Go Back

Soft & Flavorful Garlic Naan Bread

Kathleen R. Coffey
Soft, fluffy garlic naan breads perfect for mopping up curries and adding a flavorful touch to meals. Easy to make with simple ingredients and ready in under 2 hours.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Dough Rising Time 1 hour
Total Time 1 hour 25 minutes
Course Bread, Side Dish, Snack
Cuisine Indian, South Asian
Servings 10 naan breads

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.