Name: Garlic Naan Bread Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 2 tsp active dry yeast; 1 tsp sugar; ½ cup warm water; 2 ½ cups all-purpose flour; ½ tsp baking powder; ½ tsp salt; ¼ cup plain yogurt (Greek or regular); 2 tbsp olive oil (or melted butter); ¼ cup warm milk; 3 tbsp butter, melted; 2 cloves garlic, minced; 2 tbsp fresh cilantro or parsley, chopped

Why You’ll Love This Recipe

I love how this naan turns out incredibly fluffy and full of flavor with just a handful of ingredients. The garlic butter soaks into every golden bubble, and when I brush it on fresh off the pan, it fills my kitchen with the most mouthwatering aroma. It’s easy to make at home—no tandoor required—and it freezes beautifully, so I can always have some on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Instant yeast
Sugar
Salt
Baking powder
Warm water
Plain yogurt
Olive oil or melted butter
Fresh garlic, minced
Fresh parsley or cilantro, chopped
Butter (for garlic butter topping)

directions

I start by combining flour, yeast, sugar, salt, and baking powder in a large bowl.
I stir in warm water, yogurt, and oil, mixing until a sticky dough forms.
I knead the dough on a lightly floured surface for about 8–10 minutes until smooth.
I place the dough in an oiled bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
Once risen, I divide the dough into equal portions and roll each one into an oval or teardrop shape.
I heat a cast-iron skillet or non-stick pan over medium-high heat, then cook each naan for 1–2 minutes on each side until puffed and charred in spots.
While still warm, I brush each naan with garlic butter made by mixing melted butter with minced garlic and fresh herbs.

Servings and timing

This recipe makes about 8 naan breads.
Prep time: 15 minutes
Rise time: 1 hour
Cook time: 15 minutes
Total time: about 1 hour 30 minutes

Variations

Sometimes I add cheese to the filling before cooking to make cheesy garlic naan. I’ve also mixed nigella seeds or sesame seeds into the dough for extra texture. For a spicier version, I stir some chili flakes into the garlic butter before brushing it on.

storage/reheating

I store cooled naan in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. I reheat them in a hot skillet or in the oven wrapped in foil. For longer storage, I freeze them and just toast or reheat straight from frozen—still soft and delicious.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, I’ve used active dry yeast—just make sure to activate it in warm water with a pinch of sugar before adding it to the flour.

Is it possible to make the dough ahead of time?

Definitely. I often make the dough the night before and store it in the fridge after the first rise. I bring it to room temp before rolling and cooking.

Can I make garlic naan without yogurt?

Yes, I’ve substituted sour cream or milk in a pinch, but yogurt gives the naan its signature softness and slight tang.

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

I prefer a cast-iron skillet because it gets really hot and gives those classic charred spots. A non-stick pan works too, just without as much browning.

How do I keep naan soft after cooking?

I stack them and wrap them in a clean kitchen towel right after brushing with garlic butter. This keeps them warm and soft until serving.

Conclusion

Garlic Naan Bread is one of those recipes I can always count on to elevate any meal. The soft, chewy texture and rich garlic butter flavor make it impossible to resist. Whether I’m pairing it with a spicy curry or using it to scoop up hummus, this homemade naan never disappoints.

Garlic Naan Bread Recipe