The Best Easy Garlic Naan (Print Version)

Soft, fluffy Indian-style flatbread infused with garlic and brushed with buttery goodness

# Ingredient List:

→ 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 Make:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir well 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 approximately 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 tear-drop 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 the cooking and topping process with remaining dough portions. Serve warm.

# Expert Advice:

01 -
  • It uses pantry staples and comes together faster than ordering takeout.
  • The soft, pillowy texture rivals any restaurant version, and you control the garlic level.
  • Mistakes are forgiving, the dough is easy to handle even if youve never made bread before.
  • One batch makes enough to share, or hoard for yourself with zero judgment.
02 -
  • If your skillet isn't hot enough, the naan will turn out dense and pale instead of puffy and charred.
  • Don't roll the dough too thin or it won't puff properly, a quarter inch is the sweet spot.
  • Brush the butter on immediately after cooking, waiting even a minute means it won't soak in the same way.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you those beautiful charred spots.
  • Let the dough rest for 10 minutes after dividing if it's too springy to roll, it relaxes the gluten and makes shaping easier.
  • Double the garlic butter and keep extra on the side for dipping, trust me on this.
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