I love this recipe because it is simple, reliable, and full of flavor. I do not need any special equipment, and the dough comes together with basic ingredients that are easy to keep on hand. The yogurt helps create a tender texture, while the garlic butter on top gives each naan a rich and savory finish.
I also like how flexible this recipe is. I can serve it with dinner, use it as a wrap, or pair it with a snack board. Since it cooks quickly in a skillet, I can enjoy fresh naan without turning on the oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour
1 package (0.25 oz) active dry yeast or instant yeast
1 teaspoon sugar
1 cup warm water (110°F)
1 teaspoon salt
4 tablespoons plain yogurt
2 tablespoons oil or ghee
3 tablespoons minced garlic
2 tablespoons melted butter
2 tablespoons chopped cilantro or parsley
Directions
I start by activating the yeast. In a bowl, I combine the yeast, sugar, and warm water, then let it sit for about 10 minutes until it becomes frothy.
In a large bowl, I mix the flour, salt, yogurt, and oil. Then I pour in the activated yeast mixture and knead the dough for about 10 minutes until it becomes smooth and elastic.
Once the dough is ready, I cover it and let it rise for 1 hour, or until it doubles in size.
After the dough has risen, I divide it into 8 equal balls. I roll each one into an oval shape about 8 inches long.
To cook the naan, I heat a greased skillet over medium-high heat. I cook each piece until it becomes bubbly and golden brown, about 1 minute per side.
For the final touch, I mix the minced garlic with the melted butter. I brush the garlic butter over the warm naan, then finish with a light sprinkle of salt and a little chopped cilantro or parsley.
Servings and timing
I get 8 servings from this recipe. The total time is 30 minutes of active prep and cooking, plus 1 hour for rising. That makes the overall time about 1 hour and 30 minutes.
Variations
I sometimes switch up this naan recipe depending on what I am serving. For a cheesier version, I like adding a little shredded mozzarella or cheddar inside the dough before rolling it out. For more herb flavor, I mix chopped cilantro, parsley, or even a little green onion into the dough.
When I want extra richness, I use ghee instead of oil and brush more on top right after cooking. I also like making a spicy version by adding chili flakes to the garlic butter. For a softer finish, I keep the cooked naans covered with a clean towel while I prepare the rest.
storage/reheating
I store leftover naan in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If I want to keep it longer, I freeze the naan with parchment paper between each piece and place it in a freezer-safe bag.
To reheat, I warm the naan in a skillet for about 30 seconds per side, or until soft and heated through. I can also microwave it for a few seconds, though I find the skillet gives the best texture. If the naan seems a little dry, I brush it lightly with butter before reheating.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, I can use instant yeast in this recipe. I usually mix it in the same way, and it still works well for a soft and fluffy dough.
Can I make the dough ahead of time?
Yes, I can prepare the dough ahead and let it rise in the refrigerator overnight. When I am ready to cook, I let it sit at room temperature for a bit before shaping.
Why is my naan not bubbling in the skillet?
If my naan is not bubbling, the skillet may not be hot enough. I get the best results when I use medium-high heat and make sure the pan is fully heated before cooking.
Can I make this naan without yogurt?
Yes, but I find the yogurt helps create a softer texture. If I need a substitute, I use a similar amount of sour cream or a plain dairy-free yogurt.
What can I serve with garlic naan?
I like serving garlic naan with curries, stews, soups, hummus, or grilled meats. I also enjoy using it as a flatbread for wraps or dipping it into extra garlic butter.
Conclusion
I love how easy and rewarding this garlic naan bread is to make at home. The dough is simple, the skillet method is quick, and the buttery garlic topping makes every bite incredibly tasty. This is one of those recipes I keep coming back to because it feels comforting, versatile, and always worth making fresh.
This homemade garlic naan bread is warm, buttery, and delicious with a soft texture that makes it the perfect easy bread recipe for any meal.
Author:Ella
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:8 servings
Category:Bread
Method:Skillet
Cuisine:Indian
Diet:Vegetarian
Ingredients
3 cups all-purpose flour
1 package (0.25 oz) active dry yeast or instant yeast
1 teaspoon sugar
1 cup warm water (110°F)
1 teaspoon salt
4 tablespoons plain yogurt
2 tablespoons oil or ghee
3 tablespoons minced garlic
2 tablespoons melted butter
2 tablespoons chopped cilantro or parsley
Instructions
In a bowl, combine the yeast, sugar, and warm water. Let it sit for 10 minutes, until frothy.
In a large bowl, mix the flour, salt, yogurt, and oil.
Add the activated yeast mixture and knead for 10 minutes until the dough is smooth.
Cover the dough and let it rise for 1 hour, or until doubled in size.
Divide the dough into 8 equal balls.
Roll each ball into an oval shape, about 8 inches long.
Heat a greased skillet over medium-high heat.
Cook each naan until bubbly and golden brown, about 1 minute per side.
Mix the minced garlic with the melted butter.
Brush the garlic butter mixture over the warm naans.
Sprinkle with a little salt and garnish with chopped cilantro or parsley before serving.
Notes
You can use either active dry yeast or instant yeast for this recipe.
Make sure the water is warm, not hot, to help the yeast activate properly.
For extra flavor, use ghee instead of oil in the dough.
Best served warm right after cooking.
Store leftovers in an airtight container and reheat in a skillet for best texture.
