The Best Easy Garlic Naan (Printable version)

Soft, fluffy Indian flatbread infused with garlic butter. Perfect with curries or as a wrap.

# 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, approximately 0.25 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.
08 - Flip and cook for another 1–2 minutes until golden brown spots appear.
09 - Remove from the skillet and immediately brush with melted butter mixed with minced garlic.
10 - Repeat cooking process with remaining dough portions. Serve warm.

# Expert Tips:

01 -
  • It uses ingredients you probably already have, no specialty flours or hard-to-find spices required.
  • The dough is forgiving and doesn't demand perfect technique, so even if you're new to bread-making, you'll get soft, fluffy results.
  • Fresh naan tastes like something from a tandoor oven, but you only need a regular skillet and a little confidence.
  • Garlic butter brushed on while it's still hot turns each piece into something you'll want to eat straight off the pan.
02 -
  • If your yeast doesn't foam after ten minutes, the water was either too hot or too cold, and you'll need to start over or risk dense, flat naan.
  • Don't roll the dough too thin or it will turn into a cracker instead of soft, pillowy bread.
  • Brush the garlic butter on immediately after cooking, waiting even a minute means it won't soak in the same way.
03 -
  • Add a handful of chopped cilantro to the garlic butter for a fresh, herby finish that cuts through the richness.
  • If you want a little heat, mix a pinch of red pepper flakes into the butter before brushing.
  • Use a cast iron skillet if you have one, it holds heat better and gives you those deep, even char marks that make naan look restaurant-quality.
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