Mission Garlic Naan Recipe (Soft, Charred, Garlicky)

Mission garlic naan is a soft, pillowy flatbread blistered in a screaming-hot pan and brushed with garlic butter, inspired by the version served at Indian restaurants. This recipe works at home because it uses a simple yeast dough and a cast-iron skillet or broiler to mimic the tandoor’s intense heat, giving you that signature char and chewy texture without any special equipment. The garlic butter is applied twice—once after cooking and once as a finishing brush—so every bite is fragrant and rich.

Ingredients

2 cups (250 g) all-purpose flour, plus more for dusting
1 teaspoon (5 g) instant yeast (or active dry yeast, see note)
1 teaspoon (5 g) granulated sugar
1 teaspoon (5 g) salt
3/4 cup (180 ml) warm water (110°F / 43°C)
2 tablespoons (30 g) plain yogurt (full-fat or Greek)
1 tablespoon (15 ml) olive oil or melted ghee, plus more for the bowl
4 tablespoons (55 g) unsalted butter, melted
4 cloves garlic, minced (about 2 tablespoons)
2 tablespoons (8 g) fresh cilantro, finely chopped (optional)
Flaky salt, for sprinkling (optional)

Instructions

Make the dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water, yogurt, and olive oil. Stir with a wooden spoon until a shaggy dough forms.
Knead: Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. The dough should be soft but not tacky.
First rise: Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover with a damp cloth or plastic wrap and let rise in a warm spot for 1 hour, or until doubled in size.
Make the garlic butter: While the dough rises, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1–2 minutes, until fragrant but not browned. Remove from heat and set aside.
Divide and rest: Punch down the dough and divide into 8 equal pieces (about 60 g each). Roll each piece into a ball, cover with a damp towel, and let rest for 10 minutes.
Preheat the pan: Place a cast-iron skillet or heavy-bottomed pan over high heat for at least 5 minutes, until it’s smoking hot. Have a lid or a second pan ready to cover the naan while it cooks.
Shape the naan: On a lightly floured surface, roll one dough ball into a teardrop or oval about 1/4-inch (6 mm) thick. If you prefer, you can stretch it with your hands, but rolling is easier and gives a more even thickness.
Cook the naan: Carefully place the rolled dough onto the hot pan. Cook for 1–2 minutes, until large bubbles form and the bottom is golden with char spots. Flip and cook for another 1–2 minutes, pressing gently with a spatula to ensure even browning. The naan should be cooked through and have a few charred blisters.
Brush with garlic butter: Remove the naan from the pan and immediately brush one side with the garlic butter. Sprinkle with cilantro and flaky salt if using. Repeat with the remaining dough balls, brushing each naan as soon as it comes off the pan.
Serve warm: Stack the naan on a plate and cover with a clean kitchen towel to keep warm. Serve as soon as possible, while still soft and warm.

Tips

Use a hot pan: The pan must be very hot before you add the dough. If it’s not hot enough, the naan will cook slowly and become dry instead of puffing up with charred spots. Preheat for at least 5 minutes on high.
Don’t overwork the dough: Kneading too long or adding too much flour will make the naan tough. Stop kneading as soon as the dough is smooth and elastic.
Substitute for yogurt: If you don’t have yogurt, mix 1 tablespoon of milk with 1 teaspoon of lemon juice and let it sit for 5 minutes. This tangy substitute will help tenderize the dough, though the flavor will be slightly different.
Make ahead: The dough can be refrigerated after the first rise for up to 24 hours. Let it come to room temperature for 30 minutes before shaping and cooking.

Serving Suggestions

Serve mission garlic naan warm alongside your favorite Indian curries, such as butter chicken, chana masala, or dal makhani. It’s also great as a wrap for grilled meats or vegetables, or simply torn and dipped into raita or hummus. For a fuller meal, pair it with a fresh cucumber salad or a bowl of spiced lentils.

Variations

Cheese naan: Before cooking, stuff each dough ball with 2 tablespoons of shredded mozzarella or crumbled paneer, then roll out and cook as directed. The cheese will melt and create a gooey center.
Herb naan: Add 1 tablespoon of finely chopped fresh cilantro, mint, or fenugreek leaves to the dough along with the yogurt.
Whole wheat naan: Replace half of the all-purpose flour with whole wheat flour. The naan will be slightly denser and nuttier in flavor.
Spicy garlic naan: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the garlic butter for a kick.

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 in foil and freeze for up to 3 months. To reheat, place the naan in a dry skillet over medium heat for 1–2 minutes per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving, as it will make the naan rubbery.

Frequently Asked Questions

Can I use active dry yeast instead of instant? Yes. Use the same amount (1 teaspoon) but dissolve it in the warm water with the sugar for 5–10 minutes until frothy before mixing with the dry ingredients. This adds a few minutes to the prep time.

Why is my naan not puffing up? The pan might not be hot enough, or the dough might have been rolled too thick. Make sure the pan is smoking hot before adding the dough, and roll to about 1/4-inch thickness. Also, avoid pressing down on the naan while it cooks—let it puff naturally.

Can I make this gluten-free? Yes, but you’ll need to use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture will be slightly less chewy, and you may need to add a little extra water to get a soft dough.

How do I get more charred spots? For a deeper char, use a cast-iron pan and let it preheat longer. You can also finish the naan under a broiler for 30–60 seconds after pan-cooking, but watch it closely to avoid burning.

Can I skip the yogurt? The yogurt adds tenderness and a slight tang. If you skip it, replace it with an equal amount of warm water and add 1 teaspoon of lemon juice or vinegar. The naan will be slightly less soft but still good.

How do I keep naan warm for a party? Place cooked naan in a single layer on a baking sheet and cover with foil. Keep in a 200°F (95°C) oven for up to 30 minutes. Brush with garlic butter just before serving to keep it moist.

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

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