Soft, pillowy, and brushed with rich garlic butter, this easy homemade garlic naan brings restaurant-quality flavor straight to your kitchen. Perfectly charred right on your stovetop, it’s the ultimate side dish for scooping up a bowl of classic Chicken Tikka Masala or rich Dal Makhani.
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🧄 The Ingredients
Simple kitchen staples combine with authentic traditional touches to create a soft, pillowy dough finished with a rich, fragrant aromatic topping. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- All-Purpose Flour: Gives naan its classic soft, chewy texture. Sub: Use bread flour for extra chew or a 1:1 gluten-free flour blend.
- Active Dry Yeast: Creates airy pockets. Sub: Use instant yeast and mix it straight into the dry ingredients (no blooming needed).
- Plain Yogurt: Indian curd (dahi) or whole-milk yogurt tenderizes the dough. Sub: Plain Greek yogurt (add a splash of milk to thin it) or sour cream.
- Warm Milk: Adds richness to the dough. Sub: Warm water or unsweetened non-dairy milk.
- Butter: Adds flavor and keeps naan soft. Sub: Ghee (clarified butter) for authentic flavor, or vegan butter/neutral oil.
- Garlic & Cilantro: Gives that signature savory finish. Sub: Swap cilantro for fresh parsley or nigella seeds (kalonji).
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Naan
- Get the Pan Smoking Hot: High heat mimics a traditional clay tandoor oven. Use a cast-iron skillet if you have one, and let it preheat thoroughly to get those signature charred bubbles.
- Let Stiff Dough Rest: If the dough fights back or shrinks while rolling, cover the dough balls and let them rest for 10–15 minutes so the gluten relaxes.
- Use Room Temperature Yogurt: Cold yogurt straight from the fridge will slow down the yeast. Warm it in the microwave for a few seconds first to take off the chill.
- Don’t Skip the Water: Lightly brushing one side of the dough with water right before laying it in the hot pan helps it stick, steam, and bubble up beautifully.
- Cover to Stay Soft: Stack the cooked naans on a plate and cover them with a clean kitchen towel while cooking the rest. The trapped steam keeps them soft and pliable instead of drying out.
- Brush Immediately: Apply the garlic butter as soon as the naan comes out of the skillet so the warm bread absorbs all that rich flavor.
👩🏼🍳 How to Make Homemade Garlic Naan
- Step 1: In a small bowl, combine the warm water with the sugar and let it “bloom” for 5 to 8 minutes until foamy.
- Step 2: In a large bowl, whisk the flour with the salt and baking powder. Stir in the yeast mixture, yogurt, warm milk, and melted butter (2 tbsp) to form a shaggy dough.
- Step 3: Turn the dough out onto a floured surface and knead for 4 minutes, until smooth and elastic.
- Step 4: Proof in a warm, non-drafty area for 1 hour, until nearly doubled in size.
- Step 5: Pinch six to eight balls, and roll them into a thin oval. See NOTES.
- Step 6: Splash the top of the naan with a little water and then place in a hot skillet over medium-high heat. Cover and cook for about 90 seconds. Bubbles should appear on the surface. Flip and cook for another 60 seconds.
- Step 7: Keep the naan warm in a kitchen towel until all are cooked.
- Step 8: Melt the butter and then stir in the garlic and cilantro. Brush over the tops of the warm naan. Serve at once.
🍽️ How to Serve
- Pair with Creamy Curries: Serve piping hot alongside classic Indian dishes like Chicken Tikka Masala, Butter Chicken, Dal Makhani, or Paneer Butter Masala —perfect for scooping up every last drop of sauce.
- Serve with Dips & Chutneys: Set out a platter of naan with refreshing cucumber raita, vibrant mint chutney, or sweet mango chutney for an easy appetizer.
- Make Quick Naan Pizzas: Use leftover naan as a fast flatbread pizza base. Top with sauce, cheese, and your favorite toppings, then bake at 400°F (200°C) until bubbly.
- Turn into Flavorful Wraps: Fill warm naan with grilled chicken, roasted veggies, falafel, or tikka kebabs, then drizzle with yogurt sauce for a delicious meal.
- Serve Hot & Fresh: Keep naan stacked under a clean kitchen towel to retain warmth and moisture, then give them one final brush of warm garlic butter right before serving.
Expert Tip
If your dough keeps shrinking back or refuses to roll out thin, your gluten is just too tense! Simply cover the dough balls with a damp towel and let them rest for 10 to 15 minutes. This gives the gluten time to relax, making the dough wonderfully soft, pliable, and easy to roll out without fighting you.
🙋🏽♂️ Frequently Asked Questions
Can I make homemade garlic naan ahead of time?
Yes! You can store cooked pieces in an airtight bag at room temperature for up to two days, or freeze them for up to three months. Simply reheat them in a hot, dry skillet or oven for a minute until warmed through and soft again.
How do I cook homemade garlic naan in the oven if I don’t have a skillet?
Preheat your oven with a baking sheet or pizza stone inside to 500°F (260°C). Place the rolled dough directly onto the hot surface and bake for 3 to 4 minutes until puffed up and lightly browned on top.
Can I make homemade garlic naan without yeast?
Yes, you can substitute the yeast with 1 teaspoon of baking powder and ½ teaspoon of baking soda. While the flatbread will be slightly less airy, it still turns out soft, tender, and delicious.
Why is my homemade garlic naan turning out tough or dry?
This usually happens if the pan wasn’t hot enough, which forces the dough to cook too slowly and dry out, or if too much flour was worked into the dough. Stacking cooked pieces under a clean towel immediately after they leave the skillet also helps trap steam to keep them soft.
🇮🇳 More Classic Indian Recipes
Ready to make the best homemade naan in town? Go for it!
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Homemade Garlic Naan
Soft, pillowy, and perfectly charred, this easy homemade garlic naan brings restaurant-quality flavor straight to your stovetop. Brushed with rich garlic butter and fresh cilantro, it’s the ultimate flatbread for scooping up your favorite curries and sauces!
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Servings: 6
Calories: 367kcal
Video
Equipment
- 1 large sturdy skillet with a lid preferably cast-iron, 12-inch
Ingredients
For the Dough
- 2 tablespoon warm water 110 to 115°F
- 1 teaspoon sugar
- 1½ teaspoon active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup yogurt plain, room temperature
- ¾ cup whole milk warm
- 2 tablespoon unsalted butter melted
- cooking spray
For the Garlic Butter
- ¼ cup unsalted butter melted
- 3 cloves garlic finely minced
- 2 tablespoon cilantro finely chopped
For Serving
- coarse sea salt
Instructions
- In a small bowl, combine the warm water, sugar, and active dry yeast. Gently whisk to combine. Set aside for 5 to 10 minutes, until it becomes frothy and bubbly.2 tablespoon warm water, 1 teaspoon sugar, 1½ teaspoon active dry yeast
- In a large bowl, whisk the flour with the salt and baking powder. Add the bubbly yeast mixture, yogurt, warm milk, and melted butter (2 tbsp). Use a wooden spoon to stir into a shaggy dough. Use your hands to bring the dough together.3 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon baking powder, ½ cup yogurt, ¾ cup whole milk, 2 tablespoon unsalted butter
- Turn the dough onto a floured surface and knead the dough for 4 minutes until it is smooth and elastic.
- Lightly grease a bowl or proofing container with cooking spray. Form the dough into a ball and place it in the bowl or container. Turn to coat with oil. Cover with plastic wrap or a lid and place in a warm, non-drafty area for 1 hour (or until nearly doubled in size).cooking spray
- Punch the dough and divide it into 6 to 8 balls. Cover with a damp kitchen towel and allow the balls to rest for 10 to 15 minutes.
- Heat a cast-iron skillet over medium-high heat until it's smoking hot.
- On a lightly floured surface, roll each dough out into an oval (teardrop) shape, about ¼-inch thick. Lightly splash the top of the rolled dough with a little water and then lay the wet side down onto the hot skillet.
- Cover the skillet with a lid and cook for 90 seconds to 2 minutes. You will see large bubbles start to form on top. Flip the naan over and cook for another minute until browned and charred in spots. Remove from the heat and keep warm under a clean kitchen towel while you cook the remaining naan.
- Meanwhile, mix the melted butter (¼ cup) with the minced garlic and chopped cilantro. Brush the garlic butter and a sprinkle of coarse salt over the tops of the warm naan. Serve at once.¼ cup unsalted butter, 3 cloves garlic, 2 tablespoon cilantro, coarse sea salt
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Trouble Rolling? If the dough snaps back while rolling, cover the dough balls and let them rest for 10–15 minutes to relax the gluten.
- Pan Heat is Key: Use a cast-iron skillet if possible, and make sure it’s smoking hot before adding the dough. High heat creates signature charred bubbles without drying out the bread.
- Yogurt Temp: Use room-temperature yogurt (or microwave for 5 seconds) so it doesn’t slow down the yeast.
- Keep Covered: Stack cooked naan under a clean kitchen towel as you go. The trapped steam keeps them soft and pliable.
- Storage & Reheating: Store leftover naan in an airtight bag at room temperature for up to 3 days (or freeze for up to 3 months). Reheat in a hot, dry skillet for 30–60 seconds per side to restore freshness.
Nutrition
Calories: 367kcal | Carbohydrates: 52g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 412mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 3mg
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Wesley says
PERFECTION! Naan has always been a favorite part of dining at Indian restaurants and this naan is ranked up there with the best!! Love it!