The Best Buttery Garlic Naan Bread Recipe

Buttery Garlic Naan Breads are so soft and perfect for mopping up curries, you’ll find it hard to stop at one!

This Garlic Naan Bread recipe is better than the ones you’ll find at the BEST Indian restaurants! These pillowy soft naan breads are so addictive, you will love how quick and easy this recipe is to make! Your new favorite yeast bread recipe!

Buttery Garlic Naan Breads on a plate with garlic butter and fresh chopped cilantro |


Crave It All here sharing our recipe for garlic naan bread; a favorite spin on a traditional flat bread from India. Normally baked inside hot Tandoor ovens with charcoal or wood fire, our naan bread recipe has been altered to cook them right on the stove in a hot cast-iron skillet.

We use a combination of yogurt and oil to give them an addictive soft and fluffy texture, and add minced garlic right into the dough to give us a perfect garlicky flavor.

You’ll be amazed watching them puff up into glorious breads right in front of you in seconds!

Holding a Garlic Naan Bread on a plate with a pile of naan. Garnished with fresh chopped cilantro. |


Both flatbreads are made with a yeast raised dough, however Pita bread has a harder texture when compared to Naan. While pita bread only contains flour, water, yeast, salt and some olive oil; naan is made with a fattier, more enriched dough including ghee (clarified butter), oil, yogurt and sometimes eggs. This gives naan its different texture.


We start off with a basic naan dough, like this one for our super soft naan breads.

  • First, you’re going to activate your yeast.
  • Mix all of those ingredients together until the dough comes together with your hands.
  • Knead until smooth, then transfer to a lightly greased bowl. You can use the same bowl you mixed the dough in to save dishes.
  • Cover with plastic wrap and let double in size.
  • Divide dough into 10 balls and roll each piece into large ovals about 6-inches long and 1/8-inch thick. The thinner you roll them, the more air pockets form inside them while cooking.

How To Make Garlic Naan Bread with steps in a collage |

  • Get a lightly greased skillet nice and HOT. The high heat makes the dough rise fast and fills the breads with air.
  • Cook garlic naan bread until bubbles form, then flip and cook until large golden spots appear on the underside. Flatten the breads with a spatula while cooking to ensure they cook through.

Cooking a garlic naan bread in a black skillet with a light coating of oil |

  • Wrap cooked garlic naan bread in a clean kitchen towel and keep them wrapped while cooking remaining breads.
  • Optional: brush your warm cooked naan with a little melted garlic butter; top with coarse salt and fresh chopped cilantro.

Serve with Tikka Masala or Butter Chicken, or use them to make wraps. Substitute garlic naan breads for tortillas for quesadillas, or for simple naan pizzas!

Buttery Garlic Naan Bread close up brushed with melted garlic butter and garnished with fresh chopped cilantro |


If you plan on storing your naan breads, do not brush them with the garlic butter. When cooked, let cool completely to room temperature to prevent condensation. Transfer to ziplock bags and store at room temperature for up to 2 days, or refrigerate for up to 4 days.

When ready to eat, heat them up on a pan over low-medium heat, or in the microwave for 10 seconds. Brush with garlic butter and enjoy!


Follow the same steps above (store plain — no garlic butter) and store in the freezer for up to 2 months. Frozen naan bread thaws quickly at room temperature. Reheat in the microwave or on a skillet over low-medium heat, then brush with garlic butter.


Easy Flatbread Recipe (No Yeast)
Artisan Bread Recipe
Easy Buttermilk Cornbread

Buttery Garlic Naan Bread close up brushed with melted garlic butter and garnished with fresh chopped cilantro |

Garlic Naan Breads are so soft and perfect for mopping up curries, you’ll find it hard to stop at one! Just like the best Indian restaurants, this will become your new favorite naan recipe!


Prep: 15 mins

Cook: 10 mins

Rise: 1 hr

Total: 1 hr 25 mins

Serves: 10 naan breads



  • 1/4 cup warm water
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons active dry yeast or instant (rapid rise)
  • 3/4 cup warm milk
  • 3/4 cup plain Greek yogurt or natural plain yogurt
  • 1/4 cup vegetable oil plus 2 tablespoons extra for cooking
  • 2 cloves garlic minced
  • 4 cups plain flour plus extra for dusting — 19 1/2 oz. or 560g
  • 1 teaspoon baking powder
  • 1 teaspoon salt


  • 3 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 1 teaspoon fresh chopped cilantro or parsley



  • Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top

  • Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.

  • Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.

  • Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.

  • When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.

  • Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.

  • Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.

  • Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.

  • Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).



Calories: 290kcal | Carbohydrates: 42g | Protein: 8g | Fat: 10g | Saturated Fat: 7g | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg


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