Homemade Garlic Naan Bread (Printable version)

Soft Indian flatbread with fresh garlic and butter, ideal for pairing with curries or enjoying alone.

# What You 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)

# How to Make It:

01 - In a large bowl, mix flour, sugar, yeast, and salt until evenly distributed.
02 - Pour in warm water, yogurt, and vegetable oil; stir until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Cover the dough and allow it to rest for 10 minutes to relax the gluten.
05 - Meanwhile, combine melted butter with minced garlic in a small bowl and set aside.
06 - Divide the dough into 6 equal portions, then roll each into an oval about 1/4 inch thick.
07 - Preheat a skillet or cast-iron pan over medium-high heat until hot.
08 - Place one rolled dough piece onto the skillet; cook 1 to 2 minutes until bubbles form, then flip and cook another 1 to 2 minutes until golden brown spots appear.
09 - Brush the hot naan immediately with the garlic butter mixture and sprinkle with cilantro if using.
10 - Repeat cooking and buttering process with remaining dough portions; serve warm.

# Expert Advice:

01 -
  • Ready in under 30 minutes without any overnight rising or complicated timing tricks.
  • The garlic butter finish happens right at the moment of serving, so every naan tastes impossibly fresh and fragrant.
  • Works beautifully with curries, soups, or even just honey and jam if you're in the mood for something sweet.
02 -
  • Cold dough shapes differently than warm dough—if your kitchen is chilly, give the dough balls 5 minutes to warm up before rolling them out, otherwise they'll fight you and spring back stubbornly.
  • The butter must go on while the naan is hot enough to still be steaming, otherwise it sits on top like a gloss rather than being absorbed and becoming part of the bread's flavor.
  • If your pan isn't hot enough, the naan will cook through without puffing, leaving you with flatbread instead of the airy, pillowy texture that makes these special.
03 -
  • Keep the finished naans wrapped in a clean cloth rather than stacking them directly on a plate—the cloth traps steam and keeps them impossibly soft instead of letting them harden as they cool.
  • Don't skip the 10-minute rest after kneading—it seems like a small thing, but it's the difference between dense bread and the light, almost hollow naans that feel almost luxurious.
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