I finally nailed the Best Homemade Naan Bread and after one bite I realized restaurant naan had been lying to me.
I’m obsessed with this Garlic Naan Bread. It started because I wrecked dinner once and found a pillowy thing that made everything better.
I can’t shut up about the tang from 1/2 cup plain yogurt and the punch of 3 to 4 garlic cloves, minced or finely grated. It’s buttery, soft and chewy in all the right spots.
I swear this is the Best Homemade Naan Bread I’ve ever had, and the Soft Naan Bread stays tender even the next day. But mostly I love tearing it apart, stuffing it, dunking it, making simple meals feel wild.
No boring leftovers.
Ingredients
- Flour: Basically the chewy backbone that gives naan its soft bite.
- Yeast: It’s the little puff-maker that lightens the dough.
- Sugar: Adds a touch of sweetness and helps the yeast wake up.
- Salt: Brings out flavor, so it won’t taste flat or boring.
- Yogurt: Makes the dough tender and gives a subtle tang.
- Warm milk: Adds richness and helps the dough stay soft.
- Warm water: Helps hydrate the dough and activate the yeast.
- Oil or ghee: Adds fat for pliability and a slight richness.
- Melted butter: For brushing — gives that shiny, indulgent finish.
- Garlic: Basically the star punchy flavor you’ll keep sniffing.
- Cilantro: Plus a fresh, herby note if you like that green kick.
- Extra flour: For dusting so dough doesn’t stick to hands or surface.
Ingredient Quantities
- 3 cups all purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup plain yogurt (full fat is best)
- 1/2 cup warm milk (about 110 F)
- 1/4 cup warm water
- 2 tablespoons vegetable oil or melted ghee
- 2 tablespoons melted butter for brushing
- 3 to 4 garlic cloves, minced or finely grated
- 2 tablespoons chopped fresh cilantro, optional
- Extra flour for dusting
How to Make this
1. Proof the yeast: stir 1 teaspoon active dry yeast and 1 teaspoon sugar into 1/4 cup warm water and 1/2 cup warm milk (about 110 F); let sit 5 to 10 minutes until foamy — if it doesn’t foam start over with new yeast.
2. Mix dry ingredients: in a large bowl combine 3 cups all purpose flour and 1 teaspoon salt; make a well in the center.
3. Add the wet: add 1/2 cup plain yogurt, 2 tablespoons vegetable oil or melted ghee, and the foamy yeast mixture to the flour; mix until a shaggy dough forms; if it seems too dry add a tablespoon of warm water, if too sticky dust with a little extra flour.
4. Knead: turn dough onto a lightly floured surface and knead about 6 to 8 minutes until smooth and slightly elastic; you can also use a stand mixer with the dough hook for 4 to 5 minutes.
5. First rise: oil a clean bowl, place the dough inside, cover with a damp cloth or plastic wrap and let rise in a warm spot about 1 to
1.5 hours until doubled in size.
6. Divide and rest: punch dough down, divide into 8 equal pieces for medium naans or 6 for larger ones; roll each into a ball, cover and rest 15 to 20 minutes so they relax.
7. Shape: on a lightly floured surface flatten each ball with your fingers then roll to an oval about 1/4 inch thick; don’t make them paper thin — you want some puff.
8. Garlic butter: mix 2 tablespoons melted butter with 3 to 4 garlic cloves minced or finely grated and 2 tablespoons chopped fresh cilantro if using; keep some for brushing after cooking.
9. Cook: heat a heavy skillet or cast iron pan over medium-high heat until very hot; cook each naan 1 to 2 minutes until bubbles form and bottom has brown spots, flip and cook another 30 to 60 seconds; immediately brush both sides with garlic butter as soon as each naan comes off the pan.
10. Serve: stack naans in a clean towel to keep warm and soft, serve hot with extra butter on the side; if you want restaurant style char, finish briefly over an open flame or very hot broiler for a few seconds but watch closely.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Instant‑read thermometer or candy thermometer (to check 110 F)
4. Whisk or wooden spoon for mixing
5. Stand mixer with dough hook or a floured surface and a rolling pin
6. Bench scraper or sharp knife to divide dough
7. Heavy skillet or cast iron pan for cooking
8. Pastry brush for garlic butter
9. Clean kitchen towel to keep naans warm
10. Spatula or tongs to flip and remove naans from the pan
FAQ
Garlic Naan Bread Recipe Substitutions and Variations
- All purpose flour: use bread flour for chewier naan, or whole wheat for a nuttier flavor (use 25 to 30 percent whole wheat so it stays soft), or a 1 to 1 gluten free flour blend if you need gluten free.
- Plain yogurt: swap with sour cream for similar tang and richness, or use buttermilk (thin slightly) for a softer crumb, or coconut yogurt for dairy free needs.
- Warm milk: replace with warm plant milk like almond or oat (same temp), or just warm water plus a teaspoon more oil if you want lighter dough.
- Melted butter for brushing: use ghee for a richer, classic flavor, or olive oil for a lighter, savory finish, or a light garlic oil made by mixing minced garlic into warmed oil.
Pro Tips
1. Let the dough rest longer if you can. After you divide the dough into balls give them 30 minutes instead of 15 when you have time. They relax more and roll out easier, which helps them puff and not spring back.
2. Use a hot, dry cast iron or heavy skillet and preheat it well. If the pan isnt hot enough the naan will cook too slowly and get chewy instead of blistering. But watch closely, a second too long and it burns.
3. Don’t overload with flour while rolling. Light dusting only. Too much flour stops the surface from blistering and makes the naan tougher. If it sticks, lift and dust under the dough instead of adding handfuls on top.
4. Garlic butter timing matters. Keep most of the garlic butter for right after cooking and brush immediately so the butter melts into the hot bread. If you want stronger garlic flavor, press a little grated garlic into the surface before cooking, but use sparingly or it can burn and get bitter.
Garlic Naan Bread Recipe
I finally nailed the Best Homemade Naan Bread and after one bite I realized restaurant naan had been lying to me.
8
servings
245
kcal
Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Instant‑read thermometer or candy thermometer (to check 110 F)
4. Whisk or wooden spoon for mixing
5. Stand mixer with dough hook or a floured surface and a rolling pin
6. Bench scraper or sharp knife to divide dough
7. Heavy skillet or cast iron pan for cooking
8. Pastry brush for garlic butter
9. Clean kitchen towel to keep naans warm
10. Spatula or tongs to flip and remove naans from the pan
Ingredients
3 cups all purpose flour
1 teaspoon active dry yeast
1 teaspoon sugar
1 teaspoon salt
1/2 cup plain yogurt (full fat is best)
1/2 cup warm milk (about 110 F)
1/4 cup warm water
2 tablespoons vegetable oil or melted ghee
2 tablespoons melted butter for brushing
3 to 4 garlic cloves, minced or finely grated
2 tablespoons chopped fresh cilantro, optional
Extra flour for dusting
Directions
- Proof the yeast: stir 1 teaspoon active dry yeast and 1 teaspoon sugar into 1/4 cup warm water and 1/2 cup warm milk (about 110 F); let sit 5 to 10 minutes until foamy — if it doesn't foam start over with new yeast.
- Mix dry ingredients: in a large bowl combine 3 cups all purpose flour and 1 teaspoon salt; make a well in the center.
- Add the wet: add 1/2 cup plain yogurt, 2 tablespoons vegetable oil or melted ghee, and the foamy yeast mixture to the flour; mix until a shaggy dough forms; if it seems too dry add a tablespoon of warm water, if too sticky dust with a little extra flour.
- Knead: turn dough onto a lightly floured surface and knead about 6 to 8 minutes until smooth and slightly elastic; you can also use a stand mixer with the dough hook for 4 to 5 minutes.
- First rise: oil a clean bowl, place the dough inside, cover with a damp cloth or plastic wrap and let rise in a warm spot about 1 to
- 5 hours until doubled in size.
- Divide and rest: punch dough down, divide into 8 equal pieces for medium naans or 6 for larger ones; roll each into a ball, cover and rest 15 to 20 minutes so they relax.
- Shape: on a lightly floured surface flatten each ball with your fingers then roll to an oval about 1/4 inch thick; don't make them paper thin — you want some puff.
- Garlic butter: mix 2 tablespoons melted butter with 3 to 4 garlic cloves minced or finely grated and 2 tablespoons chopped fresh cilantro if using; keep some for brushing after cooking.
- Cook: heat a heavy skillet or cast iron pan over medium-high heat until very hot; cook each naan 1 to 2 minutes until bubbles form and bottom has brown spots, flip and cook another 30 to 60 seconds; immediately brush both sides with garlic butter as soon as each naan comes off the pan.
- Serve: stack naans in a clean towel to keep warm and soft, serve hot with extra butter on the side; if you want restaurant style char, finish briefly over an open flame or very hot broiler for a few seconds but watch closely.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 93g
- Total number of serves: 8
- Calories: 245kcal
- Fat: 8g
- Saturated Fat: 2.9g
- Trans Fat: 0.09g
- Polyunsaturated: 2.3g
- Monounsaturated: 1.8g
- Cholesterol: 10mg
- Sodium: 320mg
- Potassium: 103mg
- Carbohydrates: 36.7g
- Fiber: 1.3g
- Sugar: 2.1g
- Protein: 5.6g
- Vitamin A: 39IU
- Vitamin C: 0.4mg
- Calcium: 45mg
- Iron: 1.7mg
