The Best Easy Garlic Naan (Printable)

Soft Indian-style flatbread infused with garlic and butter. Quick to make and perfect for scooping curries or wrapping grilled meats.

# What You Need:

→ 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

# How To Make It:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5 to 10 minutes until frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the bowl. Mix until a dough forms.
03 - Turn the dough onto a floured surface and knead for 5 to 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 about 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, about 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 to 3 minutes until bubbles form on the surface. Flip and cook for another 1 to 2 minutes until golden brown spots appear.
08 - Remove from the skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat cooking and topping process with remaining dough portions. Serve warm.

# Expert Tips:

01 -
  • It turns a regular Tuesday dinner into something that feels special without any fancy equipment.
  • The dough is forgiving enough that even if you overwork it a little, it still puffs beautifully in the pan.
  • You can make the dough ahead and let it rise in the fridge overnight for even deeper flavor.
  • One bite of that garlicky, buttery surface and suddenly plain rice or leftover curry tastes like a feast.
02 -
  • If your naan turns out tough, you probably overworked the dough or let it cook too long, so ease up on the kneading and watch the clock.
  • The skillet must be hot before the dough goes in, or the naan will cook too slowly and turn out dry instead of blistered and soft.
  • Don't skip the damp towel during rising, because if the dough dries out on top it won't puff properly in the pan.
03 -
  • Keep a small bowl of water nearby while rolling out the dough, if it starts sticking, dip your fingers in the water instead of adding more flour which can make the naan dense.
  • For that authentic charred look, use a kitchen torch to blister a few spots on the naan right after it comes off the skillet.
  • If you want extra fluffy naan, let the rolled-out pieces rest for five minutes before cooking so the gluten relaxes and they puff up even more.
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