Soft, fluffy garlic naan bread with a buttery garlic topping, perfect for pairing with curries or enjoying on its own.

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)

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Activate Yeast: Combine warm water, sugar, and yeast in a small bowl. Let sit 5–10 minutes until foamy.
Make Dough: Mix flour and salt in a large bowl. Add yogurt, oil, and yeast mixture. Knead 6–8 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for about 1 hour, until doubled in size.
Shape Naan: Punch down dough and divide into 6 pieces. Roll each piece into a ball, then flatten into ¼-inch thick oval or tear-drop shapes.
Cook Naan: Heat a skillet or cast iron pan over medium-high heat. Cook each naan 1–2 minutes per side until golden brown with bubbles.
Garlic Butter: Mix melted butter with minced garlic and brush over warm naan. Garnish with cilantro or parsley if desired.

Add nigella or sesame seeds on top before cooking for extra flavor.

Cover cooked naan with a towel to keep soft and fluffy.

Leftover naan can be stored in an airtight container at room temperature for 1–2 days and reheated in a skillet or oven.

Warm milk can replace water for a richer dough.

Yogurt can be substituted with buttermilk or sour cream.