Easy Garlic Naan (Print Version)

Soft, fluffy Indian flatbread infused with garlic and butter. Perfect alongside curries or for wrapping grilled meats.

# 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 (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

# How-To:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the bowl. Mix until a dough forms.
03 - Turn the dough onto a floured surface and knead for 5–7 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 about 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 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown spots appear.
08 - Remove from the skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat cooking and topping procedure with remaining dough portions. Serve warm.

# Expert Advice:

01 -
  • It takes less than 40 minutes from mixing bowl to table, faster than most bread recipes and way better than anything from a package.
  • The dough is forgiving and soft, so even if you overwork it a little, it still puffs up beautifully in the pan.
  • Garlic butter brushed on hot bread creates an aroma that makes everyone in the house appear in the kitchen asking whats for dinner.
  • You dont need a tandoor or fancy equipment, just a good skillet and a little confidence.
02 -
  • If your yeast doesnt foam after 10 minutes, the water was too hot or the yeast was dead; start over or youll end up with flat, dense naan.
  • Dont skip the damp towel when the dough rises; it keeps the surface from drying out and forming a crust that prevents proper puffing.
  • Let the skillet get really hot before you add the dough; a lukewarm pan gives you pale, floppy naan instead of those beautiful charred bubbles.
  • Brush the garlic butter on immediately after cooking while the naan is still hot, so it soaks in and clings to every ridge and blister.
03 -
  • Roll the dough thinner than you think you should; it puffs up more than you expect in the hot pan.
  • Keep a damp towel over the rolled pieces while you cook so they dont dry out and crack.
  • Mix the garlic into the melted butter ahead of time and let it sit for a few minutes; the flavor blooms and mellows just enough.
  • If your skillet isnt hot enough, the naan will steam instead of char, so give it time to heat up before you start cooking.
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