Garlic Naan

Soft, chewy, fluffy naan brushed with garlic butter and fresh herbs. Perfect with curries, grilled chicken, butter chicken, or simply served warm on its own.

Ingredients

Makes: 8 naan
Prep: 20 minutes + rising
Cook: 15–20 minutes
Total: About 1½ hours

For the Naan Dough
3 cups all-purpose flour
1 tsp instant yeast
1 tsp sugar
1 tsp salt
¾ cup warm water
½ cup plain yogurt
2 tbsp olive oil or melted butter
1 tbsp melted butter, for brushing
Garlic Butter Topping
4 tbsp butter, melted
4 cloves garlic, finely minced
2 tbsp fresh cilantro or parsley, finely chopped
Pinch of salt
Optional
1 tbsp nigella seeds
Extra melted butter for serving
Instructions
1. Activate the Yeast

If using active dry yeast, combine the warm water, sugar, and yeast in a small bowl.

Let stand for 5–10 minutes, until slightly foamy.

If using instant yeast, you can mix it directly with the flour.

2. Make the Dough

In a large bowl, combine flour and salt.

Add the yogurt, yeast mixture, and olive oil.

Mix until a soft dough forms.

If the dough feels too dry, add warm water 1 tablespoon at a time.

3. Knead

Transfer the dough to a lightly floured surface.

Knead for 5–7 minutes, until smooth and soft.

The dough should be slightly sticky but not wet.

4. Let the Dough Rise

Place the dough in a lightly oiled bowl.

Cover with a clean kitchen towel or plastic wrap.

Let it rise in a warm place for 45–60 minutes, or until approximately doubled in size.

5. Prepare the Garlic Butter

While the dough rises, mix the melted butter with minced garlic, chopped cilantro or parsley, and a pinch of salt.

Set aside.

6. Divide the Dough

Punch the dough down gently.

Divide it into 8 equal pieces and roll each piece into a ball.

Cover the dough balls and let them rest for 10 minutes.

7. Roll the Naan

Lightly flour your work surface.

Roll one dough ball into an oval approximately ⅛-inch thick.

For traditional naan, gently stretch the dough with your hands to create a slightly irregular shape.

If using nigella seeds, sprinkle a few onto the surface and gently press them in.

8. Cook on a Skillet

Heat a heavy skillet or cast-iron pan over medium-high to high heat. The pan should be very hot.

Place the naan in the dry skillet.

Cook for about 1–2 minutes, until bubbles begin forming and the bottom develops golden-brown spots.

Flip and cook another 30–60 seconds.

9. Add Garlic Butter

Remove the naan from the skillet and immediately brush generously with the garlic butter.

Repeat with the remaining dough.

10. Serve

Stack the cooked naan and keep them covered with a clean kitchen towel to maintain their softness.

Serve warm with your favorite curry or Indian-inspired meal.

Oven Method

For a more traditional high-heat finish:

Heat a pizza stone or heavy baking tray in a very hot 475–500°F (245–260°C) oven.
Place the rolled naan on the hot surface.
Bake for approximately 2–4 minutes, until puffed and browned.
Brush immediately with garlic butter.
Tips for Soft Garlic Naan
Don’t add too much flour. A slightly soft, tacky dough produces softer naan.
Use full-fat yogurt for a tender texture.
Make sure the cooking surface is very hot.
Don’t overcook the naan or it can become dry.
Brush with garlic butter immediately after cooking.
Keep finished naan covered with a towel while cooking the rest.
For extra softness, brush with a little butter before stacking.
Nut & Allergen Information
Nuts

No nuts are required in this recipe.

There are no peanuts, almonds, walnuts, cashews, pistachios, pecans, or other tree nuts in the standard recipe.

If serving someone with a severe nut allergy, check the flour, yogurt, butter, and other packaged ingredients for cross-contact warnings.

Dairy

Contains dairy from:

Yogurt
Butter
Gluten

Contains wheat/gluten from all-purpose flour.

For a gluten-free version, use a gluten-free flour blend specifically formulated for yeast breads, although the texture will be different.

Eggs

No eggs are required.

Soy

Soy is not intentionally added, but check packaged yogurt or butter alternatives if using them.

Q&A

Can I make naan without yeast?
Yes. You can make a quick naan using baking powder instead of yeast, but yeast gives a softer, chewier texture.

Why is my naan hard?
It may have been over-floured, overcooked, or cooked at too low a temperature. Keep the dough soft and cook quickly on a very hot pan.

Can I use Greek yogurt?
Yes. Plain Greek yogurt works well. If the dough is too thick or dry, add a little extra warm water.

Can I use whole-wheat flour?
Yes, but the naan will be denser. For softer naan, replace only about 25–50% of the all-purpose flour with whole-wheat flour.

Can I make the dough ahead of time?
Yes. Refrigerate the covered dough for up to 24 hours. Let it come toward room temperature before shaping.

Can I freeze garlic naan?
Yes. Cool completely, stack with parchment between pieces, and freeze in an airtight freezer bag for up to 2–3 months.

How do I reheat naan?
Warm it in a hot skillet for about 30–60 seconds per side, or heat it briefly in a hot oven. Brush with a little butter afterward if desired.

Can I add cheese?
Yes! Sprinkle shredded mozzarella or another melting cheese onto the rolled dough, fold it over, seal the edges, and gently roll it out before cooking.

Can I make it without yogurt?
Yes, but yogurt contributes tenderness. You can substitute a little buttermilk or another suitable dairy alternative.

How long does homemade naan stay fresh?
It’s best served immediately. Store leftovers in an airtight container for 2–3 days.

What to Serve With Garlic Naan

Garlic naan pairs especially well with:

Butter chicken
Chicken tikka masala
Chicken curry
Chana masala
Dal
Palak paneer
Lamb curry
Vegetable korma
Tandoori chicken
Creamy lentil dishes