Easy Garlic Naan Bread (Printable version)

Soft, fluffy Indian flatbread with garlic butter. Perfect alongside curries or as wraps. Quick and delicious!

# What You’ll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package (0.25 oz) active dry yeast
03 - 1 teaspoon sugar
04 - 1 cup warm water
05 - 1 teaspoon salt
06 - 4 tablespoons plain yogurt
07 - 2 tablespoons oil or ghee

→ Garlic Butter Topping

08 - 3 tablespoons minced garlic
09 - 2 tablespoons melted butter

# Directions:

01 - Combine warm water, sugar, and yeast in a large mixing bowl. Stir well and let sit for 5 to 10 minutes until the mixture becomes frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the yeast mixture. Mix until a cohesive dough forms.
03 - Transfer dough to a floured work surface and knead for 5 to 7 minutes until the dough becomes smooth and elastic.
04 - Place the dough in a greased bowl and cover with a damp kitchen towel. Allow to rise in a warm location for approximately 1 hour until the volume doubles.
05 - Punch down the risen dough and divide into 8 equal portions. Roll each piece into an oval or teardrop shape approximately 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until thoroughly heated.
07 - Place one shaped dough piece in the hot skillet and cook for 2 to 3 minutes until bubbles form on the surface. Flip and continue cooking for 1 to 2 minutes until golden brown spots develop.
08 - Remove the cooked naan from the skillet and immediately brush with the melted butter mixed with minced garlic.
09 - Repeat the cooking and topping process with the remaining dough portions. Serve warm.

# Expert Advice:

01 -
  • It comes together in about half an hour, so you can make fresh bread on a weeknight without the fuss.
  • The garlic butter seeps into every bubble and char mark, turning simple flatbread into something you'll crave on repeat.
  • You don't need a tandoor or any special equipment, just a hot skillet and a little confidence.
  • It pairs with nearly everything, curries, grilled chicken, hummus, or even just a smear of cream cheese when you're feeling lazy.
02 -
  • If your yeast doesn't foam after 10 minutes, it's dead, start over with fresh yeast or you'll end up with dense, sad flatbread.
  • Don't skip the resting time, the dough needs that hour to develop flavor and become easy to roll without snapping back.
  • Keep the skillet dry, no oil needed, the dough will puff and char better on a dry, hot surface.
  • Brush the garlic butter on immediately after cooking while the naan is still hot so it soaks in instead of sitting on top.
03 -
  • Roll the dough unevenly on purpose, thinner in some spots, thicker in others, this creates varied textures and helps certain areas puff dramatically.
  • If you want extra char and flavor, finish the cooked naan under the broiler for 30 seconds, watching closely so it doesn't burn.
  • Make a big batch and freeze the cooked naan in a zip-top bag, then reheat straight from frozen in a hot skillet for quick weeknight meals.
  • Use Greek yogurt instead of plain for a tangier dough with a slightly tighter crumb that holds up well to heavy toppings.
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