The Best Easy Garlic Naan (Printable)

Soft, fluffy Indian flatbread with garlic butter. Perfect for curries, wraps, or enjoying on its own.

# What You 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
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

# Directions:

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

# Expert Advice:

01 -
  • It uses everyday ingredients you probably already have, no specialty flours or hard-to-find spices required.
  • The dough is forgiving and doesn't demand perfection, so even if your shapes are uneven, they'll still taste incredible.
  • Fresh naan transforms even the simplest weeknight curry into something that feels like a celebration.
02 -
  • If your skillet isn't hot enough, the naan will turn out dry and cracker-like instead of soft and pillowy.
  • Don't roll the dough too thin or it won't puff up properly, a quarter inch is the sweet spot for that tender bite.
  • Brush the garlic butter on immediately after cooking, the heat helps the flavors melt into the bread instead of just sitting on top.
03 -
  • Let your dough rise in a slightly warm oven with just the light on, it creates the perfect environment without any drafts.
  • If you want extra garlic flavor, brush the raw dough with a little garlic oil before cooking, then brush again with garlic butter after.
  • Keep finished naan wrapped in a clean towel while you cook the rest, the steam keeps them soft and prevents them from drying out.
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