Garlic Naan Recipe
- By Amy Dong
- Updated Apr. 30, 2026
My family devours garlic naan at every opportunity, so I created this homemade version that rivals the store-bought ones. It’s chewy, soft, and buttery. Dig into this restaurant style flatbread without a tandoori oven!
In This Article
This post may contain affiliate links, at no additional cost to you.
Amy’s Notes
I’ll admit it—I’m a sucker for anything brushed in garlic butter, and this homemade naan is the ultimate pillowy soft bread for it. It’s not as hard as you’d think to whip up, and seeing those golden bubbles puff up in the skillet is super satisfying. This is one of my favorite bread recipes to go with Indian inspired meals and beyond. Here’s why:
- Soft and Chewy Texture: Yogurt keeps the naan tender and chewy, similar to these Easy Garlic Parmesan Knots.
- No Oven Needed: Each naan cooks in minutes in a hot skillet, puffing up with golden spots and airy bubbles.
- Restaurant-Style: Traditional naan is baked in clay ovens at around 900°F, so it’s hard to fully recreate that exact texture at home, but this method gets you as close as possible.
- Pairs with Anything: It pairs with curries, grilled meats, or even works as a base for wraps and pizzas.
- Hot and Fresh: It’s best enjoyed warm right off the pan when the butter melts in, like this family-favorite Easiest Garlic Cheese Bread.
Key Recipe Ingredients
- Instant Yeast – Helps the dough rise and gives the naan its light, airy texture. Active dry yeast can be used if that’s what you have; just dissolve it in warm water first.
- Sugar – Feeds the yeast and adds a hint of sweetness that balances the savory garlic flavor.
- Bread Flour – Provides structure and chewiness to the naan. All-purpose flour works too, though the texture will be slightly softer.
- Plain Whole Yogurt – The secret to soft naan is yogurt. It provides the acidity needed to tenderize the gluten, resulting in pillowy texture.
- Garlic – Freshly minced garlic goes right into the dough for that unmistakable aroma and flavor.
- Salted Butter – Melted and brushed over the warm naan for a rich, buttery finish. Unsalted butter works fine; just add a pinch of salt.
- Garlic Powder – Mixed with melted butter to deepen the garlic flavor and coat each naan evenly.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Cheese Naan: For a gooey, cheesy center, sprinkle shredded mozzarella or cheddar between two rolled dough rounds before cooking. Seal the edges and cook as usual.
- Stuffed Naan: Fill the dough balls with cooked/shredded chicken, sautéed spinach, or crumbled paneer before rolling it into a circle. It’s hearty enough to be a meal on its own.
- Plain Naan: For a classic version, omit the garlic in the dough and brush with warm butter only.
Step-By-Step Recipe Instructions
- Add dry ingredients to a bowl and mix.
- Pour wet ingredients and mix into a dough.
- Knead until smooth and elastic.
- Cover and let rise until doubled.
- Divide dough and roll into balls.
- Roll balls into flat rounds.
- Cook in a hot skillet until golden on both sides.
- Brush with garlic butter and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prepare the Dough Early: You can mix and knead the dough a day in advance. Once it rises, punch it down, cover tightly, and refrigerate overnight. Let it come to room temperature before rolling and cooking.
- Refrigerate Uncooked Rounds: After shaping the dough into circles, layer them between sheets of wax or parchment paper. Store airtight in the fridge for up to 2 days. They’ll be ready to cook fresh when you need them.
- Reheat Cooked Naan: If you’ve already cooked the naan, wrap it in foil and warm in a 350°F oven for 5–10 minutes. It’ll taste almost as fresh as the day you made it.
Video: Watch Us Make This Recipe
Garlic Naan Recipe
I make this garlic naan on nights when I want fresh bread but don’t have hours to spare. The yeast dough rises quickly, and the skillet does all the work. A quick brush of garlic butter at the end makes it irresistible.
Ingredients
- 2 ¼ teaspoons instant yeast
- 2 teaspoons sugar
- 1 ½ teaspoons salt, plus more for sprinkling
- 2 ¾ cups bread flour, plus more for dusting
- 1 cup water, room temperature
- ¼ cup whole yogurt, plain
- 1 tablespoon olive oil, plus more for oiling bowl
- 3 cloves garlic, minced
- 4 tablespoons salted butter, melted
- ½ teaspoon garlic powder
Optional
- kosher salt, for sprinkling
- parsley, freshly chopped, for sprinkling
- chives, for sprinkling
Instructions
- In a stand mixer, combine yeast, sugar, salt, and bread flour in the bowl of stand mixer. Mix with paddle attachment until combined, about 15 seconds. Add water, yogurt, olive oil, and garlic. Mix on low until a shaggy dough forms, about 30 seconds.
- Replace the paddle with the dough hook and knead the dough on medium speed until smooth and glossy, about 8 minutes. If dough is too sticky, add 1 tablespoon flour at a time, just until dough clears the sides of the bowl. Do not add too much flour. If dough is too dry, add 1 teaspoon water at a time. Dough should still stick a bit to the bottom of the bowl.
- Transfer dough ball to well oiled bowl. Turn dough in bowl, so surfaces of dough are protected by oil. Cover with plastic wrap and place in draft free, warm spot until dough has doubled in bulk, about 1 hour. Actual time depends on room temperature.
- Turn dough onto lightly floured surface. If sticky, sprinkle lightly with flour. Form dough into a log and slice into 8 equal portions. Roll each portion into round ball. Roll or flatten each ball into a 4-inch circle, always keeping other dough balls covered while working. It helps to set them on wax or parchment paper to prevent bottoms from sticking.
- Let the 4-inch circles rest for 10 minutes, covered. Using lightly oiled rolling pin, roll each round into 6 inch circle. Keep others covered as you roll each dough round.
- 5-10 minutes before ready to cook, heat a heavy cast iron pan over medium high heat. Working one at a time, gently lift a dough circle, stretch it about 1 inch larger, and place in skillet. You can also press it into a wider circle carefully, right after you put it into the pan.
- Cook until small bubbles appear on the surface of the dough and bottom is a deep golden brown, about 1-2 minutes. Using a large flat spatula, flip the naan bread and repeat on other side.
- Transfer naan bread to a wire rack and cool for a couple of minutes. Combine melted butter with garlic powder. Right before serving, brush each naan generously while still warm.
- Lightly sprinkle with a bit of kosher salt, desired herbs, and serve immediately. Cover bread loosely in clean towel to keep warm.
Notes
- The brand of flour you use can make a difference in how much water you’ll need for a slightly sticky but workable dough.
- Be sure to gently “scoop and level” with dry-measuring cups when measuring flour; do not tap or pack down flour while measuring (this will lead to bread that’s tough/dry.)
- If mixing by hand, knead dough until smooth and elastic, 12-15 minutes.
- The time it takes for dough to double depends on the room temperature. It can take more time if room is cooler.
- Cook time does not include the time for dough to rest/rise.
- Cooked naan bread can be wrapped airtight and stored at moderate room temperature for 2 days. Store airtight in fridge up to 4 days, or in freezer up to 1 month.
- To reheat, wrap them tightly in foil and place in oven for 5-10 minutes at 350F, or just until heated through.
- Uncooked dough circles can be stacked between wax paper and kept airtight in fridge for up to 2 days. They can also be frozen up to 1 month; defrost in fridge and cook as instructed.
- This recipe is part of our Indian Recipes Collection.
- This garlic naan goes great alongside classic Indian dishes such as Chicken Tikka Masala or Instant Pot Chicken Curry.
Nutrition (per serving)
Serving: 1g | Calories: 245kcal | Carbohydrates: 35.6g | Protein: 6.2g | Fat: 8.6g | Saturated Fat: 4.1g | Cholesterol: 16.3mg | Sodium: 733.6mg | Fiber: 1.6g | Sugar: 1.6g
What To Serve with Garlic Naan Recipe
Indian Mains
- Warm, buttery Garlic Naan is the perfect side to soak up rich sauces and spices. We love serving it with Chicken Tikka Masala for a classic pairing that never fails.
- It’s also delicious alongside Rogan Josh Recipe or Tandoori Chicken In Oven for a hearty, flavor-packed meal.
Curries
- For a vegetarian spread, pair this naan with Chickpea Curry or creamy Easy Indian Creamed Spinach.
- It’s equally good with Instant Pot Chicken Curry when you want something comforting and easy to pull together on a weeknight.
Frequently Asked Questions
Do I need a stand mixer to make the dough?
No, you can knead the dough by hand. It will take about 12–15 minutes of kneading until the dough becomes smooth and elastic.
Why isn’t my naan puffing up?
Make sure your skillet is hot enough before adding the dough. Medium-high heat helps create those signature bubbles and golden spots. Also, avoid pressing down on the naan while it cooks.
Can I use active dry yeast instead of instant yeast?
Yes! If you have Active Dry Yeast, simply dissolve it in the 1 cup of warm water with the sugar first. Let it sit for about 5–10 minutes until it becomes foamy (bloomed) before continuing with recipe.
How do I store and reheat leftover naan?
Store cooked naan in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. For longer storage, freeze for up to 1 month. Reheat wrapped in foil in a 350°F oven for 5–10 minutes, or until warm.
More to Cook and Eat
- Easiest Garlic Cheese Bread – This easiest garlic cheese bread is super delicious and cannot be easier to make. Turn a simple French loaf into the best garlic bread.
- Lemon Garlic Roast Chicken – This Lemon Garlic Roast Chicken is incredibly easy and succulent. It’s a simple weeknight meal, yet delicious enough for the weekend.
- Marinated Ribeye Steaks – Try these Garlic Marinated Ribeye Steaks for your next cookout . They boast huge flavor and melt-in-your-mouth tenderness.
- Easy Crostini Recipe – Salty, sweet, creamy, and crunchy, this easy crostini recipe is an ideal appetizer for any occasion or holiday party.