Why You’ll Love Buttery Garlic Naan Bread Recipe
• The dough uses yogurt and oil to create an enriched, tender texture that rivals naan from top Indian restaurants.
• Garlic is incorporated directly into the dough and again in the butter topping for double flavour.
• Cooked on a hot skillet, each naan puffs up with air pockets and finishes with golden, charred spots for authentic texture and taste.
• Versatile: serve with curries, use for wraps, or even transform into naan pizzas.
• Making them from scratch is fun and more affordable than take‑out, plus you control the butter and garlic levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Naan breads
• ¼ cup warm water
• 2 teaspoons granulated sugar
• 1½ teaspoons active dry yeast (or instant/rapid rise)
• ¾ cup warm milk
• ¾ cup Greek yogurt (or plain natural yogurt)
• ¼ cup vegetable oil + 2 tablespoons extra for cooking
• 2 cloves garlic, minced
• 4 cups plain flour (plus extra for dusting)
• 1 teaspoon baking powder
• 1 teaspoon salt
Garlic butter topping
• 3 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 teaspoon fresh cilantro (or parsley), chopped
Directions
-
In a small bowl combine the warm water, sugar and yeast. Let sit for 5–10 minutes or until the mixture bubbles on top.
-
In a large mixing bowl add the milk, yogurt, vegetable oil, and minced garlic. Then add the flour, baking powder and salt. Pour in the yeast mixture. Mix until the dough comes together.
-
Turn the dough out onto a lightly floured surface and knead for about 3–5 minutes, until smooth and elastic.
-
Lightly grease the mixing bowl, place the dough back in, cover with plastic wrap and let it rest at room temperature until doubled in size (about 1 hour).
-
Once risen, divide the dough into 10 equal pieces. Roll each piece into a ball, then roll out each to an oval approximately 6 inches long and 1/8 inch thick. Dust with flour as needed.
-
Heat a large cast‑iron (or heavy‑bottom) skillet over medium‑high heat. Grease it lightly with ½ teaspoon of the extra oil.
-
Place one naan onto the hot skillet. Cook until bubbles form on the surface (about 1–2 minutes). Brush the top lightly with oil while it cooks.
-
Flip the naan and cook for another 1–2 minutes, until large golden spots appear on the bottom. Remove from skillet and wrap in a clean kitchen towel. Repeat with remaining dough, keeping cooked naan wrapped in the towel.
-
For the topping: combine melted butter and minced garlic in a bowl. Brush each cooked naan with the garlic butter and sprinkle with chopped cilantro or parsley. Serve immediately.
Servings and timing
-
Makes: 10 naan breads
-
Prep time: ~15 minutes
-
Cook time: ~10 minutes
-
Total time: ~1 hour 25 minutes
Variations
-
Swap plain yogurt for a dairy‑free alternative (e.g., almond or soy yogurt) and use a non‑dairy butter to make this vegan‑friendly.
-
Add chopped fresh herbs (such as rosemary or thyme) into the dough for an herbed naan.
-
For extra flavour, add a pinch of smoked paprika or chili flakes into the garlic butter topping.
-
Use whole wheat flour (or half whole wheat, half plain flour) for a more rustic, nutty version—texture will be slightly firmer.
-
Instead of rolling into ovals, roll into rounds and cook mini versions for appetizer‑style servings.
Storage/Reheating
-
To store: Do not brush with garlic butter if storing. After cooking, allow naan to cool completely to room temperature (to avoid condensation). Then transfer to a zip‑lock or airtight bag. At room temperature: up to 2 days. In the refrigerator: up to 4 days.
-
To freeze: Follow same steps (plain, un‑buttered), place in freezer‑safe bag and freeze for up to 2 months. Thaw at room temperature.
-
To reheat: Warm on a skillet over low‑medium heat until heated through. Alternatively, microwave for about 10 seconds, then brush with garlic butter and serve.
FAQs
How can I tell when the yeast is properly activated?
You’ll know the yeast is ready when the mixture of warm water, sugar and yeast becomes foamy and bubbles appear on top — that means the yeast is alive and active.
Can I use instant yeast instead of active dry yeast?
Yes — you can use instant/rapid‑rise yeast. If using instant yeast, you can skip the initial activation step or shorten it, but still allow the dough to rise until doubled in size.
What if I don’t have a cast‑iron skillet?
A heavy‑bottomed non‑stick or stainless‑steel skillet will work — the key is getting it hot enough to produce bubbles and golden spots quickly. Ensure the pan is well‑heated and lightly oiled.
Can I make the dough ahead of time?
Yes. You can prepare the dough, let it rise once, then cover and refrigerate overnight (or up to 12 hours). Before cooking, bring it back to room temperature, divide and roll. The flavour may deepen with slow fermentation.
Why isn’t my naan puffing up with bubbles?
Possible causes: the skillet may not be hot enough, the dough may be rolled too thick or too thin, or the yeast may not have been active. Make sure the skillet is very hot, dough thickness allows air pockets (about 1/8 inch is ideal), and yeast was fresh.
Can I add garlic only on top instead of in the dough?
Yes — if you prefer a milder garlic flavour, you can omit the minced garlic in the dough and rely solely on the garlic butter topping. The texture will remain the same.
Is it okay to use milk powder instead of milk?
You can try substituting milk powder plus water, but the texture may differ slightly. Liquid milk adds moisture and richness; if using a powder, ensure you rehydrate properly and monitor the dough for correct consistency.
How do I know when it’s cooked through?
When you flip the naan, you should see large golden spots on the bottom, and the bread should feel light and airy with some lift. If the dough still feels dense or doughy in the middle, cook for an additional 30–60 seconds.
Can I make smaller or larger naan breads?
Absolutely — you can divide the dough into more or fewer pieces depending on desired size. Just adjust cooking time slightly: smaller naans cook faster, larger ones may need an extra minute per side.
What’s the best way to serve them?
Serve warm, straight off the skillet with garlic butter brushed on. They pair beautifully with curries, stews, dips, or even use as sandwich wraps. Keep them wrapped in a towel until serving to maintain softness.
Conclusion
This buttery garlic naan bread recipe gives you that soft, dreamy texture and rich garlic‑butter flavour without needing a tandoor oven. With simple ingredients and straightforward steps, you’ll quickly find yourself making these naan breads again and again—perfect for elevating weeknight meals or entertaining guests.
