Easy Garlic Naan Bread

My kitchen smelled like a restaurant I couldn't afford when I was twenty-three. I had just moved into a tiny apartment with a wobbly stove, and I was determined to make naan without a tandoor oven. The first batch stuck to the pan, the second burned in patches, but the third time I brushed that garlic butter over bubbling dough, I knew I'd never buy store-bought naan again. It turns out you don't need fancy equipment to make bread that tastes like magic.

I made this for a friend who had just gotten back from Mumbai, and she tore into a piece before I even set the curry on the table. She said it reminded her of the naan from a street vendor near her hotel, the kind that's crispy on the edges and soft enough to fold around anything. We ended up eating half the batch with nothing but more garlic butter, talking until the pan went cold.

Ingredients

• All-purpose flour: This gives the naan its soft, chewy texture without being too dense, and it's forgiving if you're new to bread-making.
• Active dry yeast: Make sure your water is warm, not hot, or you'll kill the yeast and end up with flat, sad dough that never rises.
• Sugar: It feeds the yeast and helps create that frothy, bubbly mixture that tells you the dough is alive and ready to work.
• Warm water: The temperature matters more than you think; I keep a thermometer handy, but if it feels like a comfortable bath on your wrist, you're close enough.
• Salt: It balances the richness of the yogurt and butter, and without it the naan tastes oddly sweet and one-dimensional.
• Plain yogurt: This is the secret to that tender, slightly tangy crumb, and it keeps the bread soft even after it cools down.
• Oil or ghee: Ghee adds a nutty, buttery flavor that's traditional, but vegetable oil works perfectly fine if that's what you have on hand.
• Minced garlic: Fresh garlic is essential here; the jarred stuff just doesn't have the same sharp, aromatic punch that makes every bite addictive.
• Melted butter: Brushing this on while the naan is still hot creates a glossy, flavorful finish that seeps into every bubble and crease.

Instructions

Wake up the yeast:

Combine the warm water, sugar, and yeast in a large bowl, then step back and wait for it to foam and bubble like a tiny science experiment. If nothing happens after ten minutes, your yeast is dead or your water was too hot, so start over.

Build the dough:

Add the flour, salt, yogurt, and oil to the frothy yeast mixture, stirring until everything comes together into a shaggy, sticky mass. Don't worry if it looks rough at this stage; kneading will fix it.

Knead until smooth:

Turn the dough out onto a floured surface and knead for five to seven minutes, pressing and folding until it feels elastic and stops sticking to your hands. This is when the gluten develops, giving the naan its chewy, satisfying texture.

Let it rise:

Place the dough in a greased bowl, cover it with a damp towel, and set it somewhere warm for about an hour. It should double in size and feel puffy and light when you poke it.

Shape the naan:

Punch down the risen dough, divide it into eight pieces, and roll each one into an oval or teardrop shape about a quarter inch thick. Don't stress about perfection; irregular shapes are part of the charm.

Heat the skillet:

Get your cast iron or heavy pan screaming hot over medium-high heat before you add the dough. A properly heated pan is what gives you those beautiful charred spots.

Cook the first side:

Lay one naan in the hot skillet and watch it puff and bubble within two to three minutes. The surface should look dry and blistered before you flip it.

Finish and butter:

Flip the naan and cook for another one to two minutes until golden brown spots appear, then immediately brush it with the garlic butter mixture. Repeat with the remaining dough, keeping finished naan warm under a towel.

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One night I made this for a potluck, and I watched people tear pieces off with their hands, dipping into bowls of curry and coming back for more until the platter was empty. Someone asked if I'd trained in India, and I just laughed and said I learned by burning a few batches in my tiny kitchen. That's when I realized good bread doesn't need a pedigree, it just needs practice and a little bit of butter.

How to Store and Reheat

Naan is absolutely best when it's warm and fresh, but leftovers can be wrapped in foil and kept at room temperature for a day or refrigerated for up to three days. To bring it back to life, heat a dry skillet over medium heat and warm each piece for about thirty seconds per side, or wrap the stack in foil and reheat in a 350-degree oven for ten minutes. I've even tossed cold naan on the grill for a minute, which gives it a smoky, charred flavor that's almost better than the original.

Variations to Try

Once you've mastered the basic version, you can fold in chopped cilantro, nigella seeds, or even shredded cheese into the dough before rolling it out. I've brushed the finished naan with honey butter for a sweet twist, and I've also topped it with caramelized onions and fresh herbs for a more savory, complex flavor. The dough is forgiving enough that you can experiment without worrying about ruining it.

Serving Suggestions

This naan is made for scooping up rich, saucy curries like chicken tikka masala or dal makhani, but it's also incredible as a wrap for grilled meats, roasted vegetables, or even scrambled eggs in the morning. I've served it alongside hummus, used it as a pizza base, and once I just ate it plain with more garlic butter because I couldn't stop myself.

• Serve it hot with a bowl of your favorite curry and watch it disappear within minutes.
• Use it to wrap spiced lamb, fresh greens, and a drizzle of yogurt sauce for an easy, satisfying meal.
• Keep a stack warm under a towel on the table so everyone can grab a piece whenever they want.

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Making naan at home feels like a small rebellion against the idea that good bread requires special equipment or years of training. All you really need is a hot pan, a little patience, and the willingness to brush melted garlic butter on everything.

Recipe FAQs

→ What makes naan soft and fluffy?

The combination of yogurt and oil in the dough keeps naan tender. Proper kneading develops gluten structure while the yeast provides lift. The resting period allows flavors to develop and creates those signature air pockets inside.

→ Can I make naan without yeast?

While traditional naan requires yeast for proper texture and flavor, you can use baking powder as a substitute. The result will be slightly denser but still delicious. However, for the softest, most authentic results, yeast is recommended.

→ How do I store leftover naan?

Wrap cooled naan tightly in foil or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a hot skillet for 1-2 minutes per side or warm in the oven until heated through.

→ What can I serve with garlic naan?

Naan pairs beautifully with butter chicken, tikka masala, lentil dal, or any curry with sauce. Use it to wrap grilled meats and vegetables, tear into strips for dipping, or simply enjoy warm with extra garlic butter brushed on top.

→ Can I make this vegan?

Absolutely. Replace plain yogurt with coconut yogurt or unsweetened plant-based yogurt. Use vegan butter or olive oil for brushing. The texture remains wonderfully soft and fluffy while accommodating dairy-free preferences.