Garlic naan is a soft, leavened flatbread from India, traditionally baked in a tandoor oven and brushed with garlic butter. This recipe recreates that restaurant-style bread at home using simple pantry ingredients, and it works beautifully as a side for curries, stews, or even as a wrap. The dough comes together quickly, and while it won’t have the char of a tandoor, a hot skillet or grill gives it a lovely blistered, chewy texture.
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) salt
- 1 teaspoon (4 g) sugar
- 1/2 cup (120 ml) plain yogurt (full-fat or Greek)
- 1/4 cup (60 ml) warm water (about 110°F/43°C)
- 2 tablespoons (30 ml) olive oil or melted butter, plus more for brushing
- 4 cloves garlic, minced (or 1 tablespoon garlic paste)
- 3 tablespoons (45 g) butter, melted
- 2 tablespoons (8 g) fresh cilantro, chopped (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the yogurt, warm water, and olive oil. Mix with a spatula until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rest for 1 hour at room temperature. This relaxes the gluten and makes the naan easier to roll.
- While the dough rests, prepare the garlic butter: combine the melted butter and minced garlic in a small bowl. Set aside.
- After resting, divide the dough into 6 equal balls. Keep them covered with a cloth.
- Heat a cast-iron skillet or non-stick pan over medium-high heat. No oil needed.
- Roll one dough ball into a teardrop or oval, about 1/4-inch thick. Dust with flour if it sticks.
- Place the rolled naan in the hot skillet. Cook for 1–2 minutes, until bubbles form on the surface and the bottom is golden brown.
- Flip and cook the other side for 1–2 minutes, until browned and cooked through. The naan should have some charred spots.
- Remove from the skillet and immediately brush with the garlic butter. Sprinkle with cilantro if using.
- Repeat with the remaining dough balls. Keep cooked naan warm in a low oven (200°F/95°C) wrapped in foil.
Tips
- Substitutions: Use whole wheat flour for a denser naan, or gluten-free all-purpose flour (add 1/2 teaspoon xanthan gum if your blend doesn’t have it). For dairy-free, use coconut yogurt and vegan butter.
- Storage: Store leftover naan in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a dry skillet or toaster before serving.
- Common mistake: Don’t skip the resting time – it’s essential for a soft texture. Also, avoid rolling too thin; 1/4-inch is ideal for a puffy naan.
- No cast-iron skillet? Use a regular non-stick pan, but the char will be less pronounced. You can also use a grill or broiler for a smokier flavor.
Serving Suggestions
Serve garlic naan warm alongside butter chicken, chana masala, or any curry. It’s also great with grilled kebabs, as a wrap for falafel, or simply dipped in hummus or raita. For a full meal, pair it with a lentil soup or a vegetable stir-fry.
Variations
- Cheese naan: Stuff each dough ball with 2 tablespoons of shredded mozzarella or paneer before rolling.
- Herb naan: Add 1 teaspoon of dried oregano, thyme, or rosemary to the flour mixture.
- Spicy naan: Mix 1/2 teaspoon of red chili flakes or cayenne into the garlic butter.
- Whole wheat naan: Replace half the all-purpose flour with whole wheat flour and add an extra tablespoon of water if needed.
Storage and Reheating
Store leftover naan in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, stack with parchment paper between each naan, wrap in foil, and freeze for up to 3 months. Reheat frozen naan directly in a dry skillet over medium heat for 2–3 minutes per side, or in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving, as it makes the naan rubbery.
Frequently Asked Questions
Can I use self-rising flour instead of all-purpose flour? Yes, but skip the baking powder and baking soda. Self-rising flour already contains leavening agents. The texture will be slightly softer.
Why is my naan not puffing up? The pan might not be hot enough, or the dough was rolled too thick. Make sure the skillet is screaming hot before adding the naan, and roll to 1/4-inch thickness.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature for 30 minutes before rolling and cooking.
How do I get more garlic flavor? Use garlic paste instead of minced garlic, or add a pinch of garlic powder to the dough itself. You can also brush with garlic butter twice – once after cooking and once after a minute.
Is naan vegan? This recipe isn’t vegan because of the yogurt and butter. To make it vegan, use plant-based yogurt and vegan butter, and brush with olive oil instead of butter.
Can I cook naan without a skillet? Yes, you can bake it in a preheated oven at 500°F (260°C) on a baking sheet for 5–7 minutes, or use a grill for a smoky char.
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