Easy Garlic Naan Bread (Printable)

Soft Indian flatbread with garlic butter. Quick to make, perfect with curries or grilled meats. Ready in 35 minutes.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package (0.25 oz) active dry yeast
03 - 1 teaspoon sugar
04 - 1 cup warm water
05 - 1 teaspoon salt
06 - 4 tablespoons plain yogurt
07 - 2 tablespoons oil or ghee

→ Garlic Butter Topping

08 - 3 tablespoons minced garlic
09 - 2 tablespoons melted butter

# Directions:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the bowl. Mix until a dough forms.
03 - Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.
05 - Punch down the dough and divide into 8 equal portions. Roll each piece into an oval or tear-drop shape, about 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.
07 - Place one naan in the hot skillet. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown spots appear.
08 - Remove from the skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat with remaining dough portions. Serve warm.

# Expert Tips:

01 -
  • No tandoor oven needed, just a regular skillet that gets scorching hot and gives you those beautiful charred spots.
  • The dough comes together fast and doesn't demand babysitting, so you can prep curry while it rises.
  • Garlic butter seeps into every crack and bubble, turning simple bread into something people remember.
  • Leftovers reheat like a dream and make breakfast wraps better than any tortilla ever could.
02 -
  • If your yeast doesn't foam after 10 minutes, toss it and start over, dead yeast won't make your dough rise no matter how long you wait.
  • Don't add oil to the skillet, the naan needs direct dry heat to puff and char properly.
  • Brush the garlic butter on while the naan is still hot off the pan, that's when it soaks in deepest and tastes the best.
03 -
  • Roll the dough thinner than you think you should, it puffs up fast in the skillet and you want it tender, not bready.
  • Keep a damp towel over the rolled naan while you cook the others so they don't dry out and crack.
  • If your skillet isn't hot enough, the naan will steam instead of char, so give it time to heat up before you start cooking.
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