Garlic Naan Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Mix wet ingredients

In a large mixing bowl, whisk together the yogurt, milk, and olive oil until smooth.

Combine dry ingredients

Whisk the all-purpose flour, salt, and baking powder in a separate bowl to evenly distribute the leavening and salt.

Make dough

Pour the activated yeast mixture into the yogurt mixture. Gradually add the dry ingredients, stirring with a wooden spoon or spatula until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is very sticky, sprinkle up to 2 more tablespoons of flour, adding sparingly.

First rise

Lightly oil a clean bowl, place the dough ball inside, and cover with plastic wrap or a damp cloth. Let rise in a warm draft-free place for 1 to 1.5 hours, until doubled in size.

Divide and rest

Punch down the dough gently to release air. Divide into 8 equal portions (about 70–80 g each). Shape each portion into a smooth ball, place on a tray, cover with a damp cloth, and let rest for 20–30 minutes to relax the gluten before rolling.

Prepare garlic butter

While the dough rests, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add the minced garlic and cook on very low heat for 1–2 minutes (do not brown) to soften the raw edge of the garlic. Remove from heat, stir in the chopped cilantro and salt (and crushed red pepper if using). Keep warm.

Preheat skillet

Place a heavy-bottomed skillet or cast-iron pan over medium-high heat for 5 minutes until very hot. If using a grill or broiler, preheat accordingly. Keep the pan dry at this stage.

Roll naans

Lightly flour your work surface. Take one dough ball and press it flat with your fingers, then use a rolling pin to roll into an oval or teardrop shape about 1/8-inch (3 mm) thick and roughly 7–8 inches long. Repeat with remaining balls, keeping them covered so they don't dry out.

Cook first side

Brush one side of the rolled naan very lightly with water (this helps blistering). Place the wet side down onto the preheated dry skillet. Cook for 1–2 minutes until bubbles form and the underside has brown spots. Do not move the naan while it begins to blister.

Cook second side

Brush the top side with a little oil or ghee, flip the naan using tongs or a spatula, and cook the other side for 30–60 seconds until cooked through with brown spots. If you prefer more charring, press gently with a spatula and move closer to the highest heat for short bursts.

Finish and keep warm

Remove cooked naan to a tray and immediately brush the top liberally with the prepared garlic butter so it soaks in. Stack naans loosely and cover with a clean towel to keep warm and soft while you cook remaining pieces. Reheat the skillet as needed between batches.