Easy Garlic Naan Bread (Print version)

Soft, garlic-infused Indian flatbread brushed with butter. Perfect alongside curries or grilled meats.

# 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 1 cup warm water, 1 teaspoon sugar, and yeast. Stir and let sit for 5–10 minutes until frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the yeast mixture. 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 approximately 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 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 portions. Serve warm.

# Expert Tips:

01 -
  • It comes together in 35 minutes with no fancy equipment, just a hot skillet and your hands.
  • The garlic butter seeps into every bubble and crack, making each bite outrageously flavorful.
  • These naan breads stay soft and pillowy even after they cool, perfect for wrapping, dipping, or tearing apart with friends.
02 -
  • If your yeast does not froth after 10 minutes, it is dead and you need to start over with fresh yeast and properly warmed water.
  • Do not skip the damp cloth when rising, the moisture keeps the dough from forming a dry crust that will make rolling difficult.
  • Roll the naan thin enough to cook through but thick enough to puff, about a quarter inch is the sweet spot I learned after a few flat, cracker-like attempts.
03 -
  • Keep a damp towel over the rolled dough pieces while you cook to prevent them from drying out and cracking.
  • Do not overcrowd the skillet, cook one naan at a time so each one gets even heat and develops those perfect charred spots.
  • If the dough feels too sticky while kneading, add flour a tablespoon at a time, but resist adding too much or the naan will turn tough instead of tender.
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