The Best Easy Garlic Naan Bread (Printer-friendly)

Soft, pillowy Indian flatbread infused with aromatic garlic and rich butter. Ready in under 40 minutes.

# 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

# How to Make It:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5 to 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 to 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, approximately 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 to 3 minutes until bubbles form on the surface. Flip and cook for another 1 to 2 minutes until golden brown spots appear.
08 - Remove from the skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat the cooking process with remaining dough portions. Serve warm.

# Expert Suggestions:

01 -
  • It tastes like restaurant naan but costs a fraction of the price and you control every ingredient.
  • The dough is forgiving and doesnt require any fancy equipment, just a hot skillet and a little confidence.
  • Garlic butter brushed on while the bread is hot turns each piece into something irresistible.
  • It pairs with everything from curry to scrambled eggs, and even makes a great pizza base in a pinch.
02 -
  • If your yeast doesnt foam, the water was too hot or too cold, or the yeast is dead, so check the temperature and try again.
  • Dont skip the resting time or the dough will be tough and wont puff properly in the pan.
  • Use a dry skillet with no oil, the direct heat creates the signature charred spots and keeps the naan from getting greasy.
  • Brush the garlic butter on immediately after cooking while the naan is still hot so it absorbs into the bread instead of sitting on top.
03 -
  • Let the dough rest for an extra 10 minutes after dividing it, this makes rolling it out much easier and prevents shrinking.
  • Keep a damp towel over the rolled-out dough while you cook the others so they dont dry out and crack.
  • If your skillet isnt hot enough, the naan will cook through without getting those beautiful charred bubbles, so be patient and let it preheat.
  • Double the garlic butter recipe and keep the extra in the fridge, its amazing on toast, vegetables, and pasta.
Go Back