Garlic Naan Recipe

Activate yeast

Pour 1 cup warm water (about 105–110°F / 40–43°C) into a small bowl. Stir in 2 tsp sugar and 2 tsp active dry yeast. Let sit 8–10 minutes until foamy.

Combine dry ingredients

In a large mixing bowl whisk together 3 cups all-purpose flour, 1 tsp salt, 1 tsp baking powder and 1 tsp baking soda. Make a well in the center.

Mix wet ingredients

In a separate bowl whisk 1 cup plain yogurt, 3 tbsp warm milk, 2 tbsp vegetable oil and 4 tbsp melted butter. When the yeast is foamy, add it to the wet mixture.

Form the dough

Pour the wet mixture into the well of the dry ingredients. Using a wooden spoon or your hand, mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly springy. If the dough is sticky, dust with up to 2 tbsp additional flour.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1 to 1¼ hours, until doubled in size.

Divide and rest

Punch down the dough gently and divide into 8 equal pieces (for medium naans). Shape each piece into a tight ball, cover with a damp towel and rest 20–30 minutes to relax the gluten.

Prepare garlic butter

In a small bowl combine 4 cloves minced garlic, 2 tbsp melted butter, 2 tbsp finely chopped cilantro and 1 tsp salt. Stir to combine. Reserve a little butter mixture for brushing after cooking if desired.

Shape naans

On a lightly floured surface, take one dough ball and press with your fingers to flatten. Using a rolling pin (or by hand), roll each portion into an oval or teardrop shape about 1/4-inch (6 mm) thick and roughly 7–8 inches long. Do not over-flour; a lightly dusted surface is enough.

Top with garlic

Lightly brush the rolled dough with a little of the garlic-butter mixture. Sprinkle the remaining minced garlic and chopped cilantro evenly over the surface, pressing gently so it adheres. Optionally sprinkle 1 tsp nigella seeds or sesame seeds over each.

Cook on stovetop (recommended)

Heat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot (2–4 minutes). Place the naan, garlic side up, onto the hot skillet; immediately cover the pan with a lid for 30–45 seconds to trap steam. After 30–45 seconds, remove the lid and press gently with a spatula; cook until the bottom has brown spots, 30–60 seconds. Flip the naan and cook the other side 30–45 seconds until puffed and charred in spots. Adjust heat as needed to avoid burning.

Alternative oven/tandoor method

Preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet on the top rack. Slide the topped naan directly onto the hot stone and bake 3–5 minutes until blistered and lightly charred. For best results, broil for the last 30–60 seconds while watching closely.

Finish and serve

Brush the hot naan generously with reserved melted garlic-butter mixture. Stack cooked naans and keep wrapped in a clean towel for 5–10 minutes to stay soft. Serve warm.