Easy Garlic Naan Bread

The smell of garlic butter hitting warm bread is what pulled my neighbor to my kitchen door one Thursday evening. I was testing naan recipes because I'd grown tired of store-bought versions that tasted like cardboard, and I wanted something that could actually stand up to a good curry. The dough came together faster than I expected, and within an hour, I had golden, pillowy flatbreads piling up on a plate. My neighbor ended up staying for dinner, and we tore through six of them before the curry was even gone.

I started making this naan on weeknights when I realized how much money I was spending on takeout bread. The first batch wasn't perfect, one piece stuck to the pan and another puffed up like a balloon, but they all tasted incredible. Now it's become my go-to whenever I make anything with sauce, and my kids have learned to hover near the stove waiting for the first one to come off the skillet.

Ingredients

• All-purpose flour: The foundation of soft naan, I've tried bread flour and it made them too chewy, so stick with all-purpose for that tender bite.
• Active dry yeast: This is what gives the dough its airy rise, make sure your water is warm but not hot or it'll kill the yeast before it even starts.
• Sugar: Feeds the yeast and helps it bloom into a frothy, bubbly mixture that smells faintly sweet.
• Warm water: Temperature matters here, too cool and the yeast won't activate, too hot and you'll end up with flat dough.
• Salt: Balances the flavor and strengthens the dough structure, don't skip it even though it seems small.
• Plain yogurt: Adds tang and keeps the naan soft for hours, I once used vanilla yogurt by mistake and learned that lesson fast.
• Oil or ghee: Ghee gives a richer, more authentic flavor, but vegetable oil works perfectly fine if that's what you have.
• Minced garlic: Fresh is best, the jarred stuff works in a pinch but lacks that sharp, aromatic punch.
• Melted butter: Brushed on right after cooking, it soaks into the warm bread and makes every bite glisten.

Instructions

Wake up the yeast:

Combine warm water, sugar, and yeast in a large bowl, then let it sit until it becomes frothy and smells faintly like beer. This step is your insurance that the dough will rise properly.

Build the dough:

Add flour, salt, yogurt, and oil to the yeast mixture, then stir until everything comes together into a shaggy mass. It'll look rough at first, but that's normal.

Knead until smooth:

Turn the dough onto a floured surface and knead for 5 to 7 minutes until it feels elastic and springs back when you poke it. Your arms might get a little tired, but it's worth it.

Let it rise:

Place the dough in a greased bowl, cover it with a damp towel, and let it sit in a warm spot for about an hour. It should double in size and feel airy when you press it.

Shape the naan:

Punch down the risen dough, divide it into 8 equal pieces, and roll each one into an oval about a quarter inch thick. Don't stress about perfect shapes, rustic looks better anyway.

Heat the skillet:

Get a cast iron skillet or heavy pan screaming hot over medium-high heat. No oil needed, the dough will cook beautifully on its own.

Cook the naan:

Place one piece in the hot skillet and wait for bubbles to form on the surface, about 2 to 3 minutes, then flip and cook until golden brown spots appear. The smell will tell you when it's ready.

Brush with garlic butter:

As soon as the naan comes off the heat, brush it generously with melted butter mixed with minced garlic. The butter will soak in and the garlic will cling to every crevice.

Repeat and serve:

Keep going with the remaining dough, stacking the finished naan on a plate and covering them with a towel to stay warm. Serve them hot and watch them disappear.

Save

The first time I served this naan at a dinner party, someone asked if I'd ordered it from a restaurant. I didn't correct them right away because I wanted to savor the compliment, but eventually I admitted I'd made it an hour earlier while everyone was still arriving. That moment made all the kneading and skillet flipping feel like a quiet victory.

Storing and Reheating

Naan is always best fresh, but leftovers keep well in an airtight container for up to two days at room temperature. I've reheated them in a dry skillet over medium heat for about 30 seconds per side, and they come back to life beautifully. You can also wrap them in foil and warm them in a 350°F oven for a few minutes, though the skillet method keeps them softer.

Flavor Variations

Once you've made the basic version a few times, it's easy to get creative with toppings and mix-ins. I've brushed naan with herb butter, sprinkled it with nigella seeds, and even stuffed it with spiced potatoes before cooking. A friend of mine adds a handful of chopped cilantro to the dough itself, and it turns out fragrant and vibrant every time.

Serving Suggestions

This naan pairs beautifully with any curry, dal, or saucy stew, but it's also fantastic on its own with a little extra garlic butter. I've used it as a wrap for grilled chicken, folded it around scrambled eggs for breakfast, and even turned it into personal pizzas for my kids. The possibilities are endless once you realize how versatile a good piece of flatbread can be.

• Serve it alongside butter chicken, chana masala, or tikka masala for a classic pairing.
• Use it as a base for flatbread pizzas topped with mozzarella, tomatoes, and fresh basil.
• Tear it into pieces and dip it into hummus, baba ganoush, or yogurt-based sauces.

Save

There's something deeply satisfying about pulling warm naan off the stove and watching it disappear within minutes. Once you make it from scratch, you'll wonder why you ever bought it frozen.

Recipe FAQ

→ What makes naan soft and fluffy?

The combination of yogurt in the dough creates tenderness, while the yeast provides natural lift. Cooking in a hot skillet quickly puffs the bread, creating air pockets. Brushing with garlic butter while hot keeps the exterior soft rather than crispy.

→ Can I make naan without yeast?

While traditional naan relies on yeast for authentic texture and flavor, you can substitute with baking powder for a quicker version. The texture will be slightly denser but still enjoyable. Use about 2 teaspoons baking powder mixed with the flour.

→ Why does my dough need to rise for an hour?

The resting period allows yeast to ferment and create carbon dioxide bubbles, which makes the naan light and airy. This crucial step develops the characteristic pillowy texture that separates great naan from flatbread. Skipping it results in denser, chewier pieces.

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

Warm pieces in a dry skillet over medium heat for 30-60 seconds per side until hot and pliable. Alternatively, wrap in foil and heat in a 350°F oven for 5-7 minutes. Avoid microwaving, which makes the bread tough and rubbery.

→ Can I freeze naan dough or baked bread?

Baked naan freezes exceptionally well—cool completely, stack with parchment paper between pieces, and freeze in a sealed bag for up to 3 months. Reheat directly from frozen in a skillet. Dough can also be frozen after the first rise; thaw overnight in the refrigerator before rolling and cooking.

→ What's the difference between naan and roti?

Naan typically contains yeast and yogurt, making it thicker, softer, and more pillowy. It's cooked in a hot skillet or tandoor oven. Roti uses no leavening, rolled thinner, and cooks on a griddle, resulting in a lighter, more flexible flatbread perfect for everyday meals.