Save The first time I watched a street vendor in Mumbai slap fresh dough onto the inside of a piping hot tandoor oven, I was completely mesmerized. The way those bubbles charred and puffed up like magic stayed with me for years. When I finally figured out how to get that same restaurant-quality result at home in a regular skillet, my kitchen smelled like an Indian takeout place for days. Now this recipe has become my go-to whenever curry night rolls around.
Last winter during a particularly brutal cold snap, I made a triple batch of these naans for a dinner party. My friends actually stood around the stove watching me cook them one by one, stealing them straight off the plate before I could even get them to the table. The whole house was filled with the aroma of toasting bread and garlic, and somehow those warm, buttery flatbreads made the freezing weather outside feel completely irrelevant.
Ingredients
- 3 cups all-purpose flour: Creates the perfect structure while still keeping the bread tender and pliable
- 1 package active dry yeast: Essential for those signature bubbles and puffiness that make naan so irresistible
- 1 teaspoon sugar: Feeds the yeast and helps the dough rise beautifully
- 1 cup warm water: Should be around 110°F so it activates the yeast without killing it
- 1 teaspoon salt: Enhances flavor and balances the sweetness from the yogurt
- 4 tablespoons plain yogurt: The secret ingredient that makes naan tender, soft, and slightly tangy
- 2 tablespoons oil or ghee: Adds richness and helps create that beautiful golden surface
- 3 tablespoons minced garlic: Fresh garlic gives the most potent and authentic flavor
- 2 tablespoons melted butter: Creates that luxurious finish and keeps the naan moist
Instructions
- Wake up the yeast:
- Combine warm water, sugar, and yeast in a large mixing bowl, then let it sit undisturbed until you see a frothy layer form on top.
- Make the dough:
- Add flour, salt, yogurt, and oil to the yeast mixture and mix until everything comes together into a shaggy dough.
- Knead until smooth:
- Turn the dough onto a floured surface and knead for 5 to 7 minutes until it feels silky and bounces back when you press it.
- Let it rise:
- Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm spot until it doubles in size.
- Shape the naan:
- Punch down the risen dough, divide it into 8 equal portions, and roll each piece into an oval or tear-drop shape about 1/4 inch thick.
- Get the pan hot:
- Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until a drop of water sizzles instantly.
- Cook to perfection:
- Place one naan in the hot skillet and cook for 2 to 3 minutes until bubbles appear, then flip and cook another 1 to 2 minutes until golden brown spots form.
- Add the garlic butter:
- Remove naan from the skillet and immediately brush generously with melted butter mixed with minced garlic.
- Repeat and serve:
- Cook the remaining dough portions the same way, and serve the naan warm while the garlic butter is still glistening.
Save There is something almost meditative about standing at the stove, watching each naan puff up and develop those gorgeous charred spots. The first time my daughter tried to make these, she burned the first three completely. But by the fourth one, she had the timing down perfectly, and I have never seen someone look prouder of a piece of bread in my entire life.
Making It Your Own
I have discovered that adding chopped fresh cilantro to the garlic butter creates the most beautiful green speckled finish and adds incredible freshness. Sometimes I even sprinkle a little coarse salt over the buttered naan for that extra crunch that makes restaurant bread so addictive.
Storage and Reheating
Fresh naan is obviously best, but I have learned through countless experiments that you can freeze leftover naan between sheets of parchment paper. To reheat, just pop them in a dry skillet for about 30 seconds per side, and they come back to life beautifully.
Serving Suggestions
These naans are incredibly versatile beyond just serving with curry. I have used them to wrap grilled chicken and vegetables for the most satisfying lunch. They also work beautifully torn into pieces and brushed with extra garlic butter as an appetizer.
- Pair with butter chicken or dal makhani for the classic combination
- Use as a base for quick flatbread pizzas topped with cheese and herbs
- Store leftovers in an airtight container and reheat before serving
Save There is nothing quite like tearing into a piece of warm, garlic-infused naan fresh from the pan. Once you master this recipe, store-bought naan will never taste quite the same again.
Kitchen Questions
- → What makes this naan soft and fluffy?
The combination of active dry yeast for leavening, yogurt for tenderness, and proper kneading ensures a wonderfully soft and airy texture.
- → Can I make this naan ahead of time?
While best enjoyed fresh, you can reheat naan in a dry skillet or oven. The dough can also be prepared and refrigerated after the first rise for up to 24 hours.
- → What can I serve with garlic naan?
It's perfect for scooping up rich curries, dal, or stews. You can also use it as a wrap for grilled meats or vegetables, or simply enjoy it on its own.
- → Can I use different types of garlic?
Freshly minced garlic provides the best flavor for the topping. You could experiment with roasted garlic for a sweeter, milder aroma, but avoid powdered garlic for the topping.
- → Is it possible to make this vegan?
Yes, simply substitute the plain yogurt with a plant-based yogurt alternative and use a plant-based butter or oil for the topping to make it suitable for a vegan diet.
- → What if my dough isn't rising?
Ensure your water is warm (around 110°F / 43°C) to activate the yeast, and your yeast is fresh. Also, allow the dough to rise in a warm, draft-free area.