Save The smell of garlic hitting hot butter still takes me back to my first attempt at naan. I was terrified of working with yeast, convinced I would mess it up, but watching those golden bubbles form in the skillet felt like magic. Now this recipe lives in a stained notebook, pages splattered with oil and flour. It is the one bread I actually bother making from scratch because nothing store bought comes close to that pillowy, garlicky perfection.
I once made a double batch for a dinner party and forgot to turn on the vent hood. My entire apartment smelled like a Indian restaurant for three days, and honestly, I was not mad about it. Friends kept texting me asking what I was cooking. Now I just pretend it is part of the experience.
Ingredients
- All purpose flour: Bread flour works too, but AP gives that tender restaurant style texture we want
- Instant yeast: No proofing needed, just mix it straight into the flour and go
- Plain yogurt: This is the secret to softness, use full fat for the best results
- Warm water: Think bath temperature, about 105°F to wake up the yeast without killing it
- Garlic: Fresh minced, never jarred, because that raw bite mellows beautifully into the butter
- Unsalted butter: Melt it fresh so you can brush it on while the naan is still screaming hot
Instructions
- Make the dough:
- Whisk flour, sugar, yeast, and salt in a large bowl, then pour in the warm water, yogurt, and oil. Mix until it looks shaggy and messy, then turn it out onto a floured surface and knead for about 5 minutes until smooth and slightly tacky. Let it rest for 10 minutes while you melt the butter and mince the garlic.
- Shape the naan:
- Divide the dough into 6 equal pieces and roll each one into an oval about 1/4 inch thick. Do not worry about perfection, slightly irregular shapes look even better and more homemade.
- Get the skillet hot:
- Heat a cast iron skillet or heavy pan over medium high heat until it is nice and hot. You want to hear a sizzle the moment the dough hits the surface.
- Cook to golden perfection:
- Lay one naan in the pan and cook for 1 to 2 minutes until bubbles puff up dramatically, then flip and cook another 1 to 2 minutes until you see those gorgeous golden brown spots. Brush immediately with garlic butter and scatter cilantro on top if you are feeling fancy.
Save My roommate used to hover around the stove whenever I made this, snagging pieces straight from the skillet. Now she requests it for every gathering. It is that kind of bread, the one that disappears before the main course even hits the table.
Make It Your Own
Sometimes I press nigella seeds or coarse salt into the dough before cooking for a little crunch. Other times I skip the garlic butter entirely and use the naan as a wrap for leftover curry. Whole wheat flour works if you want something heartier, just add an extra splash of water to keep it tender.
Serving Ideas That Work
Naan is obviously perfect with curries, but do not stop there. Tear it into thick pieces and use it to scoop hummus or baba ganoush. Wrap it around grilled chicken and vegetables for a quick lunch. Or just brush it with extra garlic butter and eat it standing up by the stove. No judgment here.
Common Questions
Can I bake this instead? Sure, but you will miss those signature charred spots. If baking, cook at 450°F for 8 to 10 minutes on a preheated baking stone. What if I do not have yogurt? Sour cream thinned with a little milk works in a pinch. Can I make the dough ahead? Absolutely, refrigerate it overnight and let it come to room temperature before rolling.
- Keep rolled dough pieces covered with a towel while you cook so they do not dry out
- If the garlic starts to brown too fast in the butter, take it off the heat immediately
- Extra garlic butter keeps in the fridge for a week and is incredible on roasted vegetables
Save There is something deeply satisfying about pulling fresh bread from a skillet, especially one that smells this good. Make extra. It will not last long anyway.
Questions & Answers
- → How do I make the naan soft and fluffy?
Knead the dough thoroughly until smooth and elastic, then allow it to rest for 10 minutes to develop a light, airy texture during cooking.
- → Can I cook naan without a skillet?
A cast-iron skillet or heavy pan works best to achieve golden spots, but a non-stick pan can also be used over medium-high heat.
- → What gives the bread its garlic flavor?
Freshly minced garlic is mixed with melted butter and brushed onto the bread immediately after cooking, infusing it with rich garlic aroma.
- → Are there alternatives to all-purpose flour for this bread?
Whole wheat flour can be substituted for a nutty flavor and denser texture, though it may affect softness.
- → How should I store leftover naan bread?
Store cooled bread in an airtight container or wrap tightly to maintain freshness. Reheat gently before serving.