Easy Garlic Naan Bread

My neighbor Priya showed up one Saturday with a grocery bag full of spices and a promise that I'd never buy naan again. She was right. We stood in my kitchen, flour dusting the counters, while she casually kneaded dough and told me stories about her grandmother's tandoor oven. That afternoon, I learned that great naan doesn't need fancy equipment, just warm hands and a hot skillet.

I made this for a dinner party once, thinking I'd serve it alongside a curry. Instead, people kept reaching for more naan, tearing off pieces while it was still steaming. One friend folded hers around roasted vegetables. Another just ate it plain, smiling with every bite. The curry barely got touched.

Ingredients

• All-purpose flour: The backbone of the dough, giving structure without being too heavy or dense.
• Active dry yeast: This is what makes the naan puff and rise, creating those airy pockets inside.
• Sugar: Feeds the yeast and helps it wake up, plus adds a subtle hint of sweetness.
• Warm water: Must be around 110°F, warm enough to activate yeast but not so hot it kills it.
• Salt: Balances the dough and brings out the flavor of every other ingredient.
• Plain yogurt: Adds tang and tenderness, making the naan soft and slightly chewy.
• Oil or ghee: Keeps the dough moist and adds richness, ghee brings a deeper, nuttier flavor.
• Minced garlic: The star of the topping, punchy and aromatic when brushed on hot bread.
• Melted butter: Turns each naan golden and glossy, soaking into every bubble and crack.

Instructions

Wake Up the Yeast:

In a large bowl, stir together warm water, sugar, and yeast, then walk away for 5 to 10 minutes. You'll know it's ready when it looks frothy and alive, like a tiny bubble bath.

Build the Dough:

Add flour, salt, yogurt, and oil to the yeast mixture, stirring until everything comes together into a shaggy dough. It doesn't need to be perfect yet.

Knead Until Smooth:

Turn the dough onto a floured surface and knead for 5 to 7 minutes, pressing and folding until it feels smooth and springs back when you poke it. This is where the magic happens.

Let It Rise:

Place the dough in a greased bowl, cover with a damp towel, and let it rest in a warm spot for about an hour. It should double in size and feel soft and pillowy.

Shape the Naan:

Punch down the risen dough and divide it into 8 equal pieces, then roll each into an oval or teardrop shape about 1/4 inch thick. Don't stress if they're not uniform, rustic is part of the charm.

Heat the Skillet:

Get a cast iron skillet or heavy pan screaming hot over medium-high heat. You want it hot enough that the naan sizzles the moment it hits the surface.

Cook the First Side:

Place one naan in the skillet and watch it puff and bubble for 2 to 3 minutes. The smell alone will make you impatient.

Flip and Finish:

Flip the naan and cook for another 1 to 2 minutes until golden brown spots appear. Press gently with a spatula to help it puff even more.

Brush with Garlic Butter:

Pull the naan off the heat and immediately brush it with melted butter mixed with minced garlic. The butter will sizzle into every crevice.

Repeat and Serve:

Keep going with the remaining dough, stacking the finished naan under a towel to keep them warm. Serve them hot and watch them disappear.

Save

There's a moment right after you brush that garlic butter on, when the naan is still too hot to touch but smells so good you try anyway. I've burned my fingers more than once reaching for a piece before it even made it to the table. My kids now hover by the stove, waiting for that exact moment, and I pretend to shoo them away while secretly loving it.

How to Store and Reheat

Naan is always best fresh, but life gets busy and sometimes you need to make it ahead. I stack cooled naan between sheets of parchment paper, then wrap the whole stack in foil and keep it in the fridge for up to three days. To reheat, I toss them back in a hot skillet for 30 seconds per side, or wrap them in foil and warm them in a 350°F oven for about 10 minutes. They won't be quite as pillowy as fresh, but they'll still be miles better than store-bought.

Variations to Try

Once you've made this a few times, it's easy to play around. I've stirred chopped cilantro into the garlic butter, sprinkled nigella seeds on top before cooking, and even stuffed the dough with mashed potatoes or crumbled paneer. One time I brushed the naan with honey butter instead, and it turned into dessert. The dough is a blank canvas, and you can take it anywhere you want.

What to Serve It With

This naan belongs next to a big pot of butter chicken, dal makhani, or any curry that needs something to soak it up. But I've also used it as a base for flatbread pizza, wrapped it around grilled chicken and tzatziki, and even torn it into pieces to dip in hummus. It's one of those recipes that fits into almost any meal, and somehow makes everything feel a little more special.

• Serve it warm alongside your favorite curry or stew.
• Use it as a wrap for grilled meats, roasted vegetables, or falafel.
• Tear it into pieces and dip it in hummus, baba ganoush, or yogurt sauce.

Save

There's something deeply satisfying about pulling warm naan off the stove and watching people reach for it before you even set it down. It's the kind of recipe that makes you feel like you know what you're doing in the kitchen, even if you're still figuring it out.

Recipe FAQs

→ What makes naan different from other flatbreads?

Naan uses yogurt in the dough, creating a softer, more tender texture than other flatbreads. The yeast-based dough rises for added fluffiness, and traditional cooking in a hot skillet creates signature bubbly spots and golden char.

→ Can I make this dough ahead of time?

Yes, prepare the dough and let it complete its first rise, then refrigerate for up to 24 hours. Bring to room temperature before shaping and cooking. The resting time actually develops flavor, making it even more delicious.

→ What can I substitute for ghee?

Regular butter works perfectly well in place of ghee. Olive oil or vegetable oil can substitute in the dough, though butter gives the most authentic flavor. For the garlic brushing, melted butter is ideal, but oil with garlic works too.

→ Why is my naan not puffing up?

Ensure your skillet is properly heated before adding the dough—the high heat creates steam that causes puffing. Also check that your yeast was activated properly; the mixture should be frothy after sitting. Roll dough evenly without pressing too hard.

→ How do I store and reheat leftover naan?

Store cooled naan in an airtight container or zip-top bag for 2-3 days. Freeze for longer storage up to 3 months. Reheat in a hot skillet for 30 seconds per side, or wrap in foil and warm in a 350°F oven for 5-7 minutes.

→ Can I cook naan on a grill instead?

Absolutely—grilling adds wonderful smoky flavor. Preheat grill to medium-high and oil the grates lightly. Cook the dough pieces 2-3 minutes per side, just like skillet cooking. Brush with garlic butter immediately after removing from heat.