There’s nothing quite like fresh homemade garlic naan bread, soft, pillowy flatbread brushed with melted butter and packed with garlicky goodness. It’s the perfect sidekick for curries, soups, grilled meats, or honestly… just straight from the pan.

This homemade version is easier than you think and doesn’t require a tandoor or special equipment, just a hot skillet and pantry basics!

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💛 Why You’ll Love This Garlic Naan

• Super soft and fluffy: Thanks to yogurt and a bit of oil in the dough.
• Restaurant-style flavor: Garlicky, buttery, and slightly blistered from a hot pan.
• No oven or fancy tools: Just a skillet and a bowl that’s it.
• Make-ahead friendly: Freeze the dough or cooked naan for easy future meals.
• Customizable: Add herbs, cheese, or skip the garlic if you prefer plain naan.

📊 Quick Recipe Stats

• Prep time: 15 minutes
• Rise time: 1 hour
• Cook time: 15 minutes
• Total time: ~1 hour 30 minutes
• Yield: 6–8 naan
• Calories: ~200 per piece (varies with butter usage)

🧾 Ingredients

For the Dough

• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp sugar
• 1/2 cup (120ml) warm water (about 110°F / 43°C)
• 2 1/2 cups (315g) all-purpose flour
• 1/2 cup (120g) plain yogurt (Greek or regular)
• 2 tbsp (30ml) olive oil (or any neutral oil)
• 1 tsp salt

For the Garlic Butter

• 2 tbsp (28g) unsalted butter, melted
• 2–3 garlic cloves, minced
• Optional: chopped fresh parsley or cilantro, for garnish

👩‍🍳 How to Make Garlic Naan Bread

1. Activate the Yeast

• In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes, until foamy.

2. Make the Dough

• In a large bowl, mix flour and salt.
• Add in yogurt, oil, and the yeast mixture. Stir until a shaggy dough forms.
• Knead on a floured surface for 5–6 minutes until smooth and elastic (or use a stand mixer with a dough hook).
• Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1–1.5 hours, until doubled in size.

3. Shape the Naan

• Punch down the dough and divide into 6–8 pieces.
• Roll each piece into an oval or teardrop shape (about 1/4-inch thick).

4. Cook the Naan

• Heat a cast iron or nonstick skillet over medium-high heat until very hot.
• Cook one naan at a time:
  • Place dough in the dry skillet.
  • Cook 1–2 minutes, until bubbles form and bottom is golden.
  • Flip and cook another 1–2 minutes.
  • Remove and brush immediately with garlic butter.
• Repeat with remaining dough.

5. Garnish & Serve

• Sprinkle with fresh herbs and serve warm. Perfect with curries, soups, or dips!

🔁 Substitutions & Tips

• No yeast? Try 1 tsp baking powder + 1/2 tsp baking soda for a quicker, no-rise version.
• No yogurt? Use sour cream or buttermilk instead, it helps with softness.
• Garlic-free option: Leave out the garlic butter and just brush with plain butter or ghee.
• Add cheese: Add shredded mozzarella or paneer between two dough rounds before cooking for stuffed naan.
• Want a crispier naan? Roll thinner and cook a little longer on each side.

🧊 Storage

• Room Temp: Store cooked naan in an airtight container for up to 2 days.
• Fridge: Keeps for up to 4 days reheat in a skillet or microwave.
• Freezer: Freeze cooked naan (or dough balls) for up to 2 months. Reheat straight from frozen on a hot skillet or in a toaster oven.