Name: Naan 3 Ways: Garlic, Butter, and Sesame
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Indian
Ingredients: 2 ¼ tsp active dry yeast (1 packet); 1 tsp sugar; ½ cup warm water; 2 ½ cups all-purpose flour; ¼ cup plain yogurt; ¼ cup milk (dairy or plant-based); 2 tbsp oil (or melted butter); ½ tsp salt; For Garlic Naan: 2 tbsp minced garlic; 2 tbsp chopped fresh cilantro; 2 tbsp melted butter; For Butter Naan: 2 tbsp melted butter; Pinch of sea salt (optional); For Sesame Naan: 2 tbsp white sesame seeds; 1 tbsp black sesame seeds; 1 tbsp oil or butter for brushing

Fluffy, soft, and irresistibly chewy, this homemade naan recipe brings variety and flavor straight to my table. With three delicious variations—garlic, butter, and sesame—each naan is skillet-cooked to golden perfection. Whether I’m serving them alongside a hearty curry or enjoying them solo, they always hit the spot.

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

2 ½ cups all-purpose flour

¼ cup plain yogurt

¼ cup milk (dairy or plant-based)

2 tbsp oil (or melted butter)

½ tsp salt

For Garlic Naan:

Two tbsp minced garlic

2 tbsp chopped fresh cilantro

2 tbsp melted butter

For Butter Naan:

2 tbsp melted butter

Pinch of sea salt (optional)

For Sesame Naan:

2 tbsp white sesame seeds

1 tbsp black sesame seeds

1 tbsp oil or butter for brushing

Directions

I start by mixing warm water, sugar, and yeast in a small bowl and let it sit for 10 minutes until foamy.

In a large mixing bowl, I combine the flour and salt. Then I add the yeast mixture, yogurt, milk, and oil. I knead this into a soft dough for about 5–7 minutes.

I cover the dough and let it rise for 1 hour or until doubled in size.

Once risen, I divide the dough into 6–8 equal balls and roll each into an oval or round shape.

For garlic naan, I press minced garlic and chopped cilantro into the top.

And for sesame naan, I sprinkle on both white and black sesame seeds and press lightly.

For butter naan, I leave the dough plain for now.

Then I heat a cast-iron skillet over medium-high heat until very hot.

I place one naan (topping side up) on the dry skillet. I cook for 1–2 minutes until bubbles form, then flip and cook for another 1–2 minutes.

After cooking, I brush garlic and sesame naans with melted butter. For butter naan, I brush generously with butter and a pinch of sea salt.

I serve them warm with curries, soups, or dips.

Servings and timing

Prep Time: 1 hour 15 minutes

Cooking Time: 20 minutes

Total Time: 1 hour 35 minutes

Servings: 6–8 naans

Calories per naan: ~190 kcal

Variations

Cheese-Stuffed Naan: I sometimes stuff the rolled dough with shredded cheese before cooking for a gooey surprise inside.

Herb Naan: Adding dried or fresh herbs like thyme or oregano into the dough gives it a Mediterranean twist.

Chili Naan: When I want some heat, I sprinkle red chili flakes along with garlic or sesame toppings.

Whole Wheat Naan: For a healthier version, I replace half the all-purpose flour with whole wheat flour.

Sweet Naan: I occasionally brush cooked naan with honey and cinnamon sugar for a sweet treat.

Storage/Reheating

I store leftover naan in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To freeze, I place parchment between each piece and store in a freezer-safe bag for up to 2 months.

To reheat, I warm them in a skillet over medium heat or pop them in a 350°F oven for 5–7 minutes. I avoid the microwave unless I’m in a hurry, as it can make them chewy.

FAQs

What’s the best pan to use for cooking naan?

I get the best results using a cast-iron skillet or heavy-bottomed nonstick pan. It holds heat well and gives that signature blistered finish.

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and keep it in the fridge overnight. It rises slowly in the cold and is ready to use the next day.

Is it possible to make naan without yeast?

While traditional naan uses yeast, I can use baking powder and yogurt for a quicker, yeast-free version. The texture changes slightly but still tastes great.

Can I bake naan in the oven instead of a skillet?

Yes, I’ve baked naan at 500°F on a preheated baking stone or sheet. It only takes about 4–5 minutes per piece.

What dishes go well with naan?

I usually pair naan with Indian dishes like tikka masala, dal, or saag paneer. It’s also great with hummus, soups, or even as a base for pizza.

Conclusion

This naan recipe has become a staple in my kitchen. It’s quick, adaptable, and turns any meal into something special. Whether I’m going for garlic, butter, or sesame, each bite delivers that soft, pillowy texture I love. Once I started making naan from scratch, I never looked back.

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