Garlic Naan Recipe

Activate yeast

In a small bowl combine warm water (3 tablespoons) and warm milk (3 tablespoons) with the granulated sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the liquid, stir gently, and let sit 5–10 minutes until foamy.

Mix wet ingredients

In a large mixing bowl whisk together the yogurt (1 cup), vegetable oil (2 tbs) and the foamed yeast mixture until smooth.

Combine dry ingredients

In a separate bowl combine all-purpose flour (3 cups), salt (1 tsp), baking powder (1 tsp) and baking soda (1/2 tsp). Whisk to distribute evenly.

Form dough

Gradually add the dry ingredients to the wet mixture, mixing with a wooden spoon or your hand until a shaggy dough forms. Turn dough onto a lightly floured surface and knead for 6–8 minutes until soft, slightly tacky and elastic. Add small dustings of the additional flour (up to the 1/4 cup provided) only if the dough is too sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1 to 1.5 hours, until roughly doubled in size.

Divide dough

Punch down the dough gently to release air. Divide into 6 equal portions (for medium naan) or 8 for smaller ones. Shape each portion into a smooth ball and let rest, covered, for 20–30 minutes to relax the gluten (this makes rolling easier).

While the dough rests, melt the unsalted butter (4 tbs) in a small saucepan over low heat or in the microwave. Stir in the minced garlic (4 cloves) and salt (1/4 tsp). Remove from heat and mix in chopped cilantro (2 tbs) and optional lemon juice (1/2 tsp). Keep warm and set aside so garlic infuses the butter.

Preheat skillet

Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Brush the pan lightly with a little of the vegetable oil or ghee (1 tbs) and keep near the stove.

Roll naans

On a lightly floured surface, flatten a dough ball and roll or stretch it into an oval or teardrop shape about 1/8-1/4 inch (3–6 mm) thick. Aim for roughly 7–8 inches across for medium-sized naan. Dust off excess flour with your hand.

Cook first side

Place the rolled naan onto the hot, dry skillet. Cook undisturbed for about 1–2 minutes until bubbles form on the surface and the underside has brown spots. If your skillet is very hot the time will be shorter—watch closely.

Cook second side

Flip the naan using tongs or a spatula. Cook the second side for another 30–60 seconds until puffed and golden brown spots appear. If desired, press gently with a spatula to encourage even cooking.

Optional char

For a slight char similar to tandoor-cooked naan, hold the flipped naan briefly over an open flame with tongs for 5–10 seconds or return to a very hot skillet for a few seconds. Be careful to avoid burning.

Brush with garlic butter

Immediately transfer the hot naan to a plate and brush both sides generously with the prepared garlic butter so it soaks in. Sprinkle additional chopped cilantro if desired.

Repeat and serve

Repeat rolling and cooking with remaining dough balls, re-oiling the skillet lightly as needed. Serve naan warm. Store cooled naan in an airtight container for up to 2 days or freeze for longer storage.