Pin It The aroma of garlic butter hitting hot, blistered naan still makes my kitchen feel like my favorite Indian restaurant corner booth. I discovered this recipe during a weeklong curry obsession, desperate to recreate those pillowy breads that make everything taste better. My first attempt stuck to the pan in tragic fashion, but practice taught me the dance of heat and timing that makes restaurant quality naan achievable at home.
I served these at a dinner party where my friend Sam, usually a bread skeptic, ate three pieces while standing at the stove. The kitchen was warm and filled with laughter, garlic perfume hanging in the air. That night turned me into the person who always makes fresh bread for guests, even on busy weeknights.
Ingredients
- 3 cups all-purpose flour: The foundation of that pillowy texture we are chasing
- 1 package active dry yeast: Brings the essential rise that makes naan puff beautifully
- 1 teaspoon sugar: Feeds the yeast and helps achieve golden spots
- 1 cup warm water: Must be warm to the touch, about 110°F, to wake up the yeast
- 1 teaspoon salt: Balances the rich garlic butter topping
- 4 tablespoons plain yogurt: The secret ingredient for soft, tender texture
- 2 tablespoons oil or ghee: Adds richness and helps keep dough pliable
- 3 tablespoons minced garlic: The star of the show, be generous
- 2 tablespoons melted butter: For that glossy, restaurant finish
Instructions
- Wake up the yeast:
- Combine warm water, sugar, and yeast in a large bowl, then wait until frothy bubbles appear on the surface
- Build the dough:
- Add flour, salt, yogurt, and oil, mixing until everything comes together into a shaggy mass
- Knead until smooth:
- Turn onto a floured surface and work the dough for 5 to 7 minutes until it feels silky and elastic under your hands
- Let it rise:
- Place dough in a greased bowl, cover with a damp cloth, and leave in a warm spot until it doubles in size, about 1 hour
- Shape the naan:
- Punch down dough, divide into 8 equal pieces, then roll each into an oval or teardrop shape about 1/4 inch thick
- Heat your pan:
- Get a cast iron skillet or heavy pan ripping hot over medium-high heat
- Cook to perfection:
- Lay one naan in the hot pan and cook for 2 to 3 minutes until bubbles blister the surface, then flip for 1 to 2 more minutes until golden brown spots appear
- Finish with garlic butter:
- Brush immediately with melted butter mixed with minced garlic while the naan is still hot
Pin It These naans have become the requested bread at every gathering. Something about tearing into warm, garlic scented bread makes people linger around the kitchen counter longer. Food tastes better when shared with hands still warm from holding fresh bread.
Mastering the Dough
Yogurt is the game changer here, creating tenderness that water alone cannot achieve. The dough should feel slightly tacky but not sticky, soft enough to roll easily without fighting back. Trust your hands more than exact measurements.
Getting Those Bubbles
Those signature bubbles happen when heat meets moisture in the dough. Do not be tempted to press down on the naan while it cooks. Let the trapped steam work its magic and create that blistered, restaurant style texture.
Serving Suggestions
Fresh naan transforms even simple meals into something special. Tear pieces to scoop up curries, wrap around grilled meats, or just enjoy warm with extra garlic butter on the side.
- Add chopped cilantro to the butter for herb notes
- Keep naan warm in a low oven while cooking the rest
- Reheat leftovers in a hot skillet to refresh the texture
Pin It Warm, garlicky naan fresh from your own kitchen will ruin you for store bought forever.
Recipe FAQs
- → What makes naan different from other flatbreads?
Naan uses yogurt in the dough, creating a softer, more tender texture than other flatbreads. The addition of yeast gives it a slight fluffiness and characteristic bubbles when cooked. Unlike unleavened breads like roti, naan rises and develops a pillowy interior that's perfect for soaking up curries and sauces.
- → Can I make the dough ahead of time?
Absolutely. Prepare the dough through the rising step, then refrigerate it for up to 24 hours before rolling and cooking. The cold dough might be slightly easier to work with. Bring it to room temperature for about 20 minutes before rolling out, or it may be too stiff to shape properly.
- → What's the best way to reheat leftover naan?
Wrap individual naan in foil and warm in a 350°F oven for 5-7 minutes until heated through. For a quicker method, place them in a hot skillet for 30-60 seconds per side. Avoid microwaving as it makes the bread tough and chewy rather than soft and tender.
- → Can I freeze naan bread?
Yes, naan freezes exceptionally well. Let them cool completely, then stack with parchment paper between each piece. Store in a freezer-safe bag for up to 3 months. Reheat directly from frozen in a hot skillet or warm oven—no thawing needed.
- → Why do I need to brush the naan with garlic butter immediately?
Brushing while the naan is still hot ensures the butter melts evenly and the garlic flavor infuses into the bread's surface. The warmth helps the seasoning adhere better, creating that aromatic, buttery finish that makes restaurant-style naan so irresistible. Cold butter won't absorb as effectively.
- → What can I substitute for yogurt in the dough?
Sour cream, crème fraîche, or coconut milk work well as substitutes. For a dairy-free version, use full-fat coconut yogurt or plain plant-based yogurt. The acidity and fat content in yogurt helps tenderize the dough, so aim for similar texture and fat content in your substitute.