Homemade Garlic Naan Bread (Printable)

Tender Indian flatbread infused with garlic and brushed with melted butter, great for curries or solo enjoyment.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon sugar
03 - 1 teaspoon instant dry yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup warm water
06 - 1/4 cup plain yogurt
07 - 1 tablespoon vegetable oil

→ Garlic Butter

08 - 3 tablespoons unsalted butter, melted
09 - 3 cloves garlic, finely minced
10 - 2 tablespoons fresh cilantro, chopped (optional)

# How to Make It:

01 - In a large bowl, mix flour, sugar, instant yeast, and salt until evenly distributed.
02 - Pour in warm water, plain yogurt, and vegetable oil. Stir until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Cover the dough and allow it to rest for 10 minutes to relax the gluten.
05 - Combine melted butter with minced garlic; set aside.
06 - Divide the dough into 6 equal portions and roll each into an oval about 1/4 inch thick.
07 - Preheat a skillet or cast-iron pan over medium-high heat.
08 - Place one rolled-out dough piece in the skillet; cook 1-2 minutes until bubbles appear, then flip and cook another 1-2 minutes until golden spots form.
09 - Immediately brush the hot naan with garlic butter and sprinkle with chopped cilantro, if desired.
10 - Repeat cooking and brushing steps with remaining dough portions. Serve warm.

# Expert Tips:

01 -
  • It comes together in half an hour, no rising time needed, so you can have warm naan on the table faster than delivery.
  • The garlic butter seeps into every bubble and char mark, creating pockets of flavor that make even plain rice feel like a feast.
  • You only need pantry staples and one skillet, no fancy tools or hard to find ingredients.
02 -
  • If the water is too hot, it will kill the yeast and your naan won't puff, so test it on your wrist like baby formula.
  • Don't skip the resting step after kneading, it makes the dough easier to roll and prevents shrinking in the pan.
  • Keep the skillet dry and very hot, adding oil will make the naan greasy instead of blistered and charred.
03 -
  • Roll the dough a little thicker than you think, it will puff and thin out as it cooks, and too thin means it turns crispy instead of soft.
  • Brush the garlic butter on while the naan is still in the pan for a few seconds, it helps the butter soak in deeper and adds an extra layer of flavor.
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