Soft Garlic Naan Bread (Print Version)
Pillowy Indian flatbreads flavored with garlic and butter, ideal for scooping or standalone enjoyment.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 2 teaspoons active dry yeast
03 - 1 teaspoon sugar
04 - 1 teaspoon salt
05 - 3/4 cup warm water
06 - 1/2 cup plain yogurt, room temperature
07 - 2 tablespoons vegetable oil
→ Garlic Butter
08 - 4 tablespoons unsalted butter, melted
09 - 3 large garlic cloves, finely minced
10 - 2 tablespoons fresh cilantro, chopped (optional)
# How-To Steps:
01 - Combine warm water, sugar, and active dry yeast in a small bowl. Let rest 5 to 10 minutes until frothy.
02 - Whisk together all-purpose flour and salt in a large bowl.
03 - Add the yeast mixture, yogurt, and vegetable oil to the flour blend. Stir until a rough dough forms.
04 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic.
05 - Place dough in a greased bowl, cover, and allow to rise in a warm environment for 1 hour or until doubled in volume.
06 - Punch down the dough and portion into eight equal balls. Roll each ball into an oval or tear-drop shape approximately 1/4 inch thick.
07 - Heat a large skillet or cast-iron pan over medium-high heat.
08 - Combine melted butter and minced garlic in a small bowl.
09 - Place one naan in the hot skillet. Cook 1 to 2 minutes until bubbles appear, then flip and cook another 1 to 2 minutes until golden brown spots form.
10 - Brush the cooked naan immediately with garlic butter and sprinkle with chopped cilantro, if desired. Repeat with remaining dough portions and serve warm.
# Expert Tips:
01 -
- Homemade naan tastes incomparably better than store-bought—warm, soft, and infused with real garlic that you control completely
- It's easier than you'd think, and once you make it once, you'll find yourself doing it again and again for weeknight dinners
- There's something deeply satisfying about feeding people bread you made with your own hands, still steaming from the pan
02 -
- The temperature of your water and yogurt genuinely matters—they should be warm but never hot, or you'll either kill your yeast or prevent the dough from developing properly; I learned this the hard way when my first batch never rose.
- Covering cooked naan with a clean kitchen towel is not optional if you want them to stay soft; it traps steam and prevents them from cooling into something dense and chewy in a bad way.
03 -
- Don't skip the blooming step with your yeast—that foamy indication tells you everything is going to work; rushing it or skipping it is the quickest way to end up with dough that refuses to rise
- If your kitchen is cold, create a warm spot by turning your oven on to the lowest setting for 30 seconds, turning it off, and letting your dough rise inside; this makes the difference between an hour of rising and two hours of waiting