Soft, fluffy garlic naan that’s perfect for pairing with your favorite curries or enjoying on its own!
This homemade version is rich in protein from Greek yogurt, offers fiber from whole wheat flour (optional), and contains heart-healthy fats from vegetable oil.
Quick to make and satisfying, it’s an everyday bread that elevates any meal effortlessly.
Garlic Naan Bread
Equipment
- 1 large mixing bowl
- 1 small bowl for yeast mixture
- Rolling Pin
- Cast iron skillet or nonstick pan
- Measuring Cups and Spoons
- Clean kitchen towel
Ingredients
For the Naan Bread:
- ¼ cup warm water
- 2 tsp granulated sugar
- 1 ½ tsp active dry yeast or instant/rapid-rise yeast
- ¾ cup warm milk
- ¾ cup Greek yogurt or plain yogurt
- ¼ cup vegetable oil plus 2 tbsp extra for cooking
- 2 cloves garlic minced
- 4 cups all-purpose flour plus extra for dusting
- 1 tsp baking powder
- 1 tsp salt
For Garlic Butter Topping:
- 3 tbsp butter melted
- 2 cloves garlic minced
- 1 tsp fresh cilantro or parsley chopped
Instructions
- Activate the Yeast: Start by combining the warm water, granulated sugar, and yeast in a small bowl. Stir gently to dissolve the sugar and yeast completely. Allow the mixture to sit for 5 to 10 minutes, giving the yeast time to activate. You’ll know it’s ready when it becomes frothy and bubbles appear on the surface—this ensures your naan will rise perfectly and be light and fluffy.
- Prepare the Dough Base: In a large mixing bowl, combine the warm milk, Greek yogurt, and vegetable oil. Add the minced garlic for flavor. Once your yeast mixture is bubbly, pour it into this bowl. Slowly add the flour, baking powder, and salt. Using your hands or a spatula, mix everything together until the dough starts to come together in a rough ball. The mixture should be slightly sticky but manageable.
- Knead the Dough: Lightly flour a clean surface and transfer the dough onto it. Using floured hands, knead the dough for about 3 to 5 minutes. Push, fold, and stretch the dough until it becomes smooth, elastic, and no longer sticks to your fingers. Proper kneading is key to achieving soft, pillowy naan that has a tender texture inside.
- First Rise (Proofing the Dough): Lightly grease the mixing bowl with a small amount of oil or nonstick spray. Place the kneaded dough into the bowl and cover it with plastic wrap or a clean kitchen towel. Leave it at room temperature for approximately 1 hour, or until the dough has doubled in size. This first rise allows the yeast to develop air pockets, which give the naan its signature fluffiness.
- Divide and Shape the Dough: Once the dough has doubled, gently punch it down to release excess air. Transfer it onto a lightly floured surface and divide it into 10 equal pieces. Roll each piece into a smooth ball. Take one ball at a time and roll it out with a rolling pin into an oval shape, about 6 inches long and ⅛ inch thick. Repeat with all dough balls. Light dusting with flour prevents sticking and ensures easy handling.
- Preheat the Skillet: Heat a large cast iron skillet or heavy-bottomed nonstick pan over medium-high heat. While heating, lightly grease the skillet with ½ teaspoon of the extra oil. The pan should be hot before you place the dough, which will help create the signature golden bubbles and slightly charred spots typical of restaurant-style naan.
- Cook the Naan Bread: Place one rolled-out dough piece onto the hot, oiled skillet. Cook for 1 to 2 minutes until bubbles form on the surface and the bottom develops golden spots. While cooking, lightly brush the top with a little oil to prevent drying out. Flip the naan using a spatula or tongs and cook the other side for an additional 1 to 2 minutes until golden and slightly puffed. Remove the cooked naan and immediately wrap it in a clean kitchen towel to keep it soft and warm. Repeat with the remaining dough pieces, keeping the cooked naan wrapped while you finish cooking all batches.
- Prepare the Garlic Butter Topping: While the naan is cooking, make the garlic butter topping. In a small bowl, combine the melted butter with minced garlic. Stir well to distribute the garlic evenly. Chop fresh cilantro or parsley and have it ready to sprinkle over the finished naan.
- Brush and Garnish: Once all the naan is cooked, brush each warm piece generously with the garlic butter mixture. Sprinkle the fresh chopped herbs on top for added flavor and a vibrant presentation. The warm, garlicky aroma should be irresistible!
- Serve and Enjoy: Serve the garlic naan immediately while warm for the best texture. These soft, fluffy breads are perfect for dipping into curries like Butter Chicken, Tikka Masala, or Coconut Curry Shrimp. You can also enjoy them as a snack or alongside soups and stews. Leftovers can be reheated in a skillet or oven to retain their softness.
Notes
- Ensure your water is warm, not hot, when activating the yeast—too hot can kill it.
- Kneading the dough properly is key; it should feel soft and elastic, not stiff.
- Rolling the naan thin helps it cook evenly and develop those signature bubbles and golden spots.
- Wrapping cooked naan in a clean towel keeps it soft and prevents it from drying out.
- Feel free to adjust garlic levels according to taste; roasted garlic can add a sweeter, milder flavor.
- Using Greek yogurt boosts protein content and helps make the bread soft and tender.
Chef’s Secrets: Tips For Perfect Naan
For a restaurant-style garlic naan, the first rise is crucial—allowing the dough to double in size ensures an airy, pillowy texture.
Using a cast iron skillet over medium-high heat creates the ideal surface for golden spots and bubbles.
Brushing a little oil on the naan while cooking prevents dryness.
Fresh herbs like cilantro or parsley not only enhance flavor but also add a pop of color.
For an even softer texture, you can replace a portion of the flour with whole wheat flour or add a touch of milk powder for richness.
Serving Suggestions: Ideal Meal Pairings
Garlic naan is versatile and pairs wonderfully with classic Indian dishes.
Serve it alongside curries like Butter Chicken, Tikka Masala, or Paneer Butter Masala for soaking up every last bit of sauce.
It also complements soups, stews, or roasted vegetable dishes.
For a lighter option, spread hummus or avocado on warm naan for a quick snack or breakfast.
Stack multiple naan in a basket for a family-style meal presentation—perfect for gatherings or casual weeknight dinners.
Storage Tips: Keep Naan Fresh Longer
Store leftover naan in an airtight container or zip-lock bag at room temperature for up to 2 days.
For longer storage, freeze the cooked naan individually wrapped in foil or parchment paper for up to 2 months.
To reheat, warm it in a skillet over low heat or in an oven at 350°F (175°C) for 3-5 minutes until soft and slightly golden.
Avoid microwaving for long periods, as it can make the naan chewy.
Always brush a bit of butter or oil after reheating to restore freshness.
Frequently Asked Questions
1. Can I make naan without yeast?
Yes! You can use baking powder as a leavening agent for a quicker version. However, the texture will be slightly less airy than yeast-based naan.
2. Can I use whole wheat flour instead of all-purpose flour?
Absolutely. Replacing up to half of the flour with whole wheat will give a nuttier flavor and increase fiber content, though the naan may be slightly denser.
3. How do I make the naan softer?
Ensure proper kneading and a full first rise. Brushing with butter or oil immediately after cooking helps maintain softness. Using yogurt in the dough also contributes to a tender texture.
4. Can I freeze uncooked naan dough?
Yes, divide the dough into portions, wrap tightly, and freeze. Thaw in the refrigerator overnight before rolling and cooking. Freshly cooked naan tastes best, so cook after thawing.
5. How do I adjust garlic flavor?
You can increase or decrease garlic according to taste. Roasting the garlic before adding it to the butter mixture gives a milder, slightly sweet flavor, while raw garlic will provide a sharper kick.
