I love making this garlic naan bread because it’s soft, fluffy, and packed with buttery garlic flavor. It’s perfect for pairing with curries, stews, or just enjoying on its own straight from the pan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ¼ tsp active dry yeast (1 packet)

1 tsp sugar

½ cup warm water (about 110°F/43°C)

2 ½ cups all-purpose flour

½ tsp salt

⅓ cup plain yogurt (Greek or regular)

2 tbsp vegetable oil or melted butter

2–3 cloves garlic, finely minced

2 tbsp melted butter (for brushing)

Fresh chopped cilantro or parsley (optional, for garnish)

Directions

Activate Yeast:
In a small bowl, I combine the warm water, sugar, and yeast. I let it sit for 5–10 minutes until it becomes foamy.

Make Dough:
In a large bowl, I mix the flour and salt. Then I add the yogurt, oil, and yeast mixture. I knead it by hand or with a mixer for 6–8 minutes until smooth and elastic. I cover it with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.

Shape Naan:
After punching down the dough, I divide it into 6 equal pieces. I roll each piece into a ball, then flatten it into an oval or tear-drop shape about ¼ inch thick.

Cook Naan:
I heat a heavy skillet or cast iron pan over medium-high heat (no oil needed). I place one naan on the hot pan and cook for 1–2 minutes until bubbles form and the bottom is golden brown. I flip and cook another 1–2 minutes until it’s cooked through and has browned spots.

Garlic Butter:
While warm, I brush each naan generously with melted butter mixed with the minced garlic. I finish with fresh cilantro or parsley if desired.

Servings and timing

Makes 6 naan

Prep Time: 1 hour (includes rising)

Cook Time: 10–15 minutes

Total Time: ~1 hour 15 minutes

Variations

I sometimes like to add a pinch of nigella seeds or sesame seeds on top before cooking for extra flavor. For a smoky effect, I finish the naan under a broiler for 1–2 minutes, keeping a close eye so it doesn’t burn.

Storage/Reheating

I store leftover naan in an airtight container at room temperature for 1–2 days. To reheat, I warm them in a skillet over low heat for a minute on each side or wrap in foil and heat in the oven at 350°F (175°C) for 5–7 minutes. I find covering them with a towel keeps them soft.

FAQs

How do I make my naan softer?

I like to cover the cooked naan with a clean towel to trap steam, which keeps it soft and fluffy.

Can I use milk instead of water for the yeast?

Yes, I sometimes use warm milk instead of water—it gives the naan a slightly richer taste and softer texture.

Can I make this dough ahead of time?

I can prepare the dough and refrigerate it for up to 24 hours. I just bring it to room temperature and let it rise before cooking.

What can I use if I don’t have yogurt?

I substitute yogurt with an equal amount of buttermilk or sour cream, which still gives a nice tang and softness to the naan.

Can I cook naan without a skillet?

I prefer using a skillet, but I’ve also baked naan in the oven at 475°F (245°C) for 5–7 minutes, and it comes out beautifully with slightly crispy edges.

Conclusion

I always enjoy making this garlic naan bread because it fills the kitchen with an amazing aroma and tastes incredible with every bite. The soft, buttery texture combined with fresh garlic makes it a favorite in my home, and it’s surprisingly easy to make from scratch.

Garlic Naan Bread

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating