any leftovers in an air tight sealed bag after naan has cooled completely.
  • When working with yeast I like to activate it before combining it with my other ingredients so you know your temperatures were just right, yeast activated nicely and you will get the right rise out of what you're making!
  • Yeast needs extra warmth to dissolve and activate so that it proofs nicely, so you should make sure your water temperature falls between 105°-115°.


Serving: 1naan