Homemade Garlic Naan Bread (Print Version)

A soft Indian flatbread with garlic butter, ideal for pairing with curries or enjoying warm on its own.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon sugar
03 - 1 teaspoon instant dry yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup warm water
06 - 1/4 cup plain yogurt
07 - 1 tablespoon vegetable oil

→ Garlic Butter

08 - 3 tablespoons unsalted butter, melted
09 - 3 cloves garlic, finely minced
10 - 2 tablespoons fresh cilantro, chopped (optional)

# How To Make:

01 - In a large bowl, mix flour, sugar, yeast, and salt until evenly distributed.
02 - Add warm water, yogurt, and vegetable oil to the dry mixture; stir until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Cover the dough and let it rest for 10 minutes to relax the gluten.
05 - Combine melted butter with finely minced garlic and set aside.
06 - Divide the dough into 6 equal portions; roll each into an oval approximately 1/4 inch thick.
07 - Preheat a skillet or cast-iron pan over medium-high heat.
08 - Place one rolled dough piece onto the hot skillet, cooking for 1–2 minutes until bubbles form; flip and cook for another 1–2 minutes until golden spots appear.
09 - Brush the cooked naan immediately with garlic butter and optionally sprinkle with chopped cilantro.
10 - Repeat the cooking and butter application with the remaining dough portions. Serve warm.

# Expert Tips:

01 -
  • Soft, pillowy bread that's ready in under 30 minutes from start to finish.
  • The garlic butter makes your whole kitchen smell incredible while you're cooking.
  • It pairs with literally anything—curries, soups, or just eaten warm with your hands like you're meant to.
02 -
  • Your skillet temperature is everything—if it's not hot enough, you'll get dense, chewy bread instead of puffy, light naan with those signature bubbles.
  • Don't skip the 10-minute rest; it gives the gluten time to relax so rolling becomes effortless instead of frustrating.
03 -
  • Keep your melted garlic butter in a small bowl near your stovetop so you can brush each naan the second it comes off the heat—this matters more than you'd think.
  • If your naan isn't puffing, your pan likely isn't hot enough; crank the heat and give it another 30 seconds before you place the dough down.
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