Garlic Naan Recipe

Activate yeast

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

In a large mixing bowl, whisk together the flour and salt.

To the foamy yeast mixture add yogurt, milk, and vegetable oil. Stir to combine.

Pour wet ingredients into the flour and mix with a spatula until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes.

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

While the dough rises, melt 3 tablespoons of the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add the minced fresh garlic and cook gently for 30–45 seconds to release aroma but not brown the garlic. Remove from heat and let cool slightly. Stir in the chopped cilantro, garlic powder (if using), and 1/2 teaspoon kosher salt. Reserve this garlic butter for brushing after baking.

Reserve 1 tablespoon butter melted separately for brushing between bakes or finishing, if desired.

Preheat: Place an oven rack in the upper third of the oven and preheat oven to 500°F (260°C). If you have a pizza stone or baking steel, place it on the rack before preheating. If not, use a heavy baking sheet turned upside down. Place an oven-safe tray on the bottom rack for steam (to be filled with hot water when adding naan). Allow the oven to preheat at least 30 minutes so the stone or sheet is thoroughly hot.

Punch down the risen dough and divide into 8 equal pieces (about 80–90 g / 3 oz each). Roll each piece into a ball and let rest on a lightly floured surface, covered, for 10–15 minutes to relax the gluten.

Working with one ball at a time, on a lightly floured surface, use a rolling pin or your hands to stretch/roll the dough into an oval or teardrop shape about 7–9 inches long and 1/8–1/4 inch thick. Dust with a little extra flour to prevent sticking, but keep it light so naan stays soft.

Optional: For the classic blistered top, press a fork or your fingertips gently into the surface to create small dimples. Lightly brush the top of the shaped naan with a little melted butter (reserved) to help the garlic topping adhere.

Transfer the shaped naan onto a piece of parchment or a lightly floured peel. Carefully slide the naan onto the preheated pizza stone or inverted baking sheet. Immediately pour 1/2 cup hot water into the oven-safe tray on the bottom rack to create steam, then quickly close the oven door. Bake for 4–6 minutes until puffed and golden brown with charred spots. Thin naan may bake faster; watch carefully.

If oven space allows, bake 2–3 naans at a time, leaving room for steam circulation. Use a spatula to remove cooked naan and place on a wire rack or cutting board.

While still hot, brush both sides generously with the prepared garlic-cilantro butter so the garlic flavor soaks into the bread. Sprinkle any remaining chopped cilantro on top. Repeat shaping, steaming, and baking with the remaining dough, reheating the stone briefly if temperature drops.

Stack cooked naan in a clean kitchen towel folded into a pouch to keep warm and soft until serving.

Serve warm as a side to curries, kebabs, or use to scoop up sauces. Naan is best eaten the same day; to reheat, warm briefly in a hot oven (400°F / 200°C) for 2–3 minutes or on a skillet.