Garlic Naan Bread
This homemade garlic naan bread delivers restaurant-quality results with a tender, chewy texture and irresistible garlicky butter brushed generously on top. No tandoor required!
Equipment
- Cast iron skillet - 10-12 inches, or heavy-bottomed pan
- Large mixing bowl
- Kitchen towel
- Rolling Pin
- Pastry brush
- Small bowl
- Measuring cups and spoons
- Instant-read thermometer - optional, for checking water temperature
Ingredients
- 1 cup warm water - 240ml, 105-110°F (40-43°C)
- 2 teaspoons active dry yeast - 7g
- 2 tablespoons granulated sugar - 25g
- 3 to 3½ cups all-purpose flour - 360-420g, plus more for dusting
- ½ cup plain whole milk yogurt - 120ml, at room temperature
- ¼ cup vegetable oil - 60ml, or melted ghee
- 4 cloves garlic - minced, for dough
- 1½ teaspoons salt - 9g
- 1 teaspoon baking powder - 4g
For the Garlic Butter
- 4 tablespoons unsalted butter - 60g, melted
- 3 cloves garlic - minced, for butter
- 2 tablespoons fresh cilantro - or parsley, finely chopped
- ¼ teaspoon salt
- Oil for cooking - vegetable oil or ghee
Instructions
- Combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy.
- Whisk 3 cups flour with salt and baking powder. Add yeast mixture, yogurt, oil, and minced garlic. Mix until shaggy dough forms.
- Knead on floured surface for 8-10 minutes until smooth and elastic.
- Place dough in oiled bowl, cover, and let rise in warm place for 1-1½ hours until doubled.
- Mix melted butter, minced garlic, cilantro, and salt. Let sit to infuse.
- Punch down dough, divide into 8-10 balls. Cover and rest 10 minutes.
- Roll each ball into ¼-inch thick oval or teardrop shape about 6-8 inches long.
- Heat cast iron skillet over medium-high heat for 5 minutes until very hot.
- Place naan in dry hot skillet. Cook 1-2 minutes until bubbles form and bottom has golden-brown spots.
- Flip and cook 1-2 minutes more until second side has golden spots and naan puffs up.
- Remove from skillet and immediately brush generously with garlic butter.
- Repeat with remaining dough. Stack finished naan covered with towel to keep warm. Serve immediately.
Notes
- Water temperature is critical: 105-110°F (40-43°C). Too hot kills yeast, too cold prevents activation.
- If yeast mixture doesn't foam after 10 minutes, start over with fresh yeast.
- For milder garlic flavor, use roasted garlic instead of raw in the butter.
- Store cooled naan in airtight container at room temperature for up to 2 days or refrigerate for 5 days.
- Freeze naan with parchment between each piece in freezer bag for up to 3 months.
- Reheat in dry skillet over medium heat for 30-60 seconds per side for best texture.
- For extra char on gas stove, briefly place cooked naan directly over flame using tongs.
- To make ahead: prepare dough through first rise, punch down, refrigerate up to 24 hours. Bring to room temperature before rolling.
- If naan doesn't puff, your pan may not be hot enough or dough was rolled too thin.
- For whole wheat version, replace half the all-purpose flour with whole wheat flour and add 2-3 tablespoons extra water if needed.