Craving the soft, fluffy, and garlicky goodness of restaurant-style naan? With this Homemade Garlic Naan Bread recipe, you can recreate that buttery, golden bread at home using a simple skillet—no tandoor oven needed! Ready in about 90 minutes, this naan is perfect for scooping up curries, pairing with soups, or even using as a base for wraps and pizzas. Brushed with rich garlic butter and sprinkled with fresh herbs, this homemade garlic naan bread recipe brings authentic Indian flavors to your kitchen with minimal effort.
Why You’ll Love Homemade Garlic Naan Bread
- Restaurant-Quality: Soft, chewy, and bursting with garlic flavor.
- Beginner-Friendly: Easy steps for home cooks of all levels.
- Versatile: Pairs with curries, dips, or stands alone as a snack.
- Customizable: Add herbs, cheese, or spices to make it your own.
- Fresh and Simple: Made with pantry staples and no preservatives.
Ingredients for Homemade Garlic Naan Bread
Here’s what you need for this homemade garlic naan bread recipe (makes 8 naans):
For the Naan:
- 3 cups (360g) all-purpose flour (or bread flour for extra chew)
- 1 packet (0.25 oz/7g) active dry yeast
- 1 tsp (4g) sugar
- 1 cup (240ml) warm water (110°F/45°C)
- 1 tsp (6g) salt
- 4 tbsp (60g) plain yogurt
- 2 tbsp (30ml) oil or ghee
For the Garlic Butter:
- 3 tbsp (45g) minced garlic
- 2 tbsp (28g) unsalted butter, melted
- 2 tbsp (8g) fresh cilantro or parsley, chopped
Equipment
- Cast-iron skillet or heavy pan
- Mixing bowls
- Rolling pin
- Pastry brush
- Damp towel
Ingredient Tips
- Use warm (not hot) water to activate yeast properly.
- Plain yogurt adds softness; Greek yogurt works but thin it with a splash of water.
- Bread flour gives a chewier texture, but all-purpose is great for fluffiness.
- Fresh garlic enhances flavor; avoid pre-minced for best results.
- Ghee adds authenticity, but oil or butter works well too.
Directions for Homemade Garlic Naan Bread
Let’s make this homemade garlic naan bread recipe—fluffy, flavorful, and so easy!
Activate the Yeast
- In a small bowl, I mix 1 cup warm water, 1 tsp sugar, and 1 packet yeast. I let it sit for 10 minutes until frothy.
Prepare the Dough
- In a large bowl, I combine 3 cups flour, 1 tsp salt, 4 tbsp yogurt, 2 tbsp oil or ghee, and the yeast mixture.
- I knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky.
First Rise
- I cover the dough with a damp towel and let it rise in a warm spot for 1 hour, or until doubled in size.
Shape the Naan
- I punch down the dough and divide it into 8 equal portions.
- I roll each into an 8-inch oval or round, about ¼-inch thick.
Cook the Naan
- I heat a lightly greased cast-iron skillet over medium-high heat.
- I place a dough round in the skillet and cook for 1–2 minutes until bubbles form.
- I flip and cook the other side for 1–2 minutes until golden with charred spots.
Add Garlic Butter
- I mix 2 tbsp melted butter with 3 tbsp minced garlic. I brush this over the hot naan and sprinkle with 2 tbsp chopped cilantro or parsley.
Serve
- I serve the naan warm, perfect for scooping up curry or enjoying as a snack.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Rise Time: 1 hour
- Total Time: ~90 minutes
- Servings: 8 naans
- Calories: ~200 kcal per naan
- Macros per Naan: 30g carbs, 5g protein, 6g fat, 1g fiber
Variations
Try these twists on this recipe:
- Vegan: Use plant-based yogurt and vegan butter, inspired by LaylaCooks’ Creamy Miso Butter Beans with Spinach.
- Cheesy Naan: Mix ½ cup shredded mozzarella into the dough.
- Spiced: Add 1 tsp nigella seeds or cumin to the dough.
- Whole Wheat: Swap half the flour for whole wheat flour.
- Gluten-Free: Use a gluten-free flour blend with xanthan gum.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy meal.
Storage
I store naan in an airtight container in the fridge for up to 4 days. To freeze, I wrap each naan individually in plastic wrap and store in a freezer bag for up to 2 months. I reheat in a skillet over medium heat for 1–2 minutes or microwave for 20–30 seconds, brushing with extra butter if needed.
Serving Tips
- Presentation: Stack naan on a rustic platter for a warm, inviting look.
- Garnish: Sprinkle with extra herbs or a pinch of sea salt.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast or a creamy curry.
- Portion Size: 1 naan per serving as a side or 2 for a main.
- Occasions: Perfect for family dinners, Indian-themed feasts, or casual snacking.
FAQs
Can I bake naan instead of using a skillet? Yes, bake at 475°F (245°C) on a baking sheet or pizza stone for 5–6 minutes, then brush with garlic butter.
What dishes pair well with naan? It’s great with curries (e.g., butter chicken, chickpea curry) or soups like lentil dhal.
Can I use milk instead of water? Yes, lukewarm milk adds richness to the dough.
How do I get fluffy naan? Knead until smooth and ensure the skillet is hot for proper puffing.
Can I make this gluten-free? Yes, use a gluten-free flour blend with xanthan gum and check yogurt for gluten-free certification.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Homemade Garlic Naan Bread is a soft, flavorful addition to any meal, bringing restaurant-style comfort to your table. This homemade garlic naan bread recipe is simple, versatile, and sure to impress with its buttery, garlicky goodness. Try this recipe and elevate your next curry night or cozy dinner!
Homemade Garlic Naan Bread
Ingredients
For the Naan:
- 3 cups 360g all-purpose flour (or bread flour for extra chew)
- 1 packet 0.25 oz/7g active dry yeast
- 1 tsp 4g sugar
- 1 cup 240ml warm water (110°F/45°C)
- 1 tsp 6g salt
- 4 tbsp 60g plain yogurt
- 2 tbsp 30ml oil or ghee
For the Garlic Butter:
- 3 tbsp 45g minced garlic
- 2 tbsp 28g unsalted butter, melted
- 2 tbsp 8g fresh cilantro or parsley, chopped
Instructions
Activate the Yeast
- In a small bowl, I mix 1 cup warm water, 1 tsp sugar, and 1 packet yeast. I let it sit for 10 minutes until frothy.
Prepare the Dough
- In a large bowl, I combine 3 cups flour, 1 tsp salt, 4 tbsp yogurt, 2 tbsp oil or ghee, and the yeast mixture. I knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky.
First Rise
- I cover the dough with a damp towel and let it rise in a warm spot for 1 hour, or until doubled in size.
Shape the Naan
- I punch down the dough and divide it into 8 equal portions. I roll each into an 8-inch oval or round, about ¼-inch thick.
Cook the Naan
- I heat a lightly greased cast-iron skillet over medium-high heat. I place a dough round in the skillet and cook for 1–2 minutes until bubbles form. I flip and cook the other side for 1–2 minutes until golden with charred spots.
Add Garlic Butter
- I mix 2 tbsp melted butter with 3 tbsp minced garlic. I brush this over the hot naan and sprinkle with 2 tbsp chopped cilantro or parsley.
Serve
- I serve the naan warm, perfect for scooping up curry or enjoying as a snack.
Notes
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