I just made the Best Homemade Naan Bread and I’m low-key terrified restaurants will try to recruit me after how absurdly soft and buttery it turned out.

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I can’t stop making this garlic naan because it’s the Best Homemade Naan Bread I actually crave after a long day. I love how the soft naan bread puffs up, gets those charred spots, and soaks up butter like nothing else.

I’m obsessed with the garlicky smell when I tear a piece and the chewy bite that follows. Add plain yogurt to the dough and it turns into something pillowy and slightly tangy.

But seriously, one piece with melted butter and herbs and I’m ruined. No extra fuss.

Just soft, buttery, garlicky bread I want every night without any guilt.

Ingredients

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All purpose flour: the bread base, gives chew and that soft, pillowy bite.
Instant or active dry yeast: makes it rise; gives airy texture and lightness.
Sugar: wakes the yeast up; adds tiny bit of sweetness, not over-the-top.
Salt: balances flavor and tones down the yogurt tang, simple but essential.
Baking powder: adds extra lift; makes the naan a bit fluffier and less dense.
Plain yogurt: tangy moisture, tenderizes the dough and keeps the crumb soft.
Warm milk: helps yeast work and adds a touch of richness to the dough.
Vegetable oil or melted ghee: keeps naan pliable and adds a slick mouthfeel.
Melted butter or ghee for brushing: gives that glossy, indulgent finish and aroma.
Minced garlic: punchy flavor; use more if you love it garlicky.
Basically essential.
Fresh cilantro or parsley: bright herb note; it lightens each bite, optional but nice.
Oil or extra butter for cooking: prevents sticking and gives those golden spots.

Ingredient Quantities

3 cups (360 g) all purpose flour, plus extra for dusting

1 tsp instant or active dry yeast

1 tsp sugar

1 tsp salt

1 tsp baking powder

3/4 cup (180 g) plain yogurt, room temp

1/4 cup (60 ml) warm milk (about 110°F / 43°C)

2 tbsp vegetable oil or melted ghee

2 tbsp melted butter or ghee for brushing

3 to 4 cloves garlic, minced (or more if you like it garlicky)

2 tbsp finely chopped fresh cilantro or parsley, optional

Oil or extra butter for cooking the naan

How to Make this

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1. In a large bowl whisk together 3 cups (360 g) all purpose flour, 1 tsp instant or active dry yeast, 1 tsp sugar, 1 tsp salt and 1 tsp baking powder so everything is evenly distributed.

2. Mix 3/4 cup (180 g) room temp plain yogurt, 1/4 cup (60 ml) warm milk (about 110°F / 43°C) and 2 tbsp vegetable oil or melted ghee in a small bowl, then pour into the dry ingredients.

3. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead about 5 to 7 minutes until the dough is soft, slightly tacky and elastic. Add a little flour only if it’s too sticky.

4. Lightly oil a bowl, place the dough inside, cover with a damp towel or plastic wrap and let it rise in a warm spot for about 45 minutes to 1 hour, until it’s puffed up a bit. If you used active dry yeast proof it first for 5 to 10 minutes in the warm milk with the sugar.

5. Punch the dough down, divide into 6 to 8 equal pieces, roll each into a ball and let them rest for 10 minutes covered so they relax and are easier to roll.

6. While dough rests, mix 2 tbsp melted butter or ghee with 3 to 4 cloves minced garlic and a pinch of salt. Finely chop 2 tbsp fresh cilantro or parsley if using and set aside. Heat a heavy skillet or cast iron pan over medium-high heat and have a little oil or butter ready for cooking.

7. On a lightly floured surface roll each ball into a teardrop or circular shape about 1/4 inch thick, don’t roll it paper thin or it’ll be tough. Brush the top lightly with the garlic butter (reserve some for after cooking).

8. Place the naan butter-side down in the hot skillet, pressing lightly with a spatula. Cook 1 to 2 minutes until bubbles form and the bottom has brown spots, flip and cook the other side 1 to 2 minutes. If you want those charred restaurant spots you can briefly hold the naan with tongs over an open flame for a few seconds, but be careful.

9. Brush the hot naan with more garlic butter as soon as it comes off the pan, sprinkle with chopped cilantro or parsley and a little extra salt if needed. Keep cooked naan covered with a clean towel to stay soft while you finish the rest.

10. Serve warm. Leftovers store wrapped in foil or airtight container for a day, reheat in a skillet or oven to revive softness.

Equipment Needed

1. Large mixing bowl
2. Small bowl or measuring jug for wet ingredients
3. Whisk (or fork) for dry ingredients and wet mix
4. Measuring cups and spoons (including a kitchen scale if you have one)
5. Rolling pin and a lightly floured work surface
6. Heavy skillet or cast iron pan
7. Spatula and a pair of tongs
8. Pastry brush for the garlic butter
9. Clean towel or plastic wrap and a lightly oiled bowl for proofing and keeping cooked naan warm

FAQ

Do I have to proof the yeast first? You can, but you don't have to. For instant yeast just mix it into the flour. If using active dry yeast you can bloom it in the warm milk with the sugar for 5 to 10 minutes until foamy, it gives extra confidence that the yeast is alive.

Can I make this without yogurt? Yes, but yogurt gives the naan its tender texture and tang. If you skip it, use an equal amount of milk plus 1 tablespoon lemon juice or vinegar to mimic the acidity, or try a dairy free yogurt for a vegan version.

How do I get that perfect char and puff? Super hot pan or oven is key. Heat a cast iron skillet or heavy pan until very hot, roll dough thin, put in the pan and press with a spatula or flip when bubbles form. You can finish under a hot broiler for a few seconds to get char like from a tandoor. Don't overcrowd the pan.

Can I freeze the dough or cooked naan? Yes to both. For dough: shape into balls, freeze on a tray then bag them. Thaw in fridge overnight and bring to room temp before rolling. For cooked naan: cool completely, layer with parchment and freeze. Reheat in a hot pan or oven straight from frozen for best result.

How long will leftover naan keep and how do I reheat it? Leftover naan keeps 2 to 3 days in the fridge in an airtight bag. Reheat in a hot skillet with a little oil or butter for 30 to 60 seconds per side, or warm in the oven wrapped in foil. Microwaving makes it soft and a bit soggy, but it's ok in a pinch.

How much garlic should I use if I want it garlicky? The recipe says 3 to 4 cloves, but if you love garlic use 6 or even more. Mix the minced garlic into the melted butter or ghee before brushing, that gives the best even flavor. You can also finely grate the garlic so it blends in better.

Garlic Naan Bread Recipe Substitutions and Variations

Flour: use bread flour for chewier naan (swap 1:1), or whole wheat pastry flour for a nuttier, slightly denser loaf. For gluten free try a 1:1 cup gluten free all purpose blend that contains xanthan gum.
Yogurt: sour cream or plain Greek yogurt work fine (use same volume). You can also use buttermilk or kefir but thin yogurt with a tablespoon or two of milk if it feels too thick.
Warm milk: swap for warmed unsweetened plant milk like soy or oat (same temp and amount) or just use warm water plus a teaspoon of melted butter or oil if you need dairy free.
Butter/ghee for brushing: melted olive oil, melted coconut oil, or a vegan buttery spread all work. For extra garlic punch mix in a little garlic powder or roasted garlic.

Pro Tips

1. Let the dough rest longer if you can. A 45 minute rise is fine, but an extra 30 to 60 minutes makes the gluten relax and gives softer, airier naan. If your kitchen is cool, put the bowl in the oven with just the oven light on or near a warm appliance.

2. Use a mix of pan and quick flame for charred spots. Cook most of the naan in a hot cast iron so it puffs, then hold it briefly over a gas flame with tongs for those charred bits. Don’t leave it over the flame too long or it’ll blacken and taste bitter.

3. Keep the dough slightly tacky, not dry. If you over-flour while rolling you’ll end up with tough bread. Dust just a little flour, and if the dough fights you, let it rest another 5 to 10 minutes and try again.

4. Garlic butter timing matters. Brush right after the naan comes off the heat so the butter melts in and the garlic releases its aroma. Save a little butter to brush between stacked naans to keep them soft while you finish the batch.

Garlic Naan Bread Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made the Best Homemade Naan Bread and I'm low-key terrified restaurants will try to recruit me after how absurdly soft and buttery it turned out.

Servings

servings

Calories

342

kcal

Equipment: 1. Large mixing bowl
2. Small bowl or measuring jug for wet ingredients
3. Whisk (or fork) for dry ingredients and wet mix
4. Measuring cups and spoons (including a kitchen scale if you have one)
5. Rolling pin and a lightly floured work surface
6. Heavy skillet or cast iron pan
7. Spatula and a pair of tongs
8. Pastry brush for the garlic butter
9. Clean towel or plastic wrap and a lightly oiled bowl for proofing and keeping cooked naan warm

Ingredients

3 cups (360 g) all purpose flour, plus extra for dusting
1 tsp instant or active dry yeast
1 tsp sugar
1 tsp salt
1 tsp baking powder
3/4 cup (180 g) plain yogurt, room temp
1/4 cup (60 ml) warm milk (about 110°F / 43°C)
2 tbsp vegetable oil or melted ghee
2 tbsp melted butter or ghee for brushing
3 to 4 cloves garlic, minced (or more if you like it garlicky)
2 tbsp finely chopped fresh cilantro or parsley, optional
Oil or extra butter for cooking the naan

Directions

In a large bowl whisk together 3 cups (360 g) all purpose flour, 1 tsp instant or active dry yeast, 1 tsp sugar, 1 tsp salt and 1 tsp baking powder so everything is evenly distributed.
Mix 3/4 cup (180 g) room temp plain yogurt, 1/4 cup (60 ml) warm milk (about 110°F / 43°C) and 2 tbsp vegetable oil or melted ghee in a small bowl, then pour into the dry ingredients.
Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead about 5 to 7 minutes until the dough is soft, slightly tacky and elastic. Add a little flour only if it’s too sticky.
Lightly oil a bowl, place the dough inside, cover with a damp towel or plastic wrap and let it rise in a warm spot for about 45 minutes to 1 hour, until it’s puffed up a bit. If you used active dry yeast proof it first for 5 to 10 minutes in the warm milk with the sugar.
Punch the dough down, divide into 6 to 8 equal pieces, roll each into a ball and let them rest for 10 minutes covered so they relax and are easier to roll.
While dough rests, mix 2 tbsp melted butter or ghee with 3 to 4 cloves minced garlic and a pinch of salt. Finely chop 2 tbsp fresh cilantro or parsley if using and set aside. Heat a heavy skillet or cast iron pan over medium-high heat and have a little oil or butter ready for cooking.
On a lightly floured surface roll each ball into a teardrop or circular shape about 1/4 inch thick, don’t roll it paper thin or it’ll be tough. Brush the top lightly with the garlic butter (reserve some for after cooking).
Place the naan butter-side down in the hot skillet, pressing lightly with a spatula. Cook 1 to 2 minutes until bubbles form and the bottom has brown spots, flip and cook the other side 1 to 2 minutes. If you want those charred restaurant spots you can briefly hold the naan with tongs over an open flame for a few seconds, but be careful.
Brush the hot naan with more garlic butter as soon as it comes off the pan, sprinkle with chopped cilantro or parsley and a little extra salt if needed. Keep cooked naan covered with a clean towel to stay soft while you finish the rest.
Serve warm. Leftovers store wrapped in foil or airtight container for a day, reheat in a skillet or oven to revive softness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.