Garlic Naan Recipe

Activate yeast

In a small bowl combine warm water (approx. 95–110°F / 35–43°C), sugar and instant yeast. Stir lightly and let sit 5–10 minutes until foamy. If it does not foam, your yeast may be inactive; start over with fresh yeast.

In a large mixing bowl, whisk together the all-purpose flour and salt.

Add the room-temperature yogurt, warm milk, oil (or melted ghee) and the activated yeast mixture to the flour. Mix with a spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 4–5 minutes. The dough should be soft and slightly tacky but not sticky—add up to 1 tablespoon flour or water to adjust consistency.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm spot for 1 to 1.5 hours, or until roughly doubled in volume.

Gently deflate the dough and transfer to a lightly floured surface. Divide into 8 equal pieces (about 70–80 g each). Shape each piece into a tight ball and let rest, covered, for 15–20 minutes to relax the gluten for easier rolling.

While the dough is resting, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Remove from heat and stir in the minced garlic, chopped cilantro, and salt. Set aside so the garlic softens into the butter and flavors meld. Keep warm for brushing.

Preheat a heavy cast-iron skillet or nonstick pan over medium-high heat for 5 minutes until very hot. If you have a pizza stone or tandoor, preheat it similarly.

Working with one dough ball at a time, flatten it with your fingers and roll or stretch into an oval or teardrop shape about 7–9 inches long and 1/8–1/4 inch thick. Aim for a slightly thicker center and thinner edges. Dust lightly with flour as needed to prevent sticking.

Optional: Sprinkle a little water on the top surface and press with fingertips to create characteristic bubbles and help the naan stick briefly to the pan for blistering, or lightly brush the top with some of the garlic butter before cooking for a more garlicky crust.

Place the naan dough, garlic-butter-side up or plain side down depending on your approach, onto the hot skillet. If you placed it butter-side up, put it butter-side down so the butter contacts the pan. Cook 1.5–2 minutes until large bubbles form on the surface and the bottom has golden brown spots. If using a very hot surface, watch carefully to avoid burning.

Flip the naan with tongs or a spatula and cook the other side 30–60 seconds until set and lightly charred in spots. If you want extra charring, hold the naan with tongs and expose it briefly to an open flame or the broiler for 10–20 seconds, rotating to char evenly.

Transfer cooked naan to a plate and immediately brush liberally with the prepared garlic butter. Sprinkle with chopped cilantro and optional sesame or nigella seeds if using. Repeat with remaining dough balls.

Stack the cooked naans and keep them covered with a clean kitchen towel for 5–10 minutes to stay soft before serving. If desired, brush with extra melted butter or ghee just before serving.

Serve warm alongside curries, dals, kebabs, or as an accompaniment to grilled vegetables.