Garlic Naan Recipe

Prepare the yeast mixture

In a small bowl, combine warm water (approximately 110°F or 43°C) with active dry yeast and a pinch of sugar. Stir gently and let it sit for about 10 minutes, until it becomes frothy.

Make the dough

In a large mixing bowl, combine all-purpose flour, salt, and sugar. Add the frothy yeast mixture, plain yogurt, and a bit of vegetable oil or melted butter. Mix until a soft dough forms.

Knead the dough

Transfer the dough to a lightly floured surface and knead it for about 6–8 minutes until it becomes smooth and elastic.

Let the dough rise

Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Make the garlic butter sauce

Melt unsalted butter in a small saucepan over low heat. Add minced garlic and cook for 2–3 minutes until fragrant but not browned. Remove from heat and set aside.

Divide and shape the dough

Once the dough has risen, punch it down and divide it into equal portions (typically 6–8 pieces). Roll each portion into a ball, then use a rolling pin to flatten them into oval or tear-drop shapes about 1/4 inch thick.

Cook the naan

Heat a heavy skillet (preferably cast iron) over medium-high heat. Place one rolled-out dough piece into the dry skillet. Cook for 1–2 minutes until bubbles form, then flip and cook the other side for another 1–2 minutes, pressing lightly with a spatula if needed. Repeat with the remaining dough.

Brush with garlic butter

As soon as each naan comes off the skillet, brush it generously with the prepared garlic butter while it's still warm.

Serve

Serve the garlic naan warm, either on its own or as a side to curry or other dishes.