Easy Garlic Naan Bread

The smell of garlic butter hitting warm bread is something I never get tired of. I started making naan on a rainy Tuesday when takeout felt too expensive and my pantry was full of flour. The dough came together so easily that I wondered why I'd been intimidated for so long. Now it's my go-to whenever I need something impressive that doesn't actually require much skill.

I made this for friends once during a spontaneous dinner party, and they kept asking if I'd ordered it secretly. Watching them tear into warm naan straight from the skillet, dipping it into curry, made me realize how much joy comes from food that feels both humble and indulgent. It's become my signature move when I want to look like I tried harder than I actually did.

Ingredients

• All-purpose flour: The backbone of the dough, giving it structure without being too heavy or dense.
• Active dry yeast: This is what creates those airy bubbles and soft texture, just make sure your water isn't too hot or it won't activate.
• Sugar: Feeds the yeast and helps it wake up, plus adds a subtle sweetness that balances the garlic.
• Warm water: Temperature matters here, aim for bathwater warm so the yeast blooms without dying.
• Salt: Enhances every flavor in the dough and keeps it from tasting flat.
• Plain yogurt: Adds tang and tenderness, making the naan soft even after it cools down a bit.
• Oil or ghee: Keeps the dough pliable and adds richness, ghee gives a more authentic flavor if you have it.
• Minced garlic: The star topping, use fresh for the best punch of flavor.
• Melted butter: Brushed on at the end, it makes the naan glossy and irresistible.

Instructions

Bloom the yeast:

Combine warm water, sugar, and yeast in a large bowl, then stir gently and wait until it gets frothy and smells slightly sweet. This step is your insurance that the yeast is alive and ready to work.

Mix the dough:

Add flour, salt, yogurt, and oil to the yeast mixture, stirring until everything comes together into a shaggy dough. Don't worry if it looks messy at first, it'll smooth out.

Knead until smooth:

Turn the dough onto a floured surface and knead for 5 to 7 minutes until it feels elastic and stops sticking to your hands. This is where the gluten develops and gives you that chewy texture.

Let it rise:

Place the dough in a greased bowl, cover it with a damp towel, and set it somewhere warm for about an hour. You'll know it's ready when it's doubled in size and feels pillowy.

Shape the naan:

Punch down the risen dough, divide it into 8 pieces, and roll each one into an oval or teardrop shape about a quarter inch thick. Don't stress about perfect shapes, rustic looks better anyway.

Heat your skillet:

Get a cast iron skillet or heavy pan screaming hot over medium-high heat. You want it hot enough that the naan sizzles when it hits the surface.

Cook the naan:

Place one naan in the skillet and cook for 2 to 3 minutes until bubbles form and the bottom gets golden brown spots, then flip and cook another 1 to 2 minutes. Watch it puff up like magic.

Brush with garlic butter:

As soon as you pull the naan off the heat, brush it generously with melted butter mixed with minced garlic. The heat will melt the butter into every crevice.

Repeat and serve:

Keep cooking the remaining naan, stacking them on a plate and covering with a towel to keep warm. Serve them as soon as possible while they're still soft and fragrant.

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One night I made naan to go with leftovers, and my neighbor smelled it through the hallway and knocked on my door. We ended up sharing dinner, and she told me it reminded her of her grandmother's kitchen in Delhi. That moment taught me that food doesn't just fill you up, it connects you to places and people you've never even met.

Storing and Reheating

Naan is definitely best fresh, but I've learned you can store leftovers in an airtight bag for up to two days at room temperature. When you reheat them, skip the microwave because it makes them rubbery. Instead, warm them in a dry skillet for 30 seconds on each side or wrap them in foil and pop them in a 350°F oven for about 5 minutes. They won't be quite as perfect as fresh, but they'll still be soft and delicious enough to enjoy.

Flavor Variations

Once you've made plain garlic naan a few times, it's fun to experiment with toppings and mix-ins. I've stirred nigella seeds or sesame seeds into the dough for extra texture and a nutty flavor. Brushing the finished naan with garlic butter mixed with chopped cilantro or a sprinkle of red chili flakes adds brightness and heat. You can even stuff the naan with cheese or caramelized onions before cooking for a more indulgent version that feels like a whole meal on its own.

Serving Suggestions

Naan is incredibly versatile and works with so many dishes beyond Indian curries. I love using it as a base for flatbread pizzas, tearing it up to dip into hummus or baba ganoush, or wrapping it around grilled chicken and vegetables for a quick lunch. It's also amazing alongside soups or stews, especially anything with a rich, saucy base that you want to soak up.

• Serve it warm straight from the skillet for the best texture and flavor.
• Pair it with butter chicken, dal, or any curry that has a sauce you want to scoop up.
• Use leftovers as a wrap or toast them lightly for a crunchy snack.

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There's something deeply satisfying about pulling warm naan from a hot skillet and watching it disappear within minutes. It's proof that the best recipes don't need to be complicated, just made with a little attention and a lot of butter.

Recipe Questions

→ What makes naan different from regular bread?

Naan uses yogurt in the dough for tenderness and cooks in a hot skillet rather than baking. This creates soft, pillowy texture with characteristic bubbled, charred spots from direct high heat contact.

→ Can I make the dough ahead of time?

Yes, prepare the dough and refrigerate after the first rise for up to 24 hours. Let it come to room temperature before rolling and cooking for best results.

→ What should I serve with garlic naan?

Pair with butter chicken, palak paneer, dal makhani, or any curry. Also excellent for wrapping grilled tandoori chicken, kebabs, or as a side with lentil soups and stews.

→ Why is my naan not puffing up?

Ensure your skillet is hot enough before adding dough - it should sizzle immediately. Roll dough evenly and don't make it too thick. Fresh yeast and proper rising time also affect puffing.

→ Can I freeze leftover naan?

Cool completely, wrap tightly in plastic and freeze for up to 3 months. Reheat directly from frozen in a hot skillet for 1-2 minutes per side or warm in the oven until heated through.

→ What can I use instead of yogurt?

Greek yogurt works for tangier flavor. For dairy-free, use coconut yogurt or plain plant-based yogurt mixed with lemon juice to mimic the acidity needed for tender dough.