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Authentic Artisan Garlic Naan

This homemade garlic naan is soft, buttery, and impressively quick, making it perfect for busy weeknight meals or to wow guests.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 naans
Course: Appetizer, Bread, Side
Cuisine: Indian
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3 1/2 cups 3 1/2 cups all-purpose flour, plus extra for dusting
  • 1 tsp 1 tsp active dry yeast
  • 1 tsp 1 tsp sugar
  • 1/2 tsp 1/2 tsp baking powder
  • 1 tsp 1 tsp salt
  • 1/2 cup 1/2 cup plain yogurt (room temperature)
  • 3/4 cup 3/4 cup warm milk (about 100–110°F / 38–43°C)
  • 2 tbsp 2 tbsp vegetable oil or melted ghee
  • 2 tbsp 2 tbsp melted butter (for brushing)
Garlic Butter Topping
  • 4 tbsp 4 tbsp unsalted butter, melted
  • 3-4 cloves 3-4 cloves garlic, finely minced (or grated)
  • 2 tbsp 2 tbsp chopped fresh cilantro or parsley (optional)
  • 1 pinch Pinch of salt
Optional Add-ins
  • Nigella seeds or sesame seeds for sprinkling
  • A pinch of chili flakes for those who like heat

Method
 

Preparation
  1. Activate the yeast by stirring the warm milk, sugar, and yeast in a small bowl. Let sit for 5–7 minutes until foamy.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Make a well in the flour and add the yogurt, oil, and foamy yeast mixture. Stir until it forms a shaggy ball.
  4. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover, and let rest in a warm spot for 1 hour.
  6. Punch down the dough lightly, divide into 8 equal pieces, and shape into balls. Let rest for 15–20 minutes under a towel.
Cooking
  1. While the dough rests, mix the melted butter, minced garlic, cilantro, and a pinch of salt to prepare the garlic butter.
  2. Roll each ball into an oval or tear-drop shape about 1/4-inch thick.
  3. Heat a skillet over medium-high heat. Cook each naan for 1–2 minutes until bubbles form and the underside has dark spots. Flip and cook the other side for 1–2 minutes.
  4. Brush the naan with garlic butter as soon as it comes off the heat. Stack the cooked naans to keep warm.
  5. Serve warm alongside curries, grilled meats or as flatbread wraps.

Notes

Warm milk is essential; it should be comfortably warm. Avoid overworking the dough and use a hot pan for the best texture. You can refrigerate the dough for up to 24 hours or freeze cooked naans with parchment in between.