The Easy Garlic Naan Bread Recipe You'll Make on Repeat (It's Better Than Takeout)
Skip the takeout and make soft, bubbly garlic naan at home with a cast iron skillet. Yogurt tenderizes the dough for that pillowy texture. Brush with garlic butter and flaky salt for a finish that beats any restaurant version.
Equipment
- Cast iron skillet (10 or 12-inch)
- Large Mixing Bowl
- Rolling Pin
- Pastry brush
- Spatula or tongs
- Small saucepan
Ingredients
For the naan
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) quick-rise yeast
- 1/2 cup Greek yogurt (full-fat or 2%)
- 3/4 cup warm water (105-110°F)
For the garlic butter
- 4 tbsp salted butter
- 4-5 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- to taste flaky salt (Maldon or similar), for finishing
Instructions
- Make the dough:
- Mix: In a large bowl, whisk together the flour, sugar, salt, and yeast. Add the yogurt and warm water. Mix with a wooden spoon until a shaggy dough forms.
- Knead: Turn it out onto a lightly floured surface and knead for 5-7 minutes until smooth and slightly tacky. (Photo tip: The dough should look smooth and spring back when you poke it. If it's sticking to your hands, dust with a little more flour.)
- Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm spot for 1 hour, until doubled in size.
- Make the garlic butter: While the dough rises, melt the butter in a small saucepan. Add the minced garlic and cook over low heat for 1-2 minutes until fragrant but not brown. Set aside. Stir in the chopped cilantro right before you're ready to brush.
- Shape: Punch down the dough and divide it into 8 equal pieces (about 85g each). On a lightly floured surface, roll each piece into a rough oval or teardrop shape, about 1/8-inch thick. (I'm not a perfectionist here — rustic naan looks more authentic anyway.)
- Cook: Heat your cast iron skillet over high heat for 5 minutes. Working one at a time, carefully lay the rolled naan into the hot dry skillet. Cook for 1-2 minutes, until large bubbles form on the surface and the bottom is deeply browned and charred. Flip and cook for another 30-60 seconds. (Photo tip: If it's not bubbling, you didn't wait for the pan to get hot enough. Patience!)
- Finish: As soon as you flip it, brush the cooked side generously with the garlic butter. Transfer to a plate and cover loosely with foil to keep warm while you cook the remaining pieces. Repeat with all the naan.
Notes
Make ahead: Store in an airtight container for up to 3 days. Freeze for up to 2 months (stack with parchment between pieces). Reheat in a hot dry skillet or over a gas flame.
Tips from 15 tests: Don't skip the hot pan — naan needs that immediate heat to bubble. Roll to 1/8-inch thick. If the dough sticks, use a bench scraper. The garlic butter and flaky salt rescue any imperfections. Leftover garlic butter is great on toast or roasted vegetables.
Variations: Whole wheat (sub 1 cup AP flour with whole wheat), dairy-free/vegan (use plant-based yogurt and butter), spicy chili (add 1/2 tsp red pepper flakes to butter), cheese-stuffed (enclose mozzarella or feta in dough before rolling).