Easy Garlic Naan

My kitchen smelled like a tandoor oven wasn't even close, but the garlic butter sizzling on hot cast iron came pretty close to magic. I'd been intimidated by naan for years, assuming it required special equipment or skills I didn't have. Then one rainy Thursday, I decided to just try it with what I had: a good skillet, some yogurt, and a lot of hope. The dough puffed up in the pan like little pillows, and I knew I'd stumbled onto something special.

I made this for a group of friends during a casual dinner party, and they kept asking if I'd ordered it from a restaurant. Watching them tear into the warm, garlicky bread with their hands, dipping it into curry and laughing, made me realize how much joy a simple homemade flatbread can bring. It wasn't perfect, some pieces were thicker than others, but that's exactly what made it feel real and loved.

Ingredients

• All-purpose flour: The foundation of your naan, providing structure without being too heavy or dense.
• Active dry yeast: This is what gives the dough its airy, pillowy texture, make sure your water is warm but not hot or it won't activate.
• Sugar: Feeds the yeast and helps it bloom into that frothy, bubbly mixture you're looking for.
• Warm water: It should feel like a comfortable bath on your wrist, around 110 degrees Fahrenheit is ideal.
• Salt: Balances the flavors and strengthens the dough, don't skip it.
• Plain yogurt: Adds tang and tenderness, making the naan soft and slightly chewy in the best way.
• Oil or ghee: Keeps the dough pliable and adds richness, ghee gives a more authentic flavor if you have it.
• Minced garlic: The star of the topping, use fresh for the most aromatic, punchy flavor.
• Melted butter: Brushed on hot naan, it seeps into every bubble and crack, making each bite glisten.

Instructions

Activate the yeast:

Combine warm water, sugar, and yeast in a large bowl, stirring gently. Let it sit for 5 to 10 minutes until it looks frothy and alive, like a tiny bubble bath.

Mix the dough:

Add flour, salt, yogurt, and oil to the yeast mixture, stirring until a shaggy dough comes together. It'll look rough at first, but that's normal.

Knead until smooth:

Turn the dough onto a floured surface and knead for 5 to 7 minutes, pushing and folding until it feels smooth and elastic. You'll feel it transform under your hands.

Let it rise:

Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm spot for about an hour. It should double in size and feel puffy when you poke it.

Shape the naan:

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into an oval or teardrop shape, about a quarter inch thick.

Heat the skillet:

Place a cast iron skillet or heavy-bottomed pan over medium-high heat and let it get really hot. You want to hear a sizzle when the dough hits it.

Cook the naan:

Lay one naan in the hot skillet and cook for 2 to 3 minutes until bubbles form and the bottom has golden brown spots. Flip and cook another 1 to 2 minutes.

Brush with garlic butter:

Remove the naan from the skillet and immediately brush it with melted butter mixed with minced garlic. The heat will make the garlic fragrant and the butter soak right in.

Repeat and serve:

Continue with the remaining dough pieces, stacking the finished naan and keeping them covered with a towel. Serve warm and watch them disappear.

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There was a moment, late one evening, when I pulled the last naan off the skillet and sat down with just butter, garlic, and a quiet kitchen. No curry, no sides, just me and that warm, pillowy bread. It tasted like accomplishment, like I'd unlocked a little piece of comfort I could make anytime I wanted.

Storing and Reheating

Naan is absolutely best fresh, but life happens and sometimes you need to make it ahead. I store leftover naan in an airtight bag at room temperature for up to two days, or freeze them with parchment paper between each piece for up to a month. To reheat, I toss them back in a hot skillet for 30 seconds per side or wrap them in foil and warm them in the oven. They come back to life surprisingly well, especially if you brush on a little extra butter.

Flavor Variations

Once you've mastered the basic garlic naan, the variations are endless and fun to play with. I've stirred in chopped cilantro, nigella seeds, or even a pinch of chili flakes into the dough for extra character. You can also brush the finished naan with herb butter, sprinkle it with sesame seeds, or stuff it with cheese or spiced potatoes before cooking. Each tweak makes it feel like a brand new recipe, and your guests will think you're a naan wizard.

Serving Suggestions

Naan is the ultimate team player in any meal. I love serving it alongside rich curries like tikka masala or dal, where it becomes the perfect vehicle for soaking up every bit of sauce. It also works beautifully as a wrap for grilled chicken, lamb, or roasted vegetables, or even torn up and used as a base for flatbread pizza. Honestly, I've eaten it plain with just a smear of butter and been completely satisfied.

• Pair it with your favorite curry or stew for a complete meal.
• Use it as a wrap for kebabs, grilled meats, or falafel.
• Serve it warm with dips like hummus, tzatziki, or chutney.

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This naan has become one of those recipes I turn to when I want to impress without stressing. It's warm, garlicky, and makes any meal feel a little more special.

Recipe FAQs

→ What makes naan soft and fluffy?

The combination of yogurt and proper kneading creates tenderness, while yeast provides the classic fluffy texture. Letting the dough rise until doubled ensures optimal lightness and air pockets throughout.

→ Can I make naan without a tandoor?

Absolutely. A cast iron skillet or heavy-bottomed pan works perfectly to recreate that traditional charred appearance and texture. The high heat mimics a clay oven's intense temperature.

→ How should I store leftover naan?

Place in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze individually wrapped pieces and reheat in a skillet or warm oven.

→ What can I serve with garlic naan?

Pair with butter chicken, dal makhani, or any curry dish. Also works excellently as a wrap for grilled meats, vegetables, or pan-seared tofu. The garlic butter complements rich and spiced flavors beautifully.

→ Can I make this dairy-free?

Yes. Substitute plain yogurt with coconut yogurt or unsweetened plant-based alternative. Use olive oil or vegan butter instead of ghee and regular butter. The texture remains excellent with these swaps.