Best Easy Garlic Naan (Printer View)

Soft, fluffy Indian garlic naan. Buttery, garlicky, ideal for curries, wraps, or solo. Quick, simple, delicious.

# Components:

→ 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 (110°F)
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

# Method steps:

01 - Combine warm water, sugar, and yeast in a large mixing bowl. Stir gently and let sit for 5-10 minutes until mixture becomes frothy and bubbly.
02 - Add flour, salt, yogurt, and oil (or ghee) to the activated 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 until doubled in size.
05 - Punch down risen dough and divide into 8 equal portions. Roll each piece into an oval or teardrop shape, about 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until hot.
07 - Place one naan in the hot skillet. Cook for 2-3 minutes until bubbles form on surface. Flip and cook another 1-2 minutes until golden brown spots appear.
08 - Remove from skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat cooking process with remaining dough portions. Serve warm alongside curries, dal, or as a wrap for grilled meats and vegetables.

# Expert Advice:

01 -
  • The yogurt makes these incredibly soft and pillowy, nothing like store bought versions that taste like cardboard
  • You probably have everything in your pantry right now, no special trips to the grocery store required
02 -
  • Do not roll the dough too thin or it will become crispy instead of soft and puffy
  • Keep the covered dough pieces you are not working with to prevent them from drying out
03 -
  • If your naan is not puffing up, your skillet might not be hot enough, let it preheat for a few extra minutes
  • Ghee instead of butter in the dough adds an authentic richness that is absolutely worth it
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