Easy Garlic Naan Bread (Printable Version)

Soft, fluffy Indian flatbread with garlic butter. Perfect for curries and wraps. Ready in just 35 minutes.

# What You'll Need:

→ 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 It:

01 - Combine warm water, sugar, and yeast in a large mixing bowl. Stir well and let sit for 5 to 10 minutes until frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the yeast mixture. Mix until a cohesive dough forms.
03 - Turn 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 until thoroughly heated.
07 - Place one naan in the hot skillet and cook for 2 to 3 minutes until bubbles form on the surface. Flip and cook for 1 to 2 minutes until golden brown spots appear.
08 - Remove naan from skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat cooking process with remaining dough portions. Serve warm.

# Expert Advice:

01 -
  • It comes together in less than an hour, no fancy equipment or hard-to-find ingredients required.
  • The dough is forgiving and soft, even if your kneading technique isn't perfect.
  • Garlic butter transforms simple flatbread into something you'll crave on its own.
  • It pairs with everything from spicy curries to scrambled eggs or even just a smear of jam.
02 -
  • If your dough isn't rising, check the water temperature. Too hot kills the yeast, too cold leaves it dormant.
  • Don't skip the damp towel when rising or resting. Dough dries out fast and forms a skin that makes rolling harder.
  • A hot skillet is everything. If it's not hot enough, the naan steams instead of blistering, and you lose that signature char.
  • Brush the garlic butter on immediately after cooking. Once the naan cools, the butter just sits on top instead of sinking in.
03 -
  • Keep a damp towel over the rolled dough while you cook each naan so it doesn't dry out and crack.
  • If your skillet isn't nonstick, don't add oil. The dough should cook dry and blister, not fry.
  • Make a double batch and freeze half. They reheat beautifully and save you time on busy nights.
  • Use the back of a spoon to spread the garlic butter evenly, it coats better than a brush alone.
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