Easy Garlic Naan Bread (Printable Version)

Soft, fluffy Indian-style garlic flatbread, infused with butter. Great with curries, grilled meats, or enjoyed solo. Simple and delicious.

# Ingredient List:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package (0.25 oz / 7 g) active dry yeast
03 - 1 teaspoon sugar
04 - 1 cup warm water (110°F / 43°C)
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 - Combine warm water, sugar, and yeast in a large mixing bowl. Stir gently and let sit for 5–10 minutes until mixture becomes frothy and activated.
02 - Add flour, salt, yogurt, and oil (or ghee) to the yeast mixture. Stir until shaggy dough forms, ensuring all flour is incorporated.
03 - Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for approximately 1 hour or until doubled in size.
05 - Punch down risen 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 until properly hot.
07 - Place one naan in the hot skillet. Cook for 2–3 minutes until bubbles appear on the surface.
08 - Flip naan and cook for another 1–2 minutes until golden brown spots develop. Remove from skillet.
09 - Immediately brush cooked naan with melted butter mixed with minced garlic while still hot.
10 - Repeat cooking process with remaining dough portions. Serve warm.

# Expert Advice:

01 -
  • The yogurt keeps the dough incredibly soft and pliable, even after cooking
  • That moment when bubbles appear on the hot skillet feels like kitchen magic every single time
02 -
  • Do not skip the kneading step, those minutes of work are what transform the dough from tough to tender
  • Keep the heat consistent, too high and the outside burns before the inside cooks through
03 -
  • Cover the cooked naan with a clean towel while you finish the batch to keep them warm and soft
  • If your yeast doesnt get frothy, your water was too hot or the yeast was expired, start over
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