Garlic Naan Recipe

Activate yeast (if needed)

Combine warm water (3 tbs), sugar (1 tsp) and instant yeast (1 tsp) in a small bowl. Let sit 5–10 minutes until foamy. If your yeast foams immediately or you prefer, you may skip this step and mix dry yeast with flour directly.

In a large mixing bowl, whisk together all-purpose flour (3 cups), baking powder (1/2 tsp) and salt (1 tsp).

Make a well in the center of the dry ingredients. Add warm milk (1 cup), yogurt (1 cup), vegetable oil (2 tbs) and the activated yeast mixture (or dry yeast if not pre-activated).

Stir with a wooden spoon or spatula until the mixture starts to come together, then turn onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth, soft and slightly tacky. Add small sprinkles of flour only as needed to prevent excessive sticking.

Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Punch down the dough gently to release air. Divide into 8 equal portions (about 80–90 g each). Shape each portion into a smooth ball and let rest, covered, for 20–30 minutes to relax the gluten.

While the dough rests, prepare the garlic butter. Melt unsalted butter (4 tbs) in a small saucepan or in the microwave.

Peel and finely mince or grate the fresh garlic (4 cloves). Mix the minced garlic into the melted butter along with salt (1/4 tsp). If you prefer a smoother finish, you can press the garlic through a garlic press.

Finely chop the fresh cilantro (3 tbs) and reserve about half for brushing and half for sprinkling after cooking.

On a lightly floured surface, flatten a dough ball with your hand, then use a rolling pin to roll each ball into an oval or teardrop shape about 1/8–1/4 inch (3–6 mm) thick. Try to maintain some air bubbles in the dough for a light texture.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. If using a stovetop tandoor or oven, preheat to 500°F (260°C) and have a baking stone or inverted baking sheet inside.

Lightly brush the skillet with a little vegetable oil or ghee (1/2 tbs per naan) or, if baking, proceed without additional oil on the pan. Place the rolled naan onto the hot skillet. Cook for 1–2 minutes until bubbles form on the surface and the underside has golden brown spots.

Flip the naan and cook the other side for 1–2 minutes until golden and cooked through. For extra puffing, press gently with a spatula on the edges while cooking. If using an oven at high heat, place the rolled naans directly on the hot stone/sheet for 2–4 minutes, watching for puffing and charring.

As soon as each naan comes off the pan/oven, brush generously with the garlic butter mixture and sprinkle with chopped cilantro reserved for topping.

Stack naan in a clean kitchen towel or small insulated container to keep warm and soft while you finish cooking the rest.

Serve warm alongside curries, dals, or as a base for wraps. Leftover naan can be reheated in a hot skillet or oven and refreshed with a bit more garlic butter.