Garlic naan is a soft, leavened flatbread from the Indian subcontinent, traditionally baked in a tandoor clay oven and brushed with garlic-infused butter. This home-kitchen version uses a simple yeast dough and a hot skillet or oven to achieve the same blistered, pillowy texture, with plenty of garlicky butter on top. It’s a foolproof way to bring restaurant-quality bread to your table, whether you’re serving it with curries, dal, or anything else you love to dip.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) instant yeast
- 1 teaspoon (5 g) sugar
- 1 teaspoon (5 g) salt
- 1/2 cup (120 ml) warm water (about 110°F / 43°C)
- 1/4 cup (60 ml) plain yogurt, room temperature
- 2 tablespoons (30 ml) olive oil or melted ghee
- 4 cloves garlic, minced (about 1 tablespoon)
- 3 tablespoons (45 g) butter, melted
- 2 tablespoons (8 g) fresh cilantro, chopped (optional)
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy.
- In a large bowl, whisk together the flour and salt. Add the yeast mixture, yogurt, and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
- While the dough rises, prepare the garlic butter: mix the minced garlic into the melted butter in a small bowl. Set aside.
- Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball, then cover with a damp cloth and let rest for 10 minutes.
- Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat. If using an oven, place a baking sheet or pizza stone in the oven and preheat to 500°F (260°C).
- On a lightly floured surface, roll one dough ball into a 6–8 inch (15–20 cm) oval or teardrop shape, about 1/4 inch (6 mm) thick.
- For stovetop: place the rolled dough in the hot dry skillet. Cook for 1–2 minutes until bubbles form and the bottom is golden brown. Flip and cook the other side for another 1–2 minutes. For oven: place the dough on the hot baking sheet and bake for 3–4 minutes until puffed and blistered.
- Remove the naan from the heat and immediately brush generously with the garlic butter. Sprinkle with cilantro if using. Repeat with the remaining dough balls.
- Serve warm, with extra garlic butter on the side.
Tips
- Use instant yeast: If using active dry yeast, dissolve it in the warm water with the sugar and let sit for 10 minutes until frothy before adding to the flour.
- Don’t skip the rest: Letting the dough rest after shaping makes it easier to roll out and prevents it from shrinking.
- Hot pan is key: If the pan isn’t hot enough, the naan will be tough and dry. Make sure the pan is smoking slightly before adding the dough.
- Store leftover garlic butter: Any extra garlic butter can be refrigerated for up to a week and used on bread, vegetables, or pasta.
Serving Suggestions
Serve garlic naan warm alongside butter chicken, chana masala, dal makhani, or any curry. It’s also great for wrapping kebabs or scooping up hummus and baba ganoush. For a simple meal, pair it with a bowl of lentil soup and a side of pickled onions.
Variations
- Cheese-stuffed: Before rolling, place a small handful of shredded mozzarella or crumbled paneer in the center of the dough, then pinch the edges to seal and roll out carefully.
- Herb naan: Add 1 tablespoon of finely chopped fresh coriander or mint to the dough for a fragrant twist.
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.
- Spicy garlic: Add 1/2 teaspoon of red chili flakes or a pinch of cayenne to the garlic butter for heat.
Storage and Reheating
Store leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, stack with parchment paper between each piece, wrap tightly, and freeze for up to 3 months. Reheat in a dry skillet over medium-high heat for 1–2 minutes per side, or wrap in foil and warm in a 350°F (180°C) oven for 5–7 minutes. Avoid microwaving, as it will make the naan rubbery.
Frequently Asked Questions
Can I make this naan without a tandoor? Yes, a very hot cast-iron skillet or a preheated baking sheet in a 500°F (260°C) oven works beautifully. The high heat creates the characteristic blisters and char.
Why is my naan not puffing up? The pan or oven might not be hot enough, or the dough may not have risen sufficiently. Ensure the dough has doubled in size and the pan is smoking hot before cooking.
Can I use all-purpose flour instead of bread flour? Absolutely. All-purpose flour gives a softer, more tender naan. Bread flour will produce a chewier texture.
Is this naan vegan? The base dough is vegan if you use olive oil instead of ghee, but the garlic butter topping contains dairy. Substitute with vegan butter or olive oil mixed with garlic for a fully vegan version.
How do I reheat naan so it stays soft? The best method is a dry skillet over medium-high heat for a minute per side. This revives the exterior crispness while keeping the inside soft. You can also sprinkle a few drops of water on the naan before reheating to add moisture.
Can I make the dough ahead of time? Yes, after the first rise, you can punch down the dough, cover it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping and cooking.
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