Garlic Naan Recipe

Activate yeast

In a small bowl, stir the warm water (about 100–110°F / 38–43°C) with the sugar and instant yeast. Let sit 5–7 minutes until foamy. If it does not foam, the yeast may be inactive—use fresh yeast.

In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder so they are evenly distributed.

Add the yogurt and vegetable oil to the flour mixture. Pour in the activated yeast mixture. Mix with a wooden spoon or your hand until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, dust with up to 1–2 tbsp additional flour; avoid adding too much to keep naan soft.

Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Punch the dough down gently and divide into 8 equal pieces (about 70–80 g each). Roll each piece into a tight ball, cover with a damp towel, and rest for 20–30 minutes to relax the gluten for easier stretching.

While dough is resting, preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 4–6 minutes). If you have a pizza stone or baking steel in a very hot oven (500°F / 260°C) you can bake there—see note below.

On a lightly floured surface, take one dough ball and using your fingers or a rolling pin, press and stretch it into an oval or teardrop shape about 6–8 inches long and 1/8–1/4 inch thick. Don't over-flour—use just enough to prevent sticking.

Place the shaped naan onto the hot skillet. Cook until you see bubbles form on the surface and the underside has golden brown spots, about 1–2 minutes.

Flip the naan using tongs or a spatula and cook the other side for 30–60 seconds until it has brown charred spots and the bread is puffed. If using a gas flame or broiler, you may char the top directly for a few seconds for an authentic tandoor effect—exercise caution.

Keep cooked naan wrapped in a clean kitchen towel or in a low oven (about 200°F / 95°C) while you cook the remaining pieces to keep them soft.

While cooking the naan, melt the unsalted butter gently in a small saucepan or microwave until liquid but not browned (about 30–45 seconds in microwave).

Stir the minced garlic, chopped cilantro, salt, and lemon juice into the melted butter. Let sit 2–3 minutes so the garlic softens and flavors infuse. For a milder garlic flavor, you can briefly warm the garlic in the butter over very low heat for 30–45 seconds—do not brown.

As each naan comes off the skillet, brush it generously with the garlic butter on both sides and sprinkle with additional chopped cilantro if desired. Serve immediately warm.

Stack naan in the towel or serving basket to keep warm and soft. Serve 1–2 pieces per person alongside curry, dal, or as an accompaniment. Offer extra melted butter and chopped cilantro for guests to add.