There’s something magical about tearing into a piece of warm, buttery garlic naan fresh off the stove. The way it stretches slightly before giving way, releasing a fragrant cloud of garlic and herbs that instantly makes your mouth water. I’ve been obsessed with perfecting homemade naan for years, and today I’m sharing my ultimate easy garlic naan recipe that rivals anything you’d get at your favorite Indian restaurant.
If you’ve ever been intimidated by making bread at home, let me assure you that naan is one of the most forgiving and rewarding breads to make. You don’t need a fancy oven or special equipment – just a hot skillet and a few simple ingredients you probably already have in your pantry.
This recipe has been refined through dozens of test batches to create the perfect balance of chewiness and tenderness, with the ideal amount of garlic and herb flavor in every bite. Whether you’re serving it alongside your favorite curry or using it as a base for a quick flatbread pizza, this garlic naan will elevate any meal.
What Makes The Perfect Naan Bread?
Before we dive into the recipe, let’s talk about what makes a truly great naan bread:
- Texture: The ideal naan should have a slightly chewy interior with a tender crumb, while the exterior has those characteristic blistered spots from high-heat cooking.
- Flavor: A subtle tanginess from yogurt in the dough, complemented by the rich flavors of butter, garlic, and fresh herbs.
- Appearance: Irregular oval shape with beautiful charred spots and bubbles that form during cooking.
- Versatility: Sturdy enough to scoop up curry yet soft enough to enjoy on its own.
My recipe delivers on all these points while remaining simple enough for beginners to master. Let’s get started!
Ingredients
For the dough:
- 4 cups all-purpose flour (500g)
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup warm whole milk (175ml)
- 1 cup plain yogurt, room temperature (240g)
- 2 tablespoons vegetable oil or melted ghee
For the garlic butter topping:
- 6 tablespoons salted butter (85g)
- 6 cloves garlic, finely minced or grated
- 1/4 cup chopped fresh cilantro or parsley
- 1/2 teaspoon sea salt flakes (optional)
Equipment Needed
Having the right tools makes this recipe even easier:
- Large mixing bowl
- Measuring cups and spoons
- Cast iron skillet or heavy-bottomed pan
- Rolling pin
- Clean kitchen towel
- Small saucepan (for the garlic butter)
- Pastry brush
Step-by-Step Instructions
Preparing the Dough
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, instant yeast, baking powder, and salt until well combined.
- Add wet ingredients: Make a well in the center of the dry ingredients and pour in the warm milk, yogurt, and oil or ghee.
- Form the dough: Using a wooden spoon, mix everything together until it forms a shaggy dough. Then use your hands to knead the mixture in the bowl for about 1 minute until it comes together.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky – add a little more flour if needed.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Shaping and Cooking the Naan
- Divide the dough: After the dough has risen, punch it down gently and divide it into 8 equal portions. Roll each portion into a ball and let them rest, covered with a kitchen towel, for 10 minutes.
- Prepare the pan: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot.
- Roll out the naan: Working with one dough ball at a time (keeping the others covered), roll it out on a lightly floured surface into an oval or teardrop shape, about 1/4 inch thick.
- Cook first side: Place the rolled-out dough onto the hot skillet. Cook for about 1-2 minutes, until bubbles form on the surface and the bottom develops golden-brown spots.
- Flip and finish cooking: Flip the naan and cook the other side for another 1-2 minutes, pressing gently with a spatula if needed to ensure even cooking.
- Apply garlic butter: Remove the naan from the skillet and immediately brush with the prepared garlic butter (instructions below).
- Keep warm: Transfer to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining naan breads.
Making the Garlic Butter
- Melt the butter in a small saucepan over low heat or in the microwave.
- Add the minced garlic and cook gently for 30 seconds (if using the stove), just until fragrant but not browned.
- Remove from heat and stir in the chopped cilantro or parsley.
- Brush generously over each naan immediately after cooking.
Pro Tips for Perfect Naan
I’ve made plenty of mistakes while learning to make naan, so let me share what I’ve learned to help you get it right the first time:
- Temperature matters: Make sure your milk is warm (not hot) to properly activate the yeast without killing it. Your yogurt should be at room temperature for the best dough consistency.
- Don’t rush the rise: The flavor develops during the rising time, so be patient and let the dough double in size.
- Get your pan hot enough: A properly heated pan is crucial for those beautiful blistered spots and proper texture. The pan should be hot enough that water droplets dance and evaporate immediately when sprinkled on it.
- Work quickly when rolling: Roll out one naan at a time and cook it immediately, keeping the rest of the dough covered to prevent it from drying out.
- Adjust your heat as needed: If your naan is browning too quickly without bubbling, lower the heat slightly. If it’s taking too long to get color, increase the heat.
- Don’t skimp on the butter: The garlic butter finish is what takes this naan from good to extraordinary.
Troubleshooting Common Issues
| Problem | Possible Cause | Solution |
|---|---|---|
| Naan is too dense | Not enough rise time or old yeast | Allow more time for rising or check your yeast’s expiration date |
| Dough is too sticky | Too much liquid in the dough | Add a little more flour, 1 tablespoon at a time |
| Naan puffs up too much | Dough rolled too thick | Roll the dough thinner, about 1/4 inch thickness |
| No bubbles or charred spots | Pan not hot enough | Allow pan to heat thoroughly before cooking |
| Burnt garlic flavor | Garlic cooked too long in butter | Just warm the garlic in butter, don’t brown it |
| Dough won’t stretch | Gluten needs to relax | Let the dough balls rest for 10 minutes before rolling |
Variations to Try
Once you’ve mastered the basic garlic naan, try these delicious variations:
| Variation | Additional Ingredients | Method |
|---|---|---|
| Cheese Naan | 2-3 tablespoons grated mozzarella or paneer per naan | Sprinkle cheese onto rolled dough, fold in half, roll again, then cook |
| Keema Naan | 1/4 cup seasoned cooked ground lamb per naan | Spread thin layer of meat onto rolled dough, fold, roll gently, then cook |
| Peshwari Naan | 2 tablespoons mixture of chopped nuts, raisins, coconut | Sprinkle filling onto rolled dough, fold, roll again, then cook |
| Onion Naan | 1 tablespoon finely chopped green onions per naan | Mix into the garlic butter or sprinkle onto dough before cooking |
| Chili Naan | 1 teaspoon of finely chopped green chilies per naan | Add to the garlic butter mixture |
Serving Suggestions
Naan bread is incredibly versatile. Here are my favorite ways to serve it:
- Alongside classic Indian dishes like butter chicken, tikka masala, or dal
- As a scoop for hummus, baba ganoush, or other Mediterranean dips
- Topped with roasted vegetables and a drizzle of tahini for a quick flatbread lunch
- As a base for personal pizzas (just add sauce and toppings, then broil briefly)
- Torn into pieces and toasted for homemade croutons
- Served with a simple raita (yogurt dip) as an appetizer
- Used as a wrap for falafel or grilled meats
For a complete Indian-inspired meal, I like to serve my garlic naan with a creamy curry, basmati rice, and a simple cucumber salad. The naan is perfect for scooping up those last bits of sauce!
Storage and Reheating Tips
Naan is best eaten fresh, but if you have leftovers:
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | Up to 1 day | Wrap in foil or place in a bread bag |
| Refrigerator | 3-4 days | Wrap tightly in plastic wrap or foil |
| Freezer | Up to 2 months | Wrap individually, then place in freezer bag |
To reheat:
- Stovetop: My preferred method – sprinkle with a few drops of water, then heat in a covered skillet over medium-low heat for 1-2 minutes per side.
- Oven: Preheat to 350°F (175°C), sprinkle naan with water, wrap in foil, and heat for 5-7 minutes.
- Microwave: Last resort option – cover with a damp paper towel and microwave for 20-30 seconds. The texture won’t be as good, but it works in a pinch.
Nutritional Information
For those keeping track of nutritional content, here’s an approximate breakdown per naan (without additional toppings):
| Nutrient | Amount per Naan |
|---|---|
| Calories | 290 |
| Carbohydrates | 40g |
| Protein | 6g |
| Fat | 12g |
| Fiber | 1.5g |
| Sodium | 380mg |
These values will vary based on exact ingredients and portion sizes.
Why This Recipe Works
After experimenting with countless variations, I’ve found that this combination of ingredients and techniques creates the perfect naan for several reasons:
- The yogurt adds tanginess and helps create a tender texture.
- A touch of baking powder works with the yeast to create the ideal rise and bubble formation.
- The hot cast iron skillet mimics the high heat of a traditional tandoor oven.
- The garlic butter finish adds maximum flavor with minimal effort.
The result is a restaurant-quality bread that you can make at home with basic ingredients and equipment. It’s a recipe I return to again and again because it’s reliable, adaptable, and always impresses anyone who tries it.
Q&A Section
Can I make the dough ahead of time? Yes! You can prepare the dough up to 24 hours in advance and keep it in the refrigerator. Just let it come to room temperature for about 30 minutes before shaping and cooking.
Can I use Greek yogurt instead of regular yogurt? Yes, but you might need to add 1-2 tablespoons of water to the dough as Greek yogurt is thicker than regular yogurt.
I don’t have a cast iron skillet. What else can I use? Any heavy-bottomed skillet or pan will work. The heavier the better as it will retain heat well. In a pinch, you can even use a non-stick pan, though you might not get quite the same charred spots.
Can I make this recipe dairy-free? Yes! Replace the milk with water or a plant-based milk, use coconut yogurt instead of dairy yogurt, and use olive oil or vegan butter for the garlic topping.
My naan didn’t bubble up much. What went wrong? The most common causes are either that your pan wasn’t hot enough or that your dough needed more time to rise. Make sure your yeast is fresh and active, and give the dough plenty of time to double in size.
Is it necessary to add the baking powder? While not traditional in all naan recipes, the baking powder gives extra insurance for good bubble formation. You can omit it, but your naan might not be quite as fluffy.
How thick should I roll the dough? About 1/4 inch thick is ideal. Too thin and it will become crispy rather than chewy; too thick and the center might not cook properly.
Can I use whole wheat flour? Yes, but I recommend starting with a 50/50 blend of all-purpose and whole wheat flour. Using 100% whole wheat will result in a denser naan with less stretch.
Final Thoughts
Making your own garlic naan at home is one of those cooking skills that pays dividends far beyond the effort required. There’s nothing quite like serving fresh, warm bread alongside a home-cooked meal, and this recipe makes it accessible even on busy weeknights.
Once you’ve made it a few times, you’ll find the process becomes second nature. You’ll develop a feel for the dough, know exactly when to flip the naan, and maybe even start experimenting with your own signature variations.
I hope this recipe brings as much joy to your table as it has to mine. Happy cooking!
