Easy Garlic Naan Bread (Printable)

Soft, fluffy Indian flatbread infused with aromatic garlic and rich butter. Perfect alongside curries, for wrapping grilled meats, or enjoying warm from the skillet.

# What You 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

# Directions:

01 - Combine warm water, sugar, and yeast in a large mixing bowl. Stir well and let sit for 5–10 minutes until frothy.
02 - Add flour, salt, yogurt, and oil to the bowl. Mix until a cohesive dough forms.
03 - Transfer dough to 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 location for approximately 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 with remaining dough portions. Serve warm.

# Expert Hints:

01 -
  • It transforms a simple dinner into something that feels like you ordered takeout from your favorite Indian restaurant.
  • The dough is forgiving enough that even if you overwork it a little, it still puffs up beautifully in the pan.
  • You can make the dough in the morning, let it rise slowly in the fridge, and have fresh naan on the table in under ten minutes when dinner rolls around.
02 -
  • If your naan is not puffing up in the pan, your skillet is not hot enough, crank up the heat and wait a full minute before trying again.
  • Do not roll the dough too thin or it will cook through before it gets those beautiful charred spots, a quarter inch is the sweet spot.
  • The garlic butter must go on while the naan is still hot, otherwise it just sits on top instead of soaking in and flavoring every bite.
03 -
  • Keep a small bowl of water nearby while you are rolling out the dough, dip your fingers in it if the dough starts sticking to the counter instead of adding more flour.
  • If you have a gas stove, you can finish the naan directly over the flame for a few seconds using tongs, it will puff up dramatically and get those authentic charred bubbles.
  • Make a double batch of garlic butter and keep it in the fridge, it is incredible on everything from roasted vegetables to scrambled eggs.
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