Easy Garlic Naan Bread

The smell of garlic sizzling in butter is what pulled my neighbor over one Saturday afternoon. I was standing at the stove, flipping naan in my cast iron skillet, and she appeared at the screen door holding an empty Tupperware like a peace offering. She didn't even ask what I was making, just said it smelled better than anything she'd ordered from a restaurant. I handed her one straight off the pan, still steaming, and watched her eyes close as she took the first bite. That's when I knew this recipe was a keeper.

I started making naan on weeknights when I got tired of plain rice with curry. The first time I pulled one off the stove and saw those golden brown bubbles, I texted a photo to my sister with the caption I am a wizard. She replied with a laughing emoji and asked if I'd mail her some. I didn't, but I did make a double batch the next time she visited. We sat on the porch tearing off pieces, dipping them into leftover dal, and talking until the sun went down. It wasn't fancy, but it felt like exactly what dinner should be.

Ingredients

• All purpose flour: The backbone of soft, pillowy naan that doesn't turn out dense or chewy if you measure it right and don't overwork the dough.
• Active dry yeast: This is what gives naan its airy pockets and slight tang, just make sure your water is warm but not hot or you'll kill it.
• Sugar: Feeds the yeast so it bubbles up nice and frothy, which is your sign that everything is going according to plan.
• Warm water: Should feel like a comfortable bath on your wrist, too hot and the yeast dies, too cold and nothing happens.
• Salt: Brings out the flavor in the dough and keeps it from tasting flat or bland.
• Plain yogurt: Adds tenderness and a slight tanginess that makes homemade naan taste different from regular flatbread.
• Oil or ghee: Keeps the dough soft and adds richness, ghee gives it that authentic flavor but oil works perfectly fine.
• Minced garlic: The star of the show, brush it on while the naan is hot so it melts into every crevice.
• Melted butter: The vehicle for all that garlic and the reason your kitchen will smell like heaven.

Instructions

Wake up the yeast:

Combine warm water, sugar, and yeast in a large bowl and give it a gentle stir. Let it sit until it gets foamy and smells yeasty, like bread is already happening.

Build the dough:

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

Knead until smooth:

Turn the dough onto a floured surface and knead for 5 to 7 minutes until it feels elastic and stops sticking to your hands. This is where the magic happens, so don't skip it.

Let it rise:

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

Shape the naan:

Punch the dough down, divide it into 8 pieces, and roll each one into an oval or teardrop shape about a quarter inch thick. Don't worry about perfection, rustic looks better anyway.

Heat the skillet:

Get a cast iron skillet or heavy pan screaming hot over medium high heat. You want it hot enough that the naan sizzles when it hits the surface.

Cook the naan:

Lay one piece of dough in the skillet and cook for 2 to 3 minutes until bubbles form and the bottom gets golden brown spots. Flip it and cook another 1 to 2 minutes on the other side.

Brush with garlic butter:

As soon as you pull the naan off the heat, brush it generously with the melted butter and garlic mixture. The heat will make the butter soak right in.

Repeat and serve:

Keep going with the rest of the dough, stacking the finished naan on a plate and covering them with a towel to stay warm. Serve them as soon as you can.

Save

One night I made naan to go with a pot of chickpea curry, and my son, who usually picks at his dinner, ate three pieces before touching anything else. He looked up at me with butter on his chin and asked if we could have this every week. I said maybe, but inside I was already planning the next batch. Food that makes a kid ask for seconds without being bribed feels like a small miracle.

How to Store and Reheat

Fresh naan is always best, but leftovers keep well if you wrap them tightly in foil and store them in the fridge for up to three days. I've reheated them in a dry skillet over medium heat for about 30 seconds per side, and they come back to life beautifully. You can also wrap them in a damp paper towel and microwave for 15 seconds, though they won't have quite the same texture. If you want to freeze them, stack them with parchment paper in between and seal them in a freezer bag for up to two months.

Flavor Variations to Try

Once you've made the basic version a few times, it's fun to experiment. I've brushed naan with garlic butter mixed with chopped cilantro, and it added a fresh, herby brightness that paired perfectly with spicy dishes. You can also sprinkle nigella seeds or sesame seeds on top before cooking for a little crunch and extra flavor. One time I stuffed a piece with shredded cheese and pan fried it like a quesadilla, and it was gone in under a minute. Naan is forgiving like that, it welcomes whatever you want to add.

Serving Suggestions

Naan is the perfect sidekick to just about any curry, dal, or saucy dish you can think of. I've used it to scoop up butter chicken, wrap around grilled chicken skewers, and even as a base for flatbread pizza when I didn't feel like making dough from scratch. It also makes a great dipper for hummus, baba ganoush, or any kind of creamy spread.

• Serve it warm alongside your favorite Indian curry or lentil stew.
• Use it as a wrap for grilled vegetables, meats, or falafel.
• Tear it into pieces and dip it into soups, dips, or yogurt based sauces.

Save

There's something deeply satisfying about pulling hot naan off the stove and watching people reach for it before it even hits the table. It turns an ordinary dinner into something worth remembering.

Recipe Questions & Answers

→ What makes naan different from other flatbreads?

Naan uses yogurt in the dough, creating a softer, more pillowy texture than other flatbreads. The yeast-leavened dough results in bubbly, chewy bread that's perfect for soaking up sauces.

→ Can I make naan without a cast iron skillet?

Yes, any heavy-bottomed pan or griddle works well. The key is getting it hot enough to create those signature bubbles and golden spots. Avoid thin pans that won't hold heat consistently.

→ How should I store leftover naan?

Wrap cooled naan in foil or place in an airtight container. Refrigerate for up to 3 days or freeze for longer storage. Reheat in a hot skillet or oven to restore softness.

→ Can I make the dough ahead of time?

Absolutely. Prepare the dough and let it rise in the refrigerator overnight. The cold fermentation develops flavor. Bring to room temperature before rolling and cooking.

→ What can I use instead of yogurt?

Greek yogurt works well for a tangier flavor. For vegan versions, use coconut yogurt or dairy-free alternatives mixed with a squeeze of lemon to mimic yogurt's acidity.

→ Why do bubbles form on the naan?

The yeast fermentation creates gas pockets in the dough. When the naan hits the hot skillet, these pockets expand rapidly, forming bubbles that create that classic bubbly texture.