Garlic naan is a soft, pillowy Indian flatbread brushed with melted cilantro-garlic butter that's simple to make at home with basic ingredients. This version skips the tandoor and yields restaurant-quality results on a stovetop or skillet.
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In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Give it a light whisk.
Let the yeast mixture sit for 10 minutes until it becomes foamy.
To the bloomed yeast, add the oil, egg, and yogurt. Whisk until well combined.
On a clean work surface, pour out the flour and make a well in the center.
Pour the wet ingredients into the well and gradually incorporate the flour until a shaggy dough forms.
Knead the dough for 10 minutes until it's smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Form the dough into a ball and place it in a lightly oiled bowl.
Cover the bowl with a kitchen towel and let it rise in a warm place for 40-60 minutes, or until doubled in size.
Once risen, punch down the dough and turn it out onto a lightly floured surface. Cut the dough into 8 equal pieces.
Roll each piece of dough into a thin oval or circle, about 1/4-inch thick.
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Lightly oil the pan.
Place a rolled-out naan onto the hot pan and cook for about 1 minute, until large bubbles form on the surface.
Flip the naan and cook for another minute on the other side, until golden-brown spots appear.
While the naan is still hot, brush it with cilantro-garlic butter and sprinkle with Maldon salt.
Repeat the cooking process with the remaining dough.
Store cooled naan in an airtight container at room temperature up to 2 days. Reheat wrapped in a damp paper towel in the microwave (30 seconds) or on a warm skillet.
Cast-iron skillet or non-stick frying pan · Instant-read thermometer (for water temperature) · Stand mixer or bowl for kneading (optional; hand-kneading works fine)
Yes. After the first rise, punch down the dough, cover, and refrigerate up to 24 hours. Let it come to room temperature for 30 minutes before cooking.
A cast-iron skillet or non-stick frying pan works best. A griddle or heavy-bottomed pan also works. Avoid thin pans that don't retain heat evenly.
Naan should puff slightly and develop light brown spots on both sides, about 2–3 minutes per side. The bread should be soft inside, not hard.
Greek yogurt works; use 1 tbsp thinned with 1 tsp water. Sour cream is a similar substitute. Avoid fat-free yogurt as it affects texture.
Yes. Cool completely, wrap individually in plastic wrap, and freeze up to 3 months. Reheat wrapped in foil in a 350°F oven for 10–15 minutes.
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