Easy Garlic Naan Bread

There was no magic the first dozen times I tried making naan at home. The dough was tough, the skillet too cool, and the garlic butter pooled instead of soaked. Then one Saturday, I let the dough rest longer than the recipe said, cranked the heat higher than felt safe, and brushed the butter on while the bread was still hissing hot. That batch changed everything.

I started making this every time my sister came over for dinner. She would stand by the stove, waiting for each piece to come off the skillet, tearing into it before it even hit the plate. We stopped bothering with serving dishes. The naan never made it that far.

Ingredients

• All-purpose flour: The foundation of the dough, it gives naan its soft, pillowy texture without the chewiness of bread flour.
• Active dry yeast: This is what makes the dough rise and creates those airy pockets inside, so make sure your yeast is fresh and the water is warm but not scalding.
• Sugar: Feeds the yeast and helps it activate quickly, plus it adds a subtle sweetness that balances the garlic.
• Warm water: The temperature matters more than you think, too hot and it kills the yeast, too cold and nothing happens.
• Salt: Strengthens the dough and brings out all the other flavors, never skip it even if you are watching sodium.
• Plain yogurt: Adds tang and tenderness, it is the secret to that slightly chewy, soft crumb.
• Oil or ghee: Keeps the dough from drying out and adds richness, ghee gives a more authentic flavor but oil works just fine.
• Minced garlic: The star of the topping, use fresh garlic and mince it finely so it melts into the butter instead of sitting in chunks.
• Melted butter: Brushed on hot naan, it soaks in and creates that glossy, aromatic finish that makes you want to eat the whole batch.

Instructions

Wake up the yeast:

Stir together the warm water, sugar, and yeast in a large bowl, then walk away for five to ten minutes. When you come back, it should look frothy and alive, like a tiny bubbling science experiment.

Build the dough:

Add the flour, salt, yogurt, and oil to the yeast mixture and stir until it comes together into a shaggy dough. Do not worry if it looks rough at this stage, kneading will fix everything.

Knead until smooth:

Turn the dough onto a floured surface and knead for five to seven minutes, pushing it away with the heels of your hands and folding it back. You will know it is ready when it feels elastic and springs back when you poke it.

Let it rise:

Place the dough in a greased bowl, cover it with a damp towel, and set it somewhere warm for about an hour. It should double in size and feel puffy and light when you press it gently.

Shape the naan:

Punch down the dough to release the air, then divide it into eight equal pieces. Roll each one into an oval or teardrop shape about a quarter inch thick, do not stress about perfection.

Heat the skillet:

Get your cast iron or heavy pan really hot over medium-high heat. You want it hot enough that a drop of water sizzles and evaporates immediately.

Cook the naan:

Lay one piece of dough in the dry skillet and watch it bubble and puff up after two to three minutes. Flip it and cook until golden brown spots appear on the other side, another one to two minutes.

Brush with garlic butter:

As soon as you pull the naan off the heat, brush it generously with the melted butter mixed with minced garlic. The heat will make the garlic fragrant and the butter will soak right in.

Repeat and serve:

Keep cooking the remaining pieces, stacking them on a plate and covering with a towel to keep them warm. Serve them as soon as you can, they are best when they are still steaming.

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One night I made naan for a potluck and someone asked if I had bought it from a restaurant. I did not correct them right away. I just smiled and watched them go back for a third piece. That is when I knew this recipe was a keeper.

Getting the Texture Just Right

The difference between tough naan and soft, pillowy naan is all in how you handle the dough. Knead it just enough to develop the gluten, but do not overdo it or you will end up with something closer to a cracker. When you roll it out, use a light touch and let the dough relax if it starts fighting back. If it keeps shrinking, cover it with a towel for five minutes and it will behave. The yogurt is doing a lot of heavy lifting here, keeping everything tender even if you are a little rough with it.

Storing and Reheating

Fresh naan is always best, but leftovers are still worth saving. Stack them with a piece of parchment between each one, wrap the whole stack in foil, and keep them in the fridge for up to three days. To reheat, toss them in a hot skillet for thirty seconds on each side or wrap them in a damp paper towel and microwave for twenty seconds. They will never be quite as good as the first time, but they will still beat store-bought any day. I have also frozen them for up to a month, and they come back to life surprisingly well in a warm oven.

Ways to Switch It Up

Once you have the basic naan down, you can start playing around. I have stirred in chopped cilantro, nigella seeds, or even a pinch of chili flakes into the dough before rolling it out. Sometimes I skip the garlic butter altogether and brush the naan with honey butter for a sweet version that goes great with tea. You can also stuff the dough with a little cheese or spiced potato before cooking, just pinch the edges shut and roll it out gently so the filling does not burst through. The base recipe is sturdy enough to handle almost anything you throw at it.

• Try brushing the naan with herb butter made from parsley, thyme, and lemon zest for a Mediterranean twist.
• If you want a richer dough, replace half the water with milk and add an extra tablespoon of yogurt.
• For a smoky flavor, finish the naan under the broiler for thirty seconds after cooking it in the skillet.

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This naan has become the thing I make when I want dinner to feel special without much effort. It is warm, garlicky, and gone before you know it.

Recipe FAQs

→ What makes naan different from other flatbreads?

Naan uses yogurt in the dough, creating a softer, more tender texture than traditional pita or roti. The skillet cooking method produces signature bubble pockets and lightly charred spots that add depth and authenticity to each piece.

→ Can I freeze the dough or baked naan?

Both freeze beautifully. Wrap unbaked dough portions individually and freeze for up to a month. Thaw overnight in the refrigerator before rolling and cooking. Baked naan can also be frozen—just reheat in a warm skillet or 350°F oven until heated through.

→ Why did my naan turn out tough or chewy?

Over-kneading develops too much gluten, making the texture rubbery. Also, rolling too thin causes immediate drying and toughness. Aim for a 1/4-inch thickness and cook over medium-high heat just until bubbles appear and golden spots form.

→ Can I make this without yeast?

You can substitute with baking powder, though the texture will be slightly denser and less puffy. Use 2 teaspoons baking powder instead of yeast, skip the rising step, and proceed directly to rolling and cooking the dough.

→ What's the best way to reheat leftover naan?

Sprinkle with water and wrap in foil, heating in a 350°F oven for 5-7 minutes. Alternatively, warm directly in a skillet for 30-60 seconds per side. The slight steam helps restore softness while the skillet refreshes those delicious charred spots.

→ Can I use whole wheat flour instead of all-purpose?

Substitute up to half the all-purpose flour with whole wheat for added nutrition. The texture becomes slightly heartier and denser, but still delicious. You may need to add a tablespoon of water if the dough feels too dry.