Garlic Naan Recipe

Activate yeast (if using active dry)

If using active dry yeast instead of instant, dissolve 1 tsp sugar in 3 tablespoons warm water (about 105–110°F / 40–43°C) and sprinkle 2 tsp active dry yeast on top. Let sit 5–10 minutes until foamy. If using instant yeast, skip this step and mix yeast directly with the flour.

In a large mixing bowl combine 3 cups all-purpose flour, 1 tsp salt, 1 tsp baking powder and 2 tsp instant yeast (or the activated yeast). Whisk briefly to distribute.

Make a well in the center. Add 1 cup plain yogurt, 1 cup warm milk and 2 tablespoons vegetable oil. If you activated yeast separately, add it now. Mix with a spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (dough should be slightly tacky but not sticky). Add small dustings of flour only if dough is too sticky.

Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1¼ hours.

After the first rise, punch down the dough gently to release air. Divide into 8 equal pieces (about 80–90 g each). Roll each piece into a smooth ball and place on a tray covered with a damp cloth. Let rest 15–20 minutes; this relaxes the gluten for easier stretching.

While the dough is resting, melt 4 tablespoons unsalted butter in a small saucepan or microwave until just melted. Stir in 4 teaspoons minced garlic and 1 teaspoon salt. Allow to sit for 5–10 minutes so the garlic infuses the butter. Stir in 2 tablespoons finely chopped fresh cilantro if using.

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot. Lightly brush the pan with a little vegetable oil or ghee (about 1 teaspoon per naan) and sprinkle 2 teaspoons semolina or cornmeal onto a clean work surface to prevent sticking.

Working with one dough ball at a time, on the semolina-dusted surface flatten the ball with your fingers and stretch or roll it into an oval or teardrop shape about 1/8"–1/4" (3–6 mm) thick and roughly 6–8 inches long. If the dough resists, let it rest a few more minutes and try again.

Place the stretched naan onto the hot, dry or lightly oiled skillet. Cook 1–2 minutes until bubbles form on the surface and the underside has golden brown spots. Flip and cook the other side 45–90 seconds until puffed and charred in places. If you like a slightly charred finish, hold the cooked naan with tongs over an open flame for a few seconds (optional).

Remove cooked naan to a plate and immediately brush generously with the garlic butter mixture so it soaks into the warm bread. Repeat with remaining dough balls, adding more oil to the pan as needed.

Serve naans warm, stacked and covered with a clean towel or in a bread basket. Leftovers can be reheated in a hot skillet or oven wrapped in foil.