Homemade Garlic Naan Bread (Printable)

Soft Indian flatbread infused with garlic and butter, perfect as a side or standalone.

# 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)

# Preparation steps:

01 - In a large bowl, mix flour, sugar, yeast, and salt until evenly distributed.
02 - Add warm water, plain yogurt, and vegetable oil to the dry mixture; stir until a shaggy dough forms.
03 - Turn the dough onto a lightly 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 - Combine the melted butter and finely minced garlic in a small bowl; set aside.
06 - Divide the dough into 6 equal portions and roll each into an oval approximately 1/4 inch thick.
07 - Preheat a skillet or cast-iron pan over medium-high heat until hot.
08 - Place one dough oval onto the skillet and cook for 1 to 2 minutes until bubbles form. Flip and cook another 1 to 2 minutes until golden brown spots appear.
09 - Brush the hot naan immediately with garlic butter and sprinkle with chopped cilantro, if desired.
10 - Repeat the cooking process with remaining dough portions. Serve warm.

# Expert advice:

01 -
  • It takes only thirty minutes from mixing bowl to table, faster than waiting for delivery.
  • The dough is forgiving and doesn't need hours to rise, perfect for weeknight cooking.
  • Fresh garlic butter soaks into every bubble and char mark, making each bite ridiculously satisfying.
02 -
  • If your pan isn't hot enough, the naan will turn tough instead of puffing up with air pockets.
  • Brush the butter on immediately after cooking, waiting even a minute means it won't soak in the same way.
03 -
  • Roll the dough thinner than you think, it puffs up more than you expect once it hits the heat.
  • Keep a damp towel over the rolled naans while you cook the others so they don't dry out and crack.
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