Homemade Garlic Naan Bread

Homemade Garlic Naan Bread is a soft, chewy flatbread enriched with golden garlic butter and fresh herbs—perfect for scooping up your favorite curries or dipping into hearty stews and sauces. Traditionally made in a tandoor oven, this version uses a skillet to achieve that signature bubbly, golden texture right on your stovetop. It’s quick, easy, and delivers restaurant-style flavor in every bite.

Why You’ll Love This Recipe

This Garlic Naan brings the warm, comforting aroma and flavor of Indian flatbread right into your kitchen. Here’s what makes it so appealing:

• No yeast, no problem: Uses baking powder and baking soda instead of yeast.
• Pan-cooked: No tandoor or oven needed—just a skillet.
• Fluffy yet chewy: Soft interior with those signature charred bubbles.
• Garlic butter topping: Adds a savory richness and aromatic finish.
• Versatile: Pairs with everything from Indian curries to Middle Eastern dips.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour
• salt
• sugar
• baking powder
• baking soda
• plain yogurt
• warm water
• oil or melted butter (for dough)

For garlic butter topping:

• melted butter
• garlic cloves, minced
• fresh cilantro, chopped

Directions

1. In a large mixing bowl, combine flour, salt, sugar, baking powder, and baking soda.
2. Add yogurt, warm water, and oil or melted butter. Mix until a soft dough forms.
3. Knead the dough on a lightly floured surface for 5–7 minutes, until smooth and elastic.
4. Cover the dough with a clean towel and let it rest for 1 hour at room temperature.
5. After resting, divide the dough into 6 equal portions. Roll each piece into an oval or teardrop shape about 1/4-inch thick.
6. Heat a cast-iron skillet or non-stick pan over medium-high heat until very hot.
7. Place one naan in the hot pan and cook for 1–2 minutes, until bubbles form. Flip and cook the other side for another 1–2 minutes until both sides are golden with light char.
8. In a small bowl, combine melted butter with minced garlic. Brush over each hot naan as it comes off the pan.
9. Sprinkle with fresh cilantro and serve warm.

Servings and timing

• Servings: 6 naans
• Prep Time: 10 minutes
• Rest Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Calories per Serving: 180 kcal

Variations

• Cheese-stuffed naan: Add shredded mozzarella or paneer to the dough before rolling and seal the edges before cooking.
• Herbed naan: Mix chopped cilantro, parsley, or green onions directly into the dough.
• Spicy garlic naan: Add chili flakes to the garlic butter for a little heat.
• Whole wheat option: Substitute half the flour with whole wheat flour for a nuttier flavor.
• No garlic: Skip the garlic for a simple butter naan or use roasted garlic for a milder taste.

Storage/Reheating

Storage: Store leftover naan in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating: Reheat in a dry skillet over medium heat or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes.

Freezing: Freeze cooked naan in a single layer, then transfer to a freezer bag. Reheat directly from frozen in a skillet or oven.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated overnight. Let it come to room temperature before rolling.

Is this naan gluten-free?

No, but you can try a gluten-free flour blend, although the texture may differ.

Can I use Greek yogurt?

Yes, Greek yogurt works well. If it’s very thick, you may need slightly more water to adjust the dough.

Do I need a cast-iron pan?

A cast-iron pan works best for a nice char, but any non-stick skillet will also do the job.

Why is my naan not puffing up?

Ensure your pan is very hot and your dough is rolled to the correct thickness—too thick or cold dough may not puff well.

Can I make mini naan?

Yes, divide the dough into more portions and roll into smaller rounds for bite-sized versions.

What if I don’t have fresh cilantro?

Use dried herbs or substitute with parsley or green onions.

Can I add toppings before cooking?

Yes, press in seeds, herbs, or chopped garlic on top before placing on the skillet.

Does this recipe require yeast?

No, baking powder and baking soda create lift without yeast, making it quick and easy.

Can I use this naan as a pizza base?

Absolutely—it makes a delicious quick pizza crust when topped with sauce and cheese.

Conclusion

Homemade Garlic Naan Bread is a warm, fluffy, and flavorful side that brings the joy of restaurant-style bread to your home kitchen without the need for special equipment. With its simple ingredients, easy preparation, and golden garlic butter finish, it’s the perfect complement to your favorite dips, curries, or grilled dishes. Make a batch today and enjoy fresh, pan-cooked naan like never before.

Homemade Garlic Naan Bread

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Soft, chewy, and brushed with golden garlic butter, this Homemade Garlic Naan delivers that restaurant-quality flavor from the comfort of your kitchen—no tandoor required! Perfectly pan-cooked and sprinkled with fresh herbs, it’s an irresistible side for curries, stews, or savory dips.

• Author: Asma
• Prep Time: 10 minutes
• Rest Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 naans
• Category: Side Dish, Bread
• Method: Pan-Cooked
• Cuisine: Indian

Ingredients

For the Naan Dough:

• 2 cups all-purpose flour

• 1/2 tsp salt

• 1 tsp sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 cup plain yogurt

• 1/2 cup warm water (or as needed)

• 2 tbsp oil or melted butter (for dough)

For the Garlic Butter Topping:

• 2 tbsp butter, melted

• 2-3 garlic cloves, minced

• 1 tbsp chopped fresh cilantro

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Instructions

• In a large bowl, combine flour, salt, sugar, baking powder, and baking soda.

• Add yogurt, warm water, and oil. Mix until a soft dough forms.

• Knead the dough for 5–7 minutes until smooth and elastic.

• Cover and let the dough rest for 1 hour.

• Divide dough into 6 equal balls. Roll each into an oval or teardrop shape about 1/4-inch thick.

• Heat a cast-iron skillet or non-stick pan over medium-high heat.

• Cook each naan for 1–2 minutes per side, or until bubbly and golden spots appear.

• Mix melted butter with minced garlic. Brush generously over the hot naan.

 

• Sprinkle with chopped cilantro. Serve warm with your favorite curry or as a stand-alone snack.

Notes

• You can freeze cooked naan and reheat in a skillet or oven.

• For crispier naan, lightly press with a spatula while cooking.

• Add a pinch of nigella seeds or sesame for extra flavor.