Easy Garlic Naan (Printable Version)

Soft, pillowy Indian flatbread infused with garlic and butter. Perfect companion for curries, grilled meats, or solo enjoyment.

# What You’ll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package active dry yeast (0.25 oz)
03 - 1 teaspoon sugar
04 - 1 cup warm water (110°F)
05 - 1 teaspoon salt
06 - 4 tablespoons plain yogurt
07 - 2 tablespoons oil or ghee

→ Garlic Butter Topping

08 - 3 tablespoons minced garlic
09 - 2 tablespoons melted butter

# Method:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the bowl. Mix until a dough forms.
03 - Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.
05 - Punch down the dough and divide into 8 equal portions. Roll each piece into an oval or tear-drop shape, about 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.
07 - Place one naan in the hot skillet. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown spots appear.
08 - Remove from the skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat with remaining dough portions. Serve warm.

# Expert Hints:

01 -
  • It takes just 35 minutes from start to finish, so you can have warm, fresh naan on a weeknight without stress.
  • The dough is incredibly forgiving and doesn't require fancy equipment or a tandoor oven.
  • Each bite is soft, garlicky, and buttery enough to make even plain naan feel like a treat.
  • It pairs beautifully with curries, but also works as a wrap, pizza base, or standalone snack.
02 -
  • If your yeast doesn't foam after 10 minutes, it's likely dead, start over with fresh yeast to avoid dense, flat naan.
  • Rolling the dough too thin will result in crispy crackers instead of soft, pillowy bread, so keep it around a quarter inch thick.
  • Don't skip brushing the garlic butter immediately after cooking, the heat helps it absorb and creates that signature glossy finish.
03 -
  • Keep a damp towel over the rolled-out naan while you cook the others to prevent them from drying out.
  • If you don't have a cast iron skillet, a regular nonstick pan works, but preheat it well to get those signature charred spots.
  • For extra softness, cover the cooked naan with a clean kitchen towel as they come off the heat, the steam will keep them tender.
Return