Save The smell of garlic butter hitting hot bread is what pulled my roommate out of her room one Thursday night. I was testing naan recipes because I'd gotten tired of buying the stiff, plasticky ones from the store. She appeared in the doorway, sniffed the air, and said, "Whatever you're making, I want in." That's when I knew I'd gotten it right.
I made these for a dinner party where I'd wildly overcommitted to a full Indian spread. While the curry simmered, I rolled out naan after naan, stacking them in a towel-lined basket. My friend Priya walked into the kitchen, saw the pile, and laughed. "You know you can just buy these, right?" But when she tasted one still warm from the pan, she got quiet and reached for another.
Ingredients
- All-purpose flour: The backbone of the dough, giving you that soft, pillowy texture without needing specialty flours.
- Instant dry yeast: No waiting around for blooming, just toss it in and let the short rest do its magic.
- Plain yogurt: Adds subtle tang and keeps the naan tender even after it cools down a bit.
- Warm water: Activates the yeast gently, but make sure it's not too hot or you'll kill the little guys.
- Unsalted butter: Melted and mixed with garlic, this is what transforms plain bread into something you'll crave.
- Fresh garlic: Minced fine so it doesn't burn in the pan, and gives that punch of flavor in every bite.
- Fresh cilantro: Optional but worth it, the bright green flecks make it feel like something from a real tandoor.
Instructions
- Mix the Dough:
- Whisk together your dry ingredients in a big bowl, then pour in the warm water, yogurt, and oil. Stir it with a wooden spoon until it looks shaggy and pulls away from the sides.
- Knead Until Smooth:
- Dump the dough onto a floured counter and knead for about five minutes. You'll feel it go from sticky to silky, and that's when you know it's ready.
- Rest the Dough:
- Cover the bowl with a damp towel and let it sit for ten minutes. This short rest relaxes the gluten and makes rolling so much easier.
- Prep the Garlic Butter:
- While the dough rests, melt your butter and stir in the minced garlic. The smell alone will make you impatient to start cooking.
- Shape the Naans:
- Divide the dough into six pieces and roll each into an oval about a quarter inch thick. Don't stress about perfect shapes, the irregular edges char beautifully.
- Heat the Skillet:
- Get your cast-iron or heavy skillet screaming hot over medium-high heat. No oil needed, the dough will puff and blister on its own.
- Cook Each Naan:
- Lay one naan in the dry pan and watch for bubbles to form, about one to two minutes. Flip it and let the other side get those golden brown spots.
- Brush with Garlic Butter:
- The second it comes off the heat, slather it with garlic butter and sprinkle cilantro if you're using it. The butter sinks into the hot bread and makes it glisten.
- Repeat and Serve:
- Keep going with the rest of the dough, stacking the finished naans in a towel to stay warm. Serve them hot and watch them disappear.
Save One night I served these alongside a too-spicy curry I'd accidentally dumped cayenne into. My partner tore off pieces of naan, used them to scoop up the sauce, and said between bites, "This bread is the only thing saving dinner." I took that as a compliment.
Storage and Reheating
Leftover naan keeps in an airtight bag at room temperature for a day, or in the fridge for three. Reheat them in a dry skillet for thirty seconds per side, and they'll soften right back up. I've also wrapped them in foil and warmed them in the oven, which works great if you're reheating a whole batch.
Flavor Variations
Sometimes I skip the cilantro and add nigella seeds or sesame seeds to the dough before rolling. Other times I'll brush them with herb butter using rosemary or thyme instead of garlic. One friend makes a cheesy version by sprinkling shredded mozzarella on top right before the flip, and honestly, it's dangerous how good that is.
Serving Suggestions
These naans are perfect for scooping up any curry, dal, or saucy dish you've got going. I've also used them as wraps for leftover roasted vegetables or scrambled eggs in the morning. They're sturdy enough to hold fillings but soft enough to fold without cracking.
- Serve with butter chicken, tikka masala, or any rich, tomato-based curry.
- Use as a base for flatbread pizza topped with whatever's in your fridge.
- Tear into pieces and dip into hummus or baba ganoush for an easy snack.
Save There's something about pulling hot bread out of a pan and brushing it with butter that feels like actual magic. Make these once, and you'll never go back to store-bought.
Recipe FAQs
- → What flour is best for this bread?
All-purpose flour works well, but whole wheat can be used for a nuttier taste and denser texture.
- → How do I achieve the soft texture?
The combination of yogurt and yeast in the dough helps create a soft, fluffy texture after cooking.
- → Can I add seeds for extra flavor?
Yes, sprinkling nigella or sesame seeds on the dough before cooking adds delightful flavor and texture.
- → What cooking method is recommended?
Cooking the bread on a hot skillet or cast-iron pan over medium-high heat ensures golden spots and a tender crumb.
- → How should the garlic butter be applied?
Brush the melted garlic butter onto the bread immediately after cooking to keep it warm and flavorful.