The Best Easy Garlic Naan (Printable)

Soft, fluffy Indian-style flatbread infused with garlic and brushed with buttery goodness. Perfect with curries or as wraps.

# 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
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. Serve warm.

# Expert Advice:

01 -
  • It's faster than ordering takeout and tastes ten times better when it's still warm from the pan.
  • The garlic butter soaks into every bite, making even plain naan feel like a treat.
  • You don't need a tandoor or fancy equipment, just a good skillet and a little heat.
  • It pairs with everything from curries to scrambled eggs, and leftovers reheat beautifully.
02 -
  • If your yeast doesn't foam after 10 minutes, the water was probably too hot or the yeast was old, start over or you'll end up with flat naan.
  • Don't roll the dough too thin or it won't puff up properly, a quarter inch is the sweet spot.
  • Brush the garlic butter on immediately after cooking while the naan is still hot, otherwise it just sits on the surface instead of soaking in.
03 -
  • Keep a damp towel over the rolled-out dough pieces while you cook so they don't dry out and crack.
  • If your skillet isn't hot enough, the naan will cook through before it gets those beautiful charred spots, so don't be shy with the heat.
  • Double the garlic butter recipe because you'll want extra for dipping, trust me on this one.
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