Easy Garlic Naan Bread (Printer-friendly)

Soft, fluffy Indian-style flatbread infused with garlic and buttery goodness. Perfect with curries or grilled meats.

# What You'll 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
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 teardrop shape, approximately 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 portions. Serve warm.

# Expert Hints:

01 -
  • It takes less time than ordering takeout and tastes better than most restaurants.
  • You only need pantry staples and a hot skillet, no fancy equipment required.
  • The dough is forgiving enough for beginners but impressive enough to serve guests.
  • Garlic butter makes everything better, and this is no exception.
02 -
  • If your yeast doesn't foam, the water was too hot or the yeast is dead, start over or you'll waste your time.
  • Don't roll the dough too thin or it'll turn crispy instead of soft and pillowy.
  • Brush the garlic butter on immediately after cooking, waiting even a minute makes it less effective.
03 -
  • Keep a damp towel over the rolled dough while you cook each naan to prevent it from drying out.
  • If you don't have a cast iron skillet, a regular nonstick pan works, but cast iron gives the best char.
  • Double the garlic butter recipe and keep extra in the fridge, it's incredible on everything from roasted vegetables to scrambled eggs.
Go Back