Homemade Garlic Naan Bread (Print)

Fluffy Indian flatbread with garlic butter, ideal alongside curries or as a warm snack.

# Components:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon sugar
03 - 1 teaspoon instant dry yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup warm water
06 - 1/4 cup plain yogurt
07 - 1 tablespoon vegetable oil

→ Garlic Butter

08 - 3 tablespoons unsalted butter, melted
09 - 3 cloves garlic, finely minced
10 - 2 tablespoons fresh cilantro, chopped (optional)

# Directions:

01 - Mix flour, sugar, yeast, and salt in a large bowl until evenly blended.
02 - Add warm water, yogurt, and vegetable oil to the dry mixture; stir until a rough dough forms.
03 - Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Cover the dough and allow it to rest for 10 minutes to relax the gluten.
05 - Combine melted butter with minced garlic and set aside for brushing.
06 - Cut the dough into 6 equal portions; roll each into an oval approximately 1/4 inch thick.
07 - Preheat a skillet or cast-iron pan over medium-high heat until hot.
08 - Place one piece of dough on the skillet; cook 1 to 2 minutes until bubbles form, then flip and cook another 1 to 2 minutes until golden brown spots appear.
09 - Immediately coat the hot naan with the prepared garlic butter and sprinkle with chopped cilantro if desired.
10 - Repeat the cooking and brushing process with the remaining pieces and serve warm.

# Expert Advice:

01 -
  • You don't need a tandoor or even an oven, just a hot skillet and a little confidence.
  • The dough is forgiving, soft to work with, and comes together faster than waiting for delivery.
  • Fresh garlic butter brushed on while it's hot turns this into something you'll crave constantly.
02 -
  • If your pan isn't hot enough, the naan will cook through before it gets those beautiful charred spots.
  • Brush the butter on right away while the naan is still hot, or it won't absorb the way it should.
  • Don't skip the 10-minute rest. I tried once and the dough fought me the whole time I rolled it out.
03 -
  • Keep a damp towel over the dough balls while you roll and cook so they don't dry out.
  • If you have a gas stove, try finishing the naan directly over the open flame for a few seconds. It puffs up like magic and gets those deep char marks.
  • Double the garlic butter recipe. You'll want extra for dipping, trust me.
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