I can’t get enough of this soft, fluffy garlic naan, with buttery edges and bold flavor in every bite. It’s the kind of flatbread that makes curry night, naan pizza, or a simple snack feel instantly more special.

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I’m fully obsessed with this easy garlic naan because it has that soft, fluffy pull I want in a flatbread, plus enough garlic to make every bite loud in the best way. I love it with curry, obviously, but I’m just as happy tearing into it straight from the pan or using it as the base for a ridiculous naan pizza.

The plain yogurt gives it that tender, slightly tangy thing I can’t quit. And that garlic finish?

Dangerous. But in a very necessary way.

This is the naan I want on the table with everything. No leftovers expected.

Ingredients

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All purpose flour gives naan that soft, chewy base you actually want.
Yeast brings a little puff, so it’s not flat and sad.
Sugar helps the yeast wake up and adds gentle background sweetness.
Baking powder and baking soda make the bread extra tender and bubbly.
Salt keeps everything from tasting bland, because flour needs help.
Yogurt adds tang, softness, and that classic naan-style chew.
Warm milk makes the dough richer, softer, and just a bit cozy.
Warm water keeps the dough workable without making it heavy.
Oil or ghee adds moisture, richness, and those lightly crisp edges.
Butter or ghee brushed on top makes it glossy and irresistible.
Garlic brings the big flavor.
Basically, it’s the whole point.
Cilantro adds freshness and color.
Plus, it makes naan look finished.

Ingredient Quantities

3 cups (360 g) all purpose flour

1 teaspoon active dry yeast

1 teaspoon sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/2 cup (120 g) plain yogurt, room temperature

1/4 cup (60 ml) warm milk

3/4 cup (180 ml) warm water, plus more if needed

2 tablespoons vegetable oil or melted ghee, plus more for cooking

3 tablespoons melted butter or ghee for brushing

3 to 4 cloves garlic, finely minced or grated

2 tablespoons fresh cilantro, finely chopped, optional

How to Make this

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1. In a small bowl combine 1 teaspoon active dry yeast, 1 teaspoon sugar and 3/4 cup warm water; let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk together 3 cups all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and 1 teaspoon salt.

3. Mix 1/2 cup plain yogurt, 1/4 cup warm milk and 2 tablespoons vegetable oil or melted ghee into the yeast mixture.

4. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms; add more warm water by tablespoons if needed to bring the dough together.

5. Turn the dough onto a lightly floured surface and knead 5 to 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot 1 to 2 hours until doubled.

6. Punch down the dough and divide into 8 equal pieces; roll each piece into a ball and cover with a towel to rest 15 minutes.

7. Flatten and roll each ball into a teardrop or oval about 1/4 inch thick, keeping some thickness for fluffiness.

8. Heat a heavy skillet or cast iron pan over medium high and brush lightly with oil or ghee. Cook each naan 1 to 2 minutes until bubbles form and the bottom is golden, flip and cook another 1 to 2 minutes until cooked through and charred in spots.

9. Meanwhile combine 3 tablespoons melted butter or ghee with 3 to 4 cloves finely minced or grated garlic and, if using, 2 tablespoons finely chopped cilantro.

10. As each naan comes off the pan brush generously with the garlic butter mixture and serve warm.

Equipment Needed

1. Measuring cups and spoons
2. Small bowl
3. Large mixing bowl
4. Whisk
5. Wooden spoon or sturdy spatula
6. Rolling pin
7. Lightly floured work surface or pastry mat
8. Heavy skillet or cast iron pan
9. Pastry brush
10. Clean kitchen towel for resting dough

FAQ

Q: Can I substitute yogurt if I do not have plain yogurt?
A: Use sour cream or buttermilk thinned with a little milk to reach the same consistency. Greek yogurt should be loosened with a tablespoon or two of water or milk.

Q: Do I have to wait for the dough to rise?
A: A short rest of 30 to 60 minutes at warm room temperature is enough for these naan. It does not need a long rise because of the yogurt and baking powder.

Q: What is the best way to cook the naan if I do not have a skillet?
A: Use a heavy-bottomed oven-safe pan on the stovetop, a cast iron griddle, or bake on a preheated pizza stone at the highest oven temperature for 4 to 6 minutes, finishing under the broiler if you want charred spots.

Q: How do I get soft, pillowy naan with those nice charred spots?
A: Roll the dough moderately thin, cook in a very hot skillet with a little oil or ghee, press gently with a spatula to encourage blistering, and brush immediately with melted butter or ghee.

Q: How should I store leftover naan and how do I reheat it?
A: Cool completely, wrap in foil or an airtight container, and refrigerate up to 3 days or freeze up to 2 months. Reheat in a hot skillet for 30 to 60 seconds per side, or warm in a 350 F oven wrapped in foil.

Q: Can I make the dough ahead or freeze it?
A: Yes. After kneading, shape into a ball, coat lightly with oil, and refrigerate up to 24 hours. For longer storage, freeze portions of raw dough in airtight bags for up to 2 months and thaw overnight in the refrigerator before using.

The Best Easy Garlic Naan Bread Recipe Substitutions and Variations

All purpose flour: Use bread flour for chewier, slightly taller naan (same amount) or a 1:1 swap with whole wheat pastry flour for a nuttier, slightly denser loaf; add 1 to 2 tablespoons extra water if dough feels stiff.
Plain yogurt: Substitute buttermilk (same volume) or sour cream thinned with a tablespoon of water; for dairy free use a plain non dairy yogurt of similar thickness.
Warm milk: Replace with an equal amount of warm unsweetened plant milk such as almond or soy, or use warm water if you want no dairy flavor.
Melted butter or ghee for brushing: Use extra virgin olive oil, neutral vegetable oil, or melted vegan butter for a dairy free option; brush the same way just before serving.

Pro Tips

– Bloom the yeast in water that feels like warm bath water to your wrist, about 100 to 110°F (38 to 43°C). If it does not get foamy within 10 minutes, start over with fresh yeast. Good bloom equals lighter, airier naan.

– Give the dough a proper rest after shaping. Letting the rolled balls sit under a towel for 15 to 20 minutes relaxes the gluten and makes them much easier to roll thin without springing back, which keeps the interior soft and pillowy.

– Use a very hot heavy skillet or cast iron and resist the urge to press the naan down while it cooks. High heat creates quick blistering and char, which gives the best texture. If the pan gets too hot and chars before cooking through, lower the heat a little and cover for 20 to 30 seconds to finish cooking.

– Brush the garlic butter on the naan as soon as it comes off the pan so it soaks in and stays glossy. For extra depth, brown the butter lightly before mixing with garlic, or stir a pinch of smoked paprika or lemon zest into the butter for a subtle twist.

The Best Easy Garlic Naan Bread Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

253

kcal

Equipment: 1. Measuring cups and spoons
2. Small bowl
3. Large mixing bowl
4. Whisk
5. Wooden spoon or sturdy spatula
6. Rolling pin
7. Lightly floured work surface or pastry mat
8. Heavy skillet or cast iron pan
9. Pastry brush
10. Clean kitchen towel for resting dough

Ingredients

3 cups (360 g) all purpose flour
1 teaspoon active dry yeast
1 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup (120 g) plain yogurt, room temperature
1/4 cup (60 ml) warm milk
3/4 cup (180 ml) warm water, plus more if needed
2 tablespoons vegetable oil or melted ghee, plus more for cooking
3 tablespoons melted butter or ghee for brushing
3 to 4 cloves garlic, finely minced or grated
2 tablespoons fresh cilantro, finely chopped, optional

Directions

In a small bowl combine 1 teaspoon active dry yeast, 1 teaspoon sugar and 3/4 cup warm water; let sit 5 to 10 minutes until foamy.
In a large bowl whisk together 3 cups all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and 1 teaspoon salt.
Mix 1/2 cup plain yogurt, 1/4 cup warm milk and 2 tablespoons vegetable oil or melted ghee into the yeast mixture.
Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms; add more warm water by tablespoons if needed to bring the dough together.
Turn the dough onto a lightly floured surface and knead 5 to 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot 1 to 2 hours until doubled.
Punch down the dough and divide into 8 equal pieces; roll each piece into a ball and cover with a towel to rest 15 minutes.
Flatten and roll each ball into a teardrop or oval about 1/4 inch thick, keeping some thickness for fluffiness.
Heat a heavy skillet or cast iron pan over medium high and brush lightly with oil or ghee. Cook each naan 1 to 2 minutes until bubbles form and the bottom is golden, flip and cook another 1 to 2 minutes until cooked through and charred in spots.
Meanwhile combine 3 tablespoons melted butter or ghee with 3 to 4 cloves finely minced or grated garlic and, if using, 2 tablespoons finely chopped cilantro.
As each naan comes off the pan brush generously with the garlic butter mixture and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.