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Soft, garlicky, and perfectly chewy, this homemade garlic naan is so easy to make with basic pantry ingredients. A hot cast iron skillet gives it those beautiful bubbles and charred spots, just like your favorite restaurant. No tandoor oven needed.
Homemade Buttery And Garlicky Naan
If you’ve made my regular Naan before, you already know how soft, puffy, and foolproof it is. This garlic naan version is just as easy and just as delicious, with that extra aromatic garlic flavor that fills your kitchen. Using the same base dough from my popular naan recipe, you’ll get that chewy texture, the bubbles, and a light char without needing a tandoor oven.
The traditional way of making naan with charcoal or wood fire sounds romantic, but let’s be honest, it’s not something most of us can pull off at home. A hot cast iron skillet or heavy-bottom nonstick skillet works beautifully, giving you restaurant-quality naan that’s warm, fluffy, and bursting with garlicky flavor. This homemade garlic naan is one of those recipes you’ll want to make again and again.
If you want more naan ideas, check out my plain Naan and Cheesy Garlic Naan recipes!
Things To Know Before Making Garlic Naan
Yogurt: The secret to soft, fluffy naan is yogurt. It adds moisture, tenderness, and a slight tang that balances the dough beautifully. Different brands of yogurt vary in thickness and water content, so if your yogurt is more watery, your dough might feel a bit stickier. Simply add a little extra flour while kneading until it reaches the right consistency. Greek yogurt makes a denser dough, so I usually prefer plain regular yogurt for a lighter, airier naan.
All-Purpose Flour: Not all flours are created equal. Depending on the country or brand, all-purpose flour can have slightly different protein levels, which affects gluten development. Higher-protein flours give your naan a chewier texture, while lower-protein flour results in a softer, more tender bread. If your dough feels too elastic or too slack, adjusting the flour a little at a time helps achieve the perfect balance.
Pro Tip: From my experience making the dough in the US versus Malaysia, water content and humidity can affect how the dough comes together, so small adjustments help every time. Don’t skip experimenting a bit; these tweaks can make your homemade garlic naan taste just like a restaurant version.
Ingredients You’ll Need
- Yeast
- All-purpose flour
- Yogurt
- Garlic
Check out the recipe card at the bottom for all the ingredient details.
Pro Tip #1: Don’t Skip The Sugar
Sugar feeds the yeast, helping it activate faster and develop more flavor in the dough. While the yeast will technically activate without sugar, adding just a teaspoon gives the naan a softer texture, more bubbles, and a slightly richer taste.
Pro Tip #2: Why Plain Yogurt Works Best
Plain yogurt adds moisture and tenderness to the dough, giving you that soft, pillowy texture. Its slightly thinner consistency means the dough is easier to knead and roll out. You could use Greek yogurt if you like, but it makes a denser dough.
Pro Tip #3: Best Oil To Use
Stick to a neutral-flavored oil like vegetable, canola, or sunflower oil. These oils won’t interfere with the garlic flavor and help the dough stay soft and easy to work with.
Pro Tip #4: Butter Or Ghee For Serving
Brushing melted butter or ghee on hot naan adds richness and a glossy finish. Ghee is clarified butter that has a nutty, aromatic flavor and is commonly used in Indian cooking. You can usually find ghee in the international aisle of most grocery stores, specialty Indian stores, or online.
How To Make Garlic Naan
In a small bowl, mix the sugar, warm water, and yeast. Give it a good stir and let it sit for about 10 minutes until it gets foamy. This tells you the yeast is alive and ready to make your naan soft and puffy.
Dump the flour onto a clean surface and make a little well in the middle. Pour in your yeast mixture, yogurt, salt, and oil. Knead everything together for about 10 minutes until the dough feels smooth and shiny. Cover it with a damp cloth and let it rest in a warm spot, like beside your stovetop or in a slightly warm oven, until it doubles in size, about an hour.
Pro Tip: You can gently stir the yeast mixture and yogurt first to combine them slightly before adding the salt and oil. This makes the dough easier to mix and knead evenly.
Divide the dough into 8 equal pieces. Roll each piece into a 6-inch (15 cm) circle. Sprinkle the minced garlic on top and press it in gently so it sticks to the dough.
Heat a cast iron or heavy-bottom nonstick skillet over high heat and lightly grease with oil it so the naan does not stick. Place the rolled-out dough onto the skillet with the garlic side facing up. When it puffs up, bubbles form, and you see some charred spots on the bottom, flip it and cook the other side. Keep going until all the naan is cooked.
Pro Tip: I don’t recommend brushing butter at this stage because it will burn on the high heat.
Brush the hot garlic naan with melted butter or ghee and sprinkle cilantro on top if you like. Serve it warm and enjoy!
A Classic Indian Pairing
Enjoying garlic naan with Chana Masala and Pudina (mint) chutney is a classic way to experience Indian flavors. The garlicky, soft naan pairs beautifully with the hearty, spiced chickpea curry, while the mint chutney adds a fresh, tangy note that balances the richness of the meal.
This combination isn’t just about flavor. In Indian households, naan is often torn by hand and shared among family and friends, making it perfect for group meals. Chana Masala is a beloved dish both at home and on the streets for its comforting, satisfying taste. With the addition of vibrant mint chutney, this trio creates a balanced, flavorful, and culturally authentic meal that celebrates the heart of Indian cuisine.
Frequently Asked Questions
For the best texture, stick to all-purpose flour. Other flours like bread flour or whole wheat can change the texture and may not give the soft, pillowy result you’re looking for, so they’re not recommended.
Yes! You can prepare the dough up to a day in advance. After kneading, cover it tightly and refrigerate. Bring it to room temperature before rolling and cooking.
Yes. You can portion the dough, wrap each piece tightly in plastic wrap, and freeze for up to 1 month. When you’re ready to use it, let the dough thaw in the refrigerator overnight and come to room temperature.
If your naan isn’t puffing, it could be because the dough is too thick or the skillet isn’t hot enough. Make sure your skillet is fully preheated and roll the dough evenly.
Let the leftovers cool completely, then store in an airtight container or a zip-top bag at room temperature for up to 2 days. Reheat in a hot skillet or oven to bring back the softness and flavor.
Yes. Let the cooked garlic naan cool completely, then wrap each piece in plastic wrap or foil and place in a freezer bag. It keeps well for up to 2 months. Reheat in a hot skillet or oven until warmed through. Avoid microwaving as it can make them extra chewy.
This recipe is 218 calories per piece.
What To Serve With This Recipe
For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Indian Recipes You Might Like
- Chapati (Indian Flat Bread)
- Roti Canai – Roti Paratha
- Tandoori Chicken
- Tandoori Shrimp
- Cardamom Chicken (Masala Murgh)
Garlic Naan
Ingredients
- 1 teaspoon sugar
- ½ cup water
- ¼ oz active dry yeast, 2 ¼ teaspoons
- 10.5-12.5 oz all-purpose flour, 2¼-2⅓ cups
- ½ cup Greek yogurt, plain
- 1 teaspoon salt
- 1 tablespoon oil
- 3 cloves garlic, finely minced
- oil , for greasing the skillet
- 4 tablespoons melted butter, or ghee
- 2 tablespoons cilantro leaves, chopped, optional
Instructions
- In a small bowl, add the sugar, warm water, and yeast. Stir to combine. Let it sit until the mixture becomes foamy, about 10 minutes.
- Transfer the flour to a flat surface and make a well in the center. Add the yeast mixture, yogurt, salt, and oil into the well. Knead until the dough becomes smooth and shiny, about 10 minutes. Cover with a damp cloth or paper towel and let it rise in a warm spot, such as beside the stovetop or in a warm oven. The dough should double in size in about 1 hour.
- Divide the dough into 8 equal portions. Roll each portion into a 6 inch (15 cm) circle using a rolling pin. Sprinkle minced garlic on top, then gently press them into the surface so they stick.
- Heat a cast iron skillet over high heat and lightly grease it to prevent sticking. Place the rolled dough onto the skillet with the garlic side facing up. When the naan puffs up and bubbles and you see some charred spots on the bottom, flip it over and cook the other side. Repeat with the remaining dough.
- Brush the hot garlic naan with melted butter or ghee and garnish with cilantro if you like. Serve warm.
Video
Notes
- Start with 300 g (about 10.5 oz or 2 1/4 cups) of flour. If the dough still feels sticky, gradually add up to 350 g (around 12 oz or 2 1/3 cups) until it reaches the right consistency.
- You can give the flour, yeast mixture, and yogurt a gentle stir first before adding the salt and oil. This helps makes it more manageable.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe a few times. It’s really good, though it could be tweaked slightly. Most important is I add a lot more flour, or you just get a sticky mess. I’d also mix the flour and wet ingredients in a bowl. Pouring the yeast mix into the flour always causes an overflow that gets on the floor for me. Also, use butter or ghee on the skillet for the best flavor.
Glad you enjoyed it! I find the original method works well, but it’s great to see how others adapt it to their own preferences.
Fantastic! I used 1/4 Whole Wheat flour mixed with AP Flour. And I used jarred minced garlic instead of fresh. The cilantro and garlic really make this Naan so delicious. I finished with a sprinkle of Kosher salt over the breads. This recipe is a keeper!
Hi Lisa, thanks for trying my recipe and for the 5 stars! :)
This naan bread was SOO good, I have make others before and this top them all. I did use sour cream as I did not have yogurt. I am throwing out all my other recipes for naan. Iit was pillowy, bubbly with a chew.
Hi Barbara, thanks for trying my recipe and for the 5 stars! :)
Have you got a recipe for mint chutney please
Hi James, I will share mint chutney recipe next!
I made this naan, not deviating from the recipe. I made it using a bread maker using the dough feature. It was delicious. I served it with chicken tikka masala. It was so good. Iam Hispanic, so this was a first for me. My naan was my tortilla, (which, by the way), I don’t know how v to make
Hi Betty thanks for trying my garlic naan recipe!!
Easy recipe to make. Used a cast iron skillet outside and it turned out great. Made it with your tandoori chicken recipe and served with watermelon salad. Wonderful!
Awesome David, love it. Love the pairing, too, enjoy! Thanks for your 5 stars rating!