Easy Garlic Naan Bread (Printer-Friendly)

Soft, fluffy Indian flatbread infused with aromatic garlic and rich butter

# 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 (110°F)
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

# How-To Steps:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5 to 10 minutes until frothy.
02 - Add flour, salt, yogurt, and oil (or ghee) to the bowl. Mix until a dough forms.
03 - Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 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, about 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 to 3 minutes until bubbles form on the surface. Flip and cook for another 1 to 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. Serve warm.

# Helpful Hints:

01 -
  • It takes less than 40 minutes from mixing bowl to table, no fancy equipment required.
  • The dough is forgiving and soft, even if you're new to bread making.
  • Garlic butter transforms each piece into something you'll crave long after dinner ends.
02 -
  • If your yeast doesn't foam after 10 minutes, it's dead, start over with fresh yeast and check your water temperature.
  • Don't roll the dough too thin or it'll turn into a cracker instead of soft, pillowy bread.
  • A dry skillet is essential, adding oil will fry the naan instead of giving it those beautiful charred spots.
03 -
  • Keep a damp towel over your rolled dough pieces so they don't dry out while you're cooking the others.
  • If you want restaurant-style naan with big bubbles, press down gently on the dough with a spatula while it cooks.
  • Double the garlic butter and keep extra on hand, people will ask for it.
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