Garlic Naan Bread

I've been making homemade naan for years, and this buttery garlic version has completely ruined restaurant naan for me. There's something magical about watching that simple dough puff up into bubbly, pillowy bread right on your stovetop. If you've never tried making it yourself, you're seriously missing out on one of life's simple pleasures.

I first attempted naan after returning from a trip to India where I became obsessed with fresh bread. My early attempts were decent but nothing special until I discovered the yogurt and oil trick. That combination transformed my homemade naan from "pretty good" to "can't stop eating this" territory.

What You'll Need

• Plain yogurt adds tanginess and creates that incredibly tender texture
• Yeast gives the bread its signature air pockets and light structure
• Garlic minced directly into the dough infuses flavor throughout
• Cast iron skillet provides the intense heat needed for proper bubbling
• Kitchen towel for wrapping the hot bread (crucial for softness!)

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How I Make It

Wake Up The Yeast

First, I activate the yeast in warm water with a little sugar to feed it. When it gets foamy after about 5-10 minutes, I know it's alive and ready to work its magic. This step is worth the wait—active yeast is what creates those beautiful air pockets.

Mix The Enriched Dough

Next, I mix together flour, salt, yogurt, oil, and the activated yeast mixture. The dough comes together pretty quickly, and I knead it until it feels smooth and elastic. Unlike some breads that need 10+ minutes of kneading, naan dough is pretty forgiving—about 3-5 minutes of kneading by hand usually does the trick.

First Rise

I place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise until doubled. This usually takes about an hour in a warm spot in my kitchen. During this time, all those yeast creatures are munching away, creating the gas bubbles that will give our naan its distinctive texture.

Shape and Roll

After the rise, I divide the dough into 10 equal pieces and roll each into a ball. Then comes the fun part—rolling them into ovals about 6 inches long and pretty thin (about ⅛ inch). I've found that rolling them thin is the secret to getting those dramatic bubbles and air pockets when cooking.

Hot Pan Magic

The cooking is where the real transformation happens. I get my cast iron skillet screaming hot, lightly oil it, then slap a piece of rolled dough onto the surface. Within seconds, it starts to bubble and puff dramatically. This never gets old! After about 1-2 minutes, I flip it to cook the other side until spotted with those beautiful golden-brown blisters.

Keep Them Soft

The often-overlooked secret step: immediately wrapping the hot naan in a clean kitchen towel while cooking the rest. This traps the steam, keeping them soft and pliable instead of crispy. It makes all the difference in the final texture.

Garlic Butter Finish

For the final touch, I brush the warm breads with melted butter mixed with minced garlic, sprinkle with flaky salt, and finish with fresh chopped cilantro. This last-minute addition of garlic butter intensifies the flavor and adds a glossy finish that makes them irresistible.

My kids have become completely spoiled by homemade naan. My daughter once complained about "boring bread" at an Indian restaurant, loudly announcing that "Mommy's naan is way better." While I was mortified at the time, I secretly agreed with her assessment.

Make It Your Own

Try stuffing the dough with grated cheese before rolling for an extra indulgent version. You can also add nigella seeds or sesame seeds to the top before cooking for extra flavor and visual appeal. For a sweet variation, brush the cooked naan with honey butter and a sprinkle of cinnamon sugar—it makes an incredible dessert.

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Storage Secrets

These are best fresh, but if you need to store them, skip the garlic butter until reheating. Let them cool completely before sealing in a ziplock bag where they'll keep at room temperature for about 2 days or in the fridge for 4 days. They also freeze beautifully for up to two months.

Little Tricks I've Learned

• If your kitchen is cold, turn your oven on low for a minute, then off, and let the dough rise there
• A pizza stone works almost as well as cast iron if that's what you have
• For extra-garlicky flavor, add a bit of garlic powder to the dough itself

Homemade naan has become something of a weekend ritual in our house, especially when paired with a slow-simmered curry. There's something deeply satisfying about watching family and friends use warm pieces of this bread to scoop up every last bit of sauce from their plates. It's more than just bread—it's part of the communal experience of sharing a home-cooked meal, which is what good food is all about.

Frequently Asked Questions

→ Can I make the dough ahead of time?

Yes! You can make the dough up to 24 hours ahead and store it in the refrigerator. The slow, cold rise actually enhances the flavor. Let the dough come to room temperature for about 30 minutes before rolling and cooking.

→ Can I freeze these naan breads?

Absolutely. Once cooled, wrap each naan individually in plastic wrap and place in a freezer bag. They'll keep for up to 2 months. Reheat frozen naan in a 350°F oven for about 3-4 minutes or in a toaster.

→ What if I don't have yogurt?

Yogurt helps create the soft texture, but in a pinch, you can substitute with an equal amount of sour cream. For a dairy-free version, try using coconut yogurt, though the texture will be slightly different.

→ Can I make these without yeast?

While yeast provides the best texture and flavor, you can make a quick version by omitting the yeast and water, increasing the baking powder to 2 teaspoons, and adding 1 teaspoon of baking soda. The naan won't be quite as fluffy but will still be delicious.

→ Why is my naan not bubbling when cooking?

Make sure your skillet is hot enough before adding the dough. The high heat creates steam inside the dough, which forms the characteristic bubbles. Also, ensure your dough has properly risen and isn't rolled too thin.

→ What's the best way to store leftover naan?

Store cooled naan in an airtight container or wrapped in foil at room temperature for up to 2 days. To refresh, sprinkle with a little water and reheat in a warm oven or toaster. For longer storage, freeze as mentioned above.