Easy Garlic Naan Bread

There’s something irresistible about freshly made garlic naan bread — warm, soft, slightly chewy, and laced with golden garlic butter. Whenever I serve this at the table, it vanishes before anything else gets a chance. It’s one of those comforting recipes that doesn’t require fancy ingredients, just a little time and love.

I started making garlic naan at home after realizing how simple and satisfying it could be, even without a tandoor oven. The first bite of homemade naan is pure joy — slightly crispy on the outside with a pillowy center, brushed with buttery garlic and sprinkled with fresh herbs. Whether you’re scooping up creamy curries or just enjoying it as a snack, this naan is a must-try.

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Why You’ll Love This Easy Garlic Naan Bread

• Incredibly soft and fluffy with crisp edges
• Buttery garlic topping that enhances every bite
• No tandoor needed, just a hot skillet
• Easy-to-follow, beginner-friendly
• Pairs well with a variety of dishes or eaten alone

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What Kind of Flour Should I Use for Garlic Naan?

All-purpose flour works beautifully in this recipe to create that tender texture. You can substitute with bread flour for a chewier bite or a 50/50 mix with whole wheat flour for a slightly nuttier taste. Avoid cake or self-rising flour, as they’ll affect the dough’s elasticity and rise.

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Options for Substitutions

• Greek Yogurt: If you’re out of yogurt, sour cream or buttermilk are great substitutes to help tenderize the dough.
• Fresh Garlic: Garlic powder can be used in a pinch, though the flavor will be milder.
• Butter: Swap for ghee or even olive oil if you prefer a dairy-free option.
• Cilantro: Not a fan? Use parsley or skip herbs altogether.
• Sugar: You can use honey or maple syrup instead; it’s just there to help activate the yeast.

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Ingredients for Easy Garlic Naan Bread

• All-Purpose Flour: The foundation of the dough, providing a light yet structured base.
• Instant Yeast: Helps the dough rise and gives naan its soft, airy texture.
• Sugar: A small amount to activate the yeast and balance the savory flavor.
• Salt: Essential for flavor and balancing the dough.
• Warm Water: Activates the yeast and helps bind the dough.
• Greek Yogurt: Adds richness and softness, making the naan extra tender.
• Oil (Vegetable or Olive): Used in the dough and for cooking; it keeps the naan moist.
• Butter: Melted and brushed on top for that signature buttery taste.
• Fresh Garlic: Finely minced and added to the butter for a strong garlicky kick.
• Fresh Cilantro: Sprinkled on top for a bright, herby contrast.

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Step 1: Activate the Yeast

In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes frothy. This shows the yeast is active and ready to go.

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Step 2: Make the Dough

To the yeast mixture, add yogurt, oil, salt, and flour. Mix with a wooden spoon or your hands until a shaggy dough forms. Transfer to a floured surface and knead for about 8–10 minutes until smooth and elastic.

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Step 3: Let the Dough Rise

Place the kneaded dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.

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Step 4: Divide and Shape

Once the dough has risen, punch it down gently. Divide into 6–8 equal portions. Roll each ball into an oval or teardrop shape about 1/4-inch thick using a rolling pin. Don’t worry about perfect shapes — rustic is beautiful here.

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Step 5: Cook the Naan

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Place one piece of rolled-out dough onto the dry skillet. Cook for 1–2 minutes until bubbles form and the bottom is golden. Flip and cook the other side for another 1–2 minutes. Repeat with remaining dough.

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Step 6: Garlic Butter Topping

While cooking, melt butter in a small pan and stir in minced garlic. After each naan comes off the skillet, brush generously with the garlic butter and sprinkle with chopped cilantro.

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Step 7: Serve Warm

Serve the naan warm with your favorite curry, soup, or dip. It’s also great wrapped around grilled meats or used as a base for flatbread pizzas.

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How Long to Prepare the Easy Garlic Naan Bread

Preparation Time: The hands-on prep, including mixing, kneading, and shaping the dough, takes about 25–30 minutes. The garlic butter can be made while the naan is cooking, saving time.

Resting & Cooking Time: The dough needs at least 1 to 1.5 hours to rise. Cooking each naan takes about 2 minutes per side, so allow 15–20 minutes total for cooking depending on your skillet size.

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Tips for Perfect Easy Garlic Naan Bread

• Always let your dough rise in a warm, draft-free area. If your kitchen is cold, place the bowl in a turned-off oven with the light on.
• Use a hot cast-iron skillet to mimic the tandoor effect; it gives those delicious brown spots and puffiness.
• Roll the dough to about 1/4 inch thickness; too thin and it will crisp, too thick and it may stay doughy.
• Don’t skip the garlic butter — it’s the flavor star!
• Serve immediately after cooking to enjoy it at its softest and most aromatic.

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Watch Out for These Mistakes While Cooking

• Skipping the yeast activation: If the yeast doesn’t foam, your dough won’t rise. Always check before proceeding.
• Over-kneading: While some kneading is necessary, too much can make the dough tight and tough.
• Using low heat: This results in dry, chewy naan. The skillet should be hot enough to cook each side quickly.
• Stacking hot naan: This traps steam and can make them soggy. Cool on a wire rack or single layer if storing.
• Not measuring flour correctly: Scooping directly from the bag can lead to too much flour. Spoon and level for accuracy.

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What to Serve With Easy Garlic Naan Bread?

1. Butter Chicken

Creamy, rich, and tomato-based — naan’s perfect dipping partner.

2. Paneer Tikka Masala

For a vegetarian option, this dish brings bold spices and a creamy sauce.

3. Lentil Dal

Simple yet deeply flavorful, dal with garlic naan is a comforting combination.

4. Hummus or Baba Ganoush

Step outside of Indian cuisine and dip your naan in creamy Middle Eastern spreads.

5. Grilled Meats or Kebabs

Wrap around skewers of grilled chicken, lamb, or tofu for a delicious wrap.

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Storage Instructions

Room Temperature: Keep cooled naan in an airtight container or wrapped in foil for up to 2 days.

Refrigerator: Store for up to 4–5 days. Reheat in a hot skillet or wrap in foil and warm in the oven.

Freezer: For longer storage, freeze naan between sheets of parchment paper in a zip-top bag. Reheat from frozen on a skillet or in a 375°F (190°C) oven for 8–10 minutes.

Reheating Tips: Avoid the microwave if possible — it makes naan rubbery. A toaster oven or skillet is your best bet.

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Estimated Nutrition

Per piece (based on 8 servings)

• Calories: 220
• Fat: 7g
• Saturated Fat: 3g
• Carbohydrates: 32g
• Sugar: 1g
• Fiber: 1g
• Protein: 5g
• Sodium: 220mg

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Frequently Asked Questions

How do I make this naan vegan?

Substitute Greek yogurt with a plant-based yogurt and use oil instead of butter. The result will still be soft and flavorful.

Can I make this naan without yeast?

Yes, you can use baking powder and a bit of baking soda as a quick alternative. It won’t be as airy, but still delicious.

Can I use whole wheat flour instead?

You can replace up to 50% of the all-purpose flour with whole wheat flour. The texture will be slightly denser, but more nutritious.

Do I need a cast-iron skillet?

Not necessarily, but it gives the best char and puff. Any heavy-bottomed nonstick or stainless-steel pan works too.

Can I add cheese to the naan?

Absolutely! Just stuff the dough with shredded cheese before rolling it out for a gooey, cheesy version.

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Conclusion

Easy Garlic Naan Bread brings the authentic feel of restaurant-style naan right into your kitchen with minimal effort. It’s warm, garlicky, buttery, and incredibly versatile — whether you serve it with Indian curries, use it as a wrap, or eat it on its own. The beauty of this recipe lies in how easily it can be adapted, making it perfect for weekday dinners, weekend feasts, or anytime you need something comforting. Once you try this homemade version, you might never go back to store-bought again.

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