Homemade Garlic Naan Bread (Printable)

Fluffy Indian flatbread brushed with garlic butter, perfect for flavorful meals or snacks.

# Ingredient list:

→ Dough

01 - 2 cups all-purpose flour (250 g)
02 - 1 teaspoon sugar
03 - 1 teaspoon instant dry yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup warm water (120 ml)
06 - 1/4 cup plain yogurt (60 g)
07 - 1 tablespoon vegetable oil

→ Garlic Butter

08 - 3 tablespoons unsalted butter, melted
09 - 3 cloves garlic, finely minced
10 - 2 tablespoons fresh cilantro, chopped (optional)

# Cooking steps:

01 - In a large bowl, mix all-purpose flour, sugar, instant dry yeast, and salt until evenly distributed.
02 - Add warm water, plain yogurt, and vegetable oil to the dry mixture. Stir until a shaggy dough forms.
03 - On a lightly floured surface, knead the dough for five minutes until it becomes smooth and elastic.
04 - Cover the dough and allow it to rest for ten minutes at room temperature.
05 - Combine melted unsalted butter with finely minced garlic and set aside.
06 - Divide the dough into six equal portions. Roll each into an oval approximately 1/4 inch thick.
07 - Preheat a skillet or cast-iron pan over medium-high heat until hot.
08 - Place one dough oval in the skillet. Cook for one to two minutes until bubbles appear, then flip and cook another one to two minutes until golden brown spots develop.
09 - Immediately brush the hot naan with garlic butter and sprinkle chopped cilantro if desired.
10 - Repeat the cooking process with remaining dough portions. Serve warm alongside curries or enjoy independently.

# Expert advice:

01 -
  • The dough comes together in minutes—no long fermentation required, just a quick rest while you mince garlic.
  • Your kitchen fills with the smell of buttered garlic hitting hot bread, and honestly, that alone is worth the effort.
  • Each naan tastes pillowy soft on the inside with charred, crispy edges that catch the butter like edible gold.
02 -
  • The dough only needs a 10-minute rest, not hours—this isn't a long-rise bread, so don't overthink it or let it sit too long or you'll lose that tender texture.
  • Your pan heat matters more than anything: too cool and the naan stays pale and chewy; too hot and it burns before the inside cooks through.
  • Always brush the naan while it's still hot; cold naan won't absorb the garlic butter the same way, so timing is everything.
03 -
  • Use a cast-iron skillet if you have one—it holds heat more evenly than regular stainless steel and gives you more consistent browning.
  • Don't use cold butter straight from the fridge for brushing; melt it so it soaks into the warm naan instantly, creating that glossy, flavorful finish.
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