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Authentic Artisan Garlic Naan: A Homemade Garlic Naan Recipe the Whole Family Will Love

There’s something comforting about pulling a warm, buttery piece of Authentic Artisan Garlic Naan from the skillet and watching everyone’s faces light up. If you’ve been searching for an easy, reliable garlic naan recipe that fits into weeknight life but still wows guests, you’re in the right place. I’m Anna — cooking with my sister Patricia has taught me that simple ingredients plus a little love make magic, and this homemade naan is exactly that: simple, soulful, and slightly addictive.

Quick note before we dive in: if you love pairing buttery bread with a protein, try our crispy weeknight favorite, the air-fryer honey butter garlic chicken tenders — they make a dreamy partner for this garlic naan.

Why You’ll Love This Authentic Artisan Garlic Naan

• It’s soft, pillowy, and impossibly quick compared with store-bought naan that often tastes like cardboard.
• The garlic butter finish gives a restaurant-style flavor without needing a tandoor or complicated equipment.
• Kid-approved and guest-ready — perfect for busy moms, professionals, and anyone juggling dinner plans with a packed schedule.

This recipe leans on pantry-friendly ingredients and a forgiving dough process, so even if you’re new to how to make naan, you’ll succeed. Let’s get flour on our hands.

Ingredients

Makes about 8 medium naans

Dough

• 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting
• 1 tsp active dry yeast
• 1 tsp sugar
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup plain yogurt (room temperature)
• 3/4 cup warm milk (about 100–110°F / 38–43°C)
• 2 tbsp vegetable oil or melted ghee
• 2 tbsp melted butter (for brushing)

Garlic Butter Topping

• 4 tbsp unsalted butter, melted
• 3-4 cloves garlic, finely minced (or grated)
• 2 tbsp chopped fresh cilantro or parsley (optional)
• Pinch of salt

Optional Add-ins

• Nigella seeds or sesame seeds for sprinkling
• A pinch of chili flakes for those who like heat

Equipment

• Large mixing bowl, rolling pin, heavy skillet or cast-iron pan, pastry brush

Step-by-Step: How to Make Authentic Artisan Garlic Naan

1. Activate the yeast. In a small bowl, stir the warm milk, sugar, and yeast. Let it sit for 5–7 minutes until foamy. If nothing foams, the yeast may be old — swap it for fresh yeast and try again.

2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.

3. Combine wet and dry. Make a well in the flour and add the yogurt, oil, and the foamy yeast mixture. Use a wooden spoon or your hand to bring the dough together until it forms a shaggy ball.

4. Knead the dough. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5–6 minutes on medium speed.

5. First rise (short and sweet). Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rest in a warm spot for 1 hour. The dough should puff up slightly — you don’t need a dramatic rise like a sandwich loaf.

6. Divide and rest. Punch down the dough lightly. Divide into 8 equal pieces and shape into balls. Let them rest for 15–20 minutes under a towel so they relax and are easier to roll.

7. Prepare garlic butter. While the dough rests, mix the melted butter, minced garlic, chopped cilantro, and a pinch of salt. Set aside.

8. Shape the naans. On a lightly floured surface, roll each ball into an oval or tear-drop shape about 1/4-inch thick. Don’t stress about perfection — rustic shapes are charming.

9. Cook the naan. Heat a heavy skillet or cast iron pan over medium-high heat until hot. Place one rolled naan onto the dry skillet. Cook for 1–2 minutes until bubbles form and the underside has dark spots. Flip and cook the other side for 1–2 minutes. For an extra-charred finish, press the naan briefly onto the flame of a gas stove with tongs, or hold it above the skillet to blister a bit more.

10. Brush with garlic butter. As soon as the naan comes off the heat, brush generously with the garlic butter. Stack the cooked naans in a wide container or covered plate to keep them warm and soft.

11. Serve. Serve warm alongside curries, grilled meats, or use them as flatbread wraps. These also make excellent garlic butter naan sandwiches with fillings like spiced lamb or roasted veggies.

Practical Tips & Tricks (so your naan turns out like a dream)

• Warm milk matters: Aim for warm, not hot. If it’s too hot you’ll kill the yeast; too cool and it won’t activate. Test it on your wrist — it should feel comfortably warm.
• Yogurt keeps it tender: The plain yogurt brightens flavor and gives the naan that soft, pillowy texture. Full-fat yogurt gives better richness, but low-fat works in a pinch.
• Don’t overwork the dough: Knead until it’s elastic, but avoid turning it into a stiff brick. The resting step helps relax gluten so the naan can puff properly.
• Use a hot pan: A screaming-hot skillet yields those irresistible charred spots. If you have a cast-iron pan, bring it to temp and don’t be shy — a hot surface is your friend.
• Make ahead: The dough can be made and refrigerated for up to 24 hours after the first rise. Bring it back to room temp before dividing and rolling.
• Freezing option: Cooked naans freeze beautifully. Stack them with parchment between, freeze, and reheat wrapped in foil in a low oven or briefly on a hot skillet.

A Little Kitchen Story (because food is about people)

Patricia and I perfected this recipe on a soggy Sunday after our neighborhood potluck. I was juggling a dozen things — the kind of day where you need a recipe that doesn’t demand a PhD in bread. We whipped up this naan, brushed it with garlic butter, and watched it disappear faster than the dessert tray. My nephew declared it “better than pizza,” which, for a kid, is the highest compliment. That joyful mess of hands and sauce reminds me why I cook: for those tiny, perfect moments at the table.

Serving Ideas

• Classic pairing: Serve with a warming curry (chicken tikka masala, chana masala) and a side of cooling raita for contrast.
• Sandwich-style: Fold garlic naan around grilled veggies, halloumi, or leftover roasted chicken.
• Appetizer: Tear and dip in hummus, baba ganoush, or spiced yogurt dips.
• Brunch twist: Top with scrambled eggs, smoked salmon, and a dollop of herbed yogurt.

Related Recipes on the Blog

If you love rich, savory sandwiches, try our Authentic Mushroom Swiss Burger — it’s a great option if you want a hearty main to pair with naan as a side. (Yes, burgers and naan can live happily on the same table.)

Frequently Asked Questions

Q: Can I make this naan without yeast?
A: You can make a quick flatbread using baking powder only, but the texture will be different. Yeast gives a subtle chew and puff that feels more authentic. For a fast version, try a yogurt-flatbread with baking powder — it’s quicker but less airy.

Q: What’s the best way to store leftovers?
A: Stack cooled naans with parchment paper between them in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a hot skillet wrapped in foil for 5-7 minutes or in a 350°F oven.

Q: Can I substitute garlic with garlic powder?
A: Fresh garlic gives the best flavor and texture. Garlic powder can be used if needed, but start with 1 tsp and adjust to taste. Fresh minced or grated garlic releases oils that blend wonderfully with melted butter.

Q: Is naan the same as pita?
A: They’re cousins — both are flatbreads — but naan is typically richer (yogurt and sometimes milk or ghee) and often cooked at higher heat to blister, giving it that characteristic char. Pita is usually thinner and used to make pockets.

Q: How do I get the blisters and char like the restaurant version?
A: Very high heat and short cooking time. A piping-hot cast-iron skillet or finishing the naan over an open flame will give you the blisters and char quickly without drying the bread.

A Note on Ingredients & Substitutes

• Flour: All-purpose flour works great. For a slightly chewier naan, substitute up to 1 cup with bread flour.
• Yogurt: If you’re dairy-free, try a thick plant-based yogurt, but expect slight changes in flavor and tenderness.
• Butter: Use ghee for a classic, slightly nutty finish. Vegan butter works too if you need it.

Why this garlic naan works for busy cooks

This Authentic Artisan Garlic Naan balances time and reward. The dough doesn’t need an overnight rise unless you want deeper flavor — so on a weeknight you’re looking at about 1.5 hours from start to table, with most of that time hands-off. Keep the dough in the fridge if you need to prep in the morning and cook at dinner. It’s flexible, friendly for little helpers, and always gets compliments.

A few final practical pointers: make extra garlic butter. You’ll want it. And if someone asks for seconds, never say no — it’s bread, not rocket science.

Conclusion

If you’ve enjoyed this Authentic Artisan Garlic Naan recipe, you might like exploring other takes on garlic naan for inspiration — this version from Host The Toast has some great step-by-step visuals in case you’re trying a different technique: Homemade Garlic Naan – Host The Toast. For a richer, buttery approach that highlights a delicious finish, check out this buttery recipe for ideas: The Best Buttery Garlic Naan Bread Recipe – Cafe Delites.

Warm your skillet, call everyone to the table, and enjoy the small ritual of bread and butter that turns an ordinary meal into a memory. This Authentic Artisan Garlic Naan is ready to be your new weeknight hero — soft, garlicky, and deeply satisfying.

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Authentic Artisan Garlic Naan: easy homemade garlic naan for busy cooks. Quick, soft, and buttery—perfect with weeknight meals or to impress guests.!!