I love making this buttery garlic naan because it brings the comforting, restaurant-style bread right into my kitchen. It turns out soft, fluffy, and packed with rich garlic flavor, making it perfect to pair with almost any meal or even enjoy on its own.
Why You’ll Love This Recipe
I always come back to this recipe because it’s simple yet incredibly satisfying. I don’t need a tandoor oven to achieve that classic naan texture, and the ingredients are basic and easy to find. I also enjoy how quickly it comes together compared to other breads, and the buttery garlic topping makes every bite irresistible. It’s one of those recipes I can rely on whether I’m cooking for myself or sharing with others.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon salt 3/4 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup plain yogurt 2 tablespoons olive oil 2–4 tablespoons warm water (as needed) 3 tablespoons unsalted butter, melted 3 cloves garlic, minced 2 tablespoons fresh parsley or cilantro, chopped
directions
I start by mixing the flour, sugar, salt, baking powder, and baking soda in a large bowl. Then I add the yogurt and olive oil, mixing everything until it starts to come together. I slowly add warm water, a little at a time, until I get a soft dough.
Next, I knead the dough for about 8–10 minutes until it becomes smooth and elastic. I cover it and let it rest for about 1 hour so it relaxes and becomes easier to work with.
After resting, I divide the dough into small balls and roll each one into an oval or circle shape. I heat a skillet over medium-high heat and cook each naan for about 1–2 minutes on each side until bubbles form and golden spots appear.
While the naan is still warm, I mix the melted butter with minced garlic and brush it generously over each piece. I finish by sprinkling chopped parsley or cilantro on top.
Servings and timing
I usually get about 6 to 8 naan breads from this recipe. The total time is around 1 hour and 30 minutes, including resting time, while the active preparation and cooking time is about 25 minutes.
Variations
I sometimes switch things up depending on what I’m craving. I like adding shredded cheese inside the dough for a cheesy naan, or mixing in some chili flakes for a bit of heat. Sometimes I replace the garlic butter with plain butter or even add a touch of honey for a sweet twist.
storage/reheating
I store leftover naan in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. When I want to reheat it, I warm it in a skillet for a few minutes or wrap it in foil and heat it in the oven. I find that brushing a little butter on top before reheating helps bring back its softness.
FAQs
Can I make the dough ahead of time?
I often prepare the dough ahead and store it in the refrigerator for up to 24 hours. I just let it come to room temperature before rolling and cooking.
Can I freeze naan?
I freeze cooked naan by stacking them with parchment paper in between. When I need them, I reheat directly from frozen in a skillet or oven.
Do I need yogurt for this recipe?
I find that yogurt gives the naan its soft texture and slight tang. If I skip it, the texture changes, but I can substitute with milk and a little lemon juice.
Can I use whole wheat flour?
I sometimes replace half of the all-purpose flour with whole wheat flour. It makes the naan a bit denser but still delicious.
How do I get that bubbly texture?
I make sure my skillet is very hot before cooking. That high heat helps create the bubbles and charred spots I’m looking for.
Conclusion
I keep this buttery garlic naan recipe in my regular rotation because it’s easy, flavorful, and always satisfying. Whether I’m serving it alongside a main dish or enjoying it as a snack, it never disappoints. Once I start making it at home, it becomes hard to go back to store-bought versions.
