Description

This Garlic Naan Bread recipe yields soft, fluffy, and flavorful flatbreads infused with fresh garlic and topped with a buttery garlic herb spread. Perfect as a side for curries, soups, or to enjoy as a snack, this recipe utilizes a simple yeast dough, cooked on a skillet for a quick stovetop naan option.

Ingredients

Dough Ingredients

¼ cup warm water
2 tsp granulated sugar
1 ½ tsp active dry yeast (or instant yeast)
¾ cup warm milk
¾ cup Greek or plain yogurt
¼ cup vegetable oil
2 cloves garlic, minced
4 cups plain flour (plus extra for dusting)
1 tsp baking powder
1 tsp salt

For Cooking

2 tbsp vegetable oil (for cooking)

Garlic Butter Topping

3 tbsp butter, melted
2 cloves garlic, minced
1 tsp fresh cilantro or parsley, chopped

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Instructions

Activate the yeast: In a small bowl, combine warm water, granulated sugar, and yeast. Let the mixture sit for 5-10 minutes until it becomes bubbly, indicating the yeast is active and ready to use.
Prepare the dough: In a large mixing bowl, add the warm milk, yogurt, vegetable oil, minced garlic, flour, baking powder, and salt. Pour in the activated yeast mixture and combine everything until a dough forms.
Knead the dough: Transfer the dough onto a lightly floured surface. Knead it thoroughly for about 3-5 minutes until the dough is smooth and elastic.
Let the dough rise: Lightly grease the mixing bowl, place the dough back inside, and cover it with plastic wrap. Allow it to rise at room temperature for about 1 hour, or until doubled in size.
Divide and roll out: After the dough has risen, divide it into 10 equal pieces. Shape each piece into a ball, then roll each ball into an approximately 6-inch oval shape about ⅛-inch thick on a floured surface.
Heat the skillet: Preheat a large cast iron skillet over medium-high heat. Grease it lightly with ½ teaspoon of vegetable oil.
Cook the naan: Place one rolled naan onto the hot skillet. Cook for 1-2 minutes until bubbles begin to form on the surface. Brush the top with a bit of oil while cooking to keep it moist.
Flip and finish cooking: Flip the naan and cook for an additional 1-2 minutes until golden brown spots appear on the underside.
Keep naan warm: Remove the cooked naan from the skillet and wrap it in a clean towel to retain warmth and softness. Repeat the cooking process for the remaining dough pieces, keeping them wrapped as well.
Prepare garlic butter and garnish: Mix melted butter with minced garlic. Brush this garlic butter generously over each warm naan and sprinkle with fresh chopped cilantro or parsley before serving.

Notes

Ensure the water and milk are warm, not hot, to properly activate the yeast without killing it.
Use a cast iron skillet or heavy-bottomed pan for best heat retention and even cooking.
Kneading dough helps develop gluten, giving the naan its signature chewy texture.
Wrapping naan in a towel after cooking keeps it soft and warm until served.
For extra flavor, you can add additional herbs or sprinkle with sesame seeds before cooking.