Garlic Naan Recipe

Bloom yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), warm milk, sugar, and active dry yeast. Stir gently and let sit 8–10 minutes until foamy. If mixture does not foam, discard and use fresh yeast.

Mix dry ingredients

In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.

Combine wet and dry

Make a well in the center of the flour. Add the yogurt, vegetable oil, and the foamy yeast mixture. Using a wooden spoon or a dough hook on low speed, mix until it begins to form a shaggy dough.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If using a stand mixer, knead on medium-low with dough hook for 5–6 minutes. Dough should be slightly tacky but not sticky; add up to 1 tablespoon flour if overly sticky.

First rise

Lightly oil a clean bowl, place the dough in it, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1–1.5 hours, or until doubled in size.

Divide dough

Punch down the dough to release air and transfer to a lightly floured surface. Divide into 6 equal pieces (about 90–100 g each for medium naans). Shape each piece into a smooth ball.

Rest

Cover the dough balls with a damp towel or plastic wrap and let rest 20–30 minutes to relax the gluten; this makes stretching easier.

Prepare garlic butter

Melt the unsalted butter in a small saucepan or microwave. Stir in the minced garlic and the 1/4 tsp salt. Let sit for 5 minutes so garlic softens into the butter. Add the chopped cilantro and stir. Reserve about 1 tablespoon to brush on after baking if desired.

Preheat pan or oven

If you do not have a tandoor, heat a heavy cast-iron skillet or griddle over medium-high heat until very hot (a few minutes). Alternatively, preheat your oven to 500°F (260°C) with a pizza stone placed on the middle rack for 30–45 minutes—this mimics tandoor radiant heat.

Roll or stretch

Working one ball at a time on a lightly floured surface, press and stretch the dough into an oval or tear-drop shape about 1/4 inch (6 mm) thick. Use your knuckles to stretch if preferred; avoid heavy rolling to keep some air pockets.

Add garlic & seeds

Lightly brush the rolled dough with a small amount of the garlic butter (use about 1/2 tsp per naan) and sprinkle the optional nigella or sesame seeds evenly. Gently press with your fingers so the garlic adheres to the surface.

Cook on skillet

Place the naan onto the preheated dry skillet. Cook for 1–2 minutes until bubbles form and the underside develops brown spots. Flip and cook the second side 1–2 minutes. For extra charring, hold the flipped naan with tongs near the flame or place it directly on the oven stone for 20–30 seconds, watching carefully so it doesn't burn.

Brush with garlic butter

As soon as each naan is cooked, transfer to a plate and generously brush both sides with the reserved garlic-cilantro butter so it soaks into the hot bread.

Stack the cooked naans in a clean towel to keep warm and soft. Serve immediately while warm alongside curries, kebabs, or as a dipper for chutneys and raitas.