There’s something magical about the warm, fluffy texture of homemade garlic naan, especially when it’s fresh off the skillet and brushed with a fragrant garlic butter. This recipe creates soft, pillowy naan in about two hours, perfect for pairing with your favorite Indian dishes or enjoying on its own. The secret is in the dough—kneading it until it’s smooth and allowing it to rise gives you that sought-after softness with every bite.
This recipe is ideal for anyone looking to elevate their at-home dining experience or impress guests. It’s especially great for gatherings where you can serve it alongside curries or stews. You can make the dough in advance; just store it in the fridge for up to 24 hours before cooking.
Why You’ll Love This Recipe
- The naan is incredibly soft and pillowy, thanks to the kneading and resting process.
- It takes only about two hours from start to finish, quick enough for a weekday dinner.
- You control the garlic flavor; add more or less depending on your preference.
- Cooking on a cast iron skillet gives it a delightful golden-brown finish.
What You’ll Need
Gather these ingredients to make your homemade naan.
For the Dough
- 1 cup warm water
- 1 tsp sugar
- 2 and 1/4 tsp dry active yeast (1 packet)
- 4 cups flour
- 1 tsp salt
- 1/4 cup olive oil
- 1/3 cup Greek yogurt
- Extra 1-2 tsp water if needed
For the Topping
- 2-3 tsp butter
- 1 garlic clove, minced
- 1 tbsp fresh minced cilantro
Use plain yogurt if needed; olive oil can be replaced with any cooking oil.
Substitutions & Swaps
- Greek yogurt can be substituted with sour cream.
- Any neutral oil may replace olive oil.
- Use whole wheat flour for a healthier option.
- Garlic powder can replace fresh garlic if necessary.
How to Make It
Create delicious garlic naan by following these easy steps.
Combine
Start by combining your warm water, yeast, and sugar in a bowl. Whisk together and cover for about ten minutes until the yeast is bubbly and activated.
Mix
Next add the flour, salt, olive oil, and Greek yogurt to the bowl, and knead until a ball forms. You can do this by hand or in a mixer. If it looks a little dry, add teaspoons of water to the dough until it comes together.
Knead
Once you have your dough ball, begin kneading for 5-10 minutes until it becomes soft and smooth. If there are any cracks, slightly dampen your hands and continue kneading. Place back in the bowl and cover. Let rise for an hour in a warm place until doubled in size.
Divide
Next, section the dough into 8 pieces. Roll each one into a ball and flatten out with a rolling pin. You want them to be decently thin.
Cook
Heat a cast iron on medium heat. Dry fry each piece of naan in the pan for 1-2 minutes each side. Once you start to see bubbles and the naan starts to brown on the bottom, you can flip.
Brush
Warm up the butter with the minced garlic and cilantro in the microwave. Brush each piece of naan with the butter and enjoy!
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: yes, wrap individually to preserve texture.
Reheat: microwave for 10-15 seconds or warm on a skillet.
Tips for Best Results
- Ensure your water is warm but not hot to activate the yeast properly.
- Let the dough rise in a warm, draft-free location for best results.
- Roll the naan thinner for a chewier texture; thicker for softness.
- Brush the naan immediately after cooking for maximum flavor infusion.
Serving Suggestions
- Serve with creamy butter chicken or spicy tikka masala.
- Pair it with a refreshing cucumber raita for a complete meal.
- Use it to scoop up flavorful lentil dal for a comforting dinner.
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