Summer Herbed Naan Recipe

4 from 1 vote

Satisfy your craving for Indian cuisine with this fast, simple recipe.

Sometimes I get a craving for Indian cuisine. It’s funny, because I used to dislike Indian food. I’ve been told that your tastebuds change from time to time, though, and it must be true. As my palate became more sophisticated, I eventually came to love Indian food! When those cravings hit, this Summer Herbed Naan bread recipe satisfies every time.

While living in a small town has its advantages, it comes with one major disadvantage: Indian food is not readily available unless I make it at home. I was intimidated at first by the exotic spices and cooking techniques. Being adventurous by nature and always willing to accept a challenge, I quickly learned to master new techniques. Better than that, I even discovered ways to simplify some of them. I’ve also been able to add a personal touch to classic Indian dishes to make them my own.

This easy flatbread is the perfect complement for these delicious recipes:

Why I love Summer Herbed Naan

There are several reasons to fall in love with Summer Herbed Naan. First, it only takes a few minutes to whip up this easy Indian flatbread. Not only that, but you can use whatever fresh or dried herbs you happen to have on hand. Since you don’t need yeast for this recipe, there’s no need to wait around for the dough to rise, either.

Finally, the best part about naan is how well it freezes. After you bake it, let it cool and store it in an airtight bag in the freezer. When you’re ready to eat, simply thaw it and reheat it for a few minutes in the oven.

Trust me, you’re going to want to have plenty of Summer Herbed Naan on hand, so go ahead and make several batches!

4 from 1 vote

Summer Herbed Naan Recipe

This naan bread is simple to make with wonderful ingredients that take it to the next level of deliciousness.
Yield 6 people
Serving Size 1 naan
Course Side Dish
Cuisine Universal


  • 2 cups all-purpose flour or whole-wheat flour
  • 1 1/4 cups Greek yogurt plain, fat-free
  • 2 teaspoons baking powder
  • 2 tablespoons thyme fresh or dried, stems removed, leaves roughly chopped
  • 1 tablespoon parsley fresh, chopped
  • 1/2 tablespoon cilantro fresh, chopped
  • 2 tablespoons chives fresh, chopped
  • 1 garlic clove minced
  • 1/4 teaspoon salt
  • 2 tablespoons ghee


  • Mix all ingredients except the ghee in a large bowl.
  • Knead by hand for 1-2 minutes, until all ingredients are combined to form a sticky ball. Add a little more flour if needed.
  • Divide the mixture into 6 even portions.
  • Dust a rolling pin and your counter surface with flour. Roll out into 6" discs.
  • Heat ghee in a cast-iron skillet over medium-high heat.
  • Cook each disc for 2-3 minutes on each side.
  • Keep warm until ready to serve, or allow to cool and store in an air-tight container.
  • Flatbread may be frozen for later use.

Nutrition Information

Serving: 1naan | Calories: 245kcal | Carbohydrates: 35g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 248mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 6
Keywords Budget-Friendly, Kid-Friendly, Plant-Based, Quick and Easy, Vegetarian

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Chef Sallie

Chef Sallie is a personal chef, recipe developer, cookbook author, and culinary instructor. She specializes in providing healthy meals for athletes, designed to prevent injury, promote healing and provide fuel for peak athletic performance. Her recipes are designed to use seasonal, whole ingredients. Her in-home and virtual cooking classes show her clients which ingredients can be used to help treat specific health issues and improve their quality of life. She is dedicated to the idea that delicious, healthy meals can be easily prepared and accessible regardless of budget.

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  1. I am completely dairy free and I would like to know what can you use instead of Greek yogurt in this recipe?

  2. In response to Amanda’s question about a substitute for Greek yogurt..are there any non-dairy yogurts out now that can be strained of water a bit and substituted? It would be a good experiment!

    1. Amma, I just purchased, “Kite Hill” which is made with almond milk and has a nice thick texture. I bought it at Publix.

  3. Very good…easy but my learning curve is not to cook in a flat pan. Needs to keep that good ghee /oil under the naan and a hot temp.

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