Homemade Garlic Naan
Posted on January 10, 2026
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This Homemade Garlic Naan is the buttery, fluffy, restaurant-quality bread you've been dreaming about! If you've ever wondered how Indian restaurants get their naan so perfectly soft, golden, and garlicky with those gorgeous charred spots, this recipe is your answer. The dough is made with a combination of flour, yeast, yogurt, and milk that creates an incredibly soft, pillowy texture, while fresh grated garlic mixed right into the dough infuses every bite with that signature garlic flavor. After the dough rises until doubled in size, you divide it into six portions, roll them into large ovals, and cook them in a hot cast iron skillet (no tandoor oven needed!) until they puff up with beautiful bubbles and get those authentic charred spots. The real magic happens with the garlic butter that gets brushed on while the naan is still hot, a heavenly mixture of melted butter, minced garlic, and fresh cilantro that soaks into the warm bread and makes every bite incredibly rich and flavorful. The result is naan that's golden on the outside, soft and fluffy on the inside, loaded with garlic, and brushed with so much butter that it practically melts in your mouth. It's the perfect companion to any curry, dal, tikka masala, butter chicken, or really any dish that needs something to scoop up all that delicious sauce. Once you make naan at home and realize how easy it is, you'll never want to buy the store-bought version again!
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes! This dough is perfect for make-ahead. After the first rise, punch down the dough, divide it into 6 balls, and place them in an airtight container or wrap them individually in plastic wrap. Refrigerate for up to 24 hours or freeze for up to 3 months. If refrigerated, let the dough balls come to room temperature for 20-30 minutes before rolling and cooking. If frozen, thaw overnight in the fridge, then bring to room temperature. You can also make the garlic butter ahead and store it in the fridge for up to a week. This makes weeknight dinners so much easier!
Q: I don't have a cast iron skillet. What else can I use?
A: A cast iron skillet is ideal because it gets very hot and holds heat well, creating those authentic charred spots, but you have other options! A heavy-bottomed stainless steel skillet works great, just make sure to preheat it well. A nonstick skillet will work in a pinch but won't give you as much char. You can also use a flat griddle or tawa (Indian flat pan). Some people even use their outdoor grill, just place the rolled naan directly on the grates over medium-high heat for 1-2 minutes per side. Whatever you use, make sure it's preheated properly so the naan puffs up and cooks quickly without drying out.
Q: My naan didn't puff up. What did I do wrong?
A: Don't worry, this is common! Here are the usual culprits: Your skillet wasn't hot enough, it needs to be medium-high to high heat so the naan cooks quickly and traps steam inside to puff. You rolled the naan too thin, aim for about ¼ inch thick, too thin and it won't puff. Your yeast wasn't active, always check that your yeast blooms properly in the warm water (it should get foamy after 5 minutes). The water was too hot and killed the yeast, lukewarm means about 100-110°F, not hot. You didn't let the dough rise long enough, it should double in size. Even if your naan doesn't puff perfectly, it will still taste delicious! The puffing is more about aesthetics than flavor.
Q: Can I bake these in the oven instead of on the stovetop?
A: Yes, though you won't get quite the same charred, authentic texture! Preheat your oven to its highest temperature (usually 500-550°F) with a pizza stone or baking sheet inside for at least 30 minutes. Roll out your naan, brush with oil, and place directly on the hot stone or baking sheet. Bake for 2-3 minutes until puffed and golden with some charred spots, then flip and bake for another 1-2 minutes. Brush with garlic butter immediately when you remove them. You can also broil them for the last 30-60 seconds to get more char, but watch carefully! The stovetop method is easier and more authentic, but the oven works if you prefer it.
This Homemade Garlic Naan is buttery, fluffy, and tastes just like your favorite Indian restaurant! The dough is made with yogurt, milk, and fresh garlic, then cooked in a hot skillet until golden with charred spots. Brushed with rich garlic butter and fresh cilantro while still hot, it's the perfect companion to any curry or dal. No tandoor oven needed, just a cast iron skillet!
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Preparations
Prep Time:
20 minutes
Rising Time:
50 minutes to 1 hour
Cook Time
15 minutes (for 6 naan)
Total Time:
1 hour 25 minutes to 1 hour 35 minutes
Cuisine:
Indian
Course:
Side Dish, Bread
Calories:
280 kcal (approx. per naan)
Servings:
6 naan
Author:
Ronica Rupan
Ingredients
Ingredients
For the Naan Dough:
- 2½ cups all-purpose flour, plus 1½ tablespoons more for kneading
- ¾ teaspoon kosher salt
- ¾ cup lukewarm water (about 100-110°F)
- 2¼ teaspoons granulated sugar
- 1½ teaspoons active dry yeast
- ¼ cup lukewarm milk (about 100-110°F)
- 1½ tablespoons plain yogurt (full-fat works best)
- 3 tablespoons vegetable oil, plus more for brushing
- 2-3 large garlic cloves, finely grated
For the Garlic Butter:
- 3 tablespoons unsalted butter, melted
- 2 tablespoons fresh cilantro, chopped
- 3-4 cloves garlic, minced
Instructions
1. Prepare the Flour Mixture
In a large bowl, whisk together 2½ cups of flour and the salt until well combined. Set this aside while you prepare the wet ingredients.
2. Activate the Yeast
In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the lukewarm water, sugar, and active dry yeast. Stir gently to dissolve the sugar. Let this mixture sit undisturbed for 5 minutes. The yeast should bloom and become foamy on top. If it doesn't foam, your yeast is dead or your water was too hot, and you'll need to start over with fresh yeast.
3. Mix the Dough
Once the yeast is foamy, add the lukewarm milk, plain yogurt, 3 tablespoons of vegetable oil, and the finely grated garlic to the yeast mixture. Stir to combine. Add the flour mixture to the wet ingredients. If using a stand mixer, attach the dough hook and mix on low speed. The dough will be very sticky at first. Gradually add the remaining 1½ tablespoons of flour, a little at a time, until the dough is sticky but manageable and pulls away from the sides of the bowl. It should still be slightly tacky to the touch.
4. Knead the Dough
Knead the dough in the stand mixer on medium-low speed for 1-2 minutes, or knead by hand on a lightly floured surface for 3-4 minutes, until the dough is smooth and elastic. If the dough is still too sticky, add 1-2 more tablespoons of flour, but don't add too much or your naan will be tough. The dough should be soft and slightly sticky.
5. First Rise
Lightly grease a large bowl with oil or cooking spray. Transfer the dough to the greased bowl and turn it to coat all sides with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place in a warm spot (like near a warm oven or in a turned-off oven with the light on) and let rise for 45-60 minutes, or until the dough has doubled in size. Check at 45 minutes since this smaller batch may rise faster.
6. Divide the Dough
Once the dough has doubled, punch it down to release the air. Transfer it to a lightly floured surface. Divide the dough into 6 equal portions and roll each portion into a smooth ball. Place the dough balls on a floured surface, cover with a damp towel, and let them rest for 10 minutes. This resting time makes them easier to roll out.
7. Make the Garlic Butter
While the dough balls rest, make your garlic butter. In a small bowl, combine the melted butter, chopped cilantro, and minced garlic. Stir well and set aside. Keep it warm so the butter stays melted.
8. Heat the Skillet
Place a cast iron skillet or heavy-bottomed pan over medium-high heat. Let it preheat for at least 3-5 minutes. You want the skillet very hot so the naan cooks quickly and develops those charred spots.
9. Roll Out the Naan
Working with one dough ball at a time (keep the others covered), roll it out on a lightly floured surface into an oval shape about 10-11 inches long and about ¼ inch thick. The shape doesn't have to be perfect, rustic is authentic! Brush one side lightly with vegetable oil.
10. Cook the Naan
Place the naan oiled-side down in the hot skillet. Within 30-60 seconds, you should see bubbles forming on the surface. Let it cook for 2-3 minutes until the bottom has golden brown spots and some charred marks. Don't move it around, let it sit and develop char.
11. Flip and Brush
Flip the naan to the other side. Immediately brush the cooked top with some of the garlic butter mixture while the second side cooks. Cook for another 2-3 minutes until the second side also has charred spots and is cooked through. The naan should puff up slightly in spots.
12. Finish and Keep Warm
Remove the naan from the skillet and brush the second side generously with more garlic butter. Place the finished naan on a plate and cover with a clean kitchen towel to keep warm and soft while you cook the remaining naan. Repeat the rolling and cooking process with the remaining dough balls.
13. Serve
Stack the warm, buttery naan on a serving platter and serve immediately with your favorite curry, dal, tikka masala, or any dish that needs delicious bread for scooping. Enjoy while warm!
Cooking hacks and tips
Hacks and Tips
- Lukewarm water is key: Water should be 100-110°F. Too hot kills the yeast, too cold won't activate it.
- Check yeast blooming: After 5 minutes, the yeast mixture should be foamy. If not, start over with fresh yeast.
- Don't add too much flour: Keep the dough slightly sticky for soft naan. Too much flour makes it tough.
- Shorter rise time: This smaller batch may rise faster, so check at 45 minutes instead of waiting the full hour.
- Hot skillet is crucial: Preheat your skillet well for those authentic charred spots and quick cooking.
- Roll to ¼ inch thick: Too thin and it won't puff, too thick and it won't cook through properly.
- Brush with garlic butter while hot: This allows the butter to soak into the naan for maximum flavor.
- Keep covered: Cover finished naan with a towel to keep them soft and warm while cooking the rest.
- Make ahead: Divide dough into 6 balls, refrigerate up to 24 hours or freeze up to 3 months.
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This is where I love to share my passion for cooking, baking, and flavor. When I’m not creating delicious recipes, you’ll find me spending time with my family, working on my spice blends at Flora & Mana, or enjoying a homemade baked goods. Join me on this culinary journey to taste, healthy meals and fun kitchen hacks!
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Comments (1)
Patricia
Very easy tk follow and weee nice