Homemade Garlic Naan Bread (Print Version)

Soft, fluffy Indian flatbread infused with fresh garlic and butter, perfect for pairing or enjoying alone.

# 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 - Combine flour, sugar, yeast, and salt in a large bowl.
02 - Add warm water, yogurt, and vegetable oil to the dry ingredients and mix until a shaggy dough forms.
03 - Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
04 - Cover the dough and let it rest for 10 minutes.
05 - Mix the 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 - Heat a skillet or cast-iron pan over medium-high heat.
08 - Place one naan in the hot skillet and cook for 1 to 2 minutes until bubbles form; flip and cook another 1 to 2 minutes until golden spots appear.
09 - Brush the hot naan immediately with garlic butter and sprinkle with chopped cilantro if desired.
10 - Repeat cooking and brushing steps with remaining dough balls. Serve warm.

# Expert Tips:

01 -
  • They're ready in under 30 minutes, so you can satisfy a curry craving without hours of planning.
  • The dough is forgiving and doesn't require fancy equipment or expert-level skills.
  • Fresh garlic butter transforms simple bread into something that tastes like it came from a proper Indian restaurant kitchen.
02 -
  • If your skillet isn't hot enough, you'll get dense, chewy naan instead of fluffy ones—the heat is what creates those beautiful bubbles that make them light.
  • Brush the garlic butter on immediately while the naan is still steaming; if you wait until it cools, the butter just sits on top instead of soaking in and becoming part of the bread.
  • Don't skip the rest period even though it's just 10 minutes; rushing this makes the dough harder to roll and the naans less tender.
03 -
  • If you don't have yogurt on hand, sour cream or even thin mayo works in a pinch—the acid helps tenderize the dough and adds richness.
  • Cast-iron pans hold heat more evenly than regular skillets, so if you have one, use it; your naans will have more consistent, beautiful browning.
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