Easy Garlic Naan Bread (Printable)

Soft, fluffy flatbread infused with garlic and butter. Perfect with curries, grilled meats, or solo.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package (0.25 oz) active dry yeast
03 - 1 teaspoon sugar
04 - 1 cup warm water (110°F)
05 - 1 teaspoon salt
06 - 4 tablespoons plain yogurt
07 - 2 tablespoons oil or ghee

→ Garlic Butter Topping

08 - 3 tablespoons minced garlic
09 - 2 tablespoons melted butter

# Steps:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the bowl. Mix until a dough forms.
03 - Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.
05 - Punch down the dough and divide into 8 equal portions. Roll each piece into an oval or tear-drop shape, approximately 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.
07 - Place one naan in the hot skillet. Cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown spots appear.
08 - Remove from the skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat the cooking process with remaining dough portions. Serve warm.

# Expert Tips:

01 -
  • It takes less than 40 minutes start to finish, no fancy equipment required.
  • The dough is forgiving and actually wants to be handled, so you can't really mess it up.
  • That first bite, all pillowy and garlicky, makes you feel like you just unlocked a secret.
  • It turns any weeknight meal into something that feels special without any extra effort.
02 -
  • If your yeast doesn't foam up, your water was too hot and you killed it, just start over with cooler water.
  • Don't skip the damp towel during rising or your dough will form a dry skin that ruins the texture.
  • Brush the garlic butter on immediately after cooking, not later, or it won't soak in the same way.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you those perfect charred spots.
  • Don't roll the dough too thin or it won't puff up, a quarter inch is the sweet spot.
  • Keep finished naan wrapped in a clean towel while you cook the rest so they stay soft and warm.
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