The Best Easy Garlic Naan Bread (Printable Version)

Soft, pillowy Indian flatbread infused with aromatic garlic and brushed with golden butter.

# Ingredient List:

→ 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 - In a large mixing bowl, combine warm water, sugar, and yeast. 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 - Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm area for approximately 1 hour or until the dough doubles in size.
05 - Punch down the dough and divide into 8 equal portions. Roll each piece into an oval or tear-drop shape approximately 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.
07 - Place one naan in the hot skillet and cook for 2 to 3 minutes until bubbles form on the surface. Flip and cook for an additional 1 to 2 minutes until golden brown spots appear.
08 - Remove the naan from the skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat the cooking process with remaining dough portions. Serve warm.

# Expert Tips:

01 -
  • It requires no tandoor oven or fancy equipment, just a hot skillet and a little patience.
  • The dough is forgiving and practically kneads itself into something soft and stretchy.
  • Fresh garlic butter brushed on while the naan is still steaming makes every bite taste like it came from a restaurant.
  • You can freeze the cooked naan and reheat it in minutes for weeknight curry emergencies.
02 -
  • If your yeast doesn't foam after 10 minutes, it's dead and you need to start over with fresh yeast and properly warmed water.
  • Don't skip the damp towel during rising, the dough needs moisture and warmth or it will form a dry crust.
  • Resist the urge to add oil to the skillet, naan cooks best in a dry pan where it can blister and char.
  • Rolling the dough too thin will give you crackers instead of soft bread, aim for about a quarter inch.
03 -
  • Keep a small bowl of water nearby while shaping the dough, wet fingers prevent sticking better than extra flour which can make the naan tough.
  • If you have a gas stove, try cooking the naan directly over the flame with tongs for a few seconds after the skillet, it adds authentic charred flavor.
  • Make a double batch and freeze half the cooked naan, then reheat straight from frozen in a hot skillet for two minutes per side.
  • Use Greek yogurt for a tangier flavor and even softer texture, it has less water so the dough stays perfectly hydrated.
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