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Garlic Naan Recipe

Garlic Naan Recipe

Learn how to make homemade garlic naan that's soft, pillowy and packed with flavor. This easy baking recipe creates restaurant-quality flatbreads using simple ingredients and techniques. The perfect accompaniment to curry or delicious enough to enjoy on its own!
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
15 mins
Serves:
8 naan breads
An overhead shot of freshly baked garlic naan on a rustic wooden board, with steam gently rising from the pillowy breads. The soft natural light highlights the golden-brown blistered spots and the glistening butter glaze studded with minced garlic and flecks of bright green cilantro. Several pieces are artfully arranged, one slightly torn open to reveal the soft, airy interior structure with visible layers. A small bowl of melted garlic butter sits alongside, with a pastry brush resting on its edge, while scattered cilantro leaves and a few garlic cloves create context around the composition.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g plain flour (all-purpose flour)</li><li class="ingredients-single-item">1 tsp fast-action dried yeast</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">150ml warm water</li><li class="ingredients-single-item">100g plain yogurt (Greek yogurt works well)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">For the garlic topping:</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">4 garlic cloves, finely minced</li><li class="ingredients-single-item">Small handful fresh coriander (cilantro), chopped</li><li class="ingredients-single-item">1/2 tsp sea salt flakes</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Heavy-based frying pan or cast iron skillet</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well to distribute the ingredients evenly. The sugar will feed the yeast while the salt helps develop flavor and strengthen the dough structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of the dry ingredients and add the warm water, yogurt, and olive oil. Mix with a wooden spoon until combined, then use your hands to bring the dough together. The yogurt adds tenderness and a subtle tang to your naan.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when you press it gently with your finger. If using a stand mixer, knead with the dough hook for 5-6 minutes on medium-low speed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave to rise in a warm place for 1-2 hours, or until doubled in size. The slow rise develops flavor and improves the texture of your naan.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough is rising, prepare the garlic topping. Melt the butter in a small saucepan over low heat, add the minced garlic and cook gently for 1-2 minutes until fragrant but not browned. Remove from heat and stir in the chopped coriander and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has risen, punch it down to release any air bubbles and divide it into 8 equal pieces. Roll each piece into a ball and place on a lightly floured surface. Cover with a cloth and let rest for 10 minutes to relax the gluten, making the dough easier to roll out.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Heat a heavy-based frying pan or cast iron skillet over high heat until very hot. Roll out one dough ball into an oval or teardrop shape, about 5mm thick. Don't worry about perfect shapes – irregular edges give naan its characteristic rustic appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the rolled dough in the hot pan and cook for 1-2 minutes until bubbles form on the surface and the underside has brown spots. Flip and cook for another 1-2 minutes until the other side is also spotted with brown. The high heat creates those classic blistered spots.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the naan from the pan and immediately brush generously with the garlic butter mixture. Cover with a clean kitchen towel to keep warm while you cook the remaining naans. The residual heat will help melt the butter and infuse the garlic flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve the naan breads warm, with extra garlic butter if desired. For an authentic touch, sprinkle with additional fresh coriander just before serving. These are best enjoyed fresh but can be reheated in a warm oven wrapped in foil.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Garlic Naan?

Traditional garlic naan requires plain flour, yeast, sugar, salt, water, yoghurt, olive oil, butter, garlic, and fresh coriander. The yoghurt creates tenderness while the garlic butter topping delivers that distinctive aromatic flavour that makes this flatbread so irresistible.

How to cook Garlic Naan at home?

Learn how to cook Garlic Naan by preparing a soft dough that rises for 1-2 hours, then dividing and rolling into flatbreads. Cook each piece in a very hot skillet until bubbles form and both sides develop brown spots. Finish by brushing liberally with garlic butter and fresh coriander for that authentic restaurant-quality taste and texture.

Can I make flatbreads without yeast if I don't have any at home?

Yes, you can make a yeast-free version using self-raising flour and baking powder instead. While the texture won't be identical to traditional naan (slightly less chewy), it still produces delicious results. Mix 350g self-raising flour with 1 tsp baking powder, then follow the recipe using the same wet ingredients.

Why isn't my homemade naan as soft and bubbly as restaurant versions?

Restaurant-style bubbles and softness come from extremely high heat. Ensure your pan is scorching hot, roll the dough to about 5mm thickness, and don't overwork it. The yoghurt in the recipe is crucial for softness, while proper proofing develops the air pockets that create those coveted bubbles.

How can I store leftover Indian flatbreads to keep them soft?

Store cooled flatbreads in an airtight container lined with paper towels at room temperature for 1-2 days. For longer storage, freeze them with parchment paper between each piece. Reheat frozen naan by sprinkling with water and warming in a 180°C oven for 3-4 minutes until soft and steamy.

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My family demolished them in minutes!", "name": "Better Than Takeout", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fatima Aziz", "datePublished": "2024-04-12", "reviewBody": "So fluffy and full of flavor! The garlic butter is absolutely divine. I've made these three times now and they freeze beautifully for quick meals later.", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-08", "reviewBody": "Worth the rising time! These naan breads are perfectly charred and garlicky. I added a bit of nigella seeds on top which worked really well with the recipe.", "name": "Authentic Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Rodriguez", "datePublished": "2024-04-05", "reviewBody": "My curry's new best friend! The dough was so easy to work with and the results were spectacular. The garlic butter topping is absolutely essential - don't skip it!", "name": "Outstanding Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/garlic-naan-recipe" }
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