Homemade Garlic Naan Bread (Printable Version)

Fluffy Indian flatbread with fresh garlic and butter, perfect for curries or as a snack.

# What You Need:

→ Dough

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

# How-To Steps:

01 - In a large bowl, mix flour, sugar, yeast, and salt.
02 - Add warm water, yogurt, and vegetable oil to the dry mixture; stir until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Cover the dough and allow it to rest for 10 minutes.
05 - Combine melted butter with finely minced garlic and set aside.
06 - Divide dough into six equal portions and roll each into an oval approximately 1/4 inch thick.
07 - Preheat a skillet or cast-iron pan over medium-high heat.
08 - Place one rolled naan onto the hot skillet; cook for 1 to 2 minutes until bubbles form, then flip and cook another 1 to 2 minutes until golden brown spots develop.
09 - Immediately brush the hot naan with the garlic butter and sprinkle with chopped cilantro if desired.
10 - Repeat the cooking and brushing process with remaining dough portions. Serve warm.

# Expert Tips:

01 -
  • Soft, pillowy naan comes together in under 30 minutes with minimal equipment.
  • That garlicky butter aroma filling your kitchen is honestly better than any candle.
  • It's foolproof enough for beginners but impressive enough to serve at dinner parties.
02 -
  • The dough temperature matters tremendously—if your yogurt or water is too cold, the yeast won't wake up and your naan will be dense and flat.
  • Don't overthink the resting time; even 10 minutes makes the dough dramatically easier to shape and results in fluffier bread.
  • Cast iron is your friend here because it retains heat consistently, giving you those beautiful brown spots that signal perfectly cooked naan.
03 -
  • Make the dough ahead and refrigerate it overnight—the flavors deepen and you can cook naan whenever you want fresh bread.
  • If your first naan turns out slightly underdone or overdone, adjust your heat or timing immediately because you'll get better results with each one.
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