Homemade Garlic Naan

Course: Bread / Side / Appetizer

Cuisine: Indian

Prep Time: 10

Cook Time: 15

Proofing (Rise) and Resting Time: 1 10

Total Time: 1 35

Servings:

Calories: 367kcal

Author: Kris Longwell

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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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 tbsp warm water, 1 tsp sugar, 1½ tsp 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 tsp salt, ½ tsp baking powder, ½ cup yogurt, ¾ cup whole milk, 2 tbsp 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 tbsp cilantro, coarse sea salt

Video

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