This Garlic Naan Bread recipe stands out for its irresistibly soft texture and authentic flavor, making it a perfect companion to curries and other dishes.
The inclusion of Greek yogurt not only adds moisture but boosts the protein content, while the moderate use of oil provides healthy fats without overwhelming saturated fat.
Soft & Flavorful Garlic Naan Bread
Equipment
- 1 Large Mixing Bowl
- 1 Cast Iron Skillet
- 1 Rolling Pin
- 1 Pastry Brush
- 1 Kitchen Towel
Ingredients
For the Naan Dough:
- 1/4 cup warm water
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons active dry yeast or instant yeast
- 3/4 cup warm milk
- 3/4 cup plain Greek yogurt or natural yogurt
- 1/4 cup vegetable oil plus 2 tablespoons extra for cooking
- 2 garlic cloves finely minced
- 4 cups all-purpose flour plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Garlic Butter Topping:
- 3 tablespoons unsalted butter melted
- 2 garlic cloves finely minced
- 1 teaspoon fresh cilantro or parsley chopped
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let the mixture rest for 5 to 10 minutes until it becomes frothy and bubbles appear on the surface, indicating the yeast is active.
- Prepare the Dough Mixture: In a large mixing bowl, whisk together the warm milk, yogurt, vegetable oil, and minced garlic. Gradually add the activated yeast mixture to this bowl. Then, sift in the flour, baking powder, and salt. Stir everything together until the dough starts to come together.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Using floured hands, knead the dough by pressing and folding it for about 3 to 5 minutes until it becomes smooth and elastic.
- First Rise: Lightly grease the mixing bowl with a bit of oil. Place the dough inside, cover it tightly with plastic wrap, and leave it to rest at room temperature for approximately 1 hour, or until it doubles in size.
- Shape the Naan: Once the dough has risen, punch it down gently and divide it into 10 equal portions. Roll each portion into a ball. Using a rolling pin on a floured surface, flatten each ball into an oval shape about 6 inches long and 1/8-inch thick.
- Cook the Naan: Heat a cast iron skillet over medium-high heat. Brush the skillet lightly with 1/2 teaspoon of vegetable oil. Place one naan on the skillet and cook for 1 to 2 minutes until bubbles form on the surface. Brush the top with a little oil while cooking. Flip and cook the other side for another 1 to 2 minutes until golden brown spots appear.
- Keep Warm: Remove the cooked naan from the skillet and wrap it in a clean kitchen towel to keep warm and soft. Repeat the cooking process with the remaining dough balls.
- Add Garlic Butter Topping: In a small bowl, mix melted butter with minced garlic. Brush this fragrant garlic butter over each warm naan. Sprinkle with chopped cilantro or parsley for a fresh finish.
Notes
- For best results, ensure your water and milk are warm but not hot to avoid killing the yeast.
- Use a cast iron skillet for authentic texture and even cooking; a heavy non-stick pan can be a substitute if needed.
- Wrapping the naan in a towel immediately after cooking traps steam, keeping the bread soft and pliable.
- This naan pairs wonderfully with rich curries like Butter Chicken, Tikka Masala, or Coconut Curry Shrimp.
- To store, keep leftover naan in an airtight container at room temperature for up to two days or freeze for longer storage. Reheat gently on a skillet or in the oven.
With a balanced mix of carbohydrates and fiber from plain flour, this naan is satisfying and keeps you energized.
The quick-rise yeast and straightforward kneading process make this recipe approachable for everyday cooks, offering a fast yet rewarding bread-making experience.
Wrapping the naan in a towel post-cooking ensures they stay warm and soft—ideal for meal prep or impromptu gatherings.
Must-Have Tools for Perfect Results
Cast Iron Skillet
Essential for even, high-heat cooking, it creates the characteristic golden spots on the naan, delivering restaurant-quality texture and flavor. A durable skillet is a versatile kitchen workhorse for searing, frying, and baking.
Mixing Bowl
Used for combining and proofing the dough, a sturdy mixing bowl simplifies the preparation process and helps ensure even rising. It’s a kitchen staple for mixing batters, salads, and more.
Rolling Pin
Crucial for rolling out the dough to the ideal thickness and shape, this tool enables precise control over naan size and texture. Beyond bread, it’s perfect for pastries, cookies, and flatbreads.
Pastry Brush
For brushing the garlic butter topping, this tool guarantees even coating and flavor distribution. It’s also great for glazing and basting a variety of dishes.
Kitchen Towel
Wrapping the cooked naan in a towel helps retain moisture and warmth, keeping breads soft and fresh. It’s indispensable for resting dough, covering fermenting mixtures, and general kitchen use.
Chef’s Secrets for Fluffy Naan Perfection
Achieving soft, pillowy naan bread hinges on a few key techniques.
First, activating the yeast in warm water with sugar ensures a lively dough rise, creating the light texture naan is known for.
Incorporating Greek yogurt adds tenderness and a subtle tang, enhancing flavor while contributing protein.
Kneading the dough just enough to develop gluten without overworking prevents a tough texture.
Cooking on a hot cast iron skillet replicates the intense heat of a traditional tandoor, resulting in the signature charred spots and bubbles.
Wrapping the naan in a kitchen towel immediately after cooking traps steam, keeping the bread soft and warm.
Don’t rush the resting period; allowing the dough to double in size is crucial for airy naan.
For an extra burst of flavor, mix finely minced garlic directly into the dough alongside the garlic butter topping.
Serving Suggestions to Elevate Any Meal
Garlic naan is incredibly versatile and pairs beautifully with a variety of dishes.
It’s a natural companion to rich, saucy curries like Butter Chicken, Tikka Masala, or Coconut Curry Shrimp, perfect for scooping up every last bite.
For a lighter meal, serve naan alongside grilled vegetables, lentil soups, or chickpea stews for a hearty vegetarian option.
You can also transform leftover naan into wraps or sandwiches filled with spiced meats, fresh herbs, and crunchy veggies.
A quick brush of garlic butter and a sprinkle of fresh herbs elevates the naan into a delicious appetizer or snack.
To add a fusion twist, try topping it with cheese and fresh tomatoes before warming it briefly in the oven.
Storage Tips to Maintain Freshness
To keep your garlic naan fresh and soft, store any leftovers in an airtight container or resealable bag at room temperature for up to two days.
If you plan to keep them longer, freezing is an excellent option—wrap each naan individually in plastic wrap and place them in a freezer-safe bag.
When ready to eat, thaw at room temperature and reheat gently on a skillet or in the oven to revive their softness.
Avoid microwaving, which can make the naan chewy or rubbery. Always store naan away from moisture to prevent sogginess.
For best texture, reheat with a light brush of oil or butter to restore moisture and flavor.
Frequently Asked Questions About Naan Bread
Can I make this naan dough without yeast?
While yeast provides the characteristic rise and texture, you can substitute with baking powder alone, but the naan will be less airy and more like flatbread.
Is it necessary to use Greek yogurt?
Greek yogurt adds moisture, tang, and protein. You can use regular plain yogurt as a substitute, but it may affect the texture slightly.
Can I use whole wheat flour instead of plain flour?
Yes, but whole wheat flour will make the naan denser and more rustic. You might want to mix it with some all-purpose flour for a softer result.
What’s the best way to reheat leftover naan?
Reheating on a hot skillet or in the oven with a little butter or oil preserves softness and flavor better than microwaving.
Can I prepare the dough ahead of time?
Absolutely! You can prepare the dough the night before, refrigerate it covered, and let it come to room temperature before shaping and cooking.
