Onion Garlic Naan Recipe

Activate yeast (if needed)

Place warm water (about 100–110°F / 37–43°C) and sugar in a small bowl, sprinkle instant yeast over top and let stand 5–7 minutes until foamy. (If using fast-acting instant yeast that you mix directly into dry ingredients, you can skip this step and add yeast directly to the flour.)

In a large mixing bowl, combine 3 cups all-purpose flour and 1 tsp salt. Mix briefly to distribute.

Make a well in the center and add 1 cup plain yogurt, 2 tbsp vegetable oil, 1 tbsp warm milk and the activated yeast mixture (or the dry yeast if not pre-activated). Mix with a spoon or your hand until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead for 6–8 minutes until smooth, slightly tacky, and elastic. If dough is too sticky, dust with a little of the reserved 1/4 cup flour; if too dry, add 1 tsp warm water at a time.

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

While the dough rises, prepare the topping. In a small skillet, heat 1 tbsp olive oil over medium-low heat. Add the finely chopped onion and sauté 6–8 minutes until softened and beginning to brown—do not overbrown; you want a sweet onion flavor. Remove from heat and let cool slightly.

Stir the minced garlic into the warm (not hot) sautéed onion so the garlic softens but does not turn bitter. Add 2 tbsp chopped cilantro, 1/4 tsp crushed red pepper (optional), and 1/2 tsp of the kosher salt to the onion-garlic mixture. Set aside.

Melt 3 tbsp unsalted butter in a small pan or microwave; keep warm for brushing the finished naans.

After the dough has doubled, punch it down gently and divide into 8 equal portions (about golf-ball size). Cover portions with a towel and let rest 10 minutes to relax the gluten.

On a lightly floured surface, use a rolling pin to roll each portion into an oval or teardrop shape about 6–8 inches long and 1/8–1/4 inch thick. Keep remaining dough covered so it doesn't dry out.

Brush the edge of each rolled piece lightly with the 1 tbsp water to help the topping adhere. Spoon and spread about 1.5–2 tbsp of the onion-garlic mixture across the center of each naan, pressing gently so it adheres. Sprinkle a small pinch of kosher salt over each.

Preheat a cast-iron skillet or heavy nonstick pan over medium-high heat until very hot (about 2–3 minutes). If using a griddle, preheat similarly. You can also preheat a broiler if finishing under high heat.

Working one at a time, place a rolled naan into the dry hot skillet. Cook 1–2 minutes until bubbles form and the underside has brown spots. Flip and cook the other side 1–2 minutes until browned and cooked through. If the naan cooks too quickly on the outside before the inside cooks, reduce heat slightly.

Optional high-heat finish: For charred blisters, after the second side is mostly cooked, hold the naan with tongs and briefly expose it to a hot flame or place under a hot broiler 20–30 seconds until desired char appears.

Transfer cooked naan to a tray. Immediately brush generously with melted butter. Spoon any leftover onion-garlic bits on top and gently press so they stick. Sprinkle with remaining chopped cilantro.

Repeat with remaining dough. Keep finished naans covered with a clean towel to stay warm and soft.