Homemade Garlic Naan Bread

I used to think naan belonged only to restaurants, something made in tandoor ovens I'd never own. Then one rainy evening, craving the warm, garlicky bread I'd had at lunch, I decided to try making it in my own kitchen. The dough came together faster than I expected, and when that first naan puffed up in my cast-iron skillet, filling the room with the smell of butter and garlic, I realized I'd been missing out. Now it's become my go-to whenever I want to make dinner feel special without much fuss.

The first time I served these to friends, I watched them tear into the warm bread before I'd even finished plating the curry. One of them asked if I'd ordered takeout and was just pretending to cook. That moment, seeing their surprise when I told them I'd made it from scratch, made me feel like I'd unlocked a little piece of kitchen magic. Since then, naan night has become a regular thing at my table.

Ingredients

• All-purpose flour: The foundation of soft, pillowy naan, and it works better than bread flour here because you want tenderness, not chew.
• Instant dry yeast: Gives the dough a gentle lift without waiting hours, and you can mix it right in with the dry ingredients.
• Plain yogurt: Adds tanginess and keeps the naan moist, plus it helps create those beautiful air pockets when it hits the heat.
• Warm water: Activates the yeast and brings the dough together, but make sure it's just warm to the touch, not hot, or you'll kill the yeast.
• Vegetable oil: Keeps the dough supple and prevents it from drying out as you roll and cook each piece.
• Unsalted butter: Melted and mixed with garlic, this is what transforms plain flatbread into something you can't stop eating.
• Fresh garlic: Minced fine so it melts into the butter and coats every inch of the naan with that unmistakable aroma.
• Fresh cilantro: Optional, but a sprinkle on top adds a bright, herby finish that feels authentically Indian.

Instructions

Mix the Dry Ingredients:

Whisk together the flour, sugar, yeast, and salt in a large bowl so everything is evenly distributed. This step takes seconds but ensures your naan rises consistently.

Form the Dough:

Pour in the warm water, yogurt, and oil, then stir with a wooden spoon until a shaggy, sticky mass forms. It won't look pretty yet, and that's completely normal.

Knead Until Smooth:

Turn the dough onto a floured surface and knead for about five minutes, pressing and folding until it becomes smooth and elastic. You'll feel it change under your hands, going from rough to silky.

Let It Rest:

Cover the dough with a damp towel and let it sit for ten minutes. This short rest relaxes the gluten and makes rolling much easier.

Prepare the Garlic Butter:

While the dough rests, stir the minced garlic into the melted butter and set it aside. The garlic will infuse the butter as it sits, ready to brush on hot naan.

Divide and Roll:

Cut the dough into six equal pieces and roll each into a ball, then flatten into an oval about a quarter inch thick. Don't worry about perfect shapes, rustic looks delicious.

Heat Your Skillet:

Place a dry skillet or cast-iron pan over medium-high heat until a drop of water sizzles on contact. No oil needed, the dough cooks best on a hot, dry surface.

Cook the First Side:

Lay one naan in the skillet and watch for bubbles to form on the surface, about one to two minutes. The bottom should have golden brown spots when you peek underneath.

Flip and Finish:

Turn it over and cook another minute or two until the second side is speckled with char. The naan might puff up dramatically, which means you're doing it right.

Brush with Garlic Butter:

As soon as you pull the naan off the heat, brush it generously with the garlic butter and sprinkle with cilantro if you like. Repeat with the remaining dough, stacking the finished naans under a towel to keep them warm.

Save

There's something about pulling warm naan off the skillet and watching it disappear in minutes that makes me feel connected to cooks who've been doing this for centuries. It's simple, satisfying, and never fails to bring people together around the table. Every time I make it, I'm reminded that the best food doesn't have to be complicated.

Variations to Try

Once you've made the basic version a few times, you can play around with the flavors. I've brushed naan with herb butter using rosemary and thyme, sprinkled nigella seeds on top before cooking for a nutty crunch, and even swapped half the all-purpose flour for whole wheat to give it a heartier, slightly nutty taste. You can also stuff the dough with mashed potato or paneer before rolling it out, turning it into a meal on its own.

Storing and Reheating

Naan is best eaten fresh, but leftovers can be wrapped in foil and kept in the fridge for a couple of days. When you're ready to eat them again, wrap them in a damp paper towel and microwave for twenty seconds, or toss them back in a hot skillet for a minute on each side. They won't be quite as soft as when they were first made, but they'll still be delicious, especially if you brush them with a little more garlic butter.

Serving Suggestions

I love serving naan alongside a big pot of curry, whether it's chicken tikka masala, chana masala, or a simple lentil dal. It's also fantastic with soups, used as a wrap for grilled vegetables and hummus, or even torn into pieces and dipped into olive oil and balsamic vinegar. Sometimes I just eat it on its own, warm from the skillet, because it's that good.

• Pair with any Indian curry for an authentic experience.
• Use as a base for flatbread pizza with your favorite toppings.
• Serve alongside grilled meats or roasted vegetables for a casual dinner.

Save

Making naan at home turned out to be one of those small discoveries that changed how I cook. It's quick, satisfying, and fills the kitchen with warmth and the kind of smell that makes everyone wander in asking what's for dinner.

Kitchen Guide

→ What ingredients make the dough soft and fluffy?

The combination of yogurt, warm water, and instant dry yeast creates a soft, elastic dough that results in fluffy naan.

→ How is the garlic flavor incorporated into the naan?

Finely minced garlic is mixed into melted butter, which is brushed onto the naan immediately after cooking to infuse the bread with fresh garlic aroma.

→ What cooking method ensures the best texture for this bread?

Cooking on a hot skillet or cast-iron pan with medium-high heat produces characteristic bubbles and golden brown spots, contributing to a perfect texture.

→ Can any spices be added to enhance the flavor?

Sprinkling nigella or sesame seeds before cooking adds extra aroma and a subtle crunch, complementing the garlic butter.

→ Are there alternatives to all-purpose flour for different tastes?

Whole wheat flour can be substituted for a nuttier, heartier flavor, though it may slightly affect the bread’s softness.