Pin It I made garlic naan on a Tuesday night because I had leftover curry and no bread in the house. The dough came together faster than I expected, and the smell of garlic butter hitting the hot skillet filled the entire apartment. My neighbor knocked on the door twenty minutes later asking what I was cooking. I handed her a warm piece through the doorway, and she stood there eating it before she even said thank you.
I started making this for weeknight dinners when I realized I could skip the takeout wait and still get that pillowy, garlicky bread I always ordered extra of. The first time I tore one open in front of my family, steam poured out and everyone went quiet. Now they ask for naan before they even ask what the main dish is.
Ingredients
- All purpose flour: This gives the naan its soft chew without being heavy, and it browns beautifully in a hot pan.
- Sugar: Just enough to wake up the yeast and add a hint of sweetness that balances the garlic.
- Instant dry yeast: No waiting for it to bloom, you mix it right in and the dough still puffs up perfectly.
- Salt: Brings out the flavor in the dough and keeps it from tasting flat.
- Warm water: Activates the yeast gently, if its too hot it kills the yeast, if its too cold nothing happens.
- Plain yogurt: This is the secret to that tangy flavor and tender crumb, it also helps the dough stay soft even after it cools.
- Vegetable oil: Keeps the dough from sticking and adds a little richness without weighing it down.
- Unsalted butter: Melted and brushed on hot naan, it seeps into every crack and makes the whole thing glisten.
- Garlic: Finely minced and mixed into the butter, it gets fragrant and sweet as it hits the warm bread.
- Fresh cilantro: Optional, but it adds a bright, herby finish that cuts through the richness.
Instructions
- Mix the dry ingredients:
- Whisk together the flour, sugar, yeast, and salt in a large bowl so everything is evenly distributed. This step takes thirty seconds but it makes sure every bite tastes the same.
- Form the dough:
- Pour in the warm water, yogurt, and oil, then stir with a wooden spoon until it clumps together into a shaggy mass. It will look rough and sticky, and that is exactly right.
- Knead until smooth:
- Turn the dough out onto a floured counter and knead it for five minutes, folding and pressing until it feels elastic and stops sticking to your hands. You will feel it transform from a lumpy mess into something alive and springy.
- Rest the dough:
- Cover the bowl with a damp towel and let it sit for ten minutes. The gluten relaxes and the dough becomes easier to roll out.
- Prepare the garlic butter:
- Stir the minced garlic into the melted butter and set it aside. The garlic will soften in the warm butter and release its flavor.
- Divide and roll:
- Cut the dough into six equal pieces and roll each one into an oval about a quarter inch thick. Do not worry about perfect shapes, the irregular edges char beautifully.
- Heat the skillet:
- Place a dry skillet or cast iron pan over medium high heat until a drop of water sizzles and evaporates instantly. You want it hot enough to blister the dough but not so hot it burns before cooking through.
- Cook the naan:
- Lay one rolled naan in the hot pan and watch it bubble and puff up within a minute, then flip it and cook the other side until golden brown spots appear. The smell of toasted dough and steam will fill your kitchen.
- Brush with garlic butter:
- As soon as you pull the naan off the heat, brush it generously with the garlic butter and sprinkle with cilantro if you like. The butter melts into the hot bread and makes it shine.
- Repeat and serve:
- Cook the remaining pieces one at a time, brushing each one as it comes off the pan. Serve them warm, stacked under a towel to keep them soft.
Pin It The first time I made these for a dinner party, I kept one pan going on the stove while people sat around the table. They ate each naan as it came off the heat, tearing pieces and passing them around before I could even plate anything else. By the time I sat down, there were only crumbs left and everyone was quiet, chewing slowly with their eyes closed.
Storing and Reheating
Stack cooled naans between sheets of parchment and seal them in a zip top bag, they keep in the fridge for three days. To reheat, wrap them in a damp paper towel and microwave for twenty seconds, or warm them in a dry skillet for thirty seconds per side. They lose a little of that fresh off the stove magic, but the garlic butter still makes them worth eating.
Flavor Variations
I have brushed these with honey butter instead of garlic, and sprinkled them with sesame seeds or nigella seeds before cooking for a nutty crunch. You can also knead in chopped herbs, or swap half the all purpose flour for whole wheat to give them a heartier, slightly sweet flavor. Once you know the basic dough, you can take it in any direction your dinner needs.
Serving Suggestions
These naans are made for scooping up curry, but I have also used them as wraps for spiced chicken, torn them into salads, and even turned them into quick pizzas by adding cheese and broiling for a minute. They are soft enough to fold and sturdy enough to hold whatever you pile on top.
- Serve alongside any curry, dal, or stew that needs something to soak up the sauce.
- Use them as a base for flatbread sandwiches with grilled vegetables and yogurt sauce.
- Tear them into pieces and dip into hummus, baba ganoush, or herb butter.
Pin It Now every time I make naan, I make extra because they disappear faster than anything else I cook. There is something about pulling warm bread off the stove and watching people reach for it before it even hits the table that makes the whole meal feel like a celebration.
Recipe Questions & Answers
- → How do I achieve a soft texture in the naan?
Using yogurt and warm water in the dough helps create softness, while kneading develops elasticity for a tender crumb.
- → What’s the best way to cook naan for even browning?
Use a preheated heavy skillet or cast-iron pan on medium-high heat and cook each side until golden spots appear.
- → Can I add extra flavors to the garlic butter?
Yes, adding chopped cilantro or a sprinkle of nigella or sesame seeds enhances the flavor and aroma.
- → Is whole wheat flour suitable for this flatbread?
Substituting whole wheat flour can add a nuttier taste but may produce a denser texture than all-purpose flour.
- → How should leftover flatbread be stored?
Store cooled flatbreads in an airtight container at room temperature for up to two days or freeze for longer storage.
- → Can I make the dough ahead of time?
Yes, dough can be refrigerated for up to 24 hours to develop flavor before cooking.