Garlic naan is a soft, leavened flatbread from India, traditionally baked against the hot walls of a tandoor clay oven. This version recreates that charred, blistered texture in a home oven or skillet, brushed with garlicky butter and sprinkled with fresh cilantro. The dough is simple, the technique is forgiving, and the payoff is a restaurant-quality bread that comes together in about two hours.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (5 g) fine salt
- 1 teaspoon (4 g) sugar
- 1/2 cup (120 ml) plain whole-milk yogurt, at room temperature
- 1/4 cup (60 ml) warm water (110–115°F / 43–46°C)
- 2 tablespoons (30 ml) neutral oil (like canola or grapeseed), plus more for the bowl
- 3 cloves garlic, minced (about 1 tablespoon / 10 g)
- 3 tablespoons (45 g) unsalted butter, melted
- 2 tablespoons (8 g) fresh cilantro, finely chopped (optional)
- Flaky sea salt, for finishing (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the yogurt, warm water, and oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface. Knead for 5–7 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky; add a teaspoon of flour if needed. Place in an oiled bowl, cover with a damp towel, and let rest at room temperature for 1 hour. This rest hydrates the flour and relaxes the gluten.
- Preheat the oven and baking steel/pan: About 30 minutes before baking, place a baking steel, cast-iron skillet, or inverted heavy baking sheet on the middle rack. Preheat the oven to 500°F (260°C). If using a skillet on the stovetop, heat it over high heat for 5 minutes.
- Divide and rest: Punch down the dough. Divide into 6 equal pieces (about 65 g each). Roll each into a ball, cover with a damp towel, and let rest for 10 minutes.
- Shape the naan: On a lightly floured surface, roll or stretch each ball into an oval or teardrop about 1/4-inch (6 mm) thick. Don’t overwork; a slightly uneven thickness creates nice bubbles.
- Bake the naan: Working one at a time, place the naan onto the hot steel/pan. Bake for 2–3 minutes, until large bubbles form and the underside is deeply blistered. If using a skillet, cook 1–2 minutes per side over high heat. The naan should have charred spots but remain pliable.
- Garlic butter and finish: While the naan bakes, stir the minced garlic into the melted butter. As soon as the naan comes out, brush generously with the garlic butter. Sprinkle with cilantro and flaky salt if desired. Serve immediately.
Tips
- Use a hot surface: The key to blistered naan is intense, direct heat. A baking steel or cast-iron skillet preheated for at least 30 minutes gives the best results. If using a regular baking sheet, it will still work but produce less charring.
- Don’t skip the rest: The 1-hour rest is essential for a soft, pliable texture. Skipping it yields a tough, chewy bread.
- Adjust flour as needed: Flours vary in absorbency. If the dough is too dry, add water a teaspoon at a time; if too sticky, add flour. The dough should feel like a soft earlobe.
- Garlic butter timing: Add the garlic to the melted butter just before brushing. If added too early, the garlic can turn bitter in the hot butter.
Serving Suggestions
Serve garlic naan warm alongside curries like butter chicken, chana masala, or dal. It’s also excellent with grilled kebabs, roasted vegetables, or simply dipped in raita or hummus. For a full meal, tear the naan and use it to scoop up saucy dishes.
Variations
- Herb naan: Add 1 tablespoon of chopped fresh rosemary, thyme, or oregano to the dough.
- Cheese-stuffed naan: After shaping, place a small handful of shredded mozzarella or crumbled paneer in the center, fold the dough over, and roll out gently. Cook as directed.
- Whole-wheat naan: Substitute half the all-purpose flour with whole-wheat flour. The dough will be slightly denser; add an extra tablespoon of water if needed.
- Vegan naan: Replace the yogurt with an equal amount of unsweetened plant-based yogurt, and use vegan butter or oil for brushing.
Storage and Reheating
Storage: Keep leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
Reheating: To revive, heat a dry skillet over medium-high heat and warm the naan for 30–60 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes. Avoid microwaving, which makes it rubbery. Brush with a little water before reheating if it seems dry.
Frequently Asked Questions
Why is my naan not puffing up? The surface may not be hot enough. Ensure your pan/steel is preheated for at least 30 minutes at 500°F (260°C). Also, make sure the dough has rested properly – a short rest prevents gluten relaxation, which inhibits puffing.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture. You may need to add a little extra water (1–2 tablespoons) to compensate for the higher protein content.
Why is my dough too sticky? Humidity and flour type affect stickiness. Add flour a tablespoon at a time while kneading until the dough pulls away from the surface but still feels soft. Avoid adding too much, which makes the naan tough.
Can I make the dough ahead of time? Yes. After kneading, cover and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping and baking. The longer fermentation adds flavor.
What if I don’t have a tandoor or baking steel? A cast-iron skillet on the stovetop over high heat works beautifully. You can also use a regular baking sheet inverted and preheated, though the char will be less pronounced.
Can I use garlic powder instead of fresh garlic? Yes, but fresh garlic gives a brighter, more pungent flavor. If using powder, use 1/2 teaspoon and add it to the melted butter, not the dough.
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