Easy Garlic Naan Bread (Print Version)

Soft, fluffy Indian flatbread with garlic butter. Perfect companion for curries and 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
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 Make It:

01 - In a large mixing bowl, combine 1 cup warm water, 1 teaspoon sugar, and yeast packet. Stir well and allow to sit for 5 to 10 minutes until the mixture becomes frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the activated yeast mixture. Mix thoroughly until a cohesive dough forms.
03 - Transfer dough to a floured work surface and knead for 5 to 7 minutes until the dough becomes smooth, elastic, and springs back when pressed.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm location for approximately 1 hour or until the dough doubles in volume.
05 - Deflate the dough by punching it down gently. Divide into 8 equal portions and roll each piece into an oval or teardrop shape approximately 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot.
07 - Place one shaped naan in the hot skillet and cook for 2 to 3 minutes until bubbles form across the surface. Flip and cook for an additional 1 to 2 minutes until golden brown spots develop on the underside.
08 - Transfer cooked naan to a serving plate and immediately brush the hot surface with melted butter mixed with minced garlic.
09 - Repeat the cooking and topping process with all remaining dough portions. Serve naan warm immediately after preparation.

# Additional Tips::

01 -
  • It takes less than 40 minutes from start to finish, so you can make it on a weeknight without stress.
  • The dough is forgiving and doesn't require fancy equipment or years of bread-making experience.
  • Fresh naan transforms even the simplest bowl of curry into something that feels like a special occasion.
  • Brushing garlic butter on hot bread creates an aroma that makes everyone gather in the kitchen.
02 -
  • If your yeast doesn't foam after 10 minutes, it's dead and you need to start over with fresh yeast and properly warmed water.
  • Don't skip the resting time, the dough needs that hour to develop the soft, stretchy texture that makes naan different from regular flatbread.
  • Brush the garlic butter on while the naan is still hot so it soaks in instead of sitting on the surface.
03 -
  • Roll the dough thinner than you think you should, it puffs up significantly when it hits the hot skillet.
  • Keep a damp towel over the rolled naan while you cook the others so they don't dry out and crack.
  • If you want restaurant-style charred spots, crank the heat higher and don't move the naan around once it's in the pan.
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