Garlic Naan Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with granulated sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy.

Combine dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, baking powder, and 1 tsp salt.

Mix wet and dry

Make a well in the flour mixture. Add the foamy yeast mixture, 1/2 cup yogurt, 1/4 cup milk, and 2 tbs vegetable oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to the reserved 1/4 cup flour as needed.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough and divide into 6 equal pieces (about 85–90 g each). Shape each into a ball, cover with a damp towel, and rest 20–30 minutes to relax the gluten.

Prepare garlic butter

Melt 3 tbs unsalted butter in a small saucepan or microwave-safe bowl. Stir in 4 tbs minced garlic, 2 tbs chopped cilantro, 1 tbs chopped parsley (if using), 1/4 tsp salt, and 1/4 tsp red pepper flakes. Keep warm.

Taste and adjust

Taste a tiny bit of the mixture (or smell) and adjust salt or herbs as desired. Set aside until naans are cooked; reserved warm butter will be brushed over hot bread.

Preheat cookware

If using a cast-iron skillet or heavy-bottomed pan, preheat it over medium-high heat for 5 minutes until very hot. If you have a pizza stone or oven method, preheat oven to 500°F (260°C) with the stone inside.

Roll or stretch the naan

Working with one dough ball at a time on a lightly floured surface, press and stretch into an oval or teardrop about 7–8 inches long and 1/4 inch thick. Avoid using too much flour so the dough remains tacky for sticking to the skillet or stone.

Cook on stovetop

Brush the hot skillet lightly with 1 tbs oil. Place the rolled dough onto the skillet. Cook 1–2 minutes until bubbles form and underside has brown spots. Flip and cook the other side 1–2 minutes. For extra charring, hold the flipped naan with tongs directly over a gas flame for a few seconds or press onto the hot skillet to blister.

Cook in oven (alternate)

If using a hot pizza stone or baking sheet, carefully transfer the rolled naan to the stone. Bake 3–4 minutes until puffed and lightly charred; for a more tandoor-like finish, broil 30–60 seconds at high heat to create blisters—watch closely.

Brush with garlic herb butter

Immediately after cooking each naan, brush generously with the warm garlic herb butter so the flavors soak into the bread. Sprinkle optional nigella or sesame seeds and a pinch more chopped cilantro if desired.

Keep cooked naans wrapped in a clean kitchen towel to stay warm and soft while you finish the rest. Serve hot.