Easy Garlic Naan Bread

Experience the aroma of freshly baked bread in your own kitchen with this recipe for The Best Easy Garlic Naan. This soft, fluffy Indian-style flatbread is beautifully infused with garlic and brushed with buttery goodness, making it an irresistible addition to any meal. Whether you are a seasoned baker or a beginner, this quick and simple method ensures delicious results every time.

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Homemade naan is far superior to store-bought versions, offering a pillowy texture and charred edges that only a hot skillet can provide. This recipe is designed to be approachable, using standard pantry staples like all-purpose flour and active dry yeast to create a professional-quality flatbread.

Ingredients

• Dough:
• 3 cups all-purpose flour
• 1 package (0.25 oz / 7 g) active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (110°F / 43°C)
• 1 teaspoon salt
• 4 tablespoons plain yogurt
• 2 tablespoons oil or ghee
• Garlic Butter Topping:
• 3 tablespoons minced garlic
• 2 tablespoons melted butter

Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes frothy.

Step 2: Form the Dough

Add the all-purpose flour, salt, yogurt, and oil (or ghee) to the bowl. Mix the ingredients until a dough begins to form.

Step 3: Knead

Turn the dough onto a floured surface and knead for 5–7 minutes until it becomes smooth and elastic.

Step 4: Rise

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it has doubled in size.

Step 5: Divide and Shape

Punch down the risen dough and divide it into 8 equal portions. Roll each piece into an oval or tear-drop shape about 1/4 inch thick.

Step 6: Heat the Skillet

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until hot.

Step 7: Cook the Naan

Place one naan in the skillet. Cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown spots appear.

Step 8: Glaze and Serve

Remove the naan from the skillet and immediately brush with the mixture of melted butter and minced garlic. Repeat with the remaining dough and serve warm.

Zusatztipps für die Zubereitung

For an extra burst of flavor, try adding chopped cilantro to your garlic butter glaze. While naan is best enjoyed fresh off the skillet, you can easily reheat leftovers in a warm oven or back in a skillet to maintain its softness.

Varianten und Anpassungen

If you prefer a tangier flavor, you can swap the plain yogurt with Greek yogurt. To make this recipe vegan-friendly, simply substitute the dairy yogurt and butter with your preferred plant-based alternatives.

Serviervorschläge

This garlic naan is the perfect companion for a spicy Indian curry or a creamy dal. It also works exceptionally well as a wrap for grilled meats and fresh vegetables, or simply as an appetizer on its own.

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With its buttery glaze and soft texture, this garlic naan will quickly become a favorite in your household. It is the ultimate comfort food that brings a touch of international flair to any dinner table. Enjoy the process of kneading and watching the dough bubble up in the pan!

Recipe FAQs

→ What makes naan different from other flatbreads?

Naan typically includes yogurt in the dough, which adds tenderness and subtle tang. It's also traditionally cooked in a tandoor clay oven, though a hot cast iron skillet creates excellent results at home. The yeast-leavened dough produces those signature air pockets and fluffy texture that sets it apart from unleavened breads like roti or chapati.

→ Can I make the dough ahead of time?

Absolutely. Prepare the dough and let it complete its first rise, then refrigerate it for up to 24 hours. The cold fermentation actually develops flavor. When ready to cook, bring the dough to room temperature for about 30 minutes before rolling and cooking.

→ What can I use instead of yogurt?

Greek yogurt works beautifully and adds extra protein. For dairy-free versions, coconut yogurt or almond yogurt create similar tenderness. Some home cooks substitute with sour cream or buttermilk for comparable acidity and moisture content.

→ Why isn't my naan puffing up?

Ensure your skillet is properly heated before adding the dough—medium-high heat should create immediate bubbling. Don't roll the dough too thin, and let it cook undisturbed for the first 2 minutes. The steam trapped inside needs time to create those signature bubbles.

→ How do I store and reheat leftover naan?

Wrap cooled naan tightly in foil or place in an airtight container for up to 3 days. For longer storage, freeze with parchment paper between each piece. Reheat in a hot skillet for 30 seconds per side, or wrap in foil and warm in a 350°F oven for 5-7 minutes until heated through.

→ Can I freeze the uncooked dough?

Yes, freeze the dough after the first rise. Divide into portions, wrap individually in plastic, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before rolling and cooking.