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Garlic Naan Bread is so soft and perfect for mopping up curries, like my classic butter chicken. I guarantee you’ll find it hard to stop at one!
This Garlic Naan Bread recipe is better than the naan you’ll find at some of the BEST Indian restaurants! These pillowy soft naan breads are so easy, you’ll be making them every weekend. Safe to say, it’s my favorite yeast bread recipe yet!
Garlic Naan Bread
This garlic naan bread recipe is my favorite spin on a traditional flatbread from India. Normally baked inside hot Tandoor ovens with charcoal or wood fire, this naan bread recipe has been altered to cook right on the stove in a hot, cast-iron skillet or a pan.
I use a combination of yogurt and oil to give them an addictive, soft, and fluffy texture, and add minced garlic right into the dough to create that unmistakable garlicky flavor. It could just be me, but I love the way the garlic pairs with the flavors of traditional Indian curries like Tikka Masala, shrimp curry, and, of course, my infamous homemade butter chicken.
You’ll be amazed as you watch your dough puff up into glorious, bubbly naan right before your eyes!
Naan Bread vs Pita Bread
Both flatbreads are made with a yeast raised dough; however, pita bread has a harder texture when compared to Naan. While pita bread only contains flour, water, yeast, salt, and some olive oil, naan is made with a fattier, more enriched dough including ghee (clarified butter), oil, yogurt, and sometimes eggs. This gives naan its different texture.
That extra fat is exactly what keeps it so pillowy and soft. If you are ever in a rush and want to skip working with yeast altogether, an easy flatbread is also an alternative, since it usually uses baking powder instead. But when you have a little time to let the dough rise properly, the added dairy and butter make this the best naan recipe to soak up your favorite sauces.
Ingredients
- All-purpose flour: I stick to regular plain flour here. I tried before with bread flour, but it made the dough far too chewy and tough to roll out. All-purpose flour gives you the soft, pliable texture you want.
- Yeast: People often ask if it is better to use instant yeast or active dry. I recommend instant yeast because it saves time. You toss it straight into your dry bowl. If you only have active dry yeast, you can definitely use it. Let it sit in warm water for about 10 minutes, until it foams, before mixing it into the flour.
- Greek yogurt: Most of the naan recipes you see use milk, water, or runny yogurt. I use Greek yogurt. It’s super thick, and it tenderizes the dough, giving you a great pull-apart texture. You can replace it with natural yogurt if you have to.
Note: Please see recipe card for a full list of ingredients, measurements, and instructions.
How to Make Garlic Naan Bread
Start off with a basic naan dough.
First, you’re going to activate your yeast.
- Mix all of those ingredients together until the dough comes together with your hands. Start with the dry ingredients, and then add the activated yeast.
- Knead until smooth, then transfer to a lightly greased bowl. You can use the same bowl you mixed the dough in to save dishes.
- Cover with plastic wrap and let double in size.
Divide dough into 10 balls and roll each piece into large ovals about 6 inches long and 1/8 inch thick.
Note: The thinner you roll them, the more air pockets form inside them while cooking. Use a rolling pin to help you with this step.
- Get a lightly greased skillet nice and HOT. The high heat makes the dough rise fast and fills the bread with air.
- Cook garlic naan bread until bubbles form, then flip and cook until large golden spots appear on the underside. Flatten the breads with a spatula while cooking to ensure they cook through.
- Wrap cooked garlic naan bread in a clean kitchen towel and keep it wrapped in a warm place while cooking remaining bread.
Optional: brush your warm cooked naan with a little melted garlic butter; top with coarse salt and fresh chopped cilantro.
Serve with one of your favorite curries or use them to make wraps. Substitute garlic naan bread for tortillas for quesadillas, or use this easy recipe to make simple naan pizzas!
More Bread Recipes
I love making different types of bread to match what’s for dinner. While a crusty artisan bread is great for winter stews and a warm skillet of buttermilk cornbread is my option for recipes like chili or tomato sauce, this fluffy naan is exactly what you need for saucy and creamy dishes.
If you’re looking for the perfect main dish to enjoy with your Buttery Garlic Naan Bread, my beef massaman curry is a must-try. Rich, aromatic, and full of warm spices, it’s the PERFECT pairing for dipping and scooping up every last bite of naan.
Also, I usually make this flatbread when I’ve got a pot of spiced lamb curry because you really need something to soak up all that sauce.
FAQs
No, naan does not taste like pita. I usually describe naan as having a richer flavor and a softer texture. Pita has a much more neutral taste since it is basically just flour and water. Naan, on the other hand, is enriched with yogurt, milk, or ghee.
Yes, absolutely. Be sure to let the flatbreads cool completely first. I slide a piece of parchment paper between each one before putting them in a large freezer bag so they do not stick together. They keep well for about 2 months in the freezer. When you are ready to eat, you don’t even need to thaw them. Just warm them up straight from frozen in a hot skillet or the microwave until they are soft again.
You can toast it. I often pop leftover naan straight into the toaster or toaster oven for a minute or two. It gives the edges a nice crunch, making it great for dipping into dips or using as a quick base for mini pizzas.
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Garlic Naan Bread
Ingredients
NAAN BREADS
- 1/4 cup warm water
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons active dry yeast or instant, rapid rise
- 3/4 cup milk warm
- 3/4 cup Greek yogurt or natural plain yogurt
- 1/4 cup vegetable oil plus 2 tablespoons extra for cooking
- 2 cloves garlic minced
- 4 cups plain flour plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
GARLIC BUTTER TOPPING
- 3 tablespoons butter melted
- 2 cloves garlic minced
- 1 teaspoon fresh cilantro or parsley, chopped
Instructions
For Naan Bread
- Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
- Add the milk, yogurt, oil, minced garlic, flour, baking powder, and salt.
- Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
- Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap.
- Let rest at room temperature for about an hour until doubled in size.
- When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6 inches long and 1/8-inch thick. Repeat with remaining dough.
- Place one piece of the naan on the oiled, hot skillet and cook until bubbles form on top, about 1-2 minutes.
- While cooking, brush the top with a little oil. Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
- Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan.
For Garlic Butter Topping
- Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.
Video
Notes
How to Store Garlic Naan Bread
If you plan on storing your garlic naan bread, do not brush them with the garlic butter. When cooked, let it cool completely to room temperature to prevent condensation. Transfer to Ziploc bags and store at room temperature for up to 2 days, or refrigerate for up to 4 days. When ready to eat, heat them up on a pan over low-medium heat, or in the microwave for 10 seconds. Brush with garlic butter and enjoy!Freeze Naan
Follow the same steps above (store plain – no garlic butter) and store in the freezer for up to two months. Frozen naan bread thaws quickly at room temperature. Reheat in the microwave or on a skillet over low-medium heat, then brush with garlic butter. Happy Cooking! XxNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tastyy and good!!!
Really good!! Very tasty!
This is just like from any good indian restaurant!! Its sooooo good!!!!!
Great recipe
Will the remaining uncooked dough be ok to keep in the fridge until I need it again?
Hi Claire, Yes, you can keep the uncooked dough in the fridge for up to 48 hours. Just make sure it is tightly covered so it doesn’t dry out, and let it come back to room temperature before you roll and cook it. Alternatively, you can cook the entire batch without the garlic butter, let them cool completely, and store the cooked naan in the fridge for up to 4 days. They reheat perfectly on the stove or in the microwave! Enjoy Xx
First time making naan and omg this is amazing! great instructions and recipe for a first timer. The only thing I changed was the temperature when cooking it it was a little too high so in turned it down to just two under medium even then I only had to cook this for 1 minute on each side!
Excellent and so easy. I threw everything in bread machine on dough setting which made it even easier. Delicious! Thank you!!
Excellent and so easy. I threw everting in bread machine on dough setting which made it even easier. Delicious! Thank you!!