The Best Easy Garlic Naan Bread (Printable)

Soft, fluffy Indian flatbread infused with garlic and brushed with buttery goodness

# 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 It:

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 portions. Serve warm.

# Expert Advice:

01 -
  • It takes less time than ordering delivery and tastes infinitely better than anything that arrives in a paper bag.
  • The dough is soft and elastic, never tough or chewy, even if you overwork it a little.
  • Garlic butter seeps into every bubble and char mark, turning simple bread into something you crave at odd hours.
  • You only need pantry staples and a hot skillet, no tandoor or special equipment required.
02 -
  • If your naan turns out tough, you either kneaded it too long or your skillet wasnt hot enough, aim for high heat and a quick cook.
  • The frothy yeast step is non-negotiable, if it doesnt foam, the dough wont rise and youll end up with flat, dense bread.
  • Brushing the garlic butter on while the naan is still hot off the skillet is the only way it soaks in properly, wait too long and it just sits on the surface.
03 -
  • Add a pinch of baking powder to the dough for extra lift and a slightly fluffier texture, especially if youre short on rising time.
  • For restaurant-style naan, brush with ghee instead of butter and sprinkle with nigella seeds or chopped cilantro before serving.
  • If you dont have a cast iron skillet, a non-stick pan works too, just make sure its screaming hot before you add the dough.
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