Let me tell you about the first time I truly fell in love with garlic naan. It was at a tiny family-run restaurant in Delhi, where the scent of charred dough and sizzling garlic butter hit me the moment I walked in. That first bite—crisp yet tender, fragrant with roasted garlic, with just the right amount of chew—changed my bread game forever.
This isn’t just flatbread. It’s a warm, buttery hug on a plate. The kind of thing you tear into with your hands, savoring each bite as it soaks up curry or stands proudly on its own. And while store-bought versions are convenient, nothing beats the magic of homemade. The way it puffs up in the skillet, those golden blisters forming like little flavor pockets—it’s pure kitchen alchemy.
Why This Recipe Works
- Yogurt is the secret weapon—it tenderizes the dough, giving it that signature softness with a subtle tang. The lactic acid in yogurt breaks down gluten strands, resulting in a more pliable texture.
- Garlic butter isn’t just a topping—it’s a ritual. Brushing it on while the naan is still hot lets the flavors seep deep into every nook. The heat opens up the bread’s pores, allowing the butter to penetrate.
- High heat is non-negotiable. A screaming-hot skillet gives you those beautiful blackened spots and an irresistible crisp exterior. The Maillard reaction (that browning effect) happens best at temperatures above 300°F.
Essential Ingredients & Tools
Ingredients for the Dough
- 2 cups all-purpose flour – The backbone of our naan. Bread flour works too for extra chew.
- 1 tsp sugar – Just enough to wake up the yeast without making it sweet.
- 1 tsp active dry yeast – The tiny organism responsible for all that fluffy goodness.
- ½ tsp salt – Balances the flavors and keeps the yeast in check.
- ¼ cup plain yogurt – The magic ingredient for tenderness. Greek yogurt works in a pinch.
- 2 tbsp olive oil – Keeps the dough supple. Ghee adds even more richness if you’re feeling indulgent.
- ¾ cup warm water – Not too hot, not too cold—think baby-bath temperature (about 110°F).
Ingredients for Garlic Butter Topping
- 3 tbsp unsalted butter – Because everything’s better with butter. Ghee is traditional, but regular butter works beautifully.
- 3 garlic cloves, minced – Fresh is best here. Roast it first if you want a mellower flavor.
- 2 tbsp fresh cilantro, chopped – A bright, herbal finish. Skip it if you’re not a cilantro person.
Tools
- A sturdy mixing bowl – For bringing the dough together.
- Rolling pin – Or, in a pinch, a wine bottle (we’ve all been there).
- Cast-iron skillet or grill – The key to that perfect char.
- Pastry brush – For slathering on that garlic butter like you mean it.
How to Make Garlic Naan
- Activate the Yeast
In a small bowl, mix the 1 tsp yeast, 1 tsp sugar, and ¾ cup warm water. Let it sit for about 5 minutes—it should get frothy, like a tiny science experiment. If it doesn’t bubble, your yeast might be past its prime (time for a new packet). - Mix and Knead the Dough
In a large bowl, whisk the 2 cups flour and ½ tsp salt. Make a well in the center and pour in the yeast mixture, ¼ cup yogurt, and 2 tbsp olive oil. Stir with a wooden spoon until it looks shaggy, then turn it out onto a floured surface. Knead for about 5 minutes—you’re looking for smooth, elastic dough that springs back when poked. Too sticky? Add a sprinkle of flour. Too dry? A splash of water. - Let It Rise
Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rest in a warm spot for about an hour. It should double in size—this is when the yeast does its thing, creating those lovely air pockets. (Pro tip: If your kitchen is cold, pop it in the oven with the light on for a cozy proofing environment.) - Shape the Naan
Punch down the dough to release the air, then divide it into 6 equal balls. Roll each one into a rough oval, about ¼-inch thick. Don’t stress about perfection—rustic edges add charm. - Cook It Hot and Fast
Heat your skillet until it’s smoking hot. Cook one naan at a time—about 1-2 minutes per side, pressing lightly with a spatula to encourage those beautiful bubbles. Flip when you see golden spots forming. For extra drama, hold the cooked naan over an open flame with tongs for a few seconds to char the edges. - Garlic Butter Bliss
While the naan is still piping hot, brush it generously with garlic butter (melt the 3 tbsp butter with 3 minced garlic cloves in a small saucepan). Sprinkle with 2 tbsp cilantro and serve immediately. Trust me, it’s worth eating straight off the cutting board.
Pro Technique
The Blister Effect
Want those big, dramatic bubbles? Two things:
- Don’t skimp on heat. Your skillet should be so hot that a drop of water dances and evaporates instantly.
- Don’t move it too soon. Let the naan sit undisturbed for the first minute—this is when the magic happens.
Double the Butter, Double the Fun
For maximum flavor, brush the naan with garlic butter twice: once right after cooking (so it soaks in) and again just before serving (for that glossy finish). If you’re using ghee, clarify it first to prevent burning.
Chef’s Wisdom
The Dough Knows
- Too sticky? Add flour a tablespoon at a time.
- Too dry? A splash of water or a drizzle of oil will save it.
- Not rising? Check your yeast—it might need replacing.
Garlic Hack
Raw garlic packs a punch, but if you want a mellower flavor, sauté it lightly in the butter before brushing. Or, for a deeper taste, roast whole garlic cloves in the oven until soft and mash them into the butter.
Storage & Freshness Guide
- At Room Temp
Keep leftover naan in an airtight container with a paper towel to absorb moisture. It’ll stay fresh for about 2 days. To revive it, toss it in a dry skillet for 30 seconds per side. - Freezing for Later
Layer cooled naan between parchment paper and freeze in a zip-top bag. When cravings strike, reheat straight from frozen in a toaster or oven at 350°F for 3-5 minutes. - Extra Garlic Butter?
Store it in the fridge for up to a week (or freeze in ice cube trays). Use it on roasted veggies, grilled meats, or even popcorn.
Ingredient Variations and Their Impact
Whole Wheat Naan
Swap half the all-purpose flour for whole wheat. Add a touch of honey to balance the nuttiness.
Cheese-Stuffed Naan
Tuck a handful of grated paneer or mozzarella inside before rolling.
Herb & Spice Variations
- Add cumin seeds to the dough.
- Mix chopped mint into the garlic butter.
- Sprinkle with nigella seeds for an oniony crunch.
Perfect Pairings
Complementary Dishes
- Butter Chicken: The creamy tomato sauce clings to naan’s nooks, while the bread’s char cuts through richness.
- Chana Masala: Naan scoops up the spiced chickpeas, balancing their heat with its buttery softness.
Drinks
- Off-Dry Riesling: Its acidity cleanses the palate of garlic butter, while peach notes complement the bread’s warmth.
- Mango Lassi: The cool, creamy yogurt drink contrasts the naan’s heat and adds tropical sweetness.
Something Sweet
- Gulab Jamun: These syrup-soaked dumplings echo naan’s doughy texture but offer a sugary counterpoint.
- Cardamom Chai: Sip alongside for a fragrant, spiced finish to the meal.
Garlic Naan: The Irresistible Pillowy Bread That Steals the Show
Recipe Controls
Learn how to make perfect homemade Garlic Naan with my easy recipe. Pillowy, buttery, and blistered to perfection. Get the recipe and start cooking today!
Ingredients
For the Dough
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2 cups all-purpose flour
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1 tsp sugar
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1 tsp active dry yeast
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½ tsp salt
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¼ cup plain yogurt
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2 tbsp olive oil
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¾ cup warm water
For the Garlic Butter Topping
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3 tbsp unsalted butter
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3 cloves garlic (minced)
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2 tbsp fresh cilantro (chopped)
Instructions
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In a small bowl, mix 1 tsp yeast, 1 tsp sugar, and ¾ cup warm water. Let sit for 5 minutes until frothy.01
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In a large bowl, whisk 2 cups flour and ½ tsp salt. Add yeast mixture, ¼ cup yogurt, and 2 tbsp olive oil. Stir until shaggy, then knead for 5 minutes until smooth.02
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Place dough in an oiled bowl, cover, and let rise for 1 hour until doubled.03
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Punch down dough and divide into 6 balls. Roll each into a ¼-inch-thick oval.04
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Heat a skillet over high heat. Cook naan for 1-2 minutes per side until blistered.05
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Brush hot naan with garlic butter (3 tbsp butter + 3 minced garlic cloves) and sprinkle with 2 tbsp cilantro. Serve immediately.06
