Garlic And Herb Naan

As a kid, I was never a big bread eater. Crackers, of almost any variety, were my go-to. There were, however, a few breads I never said no to, and naan was one of them. Naan, the well-known Indian favorite is a flatbread typically made with a dry yeast, all-purpose flour, warm water, sugar, salt, most commonly (but not always ghee), and yogurt which is traditionally baked in a tandoor or clay oven.

garlic and herb naan

Considered a simple bread, naan always seemed too complicated to make. Authentic Indian food is complex and not nearly as easy as one would think, why would naan be any different? But recently, I was surprised to learn, that naan, with its one-of-a-kind appearance and texture, can be made without a traditional tandoor oven. Naan’s characteristically bubbly top and fluffy texture were possible in a traditional oven or stovetop, as is the case in this recipe. Honestly, had I known this sooner, I would have started making homemade naan years ago!

garlic and herb naan

This is not my recipe, it is lightly adapted from Half Baked Harvest and it is a keeper. I should not be all that surprised by this recipe, cast iron skillets can truly make just about anything sweet or savory. What I love most about naan is that it’s a light, fluffy, bread that can be served with just about anything.

garlic and herb naan

Topped with traditional garlic and herbs, this skillet naan recipe holds its own against some of the best authentic naan I’ve had in the States. And this wonderful naan recipe is truly superior because it holds up even when you make it in advance. So if cooking naan right before serving is not appealing, go ahead and make it in advance and just heat it in the oven slightly before serving.

garlic and herb naan

Fun Facts About Naan

  • Naan is derived from the Persian word “non” which refers to bread. In Turik languages, flatbreads were known as “nan”.
  • Naan was first recorded in 1300AD by the Indo-Persian poet Amir Kushrau.
  • Around the 1520s (during the Mughal era in India) naan was traditionally accompanied by keema or kabob as a popular breakfast dish for royals.
  • In the early 1920’s, Britain’s oldest Indian restaurant Veeraswamy, began offering naan on its menu.
  • Around 1980 Honeytop Specialty Foods began producing authentic commercially produced naan in Europe with a 12-week shelf life.

garlic and herb naan

Naan is truly a bread that goes with any dish you can imagine. I particularly like it with lamb kofta, but I am also one to serve it with fish. And, if you feel like getting creative, garlic and herb naan also makes an excellent pizza crust.

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comment Policy

Simmer + Sauce reserves the right to remove or restrict comments that do not contribute constructively to the topic conversation, contain profanity or offensive language, personal attacks, or seek to promote a personal or unrelated business. Any post found to be in violation of any of these guidelines will be modified or removed without warning. When making a comment on my blog, you grant Simmer + Sauce permission to reproduce your content to our discretion, an example being for a possible endorsement or media kit purposes. If you don’t want your comment to be used for such purposes, please explicitly state this within the body of your comment. If you find evidence of copyright infringement in the comments of, contact me and I will remove that in question promptly.