Garlic Naan Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) and sugar. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy and bubbly.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt so they're evenly distributed.

When the yeast is foamy, whisk in the yogurt, warmed milk, and vegetable oil. Pour the wet mixture into the dry ingredients.

Stir with a spoon or rubber spatula until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 more tablespoons of flour gradually.

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

After the first rise, gently punch down the dough to release excess air. Divide the dough into 6 equal portions (about 80–90 g / each) and form into smooth balls. Cover and rest for 15–20 minutes to relax the gluten — this makes rolling easier.

While the dough rests, melt the unsalted butter in a small saucepan or microwave. Remove from heat and stir in the finely minced garlic, chopped cilantro, and the 1/4 tsp salt. Let sit for 5–10 minutes so garlic flavor infuses the butter; do not let garlic burn.

If using nigella or sesame seeds, set them aside in a small dish to sprinkle on finished naan.

Heat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot — about 3–5 minutes. If using an oven method instead, preheat broiler and a baking sheet or pizza stone to highest temperature; instructions below are for stovetop skillet.

Working with one dough ball at a time (keep the others covered), lightly flour your work surface and rolling pin. Press the ball flat with your fingers, then roll into an oval or teardrop shape about 6–8 inches long and roughly 1/8 inch thick. Do not roll too thin.

Brush one side of the rolled dough lightly with water (this helps sticking to the hot skillet and creates some blistering). Place the wet side down onto the hot skillet. Immediately reduce heat to medium.

Cook for 1–2 minutes until you see bubbles and the bottom has golden-brown spots. Meanwhile, brush the top side with a little oil (or ghee) so it doesn’t dry out.

Using tongs, flip the naan and cook the second side 1–2 minutes until browned and cooked through. For extra char or puffing, press the naan lightly with a spatula or hold above direct flame with tongs for a few seconds if safe and available.

Remove the naan to a tray and immediately brush the cooked surface generously with the garlic-cilantro butter so it melts into the bread. Sprinkle optional nigella or sesame seeds and extra chopped cilantro if desired.

Repeat the rolling, cooking, and brushing process with the remaining dough balls. If skillet cools too much, increase heat briefly so each naan sizzles when added.

Serve garlic naan warm. Stack and wrap in a clean kitchen towel to keep soft until serving. Naan is best the day it’s made.

To store: cool completely, then refrigerate in an airtight container for up to 2 days or freeze portions for up to 1 month. Reheat in a hot skillet or wrapped in foil in a 350°F (175°C) oven until warmed through.