The Best Easy Garlic Naan Bread

There’s something incredibly comforting about freshly baked bread, especially when it’s soft, warm, and infused with the aroma of garlic. Garlic naan bread has always held a special place in my kitchen, not just because of its taste, but because of the memories it brings back. I remember the first time I tried making it at home—it was a spontaneous idea, inspired by a craving during a quiet evening. I didn’t have a tandoor oven like in traditional Indian cooking, but I improvised using a hot skillet, and the results were astonishing. That evening turned into one of those moments that made me realize how simple ingredients could bring a restaurant-style experience right into the comfort of my own home.

What makes this garlic naan bread so lovable is how it brings flavor, texture, and versatility together in a single, effortless recipe. It’s soft and chewy, with crisp golden bubbles and a gentle char that forms beautifully on a hot pan. The garlic butter brushed over the top takes it to another level—rich, savory, and absolutely irresistible.

You’ll love this recipe because it’s incredibly easy to prepare, even if it’s your first time working with yeast dough. There’s no need for any special equipment or complicated techniques. It’s a recipe that always delivers, whether you’re making it for a cozy dinner, a special occasion, or just to enjoy warm with your favorite dips.

This garlic naan is also extremely versatile. Serve it alongside curries, soups, grilled meats, or use it as a flatbread wrap for sandwiches. I even enjoy it with a simple spread of cream cheese or hummus when I’m in the mood for a quick snack. The possibilities are endless, and that’s what makes it such a staple in my baking routine.

Another reason I adore this recipe is how affordable it is. It uses everyday pantry staples—flour, yeast, yogurt, milk, and garlic—which makes it accessible to everyone. You don’t need to spend much to enjoy something truly special. Plus, you can double or triple the batch easily if you’re feeding a crowd.

Ingredients for the Recipe:

– All-purpose flour
– Instant yeast
– Plain yogurt
– Warm milk
– Sugar
– Salt
– Baking powder
– Garlic (freshly minced)
– Butter (or ghee, if preferred)
– Fresh parsley or coriander (optional, for garnish)

How to Prepare This Recipe

Making garlic naan bread at home might sound intimidating at first, but I promise you—it’s much easier than it seems. Once you try it, you’ll never want to buy store-bought naan again. This recipe doesn’t require a tandoor or even an oven. All you need is a mixing bowl, a rolling pin, and a hot skillet or non-stick pan.

Step-by-Step Instructions for Preparation

Step 1 – Activate the yeast:
In a small bowl, combine warm milk, sugar, and instant yeast. Let it sit for about 10 minutes until it becomes frothy. This step helps ensure your dough will rise well.

Step 2 – Prepare the dough:
In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the yeast mixture and plain yogurt. Mix until a sticky dough forms. You can use your hands or a wooden spoon. If needed, add a little more flour, one tablespoon at a time, until the dough is manageable but still soft.

Step 3 – Knead the dough:
Transfer the dough onto a floured surface. Knead it for 5–6 minutes until it becomes smooth and elastic. This helps develop the gluten, which gives naan its signature chewiness.

Step 4 – First rise:
Place the dough in a lightly oiled bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until it doubles in size.

Step 5 – Divide and roll out:
Once the dough has risen, punch it down gently to release the air. Divide it into 6–8 equal pieces, depending on how large you want your naan. Roll each piece into a ball. Then, on a lightly floured surface, roll each ball into an oval or teardrop shape about 1/4 inch thick.

Step 6 – Prepare the garlic butter:
While the dough rests for a few minutes, melt the butter in a small saucepan. Add freshly minced garlic and gently sauté for 1–2 minutes. Remove from heat and set aside.

Step 7 – Cook the naan:
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until it’s very hot. Place one rolled-out dough onto the hot skillet. Cook for 1–2 minutes until bubbles form on the surface. Flip and cook the other side for another minute, pressing down gently with a spatula to ensure it cooks evenly.

Step 8 – Add garlic butter:
As soon as each naan comes off the skillet, brush it generously with the garlic butter. Sprinkle with chopped parsley or coriander if you like.

Step 9 – Repeat:
Repeat the process for the remaining pieces. Keep the cooked naan warm by wrapping them in a clean kitchen towel or placing them in a covered dish.

Quick and Easy

This recipe comes together quickly, especially after the dough has risen. The actual cooking takes only a few minutes per naan, and the garlic butter can be made while the dough is resting. If you plan ahead, you can even refrigerate the dough after the first rise and cook the naan fresh when you’re ready to serve.

Customizable

What I love most about this naan bread is how easy it is to adapt. You can add chopped herbs to the dough, sprinkle sesame seeds or nigella seeds on top, or even mix in shredded cheese for a cheesy twist. If you’re looking for a healthier version, you can swap half the all-purpose flour with whole wheat flour without compromising much on texture.

Popular with Many People

This garlic naan is always a hit. It’s one of those recipes that pleases both kids and adults. Whether served with a hearty curry, a simple lentil soup, or just as an appetizer with dips like tzatziki or hummus, it never fails to impress. I often bring it to potlucks or serve it at family dinners, and I’m always asked for the recipe.

Print

FAQs

Can I make garlic naan without yeast?
Yes, you can prepare a yeast-free version by increasing the baking powder slightly and adding a bit more yogurt to the dough. However, the texture will be a little less fluffy and slightly denser than traditional naan.

Can I use whole wheat flour instead of all-purpose flour?
Absolutely. You can replace up to 50% of the all-purpose flour with whole wheat flour. This adjustment creates a slightly nuttier flavor and a firmer texture, but it still produces delicious results.

Can I make the dough ahead of time?
Yes, the dough can be prepared in advance. After the first rise, store it covered in the refrigerator for up to 24 hours. Let it sit at room temperature for 20–30 minutes before rolling and cooking.

What’s the best way to store leftover naan?
Store any leftover naan in an airtight container or wrap it in foil. It keeps well at room temperature for 1 day or in the refrigerator for up to 3 days. Reheat on a skillet or in the oven until warm.

Can I freeze cooked naan?
Yes, once the naan is completely cooled, place parchment paper between each piece and store them in a freezer-safe bag. Reheat from frozen in a hot pan or oven.

Can I cook naan in the oven instead of a skillet?
While a skillet gives you the best charred texture, you can bake naan in a very hot oven (around 240°C) on a pizza stone or preheated baking sheet. Bake each naan for 4–5 minutes, or until puffed and golden.