Naan, the beloved flatbread from the Indian subcontinent, is a culinary delight that has captured the hearts and palates of food enthusiasts worldwide. With its pillowy texture, charred edges, and irresistible flavor, naan is the perfect accompaniment to any meal. Whether you’re indulging in a spicy curry, savoring a hearty stew, or simply craving a warm and comforting bread, naan never fails to deliver. And with this quick garlic naan recipe, you can now enjoy the soft, fluffy goodness of homemade naan finished with a delicious garlic herb butter, in no time.
Note: This recipe isn’t even trying to be authentic naan, just a version inspired by naan I’ve eaten that I’ve deemed close enough to the real thing and simple enough for me to want to make over and over again.
Your grocery list
- Fresh cilantro and/or parsley
- Plain Greek yogurt
- Unsalted butter
- Large egg
- All-purpose flour
- Instant yeast
- Kosher salt
- White sugar
- Olive oil
Equipment/tools you’ll need
- Mixing bowl
- Measuring cups and spoons
- Rolling pin
- Non-stick skillet or griddle
Step-by-step instructions for making garlic naan
Making the dough
Add instant yeast and sugar to warm tap water. The recommended temperature is between 105 and 115 degrees Fahrenheit. Any warmer and you risk killing the yeast, meaning the dough won’t rise as much or at all.
Cover with plastic wrap or a towel and wait for 10-15 minutes or until it’s foamy.
Combine flour and salt and set aside. Whisk together yogurt and egg yolk and set aside. Melt the butter, and let it cool for a couple minutes. You don’t want to cook the eggs once they are mixed together.
Make a well in the flour mixture and pour in the yeast mixture, butter, egg and yogurt. Use a rubber spatula to combine until it becomes difficult then switch to your hands to finish combining the dough into a (mostly) uniform ball.
Be careful not to overwork the dough.
Proofing the dough
Place the dough in a bowl and cover. Let it rest in a warm place. I usually turn on the oven and sit the bowl on top. You could also preheat the oven, then turn it off, and place the bowl inside.
After about 90 minutes the dough ball should have doubled in size. Divide it into 6 parts and roll each part into a ball. Let these rest for another 30-45 minutes.
Making garlic butter
While you’re waiting for the dough to proof, you can combine melted butter, minced garlic and cilantro and/or parsley into a spread.
Cooking the naan
Heat a cast iron pan over medium high heat or until it is almost smoking. Spread olive oil in the pan using a paper towel.
On a clean, lightly floured surface out each ball of dough into a 9 to 10-inch disc.
Add a disc to the pan and cook on one side for 90 seconds or until it begins to puff and blister. Flip and continue cooking for another 60-90 seconds.
After taking each piece of naan out of the pan, brush both sides with garlic butter. Serve as soon as possible.
How can I adjust my naan recipe?
You can adjust the recipe by adding different spices or herbs to the dough, such as cumin, coriander, or turmeric. You can also stuff the naan with toppings like cheese or diced onions before cooking.
What can I serve with garlic naan?
Garlic naan pairs well with Indian curries, chutneys, or dips like hummus or tzatziki. It can also be served with grilled meats or vegetables. You can basically use naan like you would any other pita bread and stuff it with chicken salad, bacon, egg, and cheese, or any other combination of ingredients you love.
How to store and reheat garlic naan
To store: place leftover naan in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
To reheat: wrap the naan in foil and heat in a 350°F oven for 5-7 minutes or wrap in a paper towel and microwave for 30 seconds.
- 1 teaspoon instant yeast
- 1 tablespoon white sugar
- 1/2 cup warm tap water
- 1 3/4 cups bread flour
- 1/2 teaspoon kosher salt
- 2 tablespoons plain Greek full fat yogurt include some of the separated water
- 1 large egg yolk + a little of the egg white
- 2 tablespoons melted unsalted butter for dough + 4 tablespoons softened or melted butter for garlic butter
- 2 cloves garlic finely minced
- Combine and let rest for 1.5 hours
- Split into 6 even balls and proof #2 for 30-45 minutes
- Make garlic butter: combine melted butter, minced garlic and cilantro and/or parsley
- Heat well seasoned cast iron pan rubbed with oil (using a paper towel) just until it’s about to smoke.
- Roll out each ball and cook for 90 seconds or until the naan blisters. Flip and cook another 60-90 seconds.
- Brush with garlic butter and serve immediately.
My name is Lena aka The Biscuit Lady, and my favorite part about cooking, baking, and experimenting with food is realizing that something isn’t as hard as I previously thought. It’s the learning, growth, and immense pride that come with developing new, delicious skills.
My style of cooking combines familiar flavors and ingredients with techniques I’ve picked up from traveling, reading, and eating all kinds of cuisines. I believe that food is one of those things (like music) that truly moves and connects us and this blog is my way of introducing that concept, plus a few others relating to food and community to anyone who’s interested.
Besides being in the kitchen, I enjoy visual art, photography and documentaries, forests, rivers & beaches, Jeopardy! (RIP Alex Trebek), and playing made-up games with my nephews.