Easy Garlic Naan Bread (Printable)

Soft, fluffy Indian flatbread with garlic butter. Perfect for curries or wraps. Ready in 35 minutes.

# What You’ll Need:

→ 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 at 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 well and let sit for 5 to 10 minutes until the mixture becomes frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the yeast mixture. Mix until a cohesive dough forms.
03 - Turn the dough onto a floured work surface and knead for 5 to 7 minutes until the dough becomes smooth and elastic.
04 - Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for approximately 1 hour or until the dough has doubled in size.
05 - Punch down the risen dough and divide into 8 equal portions. Roll each piece into an oval or teardrop shape approximately 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until hot.
07 - Place one naan in the hot skillet and 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 the cooked naan from the skillet and immediately brush with the melted butter mixed with minced garlic.
09 - Repeat the cooking and topping process with the remaining dough portions. Serve warm.

# Expert Tips:

01 -
  • It takes less than 40 minutes from mixing bowl to table, no fancy equipment required.
  • The dough is forgiving enough for beginners but impressive enough to serve at dinner parties.
  • Garlic butter soaks into every bubble and char mark, making each bite ridiculously flavorful.
  • You can freeze the dough or cooked naan and reheat it without losing that fluffy texture.
02 -
  • If your yeast doesn't foam, the water was too hot or the yeast is expired—don't proceed or your naan won't rise.
  • Don't roll the dough too thin or it'll turn into a cracker instead of fluffy bread.
  • Keep the heat high when cooking; if it's too low, the naan will dry out instead of puffing up with char marks.
03 -
  • Brush the garlic butter on while the naan is still hot so it melts into every bubble and crevice.
  • Keep a damp towel over the rolled dough pieces so they don't dry out while you cook the others.
  • If you don't have a cast iron skillet, a nonstick pan works, but cast iron gives the best char and flavor.
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