The Best Easy Garlic Naan (Print Version)

Soft, fluffy flatbread with garlic and butter. Perfect with curries or grilled meats.

# 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 (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

# How to Make:

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 tear-drop 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 Advice:

01 -
  • It requires no fancy equipment, just a regular skillet and ingredients you probably already have.
  • The dough is forgiving and soft, making it perfect for beginners or anyone short on time.
  • Fresh garlic butter brushed on warm naan creates an aroma that fills your whole home.
  • You can freeze extras and reheat them in minutes for quick weeknight meals.
02 -
  • If your yeast doesn't foam, your water was too hot or the yeast is old. Start over or you'll end up with dense, flat bread.
  • Don't roll the dough too thin or it'll crisp up like a cracker instead of staying soft and pillowy.
  • Brush the garlic butter on right after cooking while the naan is still hot so it soaks in instead of sitting on top.
03 -
  • Keep a damp towel over the rolled-out dough while you cook the others so they don't dry out and crack.
  • If you don't have a cast iron skillet, a nonstick pan works, but cast iron gives the best charred spots and authentic texture.
  • For a restaurant-style finish, sprinkle a pinch of flaky sea salt on the garlic butter right before serving.
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