Buttery Garlic Naan Bread Recipe

I first created some Homemade Garlic Naan that completely surprised me. Mixing simple ingredients like all-purpose flour, minced garlic, plain yogurt, and melted butter, I achieved a pillowy, crisp-edged flatbread right on my cast-iron skillet. This recipe offers a delightful twist on traditional Indian naan that truly captivates.

I was excited to try this recipe because I’ve always loved a good Garlic Naan Bread and couldn’t wait to experiment with a Garlic Butter Naan Recipe that is simple and flavorful. I started with 3 cups all-purpose flour, 1 teaspoon sugar, and 1 teaspoon salt, then mixed in a pinch of 1/2 teaspoon instant yeast and 1/2 teaspoon baking soda.

After adding 1/2 cup warm water, 1/4 cup plain yogurt, and 1 tablespoon vegetable oil, I was amazed how quickly it all came together. I then incorporated 3 garlic cloves, finely minced, into the dough and folded in 2 tablespoons unsalted butter, melted nicely to add extra richness.

This Homemade Garlic Naan turned out to be one of the easiest Naan Recipes i’ve ever made, and i must say that cooking it in a hot cast-iron skillet gave it a delightful char. You might even try adding a few sprigs of fresh cilantro if you’re in the mood.

Why I Like this Recipe

I love this garlic naan recipe because it’s super simple to make even when I barely have time. I mean, I can whip it up on my cast-iron skillet and it feels like I’m making restaurant-quality bread at home.

I also really enjoy how soft and pillowy the naan turns out. Even though it’s made on the stove instead of a fancy tandoor oven, it still gets that awesome texture that makes it so addicting.

Another thing is the garlic flavor – it’s strong, but in a good way. Every bite has this burst of garlic mixed with buttery goodness, and it totally upgrades my meal.

Lastly, I like that I can easily add a personal twist by tossing in some extra cilantro or even a bit more garlic. It makes the recipe feel flexible and fun to experiment with.

Ingredients

• All-purpose flour offers plenty of carbohydrates, giving the naan a soft chewy structure.
• Sugar lightly enhances flavor and jumpstarts yeast fermentation.
• Instant yeast helps dough rise, creating an airy and pleasantly fluffy texture.
• Plain yogurt introduces tang and tenderness while improving the naan’s crumb.
• Minced garlic offers bold, savory notes with a warming touch in each bite.
• Unsalted butter gives rich, creamy flavor when brushed over hot, soft naan.
• Fresh cilantro sprinkles a light, herby note to brighten buttery, garlicky naan.
• Vegetable oil binds ingredients and ensures the dough remains silky, smooth.

Ingredient Quantities

• 3 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon instant yeast
• 1/2 teaspoon baking soda
• 1/2 cup warm water (about 110°F)
• 1/4 cup plain yogurt
• 1 tablespoon vegetable oil
• 3 garlic cloves, finely minced
• 2 tablespoons unsalted butter, melted (plus extra for brushing)
• Optional: a few sprigs of fresh cilantro, chopped

How to Make this

1. In a large bowl, mix together the flour, sugar, salt, instant yeast, and baking soda until well combined.

2. In a separate bowl, whisk together the warm water, plain yogurt, and vegetable oil.

3. Pour the wet ingredients into the dry ingredients and stir until a dough forms; if it seems sticky, add a little extra flour until it’s easy to handle.

4. Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Then cover the dough with a towel and let it rest for about 1 hour.

5. Once the dough has rested, punch it down to release the air and divide it into equal pieces, about 6 balls should work fine.

6. Roll each ball out on a floured surface into an oval or teardrop shape about 1/4 inch thick.

7. Evenly sprinkle the finely minced garlic over each rolled-out dough and press it lightly so the garlic sticks.

8. Heat a cast iron skillet over medium-high heat until it’s really hot. Place one piece of dough in the skillet and cook for about 2 minutes until bubbles form on the surface.

9. Flip the dough and cook the other side for another 2 minutes, until you see some light charring and the naan is cooked through.

10. Immediately brush the hot naan with the melted unsalted butter (and sprinkle in some chopped fresh cilantro if you like) then serve warm.

Equipment Needed

1. A large bowl for the dry mixture
2. A separate bowl for the wet ingredients
3. A whisk for blending the yogurt, water, and oil
4. Measuring cups and spoons for the flour, water, yogurt, and oil
5. A wooden spoon or spatula for stirring the dough
6. A clean, lightly floured countertop or board for kneading and rolling out
7. A towel for covering the dough as it rests
8. A rolling pin (or you can use your hands if you prefer) for flattening the dough
9. A cast iron skillet for cooking the naan
10. A pastry brush for applying the melted butter
11. A knife and cutting board for mincing the garlic and chopping the cilantro if using

FAQ

Buttery Garlic Naan Bread Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you could try a mix of whole wheat and bread flour. It’ll add a bit of nuttiness to your naan
• Instead of plain yogurt, you can use Greek yogurt or buttermilk. Just keep in mind you might need to adjust the liquid amount a bit
• If you’re out of unsalted butter, ghee works great. You can also use salted butter but then make sure to cut down on extra salt
• For vegetable oil, canola or sunflower oil is a good swap since they’re both neutral in flavor
• If you dont have instant yeast, try active dry yeast instead. You might need to proof it in warm water before mixing it into the dough

Pro Tips

1. Try to get your water around 110°F so the yeast wakes up properly. If it’s too hot, you might kill the yeast and that will make you lose the lift in your dough.
2. When you’re kneading, add a little extra flour bit by bit if the dough feels too sticky instead of dumping it all in at once. This helps make the naan easier to roll out later.
3. Give the dough enough time to rest and rise. Even an extra 10 minutes if your kitchen is cold can really improve its texture and flavor.
4. As soon as you flip the naan out of the skillet, brush it with that melted butter while its still hot so it soaks up all the flavor and stays soft.