Garlic Butter 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 surface and let sit 5–10 minutes until foamy.

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

Once the yeast is foamy, add the yogurt and vegetable oil to the yeast mixture and stir to combine.

Pour the wet mixture into the flour. Mix with a spoon or dough hook until a shaggy dough forms, then knead by hand on a lightly floured surface for 6–8 minutes until smooth and elastic (or 4–5 minutes in a stand mixer on medium).

Form the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1–1.5 hours.

Punch down the dough and divide into 8 equal pieces. Roll each piece into a tight ball and let rest, covered, for 20–30 minutes to relax the gluten before shaping.

While dough is resting, melt the unsalted butter in a small saucepan over low heat or in the microwave. Remove from heat and stir in the minced garlic, salt (0.25 tsp), and chopped cilantro. Let sit for 5 minutes so the garlic infuses the butter.

Taste the garlic butter and adjust salt if needed. If you prefer a stronger garlic flavor, you can sauté the minced garlic very briefly (30–45 seconds) in 1 tsp oil before adding to melted butter to mellow raw sharpness.

Keep about 1 tablespoon of the garlic butter aside for brushing the cooked naans; reserve the rest for brushing and spooning during finishing.

If using nigella or sesame seeds, have them ready to sprinkle on top of each naan after brushing with butter.

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–4 minutes). If you have a grill or broiler, you may preheat that as an alternative finishing method.

On a lightly floured surface, flatten one dough ball with your fingers, then roll or stretch into an oval or teardrop shape about 6–8 inches long and 1/8–1/4 inch thick. Try to keep thickness even; slightly thinner edges are fine.

Lightly oil the hot skillet (about 1 tsp of the cooking oil or ghee). Lay the rolled naan onto the skillet. Cook 1–2 minutes until bubbles form on the surface and the underside has golden brown spots.

Flip the naan and cook the second side 1–2 minutes until puffy and blistered with brown spots. For extra char, press dough gently with a spatula to concentrate contact points or move briefly to direct high heat.

As soon as you remove each cooked naan from the skillet, brush generously with the reserved garlic butter and sprinkle with chopped cilantro and optional seeds. Repeat shaping and cooking with remaining dough balls.

Keep cooked naans warm in a clean towel-lined basket. Serve immediately while soft and warm.