Introduction

Nothing beats warm, freshly made garlic naan straight from the skillet. This homemade version is incredibly soft, fluffy, and chewy with beautifully golden bubbles and a rich garlic butter finish. Best of all, it doesn’t require a tandoor oven—just a simple pan and a handful of pantry ingredients. Whether you’re serving it with butter chicken, curry, soup, grilled meats, or using it for wraps and sandwiches, this easy naan recipe delivers restaurant-quality results every time.

WHY YOU’LL LOVE THIS RECIPE

Extra soft and fluffy texture
No special equipment required
Ready in about 2 hours including rising time
Made with simple pantry ingredients
Freezer-friendly
Perfect with curries, stews, soups, and dips
Better than store-bought naan

INGREDIENT NOTES

All-Purpose Flour – Creates a soft, tender naan.

Instant Yeast – Helps the dough rise quickly.

Warm Milk – Adds richness and softness.

Warm Water – Hydrates the dough.

Plain Greek Yogurt – Gives the naan its signature tenderness.

Sugar – Feeds the yeast and adds a subtle sweetness.

Salt – Enhances flavor.

Olive Oil – Keeps the dough soft.

Butter – Brushed over the cooked naan for richness.

Fresh Garlic – Provides bold garlic flavor.

Fresh Parsley or Cilantro – Adds freshness and color.

TIME & YIELD

Prep Time: 20 minutes

Rise Time: 1 hour 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours 5 minutes

Servings: 8 naan breads

INGREDIENTS

For the Dough

3½ cups (440 g) all-purpose flour
2¼ teaspoons instant yeast (1 packet)
1 tablespoon granulated sugar
1 teaspoon salt
¾ cup warm milk
¼ cup warm water
¼ cup plain Greek yogurt
2 tablespoons olive oil

Garlic Butter

4 tablespoons unsalted butter, melted
3 garlic cloves, finely minced
2 tablespoons chopped fresh parsley
Pinch of salt

INSTRUCTIONS

Step 1

Combine the warm milk, warm water, sugar, and yeast in a large bowl. Let sit for about 5 minutes until slightly foamy.

Step 2

Add the yogurt and olive oil, then stir until smooth.

Step 3

Mix in the flour and salt gradually until a shaggy dough forms.

Step 4

Knead for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky.

Step 5

Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a clean towel and let rise in a warm place for about 1½ hours, or until doubled in size.

Step 6

Punch down the dough and divide it into 8 equal portions.

Step 7

Roll each portion into an oval about ¼ inch thick.

Step 8

Heat a large cast-iron skillet or heavy nonstick pan over medium-high heat until very hot.

Step 9

Cook one naan at a time for about 1–2 minutes until bubbles form and the bottom develops golden brown spots.

Step 10

Flip and cook the other side for another minute until fully cooked with beautiful charred spots.

Step 11

Mix together the melted butter, garlic, parsley, and a pinch of salt.

Step 12

Immediately brush each hot naan generously with the garlic butter mixture.

Step 13

Stack the naan under a clean kitchen towel to keep them soft until serving.

EXPERT TIPS

Use fresh yeast for the fluffiest texture.
Make sure the skillet is very hot before adding the dough.
Don’t overcook or the naan can become dry.
Brush with garlic butter while still hot.
Keep cooked naan covered with a towel to retain moisture.

VARIATIONS

Cheese Naan: Add shredded mozzarella or cheddar before folding.

Herb Naan: Mix chopped cilantro directly into the dough.

Spicy Naan: Sprinkle chili flakes over the garlic butter.

Whole Wheat Naan: Replace half of the flour with whole wheat flour.

Butter Naan: Skip the garlic for a classic buttery version.

STORAGE

Refrigerate leftover naan in an airtight container for up to 4 days.

Freeze for up to 2 months with parchment paper between each naan.

Reheat in a hot skillet for 30–60 seconds per side or microwave for about 20 seconds wrapped in a damp paper towel.

FREQUENTLY ASKED QUESTIONS

Can I make the dough ahead of time?
Yes. Refrigerate the dough overnight and let it come to room temperature before shaping.

Can I freeze the dough?
Yes. Freeze after the first rise for up to 2 months.

Do I need a cast-iron skillet?
No. Any heavy-bottomed skillet works well.

Can I make it without yogurt?
Yes. Replace it with sour cream or an equal amount of milk, though yogurt gives the best texture.

Can I cook naan on the grill?
Absolutely. Grill over medium-high heat for about 1–2 minutes per side.

CONCLUSION

This Soft Garlic Naan Bread is the perfect homemade flatbread—light, fluffy, buttery, and packed with fresh garlic flavor. Easy enough for weeknight dinners yet impressive enough for entertaining, it’s a recipe you’ll want to make again and again. Serve it warm with your favorite curry, stew, grilled meats, or simply enjoy it dipped in hummus or garlic butter.

Recipe Summary

Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 5 minutes
Servings: 8 naan breads

Equipment

Large mixing bowl
Rolling pin
Cast-iron skillet or heavy frying pan
Pastry brush