The Best Easy Garlic Naan

The smell of garlic butter hitting hot bread is what sold me on homemade naan. I used to think it was too complicated, something only restaurant kitchens could pull off. Then one rainy Saturday, I tried it with ingredients I already had, and the dough came together so easily I laughed out loud. Watching those bubbles puff up in the skillet felt like magic. Now it's my go-to whenever I want something warm, comforting, and impressive without the fuss.

I made this for a potluck once, still warm from the skillet, wrapped in a towel. People tore into it before the curry was even served. Someone asked if I ordered it, and I just smiled. That night, three friends texted asking for the recipe. It became my signature bring, the thing people hoped I'd show up with.

Ingredients

• All-purpose flour: The foundation of soft naan, no need for bread flour here, regular works beautifully and keeps the texture tender.
• Active dry yeast: This is what gives the dough its rise and that slightly tangy depth, make sure your water is warm but not hot or it won't activate.
• Sugar: Feeds the yeast and helps it bloom into that frothy cloud you want to see.
• Warm water: The temperature matters, too cold and the yeast sleeps, too hot and it dies, aim for comfortably warm like bathwater.
• Salt: Balances the sweetness and strengthens the dough structure, don't skip it.
• Plain yogurt: Adds moisture and a subtle tang that makes naan taste like naan, Greek yogurt works too if that's what you have.
• Oil or ghee: Keeps the dough soft and pliable, ghee adds a richer flavor but oil is perfectly fine.
• Minced garlic: The star of the topping, fresh is best, jarred works in a pinch but won't have the same punch.
• Melted butter: Brushed on hot naan, it soaks in and makes every bite glossy and irresistible.

Instructions

Wake up the yeast:

Stir warm water, sugar, and yeast together in a large bowl and let it sit until it gets frothy and smells slightly yeasty, about 5 to 10 minutes. If nothing happens, your water was too hot or the yeast is old, start over.

Build the dough:

Add flour, salt, yogurt, and oil to the frothy yeast mixture and stir until it clumps into a shaggy dough. It'll look messy at first, that's normal.

Knead until smooth:

Turn the dough onto a floured surface and knead for 5 to 7 minutes, pushing and folding until it feels smooth and springs back when poked. This is where the magic happens, the gluten develops and the dough becomes elastic.

Let it rise:

Place the dough in a greased bowl, cover with a damp towel, and set it somewhere warm for about an hour. It should double in size and feel airy when you poke it.

Shape the naan:

Punch down the risen dough, divide it into 8 equal pieces, and roll each into an oval or teardrop shape about a quarter inch thick. Don't stress about perfect shapes, rustic looks authentic.

Heat the skillet:

Get a cast iron skillet or heavy pan screaming hot over medium-high heat. No oil needed, the dough cooks dry and chars beautifully.

Cook the naan:

Lay one piece of dough in the hot skillet and cook for 2 to 3 minutes until bubbles form and the bottom gets golden brown spots, then flip and cook another 1 to 2 minutes. The bubbles are your sign it's working.

Brush with garlic butter:

As soon as you pull the naan off the heat, brush it generously with melted butter mixed with minced garlic. The heat makes the garlic fragrant and the butter sinks right in.

Repeat and serve:

Keep going with the remaining dough, stacking the finished naan and keeping them covered with a towel so they stay soft. Serve warm and watch them disappear.

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One evening, I made naan just for myself with leftover dal. I sat on the floor with a plate in my lap, tearing off pieces and scooping up lentils. No table, no fuss, just warm bread and quiet. It reminded me that good food doesn't need an occasion, sometimes it's the occasion.

How to Know When Your Dough Is Ready

The dough should feel soft and slightly tacky but not sticky after kneading. If it clings to your hands, add a little more flour, a tablespoon at a time. When it's risen properly, poke it gently with a finger, if the indent stays, it's ready. If it springs back immediately, give it more time.

What to Serve with Garlic Naan

This naan is perfect for scooping up curry, dal, or any saucy dish that needs a vehicle. I've also used it as a wrap for grilled chicken, roasted vegetables, and even scrambled eggs the next morning. It's just as good on its own, torn into pieces and dipped in olive oil or hummus. Think of it as a blank canvas that makes everything else taste better.

Storing and Reheating

Naan is best the day you make it, but leftovers keep well wrapped in foil or a zip-top bag for up to two days. To reheat, warm them in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and pop in a 350°F oven for 5 minutes. The skillet method brings back that fresh-cooked texture better than the microwave ever could.

• Don't stack hot naan without a towel between them or they'll steam and get soggy.
• Freeze extras wrapped tightly in plastic, then foil, and thaw at room temperature before reheating.
• Add chopped cilantro or nigella seeds to the garlic butter for a flavor twist.

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This naan turned me into someone who makes bread on weeknights without thinking twice. I hope it does the same for you.

Recipe FAQs

→ What makes naan soft and fluffy?

Yogurt in the dough creates tenderness while yeast provides natural rise. Proper kneading develops gluten structure for stretchy texture, and adequate resting time allows bubbles to form. Cooking in a hot skillet seals moisture inside.

→ Can I bake naan instead of using a skillet?

While traditional stovetop method yields best results with characteristic charred spots, you can bake at 475°F for 6-8 minutes. Brush with garlic butter immediately after removing from oven for authentic flavor.

→ How do I store leftover naan?

Wrap cooled naan tightly in foil or place in airtight container. Refrigerate up to 3 days or freeze for 2 months. Reheat in dry skillet over medium heat for 1-2 minutes per side until warm and pliable.

→ What can I use instead of yogurt?

Sour cream, buttermilk, or coconut milk work well. For dairy-free versions, use plain coconut yogurt or almond milk mixed with lemon juice. Greek yogurt creates tangier flavor while regular yogurt yields milder taste.

→ Why didn't my dough rise?

Water temperature might be too hot or cold—aim for 110°F. Ensure yeast is fresh and not expired. Check that your rising spot is warm (75-85°F) and free from drafts. Adding sugar helps activate yeast, but too much salt can inhibit growth.

→ Can I make the dough ahead of time?

Prepare dough through first rise, then refrigerate overnight for deeper flavor development. Bring to room temperature before shaping and cooking. The cold fermentation improves texture and makes handling easier.