Save The smell of garlic butter hitting hot bread is one of those kitchen moments that stops everyone mid-conversation. I was trying to impress a friend who'd just come back from Mumbai, and store-bought flatbread wasn't going to cut it. The dough came together faster than I expected, and when I pulled that first naan off the skillet, blistered and steaming, I knew I'd never go back to buying it. We ate half the batch before dinner even started. That's the power of warm, homemade naan.
I started making this when I realized my favorite Indian takeout spot charged nearly as much for naan as they did for the curry. The first time I served it at a dinner party, someone asked if I'd ordered it from a restaurant. I didn't correct them right away. There's something deeply satisfying about watching people tear into bread you made with your own hands, especially when they assume it's too hard to make at home.
Ingredients
- All-purpose flour: The foundation of your naan, providing structure without making it tough or dense like bread flour might.
- Active dry yeast: This is what gives the naan its signature soft, pillowy texture, and you'll know it's alive when it turns frothy in warm water.
- Sugar: Feeds the yeast and helps activate it quickly, plus adds a subtle sweetness that balances the garlic.
- Warm water: Must be around 110°F, warm enough to wake up the yeast but not so hot that it kills it.
- Salt: Enhances every other flavor and keeps the dough from tasting flat or bland.
- Plain yogurt: Adds tang and tenderness, making the naan softer than it would be with just water and flour.
- Oil or ghee: Ghee gives a richer, more authentic flavor, but oil works perfectly if that's what you have on hand.
- Minced garlic: The star of the topping, and fresh garlic makes all the difference compared to the jarred stuff.
- Melted butter: Carries the garlic flavor into every bite and gives the naan that glossy, irresistible finish.
Instructions
- Wake Up the Yeast:
- Combine warm water, sugar, and yeast in a large bowl, then walk away for 5 to 10 minutes. You'll know it's ready when the surface is covered in a thick, foamy layer that smells faintly sweet and yeasty.
- Build the Dough:
- Add flour, salt, yogurt, and oil to the frothy yeast mixture, stirring until everything comes together into a shaggy dough. It won't look smooth yet, and that's completely normal.
- Knead Until Smooth:
- Turn the dough onto a floured surface and knead for 5 to 7 minutes, folding and pressing until it feels elastic and springs back when you poke it. This is where the texture transforms from rough to silky.
- Let It Rise:
- Place 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 and feel light and airy when you press it.
- Shape the Naan:
- Punch down the risen dough, divide it into 8 equal pieces, and roll each one into an oval or teardrop shape about a quarter inch thick. Don't stress about perfect shapes, rustic looks more authentic anyway.
- Heat Your Skillet:
- Get a cast iron skillet or heavy pan screaming hot over medium-high heat. You want it hot enough that a drop of water sizzles and evaporates immediately.
- Cook the First Side:
- Place one naan in the dry skillet and cook for 2 to 3 minutes until bubbles form and the bottom develops golden brown spots. The bubbles are your friend, they mean it's working.
- Flip and Finish:
- Flip the naan and cook the other side for 1 to 2 minutes until it's blistered and lightly charred. Remove it while it's still soft, it will firm up slightly as it cools.
- Brush with Garlic Butter:
- Immediately brush the hot naan with melted butter mixed with minced garlic, letting the heat release all that garlicky aroma. Repeat with the remaining dough and serve warm.
Pin it One night I made this for my neighbor who'd been having a rough week, and she texted me two hours later asking for the recipe. She said it reminded her of her grandmother's kitchen, even though her grandmother never made naan. Sometimes food just has that effect, it reaches past taste into memory and comfort. That's when I realized this recipe wasn't just about bread anymore.
Storing and Reheating
Naan is always best straight off the skillet, but leftovers keep well if you store them right. Stack them with parchment paper between each piece, seal them in an airtight bag, and refrigerate for up to three days. When you're ready to eat, reheat them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm them in a 350°F oven for five minutes. The skillet method brings back that fresh-cooked texture better than the microwave ever could.
Flavor Variations
Once you've mastered the basic garlic naan, the variations are endless and fun to experiment with. Mix chopped fresh cilantro into the garlic butter for an herbaceous kick, or sprinkle nigella seeds on top before cooking for a slightly nutty, onion-like flavor. I've also brushed naan with honey butter and served it alongside spiced tea, which sounds weird but works beautifully. You can even stuff the dough with caramelized onions or crumbled paneer before rolling it out, turning it into a meal on its own.
Serving Suggestions
Naan is the ultimate edible utensil, perfect for scooping up anything saucy or spiced. Serve it alongside chicken tikka masala, dal makhani, or any curry that needs something to soak up all that rich, flavorful sauce. It also works beautifully as a wrap for grilled meats, roasted vegetables, or even scrambled eggs at breakfast. Here are a few of my favorite ways to enjoy it:
- Tear it into pieces and dip it into hummus, baba ganoush, or tzatziki for an easy appetizer.
- Use it as a base for flatbread pizza, topped with whatever you have in the fridge.
- Serve it warm with a drizzle of olive oil and a sprinkle of sea salt as a simple side to soup or salad.
Pin it There's something quietly triumphant about pulling off homemade naan, especially when it tastes better than what you'd pay for at a restaurant. Make it once, and you'll find excuses to make it again.
Frequently Asked Questions
- → What makes naan different from other flatbreads?
Naan uses yeast as a leavening agent, creating a soft, pillowy texture. The addition of yogurt adds tenderness and slight tang, while cooking in a hot skillet produces signature bubble spots and charred areas typical of tandoor-baked versions.
- → Can I make the dough ahead of time?
Yes, prepare the dough and let it complete its first rise. Refrigerate for up to 24 hours before shaping and cooking. Bring to room temperature for 30 minutes, then proceed with rolling and cooking as directed.
- → Why does my naan not puff up?
Ensure your yeast is fresh and the water temperature reaches 110°F. The dough needs proper rising time in a warm, draft-free area. Cook over medium-high heat—too low temperature won't create the steam needed for puffing.
- → What can I use instead of a cast iron skillet?
Any heavy-bottomed pan or skillet works well. Stainless steel, non-stick, or even an electric griddle can achieve good results. The key is even heat distribution and maintaining high temperature throughout cooking.
- → How do I store and reheat leftover naan?
Store cooled naan in an airtight container or ziplock bag for 2-3 days. Freeze for up to 3 months with parchment paper between pieces. Reheat in a dry skillet over medium heat for 1-2 minutes per side or wrap in foil and warm in a 350°F oven.
- → Can I make this without yogurt?
Substitute with sour cream, milk, or water mixed with lemon juice. Greek yogurt works well too. The dairy provides tenderness and helps create the soft texture characteristic of authentic naan.