Easy Garlic Naan Recipe

Freshly cooked naan bread brushed with melted garlic butter and sprinkled with chopped herbs, with a bowl of garlic butter in the background.

5 from 1 vote

Easy Garlic Naan Recipe

This homemade Garlic Butter Naan is pillowy soft, with golden charred edges and brushed with irresistible garlic butter. Perfect for soaking up creamy curries, scooping up dips, or even as a base for pizza! Simple ingredients, easy steps, and next-level flavor.

Prep Time1 20

Cook Time20

Total Time1 40

Course: Flatbread recipes

Cuisine: Indian

Keyword: bread, flatbread recipes, naan

Servings:

Author: Tatiana

Ingredients

Naan Bread

4 cups all-purpose flour
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon baking powder
1 ½ teaspoons instant yeast*
1 cup whole milk warmed
3/4 cup whole-milk yogurt
3 tablespoons neutral oil plus 2 tablespoons extra for cooking
2 cloves garlic minced

Garlic Butter

3 tablespoons salted butter melted
2 cloves garlic minced
1 teaspoon fresh cilantro or parsley chopped

Instructions

Mix the Dry Ingredients: In a large mixing bowl, combine 4 cups all-purpose flour, 2 teaspoons sugar, 2 teaspoons kosher salt, 1 teaspoon baking powder, and 1 ½ teaspoons instant yeast*. Stir well.
Prepare the Wet Ingredients: In a separate bowl, whisk together 1 cup whole milk , 3/4 cup whole-milk yogurt, 3 tablespoons neutral oil, and 2 cloves garlic minced.
Combine Wet and Dry: Make a well in the center of the dry ingredients. Gradually pour in the wet mixture, stirring with a spoon or your hands until a sticky dough forms.
Knead the Dough: Transfer the dough to a floured surface. Knead for about 5-7 minutes, adding flour to your hands as needed. Once smooth and elastic, shape the dough into a ball.
Let the Dough Rise: Rub a teaspoon of oil over the dough and place it in a clean, oiled bowl. Cover with a dish towel (or plastic) and let it rise in a warm spot for 60-90 minutes, or until doubled in size.
Divide and Shape: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball, flatten it, and roll it out on a floured surface into an oval about 5x8 inches.
Cook the Naan: Heat a large sauté pan over medium-high heat. Cook each naan for 30-40 seconds on one side, until bubbles form. Flip and cook the other side for the same amount of time. Flip once more and press lightly with a spatula for 10-15 seconds until fully cooked.
Prepare the Garlic Butter Topping: In a small bowl, combine melted 3 tablespoons salted butter and minced 2 cloves garlic. Brush the warm naan with the garlic butter and sprinkle with the herb of your choice, such as 1 teaspoon fresh cilantro or parsley.
Transfer the naan to a warm platter and cover to keep warm. Repeat with the remaining dough. Serve immediately and enjoy!

Notes

*If you're using active dry yeast instead of instant yeast, you'll need to proof the yeast first. Here's how:

In a small bowl, mix the warm water (¼ cup), sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes foamy.
Once foamy, add the yeast mixture to the wet ingredients (milk, yogurt, oil, etc.) and continue with the recipe as instructed.

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven or on a skillet. For freezing, stack naan between parchment paper in a bag. Thaw and reheat when needed.

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