Garlic Naan Recipe

Activate yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C), 1 tsp sugar and active dry yeast. Stir lightly and let sit 8–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

Mix dry ingredients

In a large mixing bowl whisk together 3 cups all-purpose flour, 1 tsp salt, 1/2 tsp baking powder and 1/4 tsp baking soda so they are evenly distributed.

Combine wet ingredients

In a separate bowl whisk together 3 tbsp yogurt, 1 tbsp milk, 2 tbsp vegetable oil and an additional 1/4 cup plain yogurt (if using the single yogurt entries, this makes total yogurt about 1/4 cup + 3 tbsp). Add the activated yeast mixture and stir to combine.

Form the dough

Make a well in the dry ingredients, pour in the wet mixture, and stir with a wooden spoon until a shaggy dough forms. Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough feels too sticky add up to 1–2 tbsp more flour; if too dry add 1 tsp water at a time.

First rise

Lightly oil a clean bowl, place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1 to 1 1/2 hours, until roughly doubled in size.

Punch down the risen dough to release gases and divide it into 6 equal portions (about 80–90 g each for medium naans). Roll each portion into a smooth ball. Cover the balls with a damp towel and let rest 15–20 minutes to relax the gluten, which makes rolling easier.

Meanwhile, melt the 3 tbsp unsalted butter in a small saucepan over low heat or in the microwave. Remove from heat and stir in the finely minced garlic, 2 tbsp chopped cilantro and 1/4 tsp salt. Let sit so garlic infuses the butter while you cook the naans. If you prefer milder garlic flavor, let butter cool slightly before adding garlic.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Lightly oil the pan with 1 tbsp vegetable oil or ghee and wipe with a paper towel to leave a thin coating.

On a lightly floured surface, take one dough ball and, using a rolling pin, roll into an oval or teardrop shape about 1/8-inch (3 mm) thick — roughly 6–8 inches long. Keep remaining dough covered so it doesn't dry out.

Place the rolled naan onto the hot skillet. Cook for 45–60 seconds until bubbles form and the underside has brown spots. Flip and cook the second side 30–45 seconds. If desired, after flipping you can press gently with a spatula so the naan makes full contact and blisters. If you have a gas stove and want char/blister effect, use tongs to hold the naan over an open flame for a few seconds after pan cooking.

Repeat with remaining dough balls, wiping or lightly oiling the pan between batches as needed. Keep cooked naans wrapped in a towel or in a low oven (about 200°F / 95°C) to stay warm and soft.

As each naan comes off the pan, brush generously with the garlic-cilantro butter so it soaks into the surface. If you like extra fresh herbs, sprinkle a little additional chopped cilantro on top. Serve warm.

Storage: cool completely, then store in an airtight container at room temperature for up to 2 days or freeze separated by parchment paper for up to 1 month. Reheat in a hot skillet or wrapped in foil in a 300°F (150°C) oven.