Garlic Naan from Scratch: Soft & Buttery

Garlic naan is a soft, pillowy flatbread from India, traditionally cooked in a tandoor clay oven and brushed with garlic-infused butter. This home version uses a hot cast-iron skillet or baking stone to achieve the same blistered, charred spots and tender crumb without any special equipment. The dough is simple to make with pantry staples, and the result is far better than anything from a store.

Ingredients

2 cups (240 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) salt
1 teaspoon (4 g) sugar
1/2 cup (120 ml) plain whole-milk yogurt (not Greek)
1/4 cup (60 ml) warm water (about 110°F / 43°C)
2 tablespoons (30 ml) olive oil or melted ghee
4 cloves garlic, minced (about 2 tablespoons / 12 g)
3 tablespoons (42 g) unsalted butter, melted
2 tablespoons (8 g) fresh cilantro, finely chopped (optional)
Flaky 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 olive oil. Stir with a wooden spoon until a shaggy dough forms.
Knead: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. The dough will be slightly sticky; add flour only as needed to prevent sticking. Place in a lightly oiled bowl, cover with a damp towel, and let rest at room temperature for 1 hour. This rest is essential for gluten relaxation.
Prepare garlic butter: While the dough rests, mix the minced garlic into the melted butter. Set aside.
Divide and rest: After the hour, punch down the dough and divide it into 8 equal pieces (about 55 g each). Roll each piece into a ball. Cover with the damp towel and let rest for another 15 minutes.
Heat the pan: Place a cast-iron skillet or heavy-bottomed pan over high heat for at least 5 minutes. It should be smoking hot.
Shape the naan: On a lightly floured surface, roll one dough ball into an oval or teardrop shape, about 1/4 inch (6 mm) thick. Don’t roll too thin or it will become crisp.
Cook: Carefully lay the naan onto the hot dry skillet. Cook for 1–2 minutes, until large bubbles form and the bottom is golden with charred spots. Flip and cook the other side for 1–2 minutes, until cooked through and blistered.
Finish: Remove from the pan and immediately brush with the garlic butter. Sprinkle with cilantro and flaky salt if using. Repeat with the remaining dough balls.
Keep warm: Stack the cooked naan on a plate and cover with a clean kitchen towel to keep soft while you cook the rest.

Tips

Don’t skip the rest: The 1-hour rest allows the gluten to relax, making the dough easy to stretch. Skipping it results in tough, rubbery naan.
Use a hot pan: The pan must be smoking hot to get the signature char and blisters. If the naan cooks too slowly, it will dry out.
Yogurt matters: Use whole-milk yogurt, not Greek yogurt. Greek yogurt is too thick and will make the dough stiff. If using Greek, thin it with 2 tablespoons (30 ml) of water.
Substitute for yogurt: If you don’t have yogurt, mix 1/4 cup (60 ml) milk with 1 teaspoon lemon juice and let sit for 5 minutes. This will mimic the acidity of yogurt.

Serving Suggestions

Serve garlic naan warm alongside butter chicken, chana masala, tikka masala, or any curry with a thick sauce. It’s also excellent dipped in dal or used to scoop up saag paneer. For a simple meal, pair it with grilled kebabs and a cucumber raita.

Variations

Whole wheat naan: Replace half the all-purpose flour with whole wheat flour. The dough will be slightly denser but still soft.
Herb naan: Add 1 tablespoon of finely chopped fresh cilantro or mint to the dough before kneading.
Cheese-stuffed naan: After dividing the dough, flatten each ball, place a small cube of mozzarella or paneer in the center, and seal the edges before rolling.
Vegan naan: Use plant-based yogurt and substitute the butter with olive oil or vegan butter. The texture will be slightly less tender but still good.

Storage and Reheating

Store leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, wrap tightly in foil and freeze for up to 3 months. To reheat, place naan directly on a dry skillet over medium heat for 30–60 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving, which makes it rubbery.

Frequently Asked Questions

Why is my naan not puffing up?
Your pan may not be hot enough. The pan needs to be screaming hot to create steam inside the dough, which causes puffing. Also, make sure your dough is well-rested; a short rest will prevent puffing.

Can I use bread flour instead of all-purpose?
Yes, but bread flour has more gluten, so the naan will be chewier. You may need to add 1–2 tablespoons (15–30 ml) of extra water to get a soft dough.

Can I make the dough ahead of time?
Yes. After the initial 1-hour rest, you can refrigerate the dough for up to 24 hours. Let it come to room temperature for 30 minutes before shaping and cooking.

Why does my naan stick to the pan?
Your pan may not be hot enough, or the dough may have too much moisture. Make sure the pan is smoking hot and that you’ve floured the dough well before placing it in the pan. You can also lightly oil the pan if it’s not well-seasoned.

Can I cook naan without a cast-iron skillet?
Yes. Use any heavy-bottomed pan, a griddle, or even a pizza stone. If using a pizza stone, preheat it in the oven at 500°F (260°C) for 30 minutes, then bake the naan for 3–4 minutes.

Is there a way to get a tandoor-like char at home?
For extra char, place the cooked naan directly over a gas flame for 10–15 seconds per side, using tongs. This mimics the high heat of a tandoor. Do this after brushing with butter.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).