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Bread

The Very Best Garlic Naan Recipe

This homemade garlic naan recipe makes soft, fluffy, restaurant-quality naan right from your own kitchen! Made with a simple ingredients like flour, yeast, and yogurt, this naan gets cooked in a hot cast iron skillet to create those signature charred, bubbly spots. Finish with a brush of garlic butter for the ultimate restaurant-style bread!
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Prep Time30 minutes
Cook Time30 minutes
Total Time2 hours
Yield8 naan

Equipment

INGREDIENTS

Garlic Naan
  • 1 c warm water (or milk)
  • 2 1/2 tsp active dry yeast
  • 1 tsp honey
  • 1 tbsp olive oil
  • 1/2 c yogurt (unsweetened, unflavored)
  • 3 cloves garlic (crushed)
  • 3 c all purpose flour (plus extra for sprinkling on the counter)
  • 1 tsp baking powder
  • 1/2 -1 tsp salt
Garlic Butter Topping
  • 4 cloves garlic (crushed)
  • 4 tbsp butter (melted)
  • 2 tbsp parsley (chopped, plus extra for sprinkling)

INSTRUCTIONS

Garlic Naan
  • Combine the warm water, yeast and honey together in a large bowl. Mix together until the yeast is dissolved. Allow to rest for 5-10 minutes, until the yeast is frothy.
    If the yeast does not activate, discard and test again with fresh yeast.
  • Mix in the oil, yogurt, and crushed garlic until combined.
  • Add in the flour, baking powder, and salt. Mix together until a dough forms. It will feel a bit loose and shaggy.
    Turn the dough out onto a lightly floured surface and knead it with your hands to make the dough smooth, round, and sturdy, about 5 minutes. The dough will feel a bit sticky. Sprinkle more flour on the dough and knead it until it starts to come together. I typically add an extra 1/4 c to 1/2 c of flour during this step.
    If the dough sticks to your hands too much, wet your hands to prevent it from sticking.
  • Transfer the dough to a lightly greased bowl. Cover the bowl with plastic wrap, and rest it on the counter for 1 hour, or in the fridge for two hours. The dough will double in size.
  • After the dough has risen, turn the dough out onto a lightly floured surface and use a knife or bench scraper to divide the dough into 8 pieces. Shape each piece of dough into a loose ball.
  • Using a lightly floured rolling pin, roll each piece of dough flat into a roughly 6"x6" circle.
  • As you roll out the dough, place a cast iron skillet on the stove over Medium-High heat. Don't add oil to the skillet.
    You want to get it nice and hot, to at least 300 F.
  • Working one piece of dough at a time, lay the dough in the cast iron skillet and cook for 2-3 minutes, until the bottom is browned.
    If your pan is hot enough, you'll also see bubbles form on the surface of the dough.
  • Flip the dough over and cook for 2 more minutes, until the naan has brown spots on both sides.
  • Remove the naan from the skillet and place on a plate. Cover with a towel or foil to keep it warm.
  • Repeat will all of the naan.
Garlic Butter Topping
  • Place the garlic and butter in a small bowl or ramekin, and melt in the microwave or in a skillet on top of the stove.
  • Brush both sides of the hot naan with the garlic butter topping. Serve warm.
  • Check out the blog post for storage tips!