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A stack of freshly baked naan bread topped with melted butter, finely chopped garlic, and sprinkled with fresh parsley. The naans are slightly golden with some charred spots, resting on a wooden surface.
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5 from 5 votes

Garlic Naan Bread Recipe

This Garlic naan bread recipe is a traditional Indian flat bread. This version of homemade garlic naan bread is soft, buttery and garlicky.
Prep Time1 hour 30 minutes
WORK TIME45 minutes
Total Time2 hours 15 minutes
Course: Bread
Cuisine: Indian
Keyword: naan
Servings: 12 yields
Calories: 217kcal

Ingredients

  • 4 cups All-purpose flour
  • 2 teaspoons Active-dry Yeast
  • ¾ cup Plain yogurt
  • 2 tablespoons Vegetable oil
  • 1½ teaspoons Salt
  • 1 teaspoon Sugar
  • ¼ cup Water warm
  • ¾ cup Milk warm
  • 8 cloves Garlic minced
  • 3-4 tablespoons Butter for brushing
  • Coriander for garnish
US Customary - Metric

Instructions

  • In a bowl, combine the yeast, sugar, and water. Let sit until foamy, about 10 minutes. Meanwhile, whisk the flour and salt together in a large bowl.
  • Add yeast mixture to the flour, then add warm milk, oil and yogurt. Stir until a dough is formed, then turn out onto a lightly-floured surface and knead until smooth, about 4-5 minutes. Transfer the dough to a large, lightly oiled bowl and cover with a damp kitchen towel or clean film. Let rise for 1 hour at room temperature, until doubled in size.
  • Meanwhile minced the garlic and roughly chop the coriander.
  • Punch down the dough and turn out onto the counter. Shape into a ball and divide into 12 equal-sized pieces. Roll each piece into a ball.
  • Heat a large, heavy bottomed skillet over medium heat. Roll each ball into 1/4-inch (1/2cm) thick. Sprinkle some minced garlic and chopped coriander, lightly press. Cook until large bubbles form on the surface, about 1-2 minutes. Flip, press gently, and cook until bubbles on the bottom are charred, 1 to 2 minutes more.
  • Brush naan with butter, stack on a plate and cover with a towel to keep warm as you cook the remaining pieces.

Video

Notes

    • How to Store Garlic Naan – Store cooked naan at room temperature for up to 2-3 days in an airtight container or in a sealed bag. For longer storage, freeze naan in a ziplock bag for up to 3 months. Reheat in a dry skillet or oven until warm and soft.
    • Make a Double Batch & Freeze – Prepare extra naan and freeze the cooked pieces individually. Simply reheat in a hot pan or oven for fresh, homemade naan anytime.
    • Try Ghee for a Traditional Flavor – Instead of butter, brush the naan with ghee for a richer, more authentic taste.
    • Keep Naan Soft – Cover the cooked naan with a clean kitchen towel to trap steam and prevent them from drying out.
    • Soft Dough is Key – The dough should be soft and slightly sticky but not too dry. If needed, add a splash of warm milk or water while kneading for the perfect texture.
    • Use a Very Hot Pan – A very hot skillet or cast-iron pan is essential for creating the signature bubbles and slight charring, just like in a tandoor oven.
    • What to eat with naan bread? Check out my favorite suggestion on what to serve with homemade garlic naan 
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Nutrition

Calories: 217kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 325mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg