Easy Garlic Naan Recipe

This naan is my lazy-great-grandma’s spirit in dough form—soft, pillowy flatbreads slathered in garlicky butter and charred in a hot pan until the edges puff and sing. It’s not fussy, it’s impossibly comforting, and it turns dinner from “what’s in the fridge?” into “wow, we’re eating like it’s a restaurant.” Make it for curry nights, for scooping up sauces, or for making midnight garlic-naan grilled-cheese hybrids (yes, I have done this).

My husband will happily cancel plans if I say “naan.” Once I made a huge batch for company and accidentally ate most of them as they came off the pan—hot, buttered, ridiculous. Now whenever I say I’m making naan, he hovers by the stove like a little bread vulture. It’s become our weekend ritual: I mix, he mans the skillet, and the kid—when they’re patient—gets to tear off the slightly charred bits. Comfort food that doubles as family theater. What more could you want?

Kitchen Talk

MORE EASY SIDE DISHES RECIPES...

SIDE DISHES

Maple Butter Carrots and Parsnips Recipe

SIDE DISHES

Crispy Parmesan Potatoes Recipe

SIDE DISHES

Easy Roasted Cauliflower Recipes

SIDE DISHES

Muffin Tin Potatoes: Easy and Delicious

Okay, I have opinions and scars from my naan experiments. First try: too-cold dough = bricks. Second try: threw them on a too-hot pan and got charcoal chic. Third try (blessings): gentle heat, smallish balls of dough, and patience at the skillet. I once swapped yogurt for room-temp sour cream on a whim and it actually made the dough tangier and more tender—rebel move, but it worked. Also, garlic butter is not optional; if you skip it, we can’t be friends (kidding—kind of).

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the classic texture; if you want chewier naan, try a 50/50 mix with bread flour.
– Dairy: Plain yogurt (not Greek-thick) helps make the dough soft—grab full-fat if you’re not counting calories; it’s worth it here.
– Fats & Oils: Ghee or unsalted butter are both great for the garlic finish; ghee gives a nuttier flavor and tolerates higher heat.
– Fresh Herbs: Cilantro is the usual garnish—buy a bunch and chop just before serving for brightness.
– Spices: Fresh garlic is king; skip the pre-minced jar unless you love that plastic tang.

Prep Ahead Ideas

– Make the dough the night before and refrigerate; it’ll develop flavor and be easier to handle the next day.
– Mix the garlic butter in a small container so it’s ready to brush as each naan finishes.
– Store dough balls separated on a tray in the fridge (single layer) and cover them; they’ll be quick to roll in the morning and cut your dinner time in half.

✔Time-Saving Tricks

– Heat a heavy skillet while you roll the next few dough balls so you’re always ready to cook—assembly-line style.
– Use a rolling pin or your hands depending on patience; hands give prettier bubbles, rolling pin is faster.
– If you’re short on time, sear both sides in a pan with high heat for quick charring instead of trying to poof them under a broiler.

✔Common Mistakes

– Too-cold dough = resistance while rolling. Let it sit at room temp until it relaxes.
– Pan too hot? The outside burns before the inside cooks. Lower the heat and be patient.
– Not enough flour on your surface = sticky mess. Dust lightly and lift dough frequently.
– I once slathered raw garlic on hot naan and worried about gchar—saute the garlic briefly in butter if you don’t love raw garlic’s sharp bite.

What to Serve It With

– Classic pairing: butter chicken, chana masala, or your favorite curry for dunking.
– Quick sides: cucumber-yogurt salad or a simple arugula salad tossed with lemon.
– Make it a meal: top with spiced chickpeas and a drizzle of yogurt for an easy vegetarian dinner.
– Snack mode: smear with hummus and roast veg for lunch.

✔Tips & Mistakes

– Heat level: medium-high for blistering, but not so hot you burn.
– Pan size: don’t crowd the skillet—do 1–2 at a time for best char.
– Salt timing: season the butter, not the dough, for even flavor on every bite.
– Oops fix: if naan comes out doughy, pop it back on the hot pan for 30–60 seconds per side.

✔Storage Tips

Leftovers love the fridge. Stack with parchment between pieces, wrap tightly, and refrigerate for 2–3 days. Reheat in a skillet or a hot oven to bring back the crisp edges. Cold naan is fine—chefs kiss for sandwiches at midnight—but reheating makes it pillowy again. For long-term, freeze in a zip-top bag and toast straight from frozen.

✔Variations and Substitutions

– No yogurt? Use buttermilk or a thinned sour cream; both add tang and tenderness.
– Want herb naan? Mix minced cilantro and a little lemon zest into the garlic butter.
– Gluten-free: not my personal favorite with the same texture, but a high-quality GF flour blend plus xanthan gum can work if you’re willing to lower expectations.
– Oil swap: olive oil works in the dough but won’t give that buttery finish—use it if you must, but butter is better.

Frequently Asked Questions

Easy Garlic Naan Recipe

Soft, garlicky skillet naan made with a simple yogurt dough. Puffy, chewy, and brushed with warm butter and herbs.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 1 hour hour 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 0.5 cup warm water
• ▢ 1 tsp granulated sugar
• ▢ 2 tsp active dry yeast
• ▢ 0.5 cup plain yogurt preferably whole milk
• ▢ 0.25 cup warm milk
• ▢ 2 tbsp neutral oil for the dough
• ▢ 3 cup all-purpose flour
• ▢ 1.25 tsp kosher salt
• ▢ 0.5 tsp baking powder
• ▢ 1.5 tbsp minced garlic
• ▢ 3 tbsp unsalted butter, melted for brushing
• ▢ 2 tbsp chopped fresh cilantro
• ▢ 1 tsp nigella or sesame seeds optional
• ▢ 0.25 cup all-purpose flour for dusting
• ▢ 1 tbsp neutral oil for the skillet

Instructions

Preparation Steps

• Bloom the yeast: Stir warm water and sugar in a bowl, sprinkle yeast, and let it foam for 5–10 minutes.
• Whisk yogurt, warm milk, 2 tbsp oil, and 1 tbsp of the garlic. Reserve the remaining garlic for brushing.
• Combine flour, salt, and baking powder in a large bowl.
• Pour the yeast mixture and yogurt mixture into the dry ingredients. Stir until a shaggy dough forms.
• Knead on a lightly floured counter until smooth and elastic, 5–7 minutes. Add flour if sticky.
• Lightly oil a bowl, place the dough inside, cover, and let rise until doubled, 45–60 minutes.
• Punch down, divide into 8 pieces, and shape into balls. Rest under a towel for 10 minutes.
• Roll each ball on a floured surface into an oval about 1/4 inch thick. Press cilantro and seeds onto the surface.
• Heat a cast-iron skillet over medium-high. Brush with a thin film of oil.
• Cook one naan until bubbles form and the bottom chars in spots, 1–2 minutes. Flip and cook 1–2 minutes more.
• Stir reserved garlic into the melted butter. Brush hot naan and keep warm in a towel while cooking the rest.

Notes

Try swapping cilantro for chives or parsley, or add a pinch of cumin to the dough. Leftovers keep well wrapped at room temperature for a day; reheat in a hot skillet for 30–60 seconds to refresh.

This recipe is an original creation inspired by classic Easy Garlic Naan Recipe flavors. All ingredient ratios and instructions are independently developed.