Homemade Garlic Naan Bread (Printable)

Soft Indian flatbread blended with garlic and butter for a flavorful complement to meals.

# 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)

# Method:

01 - In a large bowl, mix together flour, sugar, yeast, and salt.
02 - Add warm water, yogurt, and vegetable oil to the dry ingredients and stir until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Cover the dough and allow it to rest for 10 minutes.
05 - Meanwhile, combine melted butter with minced garlic and set aside.
06 - Divide 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.
08 - Place one rolled dough piece in the hot skillet, cook for 1 to 2 minutes until bubbles form, then flip and cook for another 1 to 2 minutes until golden brown spots appear.
09 - Immediately brush the cooked naan with the garlic butter mixture and sprinkle with chopped cilantro if desired.
10 - Repeat the cooking and brushing process with remaining dough pieces. Serve warm.

# Expert Advice:

01 -
  • It takes half an hour from start to finish, so you can have fresh naan even on a weeknight.
  • The dough is forgiving and doesn't need any fancy equipment or a long rise.
  • Brushing it with garlic butter while it's still hot makes your kitchen smell like a dream.
  • It pairs beautifully with any curry, soup, or even just a bowl of hummus.
02 -
  • If your skillet isn't hot enough, the naan will turn out tough and dry instead of soft and charred, so give it time to preheat.
  • Don't skip the resting step after kneading, or the dough will fight you when you try to roll it thin.
  • Brush the garlic butter on while the naan is still hot so it soaks in and creates that glossy, flavorful finish.
03 -
  • Keep a damp towel over the rolled dough balls so they don't dry out while you cook the others.
  • If you want extra char and flavor, use a cast-iron skillet, it holds heat better than nonstick.
  • Make a double batch and freeze the cooked naan between sheets of parchment, then reheat straight from frozen in a hot skillet.
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