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This Buttery Garlic Naan Bread recipe brings the beloved Indian restaurant classic right to your kitchen with its irresistibly soft texture and rich, aromatic garlic flavor.
What sets it apart is the combination of Greek yogurt and warm milk, which not only tenderizes the dough but also adds a subtle tanginess and moisture for that perfect chewiness.
It offers a moderate protein boost thanks to the yogurt, plus some fiber from the flour, making it a more nourishing accompaniment to your meals.
The garlic butter topping adds good fats with melted butter, balancing flavor and indulgence without overwhelming saturated fats.
Quick to prepare and easy to cook on the stovetop, this naan is perfect for everyday meals—ideal for mopping up sauces in dishes like tikka masala or butter chicken.
Its straightforward ingredients and method make it accessible for all skill levels and also great for meal prep or batch cooking, ensuring you always have fresh, warm naan on hand.
Must-Have Tools for Perfect Results
Cast Iron Skillet
Essential for achieving the perfect high heat to cook naan evenly and develop those signature golden spots. Its heat retention and durability make it a versatile powerhouse in any kitchen, ideal for searing, frying, and baking.
Rolling Pin
Enables you to roll dough evenly into thin, consistent ovals for uniform cooking. A rolling pin is indispensable for baking and pastry tasks, helping maintain precision and control.
Mixing Bowl
Used for activating yeast and combining ingredients smoothly. A sturdy, large mixing bowl is crucial for dough preparation and versatile enough for countless cooking and baking needs.
Pastry Brush
Perfect for brushing the garlic butter topping evenly onto hot naan, enhancing flavor and appearance. This tool is also invaluable for glazing pastries, marinating, or oiling pans.
Measuring Cups and Spoons
Critical for precise ingredient measurements to ensure dough consistency. Accurate measuring tools are a fundamental kitchen investment for successful cooking and baking.
Buttery Garlic Naan Bread
Equipment
- 1 large cast iron skillet
- 1 Rolling Pin
- 1 large mixing bowl
- 1 Pastry Brush
- Measuring cups and spoons set
Ingredients
For the Naan Dough:
- ¼ cup warm water
- 2 teaspoons granulated sugar
- 1 ½ teaspoons active dry yeast or instant yeast
- ¾ cup warm milk
- ¾ cup plain Greek yogurt or natural yogurt
- ¼ cup vegetable oil plus 2 tablespoons extra for cooking
- 2 cloves garlic finely minced
- 4 cups all-purpose flour plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Garlic Butter Topping:
- 3 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1 teaspoon fresh cilantro or parsley chopped
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and allow it to sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is active and ready to use.
- Prepare the Dough Mixture: In a large mixing bowl, add the warm milk, Greek yogurt, vegetable oil, and minced garlic. Pour in the activated yeast mixture. Gradually add the flour, baking powder, and salt. Mix with your hands or a wooden spoon until the dough begins to form and comes together.
- Knead the Dough: Lightly flour a clean surface and turn the dough out onto it. Using floured hands, knead the dough for 3 to 5 minutes until it becomes smooth and elastic. This develops gluten, which helps achieve the soft texture of naan.
- First Rise: Lightly grease the mixing bowl with oil and place the dough inside, turning it to coat all sides.Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for about 1 hour or until it has doubled in size.
- Shape the Naan: Once risen, punch down the dough gently and divide it into 10 equal portions. Roll each portion into a ball. On a floured surface, roll each ball into an oval shape approximately 6 inches long and about 1/8-inch thick.
- Cook the Naan: Heat a cast iron skillet over medium-high heat. Brush the skillet lightly with 1/2 teaspoon of vegetable oil. Place one naan on the skillet and cook for about 1–2 minutes, until bubbles form on the surface. While cooking, brush the top lightly with oil to keep it moist.
- Flip and Finish Cooking: Flip the naan and cook for another 1–2 minutes, until golden brown spots appear on the bottom and the bread is cooked through. Remove from the skillet and wrap in a clean kitchen towel to keep warm and soft. Repeat with the remaining naan.
- Add Garlic Butter Topping: Mix melted butter and minced garlic in a small bowl. Brush this flavorful butter over each warm naan. Sprinkle chopped fresh cilantro or parsley on top for a fresh herbal finish.
Notes
- Serving Suggestions: This naan pairs beautifully with Indian curries such as butter chicken, tikka masala, or vegetable korma. It also works well as a base for wraps or simply enjoyed with dips like chutney or raita.
- Storage Tips: Store leftover naan in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped naan and reheat in a skillet or oven to regain softness.
- Flour Substitutions: All-purpose flour works best for this recipe, but you can experiment with whole wheat flour for a heartier texture, though the naan may be less soft.
- Garlic Variation: Adjust the amount of garlic in the dough and topping to your preference. Roasted garlic can also be used for a milder, sweeter flavor.
- Make-Ahead Option: The dough can be prepared the night before and refrigerated to allow a slow rise, which enhances flavor and convenience for busy days.
Chef’s Secrets for Soft Naan
Achieving the perfect soft and fluffy naan requires a few key techniques.
Using warm milk and Greek yogurt adds moisture and tenderness to the dough, helping create that light texture you crave.
Kneading the dough just long enough—about 3 to 5 minutes—is essential to develop gluten without making the bread tough.
Allowing the dough to rise fully until doubled in size gives the naan its airy structure.
When cooking, maintaining a hot skillet ensures those classic golden spots form quickly, sealing in moisture.
Brushing the naan lightly with oil during cooking helps prevent dryness and adds subtle richness.
Finally, wrapping cooked naan in a clean towel traps steam, keeping them soft until served.
Serving Suggestions to Impress Guests
Naan bread is incredibly versatile and pairs beautifully with a wide range of dishes.
Serve this buttery garlic naan alongside classic Indian curries such as butter chicken, tikka masala, or vegetable korma for a restaurant-quality meal at home.
It’s also fantastic as a base for wraps or sandwiches filled with grilled vegetables, paneer, or chickpeas.
For a simple appetizer, cut the naan into wedges and serve with chutneys, hummus, or yogurt dips.
Garnishing with fresh herbs like cilantro or parsley adds a pop of color and freshness that elevates the presentation.
Storage Tips for Freshness
To keep your naan bread soft and fresh, store leftovers in an airtight container at room temperature for up to two days. Avoid refrigerating naan as it can dry out quickly.
For longer storage, wrap naan individually in foil or plastic wrap and freeze them.
When ready to eat, thaw at room temperature and reheat gently in a hot skillet or wrapped in foil in a warm oven to restore softness.
Reheating in the microwave is possible but may make the naan chewy or dry, so stovetop or oven methods are preferable.
Frequently Asked Questions About Naan
1. Can I make naan without yeast?
Yes, some recipes use baking powder alone as a leavening agent for quicker preparation.
However, yeast gives naan its traditional airy texture and slight tang, so using yeast is recommended for authentic results.
2. Can I substitute Greek yogurt?
Plain natural yogurt can be used instead of Greek yogurt. Greek yogurt is thicker and creamier, which helps create a softer dough, but regular yogurt works well too.
3. How thin should I roll the dough?
Aim for about 1/8-inch thickness. Rolling too thin may cause the naan to cook too quickly and become crisp rather than soft; too thick and it might be doughy in the center.
4. Can I bake naan instead of cooking on a skillet?
Yes, naan can be baked in a very hot oven on a preheated baking stone or tray, usually at 500°F (260°C) for 4–6 minutes.
Skillet cooking, however, gives those signature charred spots and a more authentic texture.
5. What can I use instead of butter for the topping?
For a dairy-free option, use melted coconut oil or olive oil mixed with garlic and herbs. These alternatives provide richness and flavor without butter.
This recipe is inspired by Cafedelites and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.