The Best Easy Garlic Naan (Print Version)

Soft, fluffy Indian flatbread infused with aromatic garlic and brushed with melted butter. Perfect companion for curries or delicious on its own.

# 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
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

# How to Make It:

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

# Additional Tips::

01 -
  • It comes together in about half an hour, so you can make fresh bread on a weeknight without any fuss.
  • The garlic butter seeps into every pillowy bite, making even plain naan feel like a treat.
  • You don't need a tandoor or any special equipment, just a hot skillet and a little confidence.
  • It pairs with absolutely everything, from curries to scrambled eggs to hummus.
02 -
  • If your yeast doesn't foam, don't keep going, the dough won't rise and you'll end up with dense discs instead of fluffy bread.
  • Rolling the dough too thin makes it crispy instead of soft, so aim for about a quarter inch and trust the process.
  • Don't skip brushing the garlic butter on immediately after cooking, that's when the naan is most absorbent and the flavor really locks in.
03 -
  • Keep a damp towel over the rolled-out dough while you cook the others so they don't dry out and crack.
  • If you want restaurant-style charred spots, hold the naan over an open flame with tongs for a few seconds after cooking.
  • Make a double batch and freeze half, then you'll always have fresh naan within minutes whenever the craving strikes.
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