Garlic Naan Recipe

Activate yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C), warm milk and sugar. Stir in the active dry yeast and let sit 5–10 minutes until foamy. If mixture doesn't foam, yeast may be inactive—start over with fresh yeast.

Mix dry ingredients

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

Combine wet and dry

Make a well in the flour mixture. Add the foamy yeast mixture, yogurt and vegetable oil. Stir with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, soft and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 4–6 minutes.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 1–1.5 hours, until roughly doubled in size.

Divide

Punch down the dough to release air. Divide into 8 equal pieces (about 70–80 g each). Roll each piece into a smooth ball and cover with a damp towel. Let rest 15–20 minutes to relax the gluten—this makes rolling easier.

Make garlic butter

While dough rests, melt the unsalted butter in a small saucepan over low heat or in the microwave. Stir in the minced garlic and salt. Keep warm so butter is spreadable; set aside 1 teaspoon of chopped cilantro to garnish later and stir the rest into the butter.

Preheat cooking surface

Heat a heavy skillet, cast-iron pan, or nonstick griddle over medium-high heat until very hot (1–2 minutes). If you have a tandoor or pizza stone and oven, preheat oven to 500°F (260°C) and place stone inside.

Roll naan

Working with one dough ball at a time on a lightly floured surface, gently press and roll each ball into an oval or teardrop shape about 1/8–1/4 inch (3–6 mm) thick. Do not overwork; keep edges slightly thicker for a pillowy texture. If using optional seeds, lightly brush one side with water and sprinkle seeds on that side, pressing gently so they adhere.

Cook on stovetop

Place the rolled naan, seed-side down if using, onto the hot skillet. Cook for 1–2 minutes until bubbles form and the bottom has golden-brown spots. Flip and cook the other side 30–60 seconds — you should see blistering and charred spots. For extra char, hold the naan with tongs directly over a gas flame for a few seconds on each side (optional).

Brush with garlic butter

Remove cooked naan to a plate and immediately brush generously with the warm garlic butter mixture, making sure minced garlic and cilantro are distributed across the surface. If using, brush an additional light coating of ghee or melted butter for extra shine and richness.

Keep warm

Stack cooked naan in a clean kitchen towel or insulated container to keep them soft and warm while you cook the remaining pieces.

Garnish the naan with the reserved cilantro and serve warm. Naan is excellent with curries, dals, chutneys, or as a wrap for grilled meats and vegetables.