Homemade Garlic Naan Bread (Print View)

Fluffy Indian flatbread blended with garlic and butter for rich, comforting flavors in every bite.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour (250 g)
02 - 1 teaspoon sugar
03 - 1 teaspoon instant dry yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup warm water (120 ml)
06 - 1/4 cup plain yogurt (60 g)
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)

# Method:

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

# Expert Advice:

01 -
  • Soft, pillowy naan that puffs up beautifully in minutes, not hours like you'd expect.
  • The garlic butter hits the hot bread and creates this irresistible aroma that fills your whole kitchen.
  • You can have warm, restaurant-quality flatbread on the table faster than delivery would arrive.
02 -
  • Don't skip the rest period—even those 10 minutes make the dough dramatically easier to stretch and less likely to tear.
  • A hot pan is everything; if it's not hot enough, your naan will turn into a dense flatbread instead of puffing up with those desirable bubbles.
  • Brush the naan immediately after cooking while it's still hot, so the butter soaks in and the cilantro wilts slightly.
03 -
  • If your pan isn't quite hot enough, your naan won't puff; if it's too hot, it'll burn before cooking through, so finding that medium-high sweet spot is key.
  • Mincing your garlic finely and mixing it with melted butter before brushing prevents burnt garlic bitterness and ensures even flavor distribution.
  • Keep your finished naans stacked and wrapped in a clean kitchen towel—the steam they release keeps them impossibly soft.
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