Homemade Garlic Naan Bread (Printable Version)

Soft, fluffy Indian flatbread infused with garlic and butter, ideal as a side or snack.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour (approximately 8.8 oz)
02 - 1 teaspoon granulated sugar
03 - 1 teaspoon instant dry yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup warm water (120 ml)
06 - 1/4 cup plain yogurt (approx. 4 tablespoons)
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)

# Step-by-Step Guide:

01 - In a large bowl, whisk together the all-purpose flour, granulated sugar, instant dry yeast, and salt until evenly blended.
02 - Add the warm water, plain yogurt, and vegetable oil to the dry mixture and stir until a shaggy dough forms.
03 - Transfer the dough to a lightly floured surface and knead for 5 minutes until it becomes smooth and elastic.
04 - Cover the dough with a clean towel and let it rest at room temperature for 10 minutes to relax.
05 - Meanwhile, combine the melted unsalted butter with the finely minced garlic in a small bowl and set aside.
06 - Divide the dough into six equal portions and roll each ball 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 naan on the hot skillet and cook for 1 to 2 minutes until bubbles form on the surface, then flip and cook for another 1 to 2 minutes until golden brown spots appear.
09 - Immediately brush the cooked naan with the prepared garlic butter and sprinkle with chopped cilantro if desired.
10 - Repeat the cooking and buttering process with remaining naans. Serve warm alongside your favorite dishes.

# Additional Tips::

01 -
  • It takes just 30 minutes from start to finish, no rising time needed.
  • The garlic butter seeps into every soft, pillowy bite and makes your kitchen smell incredible.
  • You don't need a tandoor or any fancy equipment, just a hot skillet and a little confidence.
  • It pairs with everything from spicy curries to simple soups, or you can eat it straight off the pan.
02 -
  • Don't let the skillet get too hot or the outside will burn before the inside cooks through. Medium-high is the sweet spot.
  • If the dough feels too sticky to roll, dust your hands and the surface with a little more flour, but don't overdo it or the naan will be tough.
  • Brushing the garlic butter on while the naan is hot is crucial. It soaks in and becomes part of the bread instead of just sitting on top.
  • You can make the dough ahead and refrigerate it for up to a day. Just bring it to room temperature before rolling.
03 -
  • Keep a damp towel over the rolled dough balls while you cook so they don't dry out.
  • If you want a smokier flavor, finish the naan under the broiler for 30 seconds after cooking on the skillet.
  • Make extra garlic butter and keep it in the fridge. It's amazing on pasta, vegetables, or even scrambled eggs.
  • Press down gently on the naan with a spatula while it cooks to encourage even browning and bigger bubbles.
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