Easy Garlic Naan Bread (Printable Version)

Soft, buttery Indian flatbread infused with garlic. Quick to make and perfect with curries.

# List of Ingredients:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package (0.25 oz) active dry yeast
03 - 1 teaspoon sugar
04 - 1 cup warm water
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

# How-To Steps:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 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 5–7 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 teardrop shape, about 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 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown spots appear.
08 - Remove from the skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat with remaining dough. Serve warm.

# Expert Suggestions:

01 -
  • It uses ingredients you probably already have, no specialty flours or hard-to-find spices.
  • The dough is forgiving and doesn't require perfect kneading or shaping.
  • Each naan cooks in minutes, so dinner comes together faster than waiting for delivery.
  • That garlic butter brush at the end makes everything feel like restaurant quality.
02 -
  • If your yeast doesn't foam after 10 minutes, the water was too hot or the yeast is dead, start over or you'll end up with flat bread.
  • Don't skip the damp towel during rising, the dough will dry out and form a crust that ruins the texture.
  • Rolling the naan too thick means it won't cook through properly and you'll get doughy centers.
  • Brushing the garlic butter on immediately after cooking is crucial, it soaks in while the naan is hot and creates that iconic flavor.
03 -
  • Keep a small bowl of water nearby while shaping the naan so you can wet your hands if the dough starts sticking.
  • Press the naan gently with a spatula while it cooks to encourage even browning and those beautiful charred spots.
  • If you don't have a cast iron skillet, a regular nonstick pan works, but cast iron gives you better heat retention and color.
  • Make a double batch and freeze the cooked naan between layers of parchment paper, then reheat from frozen in a skillet.
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