The Best Easy Garlic Naan Bread (Printable)

Fluffy Indian-style flatbread with garlic butter topping

# What You’ll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package active dry yeast (0.25 oz)
03 - 1 teaspoon sugar
04 - 1 cup warm water (110°F)
05 - 1 teaspoon salt
06 - 4 tablespoons plain yogurt
07 - 2 tablespoons oil or ghee

→ Garlic Butter Topping

08 - 3 tablespoons minced garlic
09 - 2 tablespoons melted butter

# Directions:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5 to 10 minutes until frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the bowl. Mix until a dough forms.
03 - Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.
05 - Punch down the dough and divide into 8 equal portions. Roll each piece into an oval or tear-drop shape, approximately 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.
07 - Place one naan in the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface. Flip and cook for another 1 to 2 minutes until golden brown spots appear.
08 - Remove from the skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat cooking and topping process with remaining dough portions. Serve warm.

# Expert Tips:

01 -
  • It requires no tandoor oven or fancy equipment, just a hot skillet and a little confidence.
  • The dough is forgiving and comes together faster than ordering takeout.
  • Fresh garlic butter soaks into every pillowy bite, turning simple flatbread into something you crave at midnight.
02 -
  • If your skillet isn't hot enough, the naan will turn tough and dry instead of soft and blistered.
  • Rolling the dough too thin makes it crispy like a cracker, not pillowy like proper naan.
03 -
  • Keep a damp towel over the rolled dough while you cook each naan so it doesn't dry out.
  • If you want restaurant-style char, finish the naan under the broiler for thirty seconds after brushing with garlic butter.
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