Best Easy Garlic Naan Bread (Print Version)

Indulge in soft, fluffy garlic-infused Indian flatbread, brushed with butter. A versatile, simple delight for curries, wraps, or enjoying plain.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package (0.25 oz / 7 g) active dry yeast
03 - 1 teaspoon sugar
04 - 1 cup warm water (110°F / 43°C)
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 It:

01 - Combine warm water, sugar, and yeast in a large mixing bowl. Stir gently and let sit for 5–10 minutes until mixture becomes frothy and activated.
02 - Add flour, salt, yogurt, and oil (or ghee) to the yeast mixture. Mix thoroughly until a shaggy dough forms and all dry ingredients are incorporated.
03 - Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth, elastic, and no longer sticky. The dough should bounce back when pressed.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for approximately 1 hour until doubled in size.
05 - Punch down the risen dough and divide into 8 equal portions. Roll each piece into an oval or teardrop shape, approximately 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until properly heated.
07 - Place one naan in the hot skillet. Cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown spots appear.
08 - Remove naan from the skillet and immediately brush with melted butter mixed with minced garlic while still hot.
09 - Repeat cooking process with remaining dough portions. Serve warm alongside curries, dal, or as a wrap for grilled meats and vegetables.

# Additional Tips::

01 -
  • The dough comes together with ingredients you already have in your pantry, no special equipment or trips to specialty stores required
  • Nothing beats pulling warm, garlic brushed bread straight from your own skillet, especially when you see how quickly it disappears from the serving plate
02 -
  • The first naan is almost always your test piece, so do not worry if it is not perfect, use it to adjust your heat and get the timing right
  • Letting the dough rest for even five minutes after shaping makes rolling much easier because the gluten relaxes and stops fighting back
03 -
  • Use ghee instead of butter for brushing if you want an authentic Indian flavor and a higher smoke point
  • Press lightly on the naan with a spatula while cooking to encourage more bubbles to form across the surface
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