Easy Garlic Naan Bread
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This homemade garlic naan bread is soft, fluffy and brushed with buttery garlic and fresh herbs. Made with a simple yeast dough enriched with yogurt, it cooks in a hot skillet until beautifully golden, with those irresistible bubbles and lightly charred spots. There’s no tandoor oven required, and it’s perfect for scooping up your favorite curries or serving alongside an easy Indian-inspired dinner.
If you’re short on time, try my easy yeast-free naan bread instead.
Why this recipe works
Ingredients Required
- All-purpose flour: Provides the structure for the naan while keeping the bread soft and tender.
- Instant yeast: Helps the dough rise, creating the light, airy texture and characteristic bubbles.
- Sugar: Provides a little sweetness and helps support yeast activity during rising.
- Salt: Enhances the flavor of the dough and balances the richness of the yogurt and butter.
- Plain yogurt: Adds moisture and tenderness, giving the naan its soft texture and subtle tang.
- Warm water: Hydrates the flour and helps bring the dough together. It should be comfortably warm, not hot.
- Olive oil: Adds richness and helps keep the dough soft and pliable.
- Butter: Melted and brushed over the freshly cooked naan for a rich, buttery finish.
- Fresh garlic: Adds that distinctive savory garlic flavor to the butter topping.
- Fresh cilantro or parsley: Adds freshness and color to the finished naan.
See the recipe card at the bottom of the post for exact quantities and full instructions.
How to Make Homemade Garlic Naan Bread
- Prepare the dough. Combine the flour, instant yeast, sugar, and salt in a large mixing bowl. Add the yogurt, warm water, and olive oil, mixing until a soft dough forms.
- Knead until smooth. Turn the dough onto a lightly floured surface and knead until smooth, elastic, and slightly tacky. Add only a little extra flour if needed; too much can make the naan dense rather than soft.
- Let the dough rise. Place the dough in a lightly oiled bowl, cover, and leave in a warm place until doubled in size.
Instant vs. Active Dry Yeast: Both work in this recipe using the same amount (2 teaspoons/6 g). Instant yeast can be added directly to the flour, while active dry yeast should be dissolved in warm water first. Since this recipe activates the yeast in water, no adjustments are needed. Just allow the dough to double in size before shaping.
- Divide and shape. Gently deflate the risen dough and divide it into equal portions. Roll each portion into an oval or teardrop shape, approximately ¼ inch (6 mm) thick. Keep the remaining dough covered while you work.
- Cook the naan. Heat a cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Cook each naan until bubbles form on the surface and the underside develops golden-brown spots. Flip and cook the other side until golden and cooked through.
- Brush with garlic butter. Combine the melted butter, minced garlic, and fresh herbs. Brush generously over the warm naan immediately after cooking. Serve while soft and warm.
Chef’s Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Keep the dough soft and slightly tacky: Resist the temptation to add too much flour when kneading. A slightly tacky dough produces softer, more tender naan, while too much flour can make the bread dense and dry.
- Use room-temperature yogurt: Cold yogurt can slow down yeast activity and make the dough take longer to rise. Let it come to room temperature before mixing.
- Give the dough enough time to rise: Look for dough that has roughly doubled in size rather than relying solely on the clock. Rising times vary depending on the temperature of your kitchen.
- Don’t roll the naan too thin: Aim for approximately ¼ inch (6 mm) thick. This gives the dough enough structure to puff up in the skillet while keeping the center soft and fluffy.
- Get the skillet properly hot: A well-heated cast-iron skillet helps create those characteristic bubbles and golden, lightly charred spots. If the pan is too cool, the naan will dry out before it develops enough color.
- Avoid adding too much flour when shaping: Excess flour can burn in the hot skillet, leaving bitter, dark patches on the naan. Dust your work surface lightly and brush off any excess before cooking.
- Brush with garlic butter after cooking: Garlic burns quickly at high temperatures. Adding the garlic butter to the freshly cooked naan gives you a more fragrant, buttery finish without scorching the garlic.
- Keep the cooked naan covered: Stack the finished naan on a plate and cover loosely with a clean kitchen towel while you cook the remaining pieces. The residual warmth helps keep them soft and pliable until serving.
Storing, Reheating & Make-Ahead
- Fridge: Refrigerate for up to 4 days, tightly wrapped to prevent drying out.
- Freezer: Freeze cooked, cooled naan with parchment paper between each piece for up to 3 months.
- Reheating: Warm in a dry skillet over medium heat for 30–60 seconds per side, or until soft and heated through. Brush with a little extra garlic butter if desired.
- Make ahead: Prepare the dough up to 24 hours in advance and refrigerate, covered. Let it come towards room temperature before shaping and cooking.
FAQs
Yes, any non-stick pan will work. A cast-iron skillet is recommended for an authentic taste.
Yes, you can prepare the dough in advance and freeze it. Thaw it in the fridge before using it.
The skillet may not be hot enough, the dough may not have risen sufficiently, or the naan may have been rolled too thin. Make sure the dough has roughly doubled in size and the skillet is properly heated before cooking.
Yes! Full-fat Greek yogurt works well, although it’s thicker than regular plain yogurt. You may need to add a little extra water to achieve a soft, slightly tacky dough.
This usually happens when too much flour is added or the naan is cooked for too long. Keep the dough soft, avoid excessive flour when shaping, and cook in a hot skillet so the naan browns quickly without drying out.
Easy Homemade Garlic Naan Bread
Ingredients
For the naan dough
- 3 cups 375 g all-purpose flour
- 2 teaspoons 6 g instant yeast
- 1 teaspoon sugar
- 1 cup 240 ml warm water, approximately 110°F (43°C)
- 1 teaspoon salt
- 4 tablespoons plain yogurt
- 2 tablespoons oil or ghee
For the garlic butter
- 2 teaspoon minced garlic
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh cilantro or parsley
- Flaky salt, for finishing (optional)
Instructions
- Activate the yeast. Combine the warm water, sugar, and yeast in a small bowl. Stir gently and leave for approximately 10 minutes, until the mixture looks foamy.
- Make the dough. In a large mixing bowl, combine the flour and salt. Add the yogurt, oil or ghee, and yeast mixture. Mix until a soft dough forms, then turn onto a lightly floured surface and knead for approximately 10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky.
- Let the dough rise. Place the dough in a lightly oiled bowl, cover, and leave in a warm place for approximately 1 hour, or until doubled in size.
- Divide and shape. Gently deflate the risen dough and divide it into 8 equal portions. Roll each portion into an oval approximately 8 inches long. Keep the remaining dough covered while you work to prevent it from drying out.
- Cook the naan. Heat a lightly greased cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Place one naan in the hot skillet and cook for approximately 1 minute, until bubbles appear and the underside develops golden-brown spots. Flip and cook for another minute, until golden and cooked through. Repeat with the remaining dough.
- Finish with garlic butter. Mix the minced garlic with the melted butter. Brush generously over each naan while still warm, then sprinkle with chopped cilantro or parsley and a little flaky salt, if desired. Serve immediately.
Notes
- Yeast: Instant yeast can be mixed directly into the flour, but blooming it in warm water first also works and confirms that the yeast is active. Make sure the water isn’t too hot, as excessive heat can damage the yeast.
- Dough consistency: The dough should be soft and slightly tacky after kneading. Avoid adding too much extra flour, which can make the naan dense and dry.
- Cooking temperature: Make sure the skillet is properly heated before adding the dough. The naan should develop bubbles and golden spots quickly without drying out. Adjust the heat if it browns too quickly.
- Keep the naan soft: Stack the cooked naan on a plate and cover loosely with a clean kitchen towel while cooking the remaining pieces.
- Make ahead: Prepare the dough up to 24 hours in advance and refrigerate, covered. Allow it to warm slightly before shaping and cooking.
- Storing and freezing: Store cooled naan in an airtight container for up to 2 days at room temperature or 4 days in the refrigerator. Freeze for up to 3 months, separating each naan with parchment paper.
- Reheating: Warm in a skillet over medium heat for 30–60 seconds per side, or until heated through. Brush with a little extra garlic butter if desired.
Nutrition
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Meet the Chef!
Hi, I’m Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I’ve learned over a 10-year career in professional kitchens.
Hands down the best homemade naan recipe!! Minimal ingredients and amazing flavor!! Husband loves it 🩷
So happy you loved this recipe and it was a hit in your home. And thank you for taking the time to leave a comment. It’s so appreciated. 🙂
Can you make these and freeze?
You absolutely can. Just be sure to wrap them well and place in a freezer bag. They’ll last about 3 months in the freezer. Let them thaw at room temperature before giving them a light splash of water and reheating them in the oven.
This recipe was delicious and very forgiving! My dough seemed shaggy/sticky so I was worried but I just floured it when shaping and it turned out great!
So happy you loved this recipe! And thank you so much for taking the time to leave a comment. It’s so appreciated! 🙂
I’ve made this recipe more times than I can count! We absolutely love it paired with scratch-made hummus. My husband and I don’t eat yogurt, so it’s not something we have on hand, and it feels silly to buy a package of yogurt we won’t eat for a few tablespoons. Instead of yogurt, I do a direct swap with sour cream, and it turns out perfectly! We like to cook our on the grill and get a bit of a char on it, but we’ve skillet cooked it as well and both ways turn out great! We will continue using this recipe for years to come.
So happy you loved this recipe! Love the tip about swapping sour cream for yoghurt. I will include that in the recipe notes for anyone else who would find it helpful.
Thank you so much for taking the time to leave a comment. It’s so appreciated! 🙂
This turned out fantastic! I only had Greek yogurt and so I used that but the naan came out soft and fluffy. My family loved it!!!!
So happy you loved this recipe! And thank you so much for taking the time to leave a comment. It’s so appreciated! 🙂
These were incredible. Light, fluffy and delicious.
I have made this 2 times now and actually weighed out the flour and water. I mixed it in a Kitchen Aide on low for 10 minutes. For me, the dough was super sticky and I had to add more flour. I live in a high altitude so maybe that played into it.
Hi Danielle. I’m so sorry this didn’t work out as well for you as you hoped. But you’re right. High altitude baking is what caused your dough to be sticky. This happens because of over fermentation due to lower air pressure and lower moisture levels. To combat this, give your dough less rising time and see if that makes enough of a difference. Unfortunately, I don’t have any experience with high altitude baking so any advice I offer will be based on research not practice. But not to worry, you didn’t do anything wrong and it’s just a high altitude issue. Let me know if you have any other questions.
The best ….😍
I love Naan and was looking for good recipe. Yours was one of the first that came up when I searched so I decided to give it a try. Boy am I glad I did. We have a winner! I made the naan and served it with some chicken tandoori tonight. I can’t wait to make sandwiches with it later this week. And I’ve shared your link with several friends.
Amazing! I’m so happy this recipe was such a hit! And thank you for taking the time to leave a comment. It’s so appreciated! 🙂
Bread was soft, tasty and worked well with my dish!
So happy you loved it! 🙂
This recipe is soooo good. Easy and delicious
So happy you love it! It’s one of the most popular ones on the site! 🙂
I wanted tikka for Sunday dinner after a long day of working on our farm and you can’t have tikka without naan of course. I didn’t start this bread until ~6:30 p.m. and, as a very impatient and also experimental person, only let it rise for 30 minutes. I’m not sure what it would have been after an hour but DANG this was delicious and so perfect. My husband and I ate the ENTIRE recipe. I warmed the butter on the stove with garlic simmering to infuse and then brushed on. It was super easy and so good. I also made it in my stand mixer where I probably let it mix with a dough attachment for 5 or so minutes. Will definitely be making a huge batch to hopefully freeze.
Amazing! So happy that this recipe was such a hit! Thank you so much for taking the time to leave a comment and a review. It’s so appreciated! 🙂