There’s something magical about tearing into warm, fluffy naan fresh from the skillet. The soft, pillowy center. The slightly charred, golden edges. The irresistible aroma of garlic butter drifting through the kitchen. If you’ve ever had garlic naan at an Indian restaurant, you know exactly what I’m talking about.
The good news? You don’t need a tandoor oven or a plane ticket to India to enjoy it. This easy homemade garlic naan recipe brings that same restaurant-style taste to your own kitchen using just a few pantry staples and about an hour of hands-on time.
If you’ve never tried making bread at home, garlic naan is the perfect place to start. It’s quick, fun, and the payoff is huge. Once you try this recipe, I’m pretty sure you’ll never want store-bought naan again.
Pro Tips for Perfect Garlic Naan:
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Use warm water, not hot: Aim for about 110°F to activate the yeast without killing it.
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Don’t skip the yogurt: It’s what gives naan its signature softness and slight tang.
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Go heavy on the garlic butter: The bread soaks it up beautifully.
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Serve immediately: Naan tastes best fresh from the skillet.
Serving Suggestions:
Garlic naan is incredibly versatile. Here are a few ways to enjoy it:
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Pair it with Chicken Tikka Masala or Butter Chicken for a classic Indian dinner.
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Serve alongside Lentil Dal or Chana Masala for a vegetarian feast.
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Use it as a base for naan pizza—just add toppings and bake for a few minutes.
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Tear into it while still warm and dip into hummus or tzatziki.
Storing and Reheating
While naan is best fresh, you can store leftovers:
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Room temperature: Wrap in foil or store in an airtight bag for up to 2 days.
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Freezer: Wrap each naan individually and freeze for up to 2 months.
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Reheat: Warm in a hot skillet or oven until soft again—avoid microwaving, which can make it chewy.
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-Ashton
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Homemade Garlic Naan
Ingredients
Method
- In a small bowl, combine warm water, sugar, salt and yeast. Stir gently and let sit for 5–10 minutes until frothy.
- Add the flour, olive oil and yogurt and mix until a shaggy dough forms, then knead by hand or in a stand mixer for 7–8 minutes, until the dough is smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Punch down the dough and turn it out onto a floured surface.
- Divide into 8 equal pieces. Roll each piece into a ball, then roll out into an oval shape about ¼ inch thick.
- Heat a cast iron skillet or heavy pan over medium-high heat until very hot.
- Place one naan in the dry pan and cook until bubbles form and the bottom is golden brown (about 1–2 minutes).
- Flip and cook the other side for another minute.
- Remove from heat and immediately brush with garlic butter.
- Repeat with remaining dough. Garnish with chopped fresh cilantro if desired.
- Mix melted butter with minced garlic.
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Hi! I’m Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!
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