Homemade Garlic Naan Bread (Printable)

Soft Indian flatbread infused with garlic and butter, perfect for pairing or eating on its own.

# What You'll Need:

→ 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)

# How To Make It:

01 - In a large bowl, mix flour, sugar, yeast, and salt until evenly distributed.
02 - Add warm water, yogurt, and vegetable oil to the dry mixture; stir until dough begins to form.
03 - Transfer dough to a floured surface and knead for 5 minutes until smooth and elastic.
04 - Cover the dough and let it rest at room temperature for 10 minutes.
05 - While dough rests, combine melted butter with minced garlic and set aside.
06 - Divide the dough into 6 equal portions and roll each into an oval about 1/4 inch thick.
07 - Preheat a skillet or cast-iron pan over medium-high heat.
08 - Place one rolled dough piece into the hot pan; cook 1–2 minutes until bubbles appear, then flip and cook another 1–2 minutes until golden spots develop.
09 - Brush each hot naan immediately with garlic butter and sprinkle with cilantro if desired.
10 - Repeat with remaining dough and serve warm accompanied by curries or on their own.

# Expert Advice:

01 -
  • The dough needs no long rise, so you can go from craving to eating in half an hour.
  • Garlic butter soaks into every bubble and char mark, making each bite taste like it came from a tandoor oven.
  • You only need one pan and your hands, no special equipment or skills required.
02 -
  • If the water is too hot, it will kill the yeast and the dough will not rise, so test it on your wrist like baby formula.
  • Do not skip the ten minute rest, the dough fights back when you roll it otherwise and springs back into a thick disk.
  • Brush the garlic butter on immediately while the naan is still hot, or it just sits on top instead of soaking in.
03 -
  • Keep a damp towel over the rolled dough balls while you cook so they do not dry out and crack.
  • If your skillet is not hot enough, the naan will cook through without getting those charred spots that add flavor.
  • Double the garlic butter recipe and keep it in the fridge, it is good on everything from roasted vegetables to scrambled eggs.
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