Garlic Naan
intro
Soft, pillowy garlic butter flatbread with light charred edges, perfect for scooping rich curries or enjoying warm as a comforting, savory side.
Ingredients
Steps
Activate the yeast
In a small bowl, combine 120ml warm whole milk (105°F/40°C), 1 tablespoon granulated sugar, and 7g instant yeast. Stir gently, then let rest for 5-7 minutes in a draft-free warm spot until the surface is foamy and frothy, indicating active yeast. Discard and replace yeast if no foam forms after 7 minutes, as inactive yeast will not make the dough rise.
Knead and proof dough
In a large mixing bowl, combine 300g all-purpose flour, 1 teaspoon fine sea salt, 3 cloves of crushed garlic, and 60g full-fat plain yogurt. Pour in the activated yeast mixture, stir to form a shaggy dough, then turn out onto a lightly floured surface. Knead for 8-10 minutes until smooth, soft, and slightly elastic. Grease the bowl with ½ tablespoon neutral canola oil, return the dough to the bowl, cover with a damp kitchen towel, and let rise for 1 hour in a warm spot until doubled in volume.
Prep garlic butter
While the dough rises, stir 3 cloves of finely minced garlic into 56g melted unsalted butter in a small ramekin. For a milder, sweeter garlic flavor, cook the minced garlic in the melted butter over low heat for 1 minute to soften sharp raw notes, then set aside at room temperature until ready to use.
Shape naan rounds
Once the dough has doubled in size, punch firmly in the center to release all trapped air, then turn out onto a lightly floured surface. Lightly oil your hands with the remaining ½ tablespoon canola oil to prevent sticking, then divide dough evenly into 8 equal portions (each ~65g), roll each portion into a tight smooth ball. Use a floured rolling pin to roll each ball into a 6-inch long, ¼-inch thick teardrop shape, with edges slightly thinner than the center for even cooking.
Cook naan on stovetop
Heat a heavy cast iron skillet over medium-high heat (surface temperature 400°F/200°C). Place one shaped naan on the dry, unoiled pan. Cook for 1-2 minutes until large, puffy bubbles cover the top and the bottom is dotted with golden, slightly charred spots. Flip with metal tongs, cook the second side for 30-60 seconds until matching char marks form. Stack cooked naan on a towel-lined plate, covering with the towel to keep warm and soft as you cook the remaining portions.
Butter and serve
Immediately after removing each naan from the pan, brush the top generously with the prepared garlic butter, and sprinkle with a pinch of chopped fresh cilantro. Arrange finished naan on a serving platter, and serve warm alongside curries, raita, or grilled dishes.
Tips
2.For authentic restaurant-style char, hold cooked naan directly over a low gas stove flame for 2-3 seconds with tongs before adding butter, taking care not to burn the bread.
3.Store leftover naan in an airtight container in the refrigerator for up to 3 days; reheat in a dry pan over low heat for 30 seconds per side to restore softness instead of microwaving, which makes bread tough.
OMG this garlic naan is a total game changer!! I was so intimidated to make naan at home because I thought it needed a super fancy tandoor oven, but this method with a cast iron skillet worked perfectly. My kids devoured 3 pieces each before our butter chicken was even on the table. So buttery, so garlicky, exactly the soft texture I was craving. 10/10 will be making this for every family dinner from now on!
Took me a couple tries to get the heat right on my cast iron, but once I dialed it in? *Chef’s kiss* Better than the naan we get at our local Indian takeout spot down the street. I added a little extra melted butter and a sprinkle of cilantro on top right after cooking, would highly recommend that hack. Only reason it’s not 5 stars is the wait for the dough to rise made me super impatient, lol.
Made these last night to go with our chicken tikka masala meal prep for the week, and wow. These stayed soft even when I reheated them in the microwave today for lunch! I was worried they’d get tough like other homemade bread recipes I’ve tried, but no, they were just as pillowy as day one. Will be doubling the batch next time so I can freeze a bunch for busy weeknights.
Wait has anyone tried making this vegan? I’m dairy free and wondering if swapping the ghee for coconut oil and using oat milk instead of regular milk would work? I’ve been hunting for a good soft naan recipe forever and this one looks so promising!
Made a double batch for our neighborhood block party potluck this past weekend and people were begging me for the recipe! Multiple neighbors said it was the best thing I’ve ever brought to a gathering. The garlic butter on top is *so* good, I didn’t even have any leftovers to bring home, which is always the sign of a winning recipe.
Solid recipe, but I wish it included instructions for making this in a regular non-stick pan since I don’t own a cast iron. Mine came out a little unevenly cooked because my pan runs hot, but the flavor was still spot on. Next time I’ll borrow my roommate’s cast iron to see if that makes a difference.
I’m a total beginner when it comes to baking bread, so I was nervous this would be too hard (medium difficulty scared me a little tbh) but it was so straightforward! My dorm doesn’t have a fancy kitchen, just a basic stovetop and a cheap skillet, and these still came out soft and garlicky. My roommates thought I ordered takeout, lmao. 10/10 for broke college students looking to impress their friends.
I’ve been making naan for my grandkids for years, but this recipe is hands down the softest version I’ve ever made. The touch of honey in the dough? Genius! It gives just the tiniest bit of sweetness that balances the garlic and butter so perfectly. My oldest grandson asked for a whole stack to take back to college with him, so that’s the best review I could ever get.
Game changer for taco night? Wait hear me out – I used these instead of flour tortillas for our garlic shrimp tacos last night and it was insane. The soft, garlicky naan paired so much better than regular tortillas, my partner is already asking when we can do it again. Don’t knock it till you try it!
SO good. I followed the recipe exactly, even let the dough rise for the full hour like it said, and every single piece puffed up perfectly with those nice little charred bubbles just like restaurant naan. I added a sprinkle of flaky sea salt on top of the garlic butter and I will never skip that step, it adds the perfect little salty kick. This is going in my permanent recipe rotation for sure.