Description
This homemade Garlic Naan recipe delivers soft, buttery, and aromatic Indian flatbreads infused with fresh garlic and finished with melted butter. Perfectly pillowy and golden, this traditional bread pairs beautifully with curries, grilled meats, or as a flavorful snack. Easy to make with simple pantry staples and ready in under two hours, it’s ideal for both beginners and seasoned cooks seeking authentic restaurant-quality naan at home.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water (about 110°F/43°C)
- 1/4 cup plain yogurt
- 1/2 teaspoon salt
Garlic Butter
- 4 tablespoons unsalted butter, melted
- 3 cloves fresh garlic, minced
- Fresh cilantro or parsley (optional, for garnish)
Instructions
- Activate the Yeast: Combine warm water, sugar, and active dry yeast in a small bowl. Let it sit for 5 to 10 minutes until foamy and bubbly, signaling that the yeast is active and ready.
- Mix the Dough: Sift the flour and salt into a large bowl. Add the foamy yeast mixture and yogurt, stirring until a shaggy dough forms.
- Knead Until Smooth: On a lightly floured surface, knead the dough for 8 to 10 minutes until it is soft, elastic, and slightly tacky but not sticky.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until it doubles in size.
- Prepare Garlic Butter: While the dough rises, melt the butter and stir in minced fresh garlic. Set aside to use for brushing the naan before and after cooking.
- Shape the Naan: Punch down the risen dough and divide it into equal portions. Roll each piece into an oval or teardrop shape about 1/4 inch thick.
- Cook the Naan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Place the rolled dough in the pan and cook for 1 to 2 minutes until surface bubbles form. Flip and cook until golden brown spots appear. Brush the cooked side immediately with garlic butter.
- Serve Warm: Repeat cooking for all dough pieces. Serve hot with an additional brush of garlic butter and optional garnish of chopped cilantro or parsley.
Notes
- Use warm water (not hot) to activate the yeast without killing it.
- Knead dough thoroughly to develop gluten, ensuring soft, elastic naan.
- Allow the dough to rise fully for light and airy texture.
- Cook on a very hot skillet to achieve characteristic golden char spots.
- Brush garlic butter generously before and after cooking for deep, rich flavor.
- Store leftover naan wrapped in foil or airtight container at room temperature for up to 2 days.
- Freeze cooled naan in a zip-top bag with parchment paper between pieces for up to 2 months.
- Reheat on a hot skillet or flame to restore softness and charred aroma; avoid microwaving if possible.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Pan Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan (approximate)
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Garlic naan, Indian bread, flatbread, garlic butter naan, homemade naan, Indian appetizer
