If you’ve ever scooped up a creamy curry with fluffy, buttery naan bread, then you already know just how satisfying it can be. Garlic naan bread brings that experience to the next level. With its soft texture, golden-brown blisters, and irresistible garlic butter glaze, this homemade version tastes just like the kind you’d find at an authentic Indian restaurant — maybe even better.
Why We Love This Garlic Naan Bread Recipe
This garlic naan recipe delivers in every way. You get soft and chewy bread that’s full of flavor and brushed with garlic butter while still warm. There’s no need for special tools or a tandoor oven — just your skillet and a bit of time.
What makes this recipe really shine is how flexible it is. You can pair it with everything from creamy lentil dishes to spicy curries, or even use it as a flatbread for sandwiches or wraps. The dough is forgiving, the results are consistent, and you’ll always be proud of the batch you made yourself.
And the best part? It’s made from pantry-friendly ingredients. No complicated steps, no expensive ingredients — just fresh, soft, and delicious garlic naan every time you make it.
Ingredients about Garlic Naan Bread
To make the perfect garlic naan, you need a blend of simple, familiar ingredients. Each one plays a role in creating that iconic soft texture and rich flavor.
For the naan bread:
- 1/4 cup warm water
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons active dry yeast or instant, rapid rise
- 3/4 cup warm milk
- 3/4 cup Greek yogurt or plain natural yogurt
- 1/4 cup vegetable oil, plus 2 tablespoons extra for cooking
- 2 cloves garlic, minced
- 4 cups plain flour, plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
For the garlic butter topping:
- 3 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 teaspoon fresh cilantro or parsley, chopped
These ingredients come together to create naan that’s pillowy, slightly chewy, and bursting with flavor.
How to Make Garlic Naan Bread Directions
You don’t need fancy baking experience to make this garlic naan — just follow each step patiently and you’ll be amazed at the results.
Start by activating your yeast. In a small bowl, combine the warm water with the sugar and yeast. Let it rest for about 5 to 10 minutes. You’ll know it’s ready when bubbles form on the surface — this means your yeast is alive and kicking.
Next, mix the wet ingredients. In a large bowl, add the warm milk, yogurt, oil, and minced garlic. Once the yeast mixture is bubbly, pour it in as well. Then, stir in the flour, baking powder, and salt. Use your hands to bring the dough together until it forms a soft, slightly sticky ball.
Turn the dough onto a lightly floured surface and knead for about 3 to 5 minutes. You’re aiming for a smooth texture — don’t overdo it. Once it’s ready, grease your bowl with a light coat of oil, place the dough inside, and cover it with plastic wrap or a clean kitchen towel. Leave it at room temperature for around one hour. The dough should double in size as it rises.
Once your dough is ready, divide it into 10 equal pieces. Roll each piece into a ball, then use a rolling pin to shape it into an oval that’s about 6 inches long and 1/8 inch thick. Keep the dough balls covered with a towel while you work on each one to prevent drying.
To cook, heat a large skillet over medium-high heat. Lightly grease the skillet with about half a teaspoon of oil. Place one naan into the hot pan. Cook for 1 to 2 minutes, or until you see bubbles forming on the surface. While it’s cooking, lightly brush the top with oil.
Flip it over and cook the other side for another 1 to 2 minutes, or until golden brown spots appear. Once done, remove it from the skillet and wrap it in a clean towel to keep it warm and soft.
Repeat this process for each piece of dough. Keeping the cooked naan wrapped helps trap the steam, making each piece extra soft.
Now, for the final touch: garlic butter. Mix the melted butter with minced garlic in a small bowl. Brush each warm naan generously with this mixture, then sprinkle with fresh chopped cilantro or parsley.
How to Serve Garlic Naan Bread
Garlic naan bread is a versatile favorite. You can serve it alongside your favorite Indian-inspired dishes, like creamy butter chicken, lentil dahl, or a hearty chickpea curry. It’s perfect for scooping, dipping, and soaking up every last bit of sauce.
You can also use garlic naan as a base for quick flatbread pizzas. Just add some tomato sauce, mozzarella, and your favorite toppings, then bake until melty and golden.
Another fun way to serve it is with hummus, baba ganoush, or tzatziki. It also works great as a wrap or sandwich base — fill it with grilled vegetables, chicken, or tofu for a fast and satisfying meal.
No matter how you serve it, this garlic naan is going to be the most popular thing on the table.
Expert Tips: Garlic Naan Bread
- Use warm, not hot, liquids – When proofing your yeast, make sure the water and milk are warm but not hot. Too much heat can kill the yeast, and cold liquids won’t activate it properly.
- Keep the dough covered – While you’re rolling and cooking, keep the rest of the dough covered with a clean towel to prevent drying.
- Let the skillet get hot – For those signature golden blisters, the pan needs to be nice and hot before the naan touches it.
- Brush with garlic butter while warm – To really infuse that garlic flavor, make sure to brush the butter on the naan while it’s still warm and soft.
- Make ahead option – You can make the dough ahead of time and let it rise in the fridge overnight. Just bring it to room temperature before rolling out.
- Dust lightly with flour – Don’t over-flour the surface when rolling. A little is enough to prevent sticking without making the dough tough.
How to Store Garlic Naan Bread
Storing garlic naan is simple. Let the bread cool completely before placing it in an airtight container or resealable bag. You can keep it at room temperature for up to 2 days or refrigerate it for 4 to 5 days.
To reheat, warm it in a skillet over low heat or microwave it for 15 to 20 seconds. If the naan starts to dry out, sprinkle it with a little water before reheating to bring back its soft texture.
You can also freeze cooked naan for up to 2 months. Just layer parchment paper between each piece and store them in a freezer-safe bag. Reheat from frozen in the oven or skillet.
Variation of Garlic Naan Bread
- Cheese-stuffed naan – Add shredded mozzarella or paneer between two rolled-out pieces of dough, seal the edges, and cook as usual. Melty, cheesy goodness in every bite.
- Spicy garlic naan – Mix chili flakes or chopped green chilies into the garlic butter topping for an extra kick.
- Whole wheat naan – Swap out half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and a healthier twist.
- Herb naan – Fold fresh herbs like rosemary, parsley, or cilantro right into the dough for extra layers of flavor.
- Vegan naan – Replace the milk and yogurt with plant-based alternatives and use dairy-free butter for the garlic topping.
With just a few tweaks, you can personalize your garlic naan to fit any taste or dietary need.
Frequently Asked Questions about Garlic Naan Bread
Can I make garlic naan without yeast?
Yes, you can skip the yeast and use more baking powder, but the texture will be slightly less airy. It will still be soft and delicious, just a little different.
Why is my naan not puffing up?
Make sure your skillet is hot enough and that you’re not rolling the dough too thin. Also, avoid pressing down on the naan while it cooks, as that can prevent bubbles from forming.
What flour is best for naan bread?
All-purpose flour gives you the best texture — soft, chewy, and light. You can use a blend of all-purpose and whole wheat for a more rustic version.
How do I keep naan soft after cooking?
Wrap each naan in a clean towel as soon as it’s off the pan. The steam will help keep them soft until you’re ready to serve.
Can I use garlic powder instead of fresh garlic?
Yes, if fresh garlic isn’t available, garlic powder can work in the dough and the butter topping. Just use about 1/4 teaspoon per clove as a general rule.
Is garlic naan bread healthy?
Garlic naan is a treat, best enjoyed in moderation. You can make it healthier by using whole wheat flour, reducing the oil, or serving it with veggie-based dishes.
What do I eat with garlic naan?
It’s perfect with Indian dishes like curry, lentils, or tikka masala. But you can also serve it with soups, stews, or dips like hummus and guacamole.
Garlic Naan Bread
Ingredients
- 1/4 cup warm water
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons active dry yeast (or instant)
- 3/4 cup warm milk
- 3/4 cup Greek yogurt (or plain natural yogurt)
- 1/4 cup vegetable oil (plus 2 tablespoons extra for cooking)
- 2 cloves garlic (minced)
- 4 cups plain flour (plus extra for dusting)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons butter (melted for topping)
- 2 cloves garlic (minced for topping)
- 1 teaspoon fresh cilantro or parsley (chopped for garnish)
Instructions
- In a small bowl, combine warm water with sugar and yeast. Let it rest for 5-10 minutes until bubbly.
- In a large bowl, mix warm milk, yogurt, oil, and minced garlic. Add the yeast mixture and stir.
- Stir in flour, baking powder, and salt until combined. Knead on a floured surface for 3-5 minutes until smooth.
- Place dough in a greased bowl, cover, and let it rise at room temperature for about 1 hour until doubled in size.
- Divide dough into 10 pieces, roll each into a ball and then flatten into an oval about 6 inches long.
- Heat a skillet over medium-high heat. Lightly grease with oil and cook each naan for 1-2 minutes until bubbles form.
- Flip and cook the other side for another 1-2 minutes until golden brown. Keep cooked naan wrapped in a towel.
- For the garlic butter topping, mix melted butter with minced garlic. Brush the warm naan with the mixture and sprinkle with cilantro or parsley.
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