Easy Garlic Naan Bread (Printable)

Soft, fluffy Indian flatbread with garlic butter. Ready in 35 minutes.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package active dry yeast (0.25 oz)
03 - 1 teaspoon sugar
04 - 1 cup warm water (110°F)
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

# Step-by-Step Guide:

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

# Expert Suggestions:

01 -
  • It takes less time than driving to the store and tastes ten times better than anything in a plastic bag.
  • The dough is forgiving, so even if you're new to bread making, you'll pull off something impressive.
  • That garlic butter brushed on at the end turns each piece into something you'll want to eat straight off the pan.
  • It pairs with everything from rich curries to simple scrambled eggs or even pizza toppings.
02 -
  • If your yeast doesn't foam, the water was either too hot or too cold, start over or you'll end up with flat, dense naan.
  • Don't skip the resting time, the dough needs that hour to develop flavor and the right texture.
  • Brush the garlic butter on immediately after cooking, while the naan is still hot, so it soaks in instead of sitting on top.
03 -
  • Keep a damp towel over the rolled-out dough while you cook the others, so they don't dry out and crack.
  • If you want restaurant-style char, crank the heat up high and don't move the naan around too much, let it sit and develop those dark spots.
  • Make a double batch and freeze half, they reheat beautifully and you'll thank yourself later.
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