If you’ve ever dipped warm naan into curry and thought, “I need this in my life… like, weekly,” then welcome, friend. You are among your people.
This homemade Garlic Naan is soft, chewy, buttery, and loaded with flavor. It’s perfect for scooping, wrapping, dipping, and “accidentally” eating straight off the pan before dinner even hits the table.
Best part? You don’t need a tandoor oven, fancy tools, or special skills. Just a few simple ingredients, a skillet, and a love of carbs.
Let’s make naan magic happen.
Why You’ll Love This Garlic Naan
- Soft and chewy like restaurant naan
- Garlicky and buttery without being overpowering
- Easy stovetop method (no oven required)
- Perfect with Indian food, soups, stews, and wraps
- Freezer-friendly for meal prep
Once you make naan at home, store-bought just won’t hit the same. This is one of those recipes that makes you feel like a kitchen wizard… with flour on your shirt.
What Is Garlic Naan?
Naan is a soft, leavened flatbread that comes from Indian cuisine. Traditional naan is cooked in a blazing-hot tandoor oven, which gives it that signature char and pillowy texture.
Garlic naan is naan brushed with melted butter and fresh garlic, often topped with herbs like cilantro. It’s commonly served with curries, tikka masala, lentils, and grilled meats—but honestly, it’s amazing with just about everything.
Ingredients You’ll Need
Nothing weird. Nothing complicated. Just pantry basics.
For the Naan Dough
- All-purpose flour
- Sugar
- Salt
- yeast
- Plain Greek yogurt
- Warm water or milk
- Melted butter
For the Garlic Butter
- Butter
- Fresh garlic (minced)
- Optional: chopped cilantro or parsley
That’s it. Simple ingredients, big flavor.
How to Make Garlic Naan (Stovetop Method)
You don’t need an oven or a pizza stone—just a hot skillet or cast iron pan.
Step 1: Make the Dough
Mix your dry ingredients in a bowl. Add yogurt, water, and oil. Stir until a soft dough forms.
Step 2: Knead
Knead the dough for a few minutes until it’s smooth and elastic. It should be soft but not sticky.
Step 3: Rest
Cover and let the dough rest. This relaxes the gluten, making the naan tender.
Step 4: Divide and Roll
Divide into small balls. Roll each one into a thin oval or circle.
Step 5: Cook
Heat a skillet over medium-high. Place the naan in the pan. Cook until bubbles form, then flip and cook the other side until golden with light char spots.
Step 6: Garlic Butter Finish
Brush with melted butter and garlic while it’s hot. Sprinkle with herbs if you like.
Pro Tips for Perfect Garlic Naan
- Don’t over-flour. Too much flour makes naan dry.
- Use a hot pan. High heat = bubbles and char.
- Brush while hot. That’s how the garlic flavor melts into the bread.
- Stack and cover. Keep naan wrapped in a towel to stay soft.
What to Serve with Garlic Naan
Garlic naan is basically the best sidekick in the food world.
Perfect Pairings
- Butter chicken
- Chicken tikka masala
- Palak Chole
- Lentil dal
- Chicken Vindaloo
- Soups and stews
- Grilled chicken wraps
Or… just tear off pieces and dunk into hummus. No rules here.
Make-Ahead, Storage & Freezing
To Store:
Let naan cool completely. Store in an airtight bag at room temp for 1–2 days or in the fridge up to 5 days.
To Freeze:
Wrap each naan in parchment or plastic wrap and freeze up to 2 months.
To Reheat:
- Skillet: warm over medium heat
- Oven: wrap in foil, heat at 350°F
- Microwave: 10–15 seconds with a damp paper towel
Still soft. Still amazing.
Variations You Can Try
Because once you master naan, the possibilities are endless.
1. Cheese Naan – Sprinkle shredded mozzarella or naan cheese before folding and cooking.
2. Garlic Herb Naan – Add rosemary, parsley, or cilantro to the butter.
3. Whole Wheat Naan – Swap half the flour for whole wheat for a heartier texture.
4. Spicy Naan – Add chili flakes or minced jalapeño to the garlic butter.
Why Homemade Garlic Naan Beats Store-Bought
Let’s be honest: store-bought naan is fine… but homemade?
Homemade naan is:
- Fresher
- Softer
- More flavorful
- Less processed
- Way more impressive
It’s the kind of recipe that makes people ask, “Wait… you MADE this?!”
Yes. Yes, you did. 😎
Frequently Asked Questions (FAQ)
What is garlic naan made of?
Garlic naan is made from flour, yogurt, water or milk, leavening, and topped with garlic butter. It’s soft, chewy, and full of flavor.
Is garlic naan healthy?
Garlic naan is a comfort food, not a salad. It does contain carbs and butter, but you can make lighter versions using less butter or whole wheat flour. And hey—balance is a thing.
Why does my naan turn out tough?
Tough naan usually means:
- Too much flour
- Not enough resting time
- Pan wasn’t hot enough
Keep the dough soft, let it rest, and cook on high heat.
Can I make naan ahead of time?
Absolutely. Cook it, cool it, and store it in the fridge or freezer. Reheat in a skillet or oven for the best texture.
Final Thoughts
Garlic naan isn’t just a side—it’s the star of the table. It’s warm, buttery, garlicky, and comforting in all the right ways. Whether you’re serving a big curry night or just need something cozy to dunk into soup, this naan shows up and delivers.
Garlic Naan
Ingredients
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 2 cups all-purpose flour , plus more for rolling
- 1 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- 3 tablespoons plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
Garlic Butter Sauce
- 4 tbsp Butter
- 1 tbsp Garlic , minced
Optional Garnishes
- Coarse sea salt
- fresh cilantro or parsley, minced
Instructions
Garlic Butter
- Melt the butter – Add butter to a small pan over low heat (or microwave in 20–30 second bursts).Add the garlic – Stir in the minced garlic and cook for 30–60 seconds—just until fragrant.👉 Don’t brown it. Burnt garlic = sad garlic.
Naan Bread
- In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
- Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
- Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to knead. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky, and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
- When you’re ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
- Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you’ve formed the general shape, you can also pick it up by one end and wiggle it; the dough’s own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you’re making the gluten-free version, you’ll have better luck pressing the dough out with your fingertips, than rolling.)
- Warm a large teflon pan or cast-iron skillet [paid link] over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
- Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
- After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don’t worry – that’s typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
- Remove the naan from the skillet, brush with a bit of garlic butter and sprinkle with a little coarse sea salt and minces cilantro or parsley. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
