Homemade Garlic Naan Bread (Printable)

Soft Indian flatbread infused with fresh garlic and brushed with melted butter for a flavorful treat.

# Ingredient List:

→ Dough

01 - 2 cups (8.8 oz) all-purpose flour
02 - 1 teaspoon sugar
03 - 1 teaspoon instant dry yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup (4 fl oz) warm water
06 - 1/4 cup (4 tbsp) 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)

# Directions:

01 - In a large mixing bowl, whisk together flour, sugar, instant dry yeast, and salt.
02 - Add warm water, plain yogurt, and vegetable oil to the dry mixture; stir until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Cover the dough and let it rest for 10 minutes to relax the gluten.
05 - Combine melted butter with minced garlic and set aside for brushing.
06 - Divide dough into 6 equal portions; roll each into an oval approximately 1/4 inch thick.
07 - Heat a skillet or cast-iron pan over medium-high heat until hot.
08 - Place one naan in the skillet; cook 1–2 minutes until bubbles form. Flip and cook an additional 1–2 minutes until golden spots develop.
09 - Remove naan from skillet, immediately brush with garlic butter, and sprinkle with chopped cilantro if desired.
10 - Repeat cooking process with remaining dough balls. Serve warm.

# Expert Advice:

01 -
  • It comes together in half an hour, no long rise times or fancy equipment needed.
  • The dough is forgiving and soft, even if you overwork it a little.
  • Fresh garlic butter makes even plain naan taste like it came from a restaurant.
  • You can freeze the dough balls and thaw them later for quick weeknight meals.
02 -
  • If the pan is too hot, the naan will burn on the outside before cooking through, so adjust the heat between batches if needed.
  • Resting the dough for even just ten minutes makes a huge difference in how easy it is to roll out and how tender it turns out.
  • Brushing the garlic butter on immediately while the naan is hot is what makes the flavor soak in instead of just sitting on top.
03 -
  • Roll the dough slightly thicker if you want pillowy naan, or thinner if you prefer it crispy and charred.
  • Keep a damp towel over the rolled dough while you cook so it does not dry out and crack.
  • If you have a gas stove, you can cook the naan directly over the flame with tongs for a few seconds to get those traditional charred bubbles.
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