Easy Garlic Naan Bread (Printable Version)

Soft Indian flatbread infused with garlic and butter. Perfect for curries or wraps. Ready in just 35 minutes.

# Ingredient List:

→ 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 (110°F)
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, about 1/4 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. Flip and cook for another 1–2 minutes until golden brown spots appear.
08 - Remove from the skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat with remaining dough. Serve warm.

# Expert Tips:

01 -
  • It comes together in about half an hour, which means fresh bread is no longer reserved for weekends or special occasions.
  • The dough is forgiving and soft, so even if your kitchen skills feel shaky, this will turn out beautifully.
  • Garlic butter seeps into every bubble and blister, creating pockets of flavor that make each bite different.
  • You can freeze extras and reheat them in a skillet for that just-made texture anytime you need it.
02 -
  • If your yeast doesn't froth, the water was either too hot or too cold, start over or you'll end up with dense, flat bread.
  • Rolling the dough too thick means it won't cook through properly, and too thin makes it crispy instead of soft and chewy.
  • Don't skip the damp towel when rising, it keeps the dough from drying out and forming a skin.
  • Garlic butter must go on immediately after cooking or it just sits on top instead of soaking in.
03 -
  • Keep a small bowl of water nearby while rolling, if the dough sticks, dip your fingers and pat the surface instead of adding more flour.
  • If you don't have a cast iron skillet, a regular nonstick pan works, just give it an extra minute to preheat.
  • For an even richer flavor, mix a tablespoon of ghee into the dough along with the oil.
  • Brush the garlic butter on while the naan is still in the pan for a few seconds, it helps the garlic cook slightly and mellow out.
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