Best Easy Garlic Naan Bread (Print View)

Soft, fluffy Indian garlic naan, infused with buttery goodness. Perfect for curries, meats, or simply enjoyed on its own.

# Components:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package (0.25 oz / 7 g) active dry yeast
03 - 1 teaspoon sugar
04 - 1 cup warm water (110°F / 43°C)
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 gently and let sit for 5–10 minutes until mixture becomes frothy and activated.
02 - Add flour, salt, yogurt, and oil (or ghee) to the yeast mixture. Mix thoroughly until a shaggy dough begins to form.
03 - Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth, elastic, and no longer sticky.
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 risen dough and divide into 8 equal portions. Roll each piece into an oval or teardrop shape, approximately 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until thoroughly hot.
07 - Place one naan in the hot skillet. Cook for 2–3 minutes until bubbles form on the surface and bottom develops golden spots.
08 - Flip naan and cook for another 1–2 minutes until golden brown spots appear on the second side.
09 - Remove from skillet and immediately brush with melted butter mixed with minced garlic.
10 - Repeat cooking process with remaining dough portions. Serve warm while butter is still melted.

# Expert Advice:

01 -
  • The dough comes together faster than delivery arrives, and your kitchen will smell infinitely better
  • These freeze beautifully, so you can batch-cook and pretend youre your own personal restaurant
02 -
  • The first naan is always a practice round, so do not panic if it looks funny or cooks unevenly
  • Let your skillet reheat between pieces, or you will end up with sad, pale bread that misses the point entirely
03 -
  • A cast iron skillet gives the best results, but any heavy-bottomed pan will work if you preheat it properly
  • Brush the garlic butter on immediately while the naan is still hot, it will absorb better and stay softer longer
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