Easy Garlic Naan

My neighbor once knocked on my door holding a jar of her homemade tikka masala, insisting I try it with fresh naan instead of store-bought pita. I had no idea what naan was supposed to taste like, but I said yes anyway. That first bite, warm and garlicky, with curry pooling in the bubbled surface, changed everything. I started making naan every week after that, and now my kitchen smells like a tandoor oven every Sunday night. Its become the recipe I make when I want to feel like Ive really cooked something special, even on a weeknight.

I made this for a potluck once, thinking Id bring something different. I wrapped the naan in foil and reheated them at my friends place, brushing on the garlic butter right before serving. People tore into them like theyd never seen bread before. Someone asked if I had an Indian grandmother, and I had to admit I learned this from trial, error, and a lot of YouTube videos. That night, three people texted me for the recipe, and one friend still asks me to bring the garlic bread whenever we gather.

Ingredients

• All-purpose flour: The backbone of the dough, giving it structure without being too heavy; bread flour works too, but all-purpose keeps it soft and tender.
• Active dry yeast: This is what makes the naan puff and rise; make sure your water is warm, not hot, or youll kill the yeast before it even starts.
• Sugar: Feeds the yeast and helps it bloom into that frothy, bubbly layer that tells you its alive and ready.
• Warm water: The temperature matters more than you think; aim for bathwater warm, around 110°F, so it activates the yeast without shocking it.
• Salt: Balances the sweetness and strengthens the gluten, giving the dough a slightly chewy, satisfying bite.
• Plain yogurt: Adds tang and tenderness, making the naan soft even after it cools; Greek yogurt works if you want a richer, thicker dough.
• Oil or ghee: Keeps the dough moist and pliable; ghee adds a nutty, buttery flavor that feels more traditional.
• Minced garlic: The star of the topping, raw and punchy when brushed on hot naan, mellowing just enough from the residual heat.
• Melted butter: Turns the garlic into a glossy, aromatic glaze that soaks into every bubble and crevice of the bread.

Instructions

Wake up the yeast:

Stir warm water, sugar, and yeast together in a large bowl, then walk away for 5 to 10 minutes. Youll know its ready when it looks foamy and alive, like the top of a cappuccino.

Build the dough:

Add flour, salt, yogurt, and oil to the frothy yeast mixture, then stir until it clumps together into a shaggy dough. It doesnt need to be perfect yet, just combined enough to hold its shape.

Knead until smooth:

Turn the dough onto a floured counter 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, building gluten that makes the naan chewy and strong.

Let it rise:

Put the dough in a greased bowl, cover it with a damp towel, and set it somewhere warm for about an hour. It should double in size, soft and pillowy, ready to shape.

Divide and roll:

Punch the dough down to release the air, then divide it into 8 pieces and roll each one into an oval or teardrop shape, about a quarter inch thick. Dont stress about perfect shapes; rustic looks better anyway.

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 when it hits the surface.

Cook the naan:

Lay one piece of dough in the hot pan and let it cook for 2 to 3 minutes until bubbles form and the bottom gets golden brown spots. Flip it and cook another 1 to 2 minutes until both sides are charred and puffy.

Brush with garlic butter:

As soon as you pull the naan from the pan, brush it generously with the melted butter and garlic mixture. The heat will release the garlic aroma instantly, filling your kitchen with the best smell imaginable.

Repeat and serve:

Keep cooking the remaining pieces, stacking them on a plate and covering with a towel to keep them warm. Serve them hot, torn into pieces, with curry or whatever your heart desires.

Save

One night I made naan just because I had leftover curry in the fridge and didnt want to eat it with rice again. I wasnt expecting much, but when I tore into that first piece, still warm and dripping with garlic butter, I realized I had just made something better than most restaurant bread. My husband walked in, grabbed a piece without asking, and declared it the best thing Id made all month. It wasnt fancy, it wasnt planned, but it was perfect in that quiet, satisfying way that only homemade bread can be.

Serving Suggestions

Naan is the ultimate edible utensil, perfect for scooping up thick curries like butter chicken, tikka masala, or dal. I love tearing off a piece and using it to grab every last bit of sauce from the plate, no fork required. You can also use it as a wrap for grilled chicken, paneer, or roasted vegetables, turning leftovers into something that feels like a whole new meal. Sometimes I just eat it plain, hot from the skillet, with a little extra butter, and thats enough.

Storage and Reheating

Naan is best eaten fresh, but it keeps well for a day or two wrapped in foil or stored in an airtight bag. To reheat, I throw it in a dry skillet for 30 seconds on each side, or wrap it in foil and warm it in a 350°F oven for a few minutes. The microwave works in a pinch, but it makes the naan a little rubbery, so I avoid it unless Im really rushed. If you make a big batch, you can freeze them individually, then thaw and reheat whenever you need warm bread in a hurry.

Variations and Swaps

You can fold in chopped cilantro, nigella seeds, or even shredded cheese into the dough for a flavor twist. I sometimes brush the naan with herb butter instead of garlic butter, using parsley, rosemary, or thyme depending on what Im serving it with. Greek yogurt makes the dough tangier and richer, and coconut yogurt works if youre going dairy-free. For a vegan version, swap the butter and yogurt with plant-based alternatives; the texture stays soft and the flavor is still incredible.

• Add a pinch of baking powder to the dough if you want extra puff and a lighter texture.
• Brush with olive oil and sprinkle with za'atar or everything bagel seasoning for a non-traditional twist.
• Use whole wheat flour for half the all-purpose flour if you want a heartier, slightly nutty flavor.

Save

This naan has become my go-to whenever I want to impress someone without spending hours in the kitchen. Its simple, its fast, and it tastes like you care, which is really all that matters.

Recipe FAQs

→ What makes naan different from regular flatbread?

Naan uses yogurt in the dough, which creates a softer, more tender texture than typical flatbreads. The addition of yeast gives it slight fluffiness and characteristic bubbles when cooked. The finishing brush of garlic butter adds signature flavor and keeps the bread moist.

→ Can I make the dough ahead of time?

Absolutely. Prepare the dough through the rising step, then refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling and cooking. This actually develops more complex flavor in the dough.

→ What's the best way to reheat leftover naan?

Wrap individual pieces in foil and warm in a 350°F oven for 5-7 minutes. Alternatively, heat briefly in a dry skillet over medium heat for 1-2 minutes per side. Avoid microwaving, which makes the bread tough and rubbery.

→ Can I freeze uncooked naan dough?

Yes. After dividing the dough into portions, wrap each piece tightly in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then roll and cook as usual.

→ What should I serve with garlic naan?

This naan pairs beautifully with rich Indian dishes like butter chicken, tikka masala, or lentil dal. Use it to scoop up thick sauces, wrap around grilled meats and vegetables, or enjoy plain as a snack. The garlicky, buttery flavor complements both mild and spicy dishes.

→ Why isn't my naan bubbling when cooking?

Insufficient yeast activation or improper rising can prevent bubbles. Ensure your yeast is fresh and the water temperature is around 110°F - too hot kills yeast, too cold won't activate it. Let the dough rise fully until doubled, and make sure your skillet is properly heated before adding the dough.