Easy Garlic Naan Bread (Printable)

Soft, fluffy Indian flatbread infused with garlic and buttery goodness. Perfect with curries or grilled meats.

# 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
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 to the bowl. Mix until a cohesive 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 an additional 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 the cooking and topping process with remaining dough portions. Serve warm.

# Expert Tips:

01 -
  • It uses simple pantry ingredients and comes together in about half an hour, which means you can have warm, pillowy naan on a weeknight without stress.
  • The garlic butter seeps into every tender crack and blister, turning plain flatbread into something you'll crave long after dinner is over.
02 -
  • If your naan turns out tough and chewy instead of soft, you probably over-kneaded the dough or let it cook too long on high heat.
  • The garlic butter must go on while the naan is still hot off the skillet, or it just sits on the surface instead of soaking in.
03 -
  • If you want extra flavor, mix chopped fresh cilantro into the garlic butter before brushing it on the hot naan.
  • A cast iron skillet holds heat better than a regular pan, which means you get those signature charred spots without drying out the bread.
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