Garlic Naan Bread

There’s something instantly comforting about warm garlic naan: the heady, buttery aroma of toasted garlic, the pillowy softness that yields with a little stretch, and the crisp, charred pockets that catch every drop of sauce. Imagine tearing off a piece, feeling the steam rise, and rubbing it across a fragrant curry or scooping up a smoky roasted veg mixture — it’s sensory joy in every bite. This recipe turns a handful of simple pantry staples into restaurant-worthy flatbreads that invite conversation, comfort, and sticky-fingered smiles.

Perfect for cozy weeknight dinners, festive gatherings, or as the centerpiece of a make-it-together brunch, this naan is a small ritual that elevates whatever you serve it with. Try making a double batch on a Sunday evening for easy lunches all week, or pull them hot from the skillet at your next dinner party to watch faces light up. For a creative pairing idea, you can serve them alongside savory bread bowls like these chicken-alfredo garlic bread bowls for an indulgent, crowd-pleasing spread.

At a Glance

Prep Time: 10 minutes active + 30 minutes resting
Cook Time: 10–12 minutes total (about 1–2 minutes per naan)
Total Time: 40–45 minutes
Servings: 4 naan (adjust as needed)
Difficulty Level: Easy — beginner-friendly with a few simple techniques

Nutritional Breakdown

Nutrition estimates are calculated per serving (1 naan) using USDA FoodData Central values for the base ingredients and rounded to sensible figures. These are estimates and will vary slightly depending on the exact brands (e.g., type of yogurt) and portion sizes you achieve.

Per serving (1 naan; recipe yields 4):

Calories: ~310 kcal
Protein: ~7.5 g
Carbohydrates: ~49 g
Fat: ~9 g
Fiber: ~1.8 g
Sodium: ~600–700 mg (depends on added salt/baking powder)

These values were estimated based on USDA ingredient profiles and standard nutritional references. If you need precise values for dietary reasons, consider weighing your finished pieces and using a nutrition-calculator with exact brand data (for guidance, reputable sources include USDA FoodData Central and Mayo Clinic nutrient guidance).

Why You’ll Love It

Aroma & Flavor: The butter-garlic finish gives an irresistible, mouthwatering smell that immediately signals comfort.
Social & Family Appeal: Naan is inherently shareable — great for family-style meals and gatherings where people tear and share.
Speed & Simplicity: With basic pantry staples and a 30-minute rest, you can have naan on the table in under an hour.
Versatility: Serve with curries, grilled meats, dips, or wrap fillings; it adapts to many cuisines and seasons.
Tradition & Modern Comfort: It evokes restaurant memories yet is simple enough to make at home, bridging nostalgia and convenience.

How to Make Garlic Naan Bread

Ingredients

2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup plain yogurt
1/2 cup warm water
2 tablespoons garlic, minced
2 tablespoons butter, melted
Fresh cilantro for garnish (optional)

Optional ingredients and substitutions

Toasty finish: use ghee instead of butter.
Yogurt swap: use Greek yogurt thinned with a tablespoon of milk (slightly tangier, thicker texture).
Vegan: replace yogurt with unsweetened dairy-free yogurt and swap butter for melted olive oil or vegan butter.
Gluten-free: use a cup-for-cup gluten-free flour blend with 1/2 teaspoon xanthan gum (results may vary — see variations).
Add-ins: chopped nigella seeds, sesame seeds, or finely chopped green chilies for extra flavor.

Step-by-step Instructions

In a bowl, mix the flour, sugar, salt, baking powder, and baking soda.
- Tip: Sift the dry ingredients if you like a lighter crumb; combine thoroughly so leaveners are evenly distributed.
Add the yogurt and warm water; mix until a soft dough forms.
- Tip: Warm water should be comfortably warm (about 100–110°F / 38–43°C) to help dough come together.
Knead the dough for a few minutes until smooth, then let it rest for 30 minutes covered.
- Tip: Knead on a lightly floured surface; the dough should be soft and slightly tacky but not sticky. Resting relaxes gluten and makes rolling easier.
Divide the dough into small balls; roll each into an oval shape.
- Tip: Aim for 6–8 small balls for thinner naan or 4 for larger pieces. Dust lightly with flour to prevent sticking, but don’t overdo it.
Heat a cast-iron skillet over medium-high heat.
- Tip: The skillet should be hot enough that a water droplet sizzles immediately but not so hot that the naan burns before cooking through.
Cook the naan on the skillet for 1–2 minutes or until bubbly, then flip and cook the other side.
- Tip: Look for bubbling and charred spots; press gently with a spatula to encourage even contact and cooked-through centers.
Brush with melted butter and sprinkle with minced garlic.
- Tip: Apply butter right off the heat so it melts into the surface; minced raw garlic can be strong — you can briefly sauté the garlic in butter if you prefer a mellower finish.
Garnish with fresh cilantro, if desired, and serve warm.
- Tip: Stack finished naan wrapped in a clean towel to keep them soft until serving.

How to Serve

Best Pairings

Classic: Pair with chicken tikka masala, dal makhani, or saag paneer.
For dipping: Serve with raita, hummus, baba ganoush, or a zesty chutney.
Brunch: Use warm naan as a base for eggs, avocado, and a drizzle of chili oil.
Snack: Slather with herb butter or olive oil and a sprinkle of flaky sea salt for a simple snack with tea or coffee. For a sweet contrast, try serving with an unexpected side like apple fritter bread at brunch.
Party platter: Cut into wedges and include on a mezze board with roasted vegetables, olives, and cheeses.

Storing Leftovers

Room temperature: Store cooled naan in an airtight container or zip-top bag for 1–2 days. Keep wrapped in a clean cloth if you want to preserve softness.
Refrigeration: Store in the fridge for up to 3–4 days. Reheat gently in a skillet or microwave with a damp paper towel to restore softness.
Freezer: Freeze individually wrapped in plastic wrap and then in a freezer bag for up to 2–3 months. Reheat from frozen in a skillet over low-medium heat with a lid to steam through, or thaw overnight in the refrigerator before warming.

Chef’s Advice

Dough texture is key: Aim for a soft, slightly tacky dough. If it’s too dry, add a tablespoon of warm water at a time; too wet, dust with a little flour.
Resting matters: The 30-minute rest relaxes gluten and makes rolling effortless — don’t skip it.
Skillet heat: A cast-iron skillet or heavy pan gives the best char and quick cook. If it smokes heavily, the heat is too high; if no char forms, increase heat slightly.
Garlic finish: Fresh minced garlic applied after cooking gives bright heat; briefly cooking garlic in butter mellows and sweetens it — choose based on preference.
Keep them soft: Stack naan wrapped in a clean towel or place them in a low oven (200°F / 95°C) inside a covered container until serving.

Creative Twists

Vegan Garlic Naan: Use unsweetened plant-based yogurt and 2 tablespoons olive oil instead of butter. Add a touch of aquafaba (1 tablespoon) if you want a slightly lighter texture.
Stuffed Cheese Naan: Roll out dough, place 2–3 tablespoons shredded cheese (cheddar, mozzarella, or paneer) in the center, seal, and roll out gently. Cook as usual for indulgent, melty pockets.
Herb & Chili Naan: Add 1 tablespoon finely chopped cilantro and 1 finely chopped green chili to the dough for an herbaceous kick. Finish with chili flakes.
Gluten-Free Option: Use a certified cup-for-cup gluten-free flour blend and add 1/2 teaspoon xanthan gum if the blend doesn’t include it. Texture will be different — roll between parchment sheets if sticky.
Garam Masala or Cumin Twist: Add 1/2 teaspoon toasted cumin powder or garam masala to the dry mix for a warm, aromatic profile.

Frequently Asked Questions

Q: Can I use whole wheat flour?
A: Yes — you can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor. Use slightly more water if the dough feels dry.

Q: My naan is doughy in the middle — what did I do wrong?
A: Likely the skillet wasn’t hot enough or the naan was rolled too thick. Heat the pan more and aim for thinner ovals; cook until bubbly and charred in spots before flipping.

Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate the dough, covered, for up to 24 hours. Bring to room temperature before dividing and rolling.

Q: How do I keep naan soft after reheating?
A: Reheat in a skillet with a splash of water and a lid for 30–60 seconds to steam, or microwave wrapped in a damp paper towel for short bursts.

Q: Is there a low-fat option?
A: Reduce butter used for brushing and swap for a light olive oil spray or omit the butter finish; use low-fat yogurt in the dough, though texture will be slightly less rich.

Conclusion

If you love buttery, garlicky flatbreads that elevate any meal, this garlic naan is a must-try — simple to make, endlessly versatile, and deeply satisfying. For more inspiration and another take on buttery garlic naan with detailed photos, see this excellent guide from Cafe Delites: The Best Buttery Garlic Naan Bread Recipe – Cafe Delites. If you’d like a different classic version to compare techniques and serving ideas, check out Garlic Naan Bread Recipe – Nicky’s Kitchen Sanctuary.

Give this recipe a try, leave a comment with your favorite variation, and share a photo — I love seeing your kitchen wins and creative spins.