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easy garlic naan recipe
- Total Time: 140 minutes
- Yield: 6 naan 1x
- Diet: Vegetarian
Description
This easy garlic naan recipe brings the warmth of homemade bread to your kitchen with incredible aromas of fresh garlic and buttery goodness. These soft, pillowy flatbreads puff up on the skillet, making a hearty, family-friendly side without much fuss for busy weeknights.
Ingredients
- 2.25 cups all-purpose flour, plus extra for dusting
- 2.25 teaspoons active dry yeast
- 2 teaspoons granulated sugar
- 0.75 teaspoon fine sea salt
- 0.75 cup warm water (around 40-45C / 105-115F)
- 0.25 cup plain whole milk yogurt (swap: Greek yogurt or sour cream)
- 2 tablespoons vegetable oil, plus extra for greasing (swap: light olive oil)
- 0.25 cup (4 tablespoons) unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Activate the Yeast: In a large bowl, combine the 0.75 cup warm water, 2 teaspoons granulated sugar, and 2.25 teaspoons active dry yeast. Stir gently and let stand for 5-10 minutes until the mixture becomes visibly foamy, indicating the yeast is active.
- Mix the Dough: Add the 2.25 cups all-purpose flour, 0.75 teaspoon fine sea salt, 0.25 cup plain whole milk yogurt, and 2 tablespoons vegetable oil to the yeast mixture. Mix with a sturdy spoon or your hands until a shaggy, cohesive dough forms and all ingredients are just combined.
- Knead and Rise the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it feels smooth, elastic, and is no longer sticky. Form the dough into a ball. Lightly oil a clean bowl, place the dough ball inside, and turn to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until it has clearly doubled in size.
- Prepare Garlic Butter: While the dough rises, in a small saucepan, gently melt the 0.25 cup unsalted butter over low heat. Stir in the 4 cloves of minced garlic and 2 tablespoons of chopped fresh cilantro. Cook gently for 2-3 minutes until fragrant, taking care not to brown the garlic. Remove from heat and set aside.
- Shape the Naan: Once risen, gently punch down the dough to release the air. Divide the dough into 6 equal pieces and roll each piece into a smooth ball. On a lightly floured surface, take one dough ball and roll it into an oval or round shape, approximately 6-7 inches (15-18 cm) in diameter and 0.25 inch thick. Repeat with remaining dough.
- Cook the Naan: Heat a heavy cast iron skillet or a tawa over medium-high heat until it is very hot (a drop of water should sizzle instantly). Lightly brush one side of a shaped naan with water. Place the wet side down onto the hot skillet. Cook for 2-3 minutes until large bubbles appear on the surface and the bottom is golden brown with some desirable charred spots. Flip the naan and cook for another 1-2 minutes until the second side is cooked through and golden. The naan should be puffed and soft.
- Finish and Serve: As each naan finishes cooking, immediately transfer it to a plate and generously brush with the prepared garlic butter, ensuring even coverage for a glossy, flavorful finish. Serve warm for the best taste and texture.
Notes
If your dough isn’t rising after an hour, ensure yeast wasn’t expired and water temperature was correct; sometimes a slightly warmer spot helps! For shortcuts, use a food processor to mince garlic and chop cilantro quickly, or a bread machine for truly hands-off dough preparation. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 300 calories
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 18 mg