Soft, pillowy leavened bread with roasted garlic and butter
Garlic Naan
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
8 naans
Difficulty
Easy
Cost
Budget
$
Garlic Naan
Soft, pillowy leavened bread with roasted garlic and butter
★4.5(8)
Soft, chewy naan bread studded with garlic and brushed with melted butter. A restaurant favorite that is surprisingly easy to make at home on a hot skillet.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Garlic naan is the bread that makes Indian restaurant meals unforgettable—pillowy soft, slightly charred, and fragrant with roasted garlic and butter. Making it at home on a hot skillet yields results that rival the tandoor.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Garlic Naan is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 2 cups all-purpose flour, 1 tsp sugar, 1/2 tsp baking powder, 1/4 tsp baking soda
- 1/2 cup warm milk and 1/4 cup plain yogurt
- 1 tbsp oil, salt to taste
- 4 cloves garlic, minced
- 3 tbsp melted butter
- Fresh cilantro, chopped
Instructions
- 1
Mix flour, sugar, baking powder, baking soda, and salt; add milk, yogurt, and oil, knead into a soft dough.
- 2
Cover and rest 1 hour (or 30 minutes in a warm spot) until slightly risen.
- 3
Divide into 8 balls; press minced garlic onto each, then roll into oval shapes.
- 4
Cook on a very hot cast-iron skillet for 1-2 minutes per side until puffed and charred in spots.
- 5
Brush with melted butter and cilantro immediately; serve hot alongside any curry.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
All-purpose flour50/50 whole wheat and APF
Slightly denser but more nutritious
YogurtSour cream
Similar tang and tenderizing effect
Tips & Storage
Pro Tips
The hotter the skillet, the better—naan should char slightly for authentic flavor.
Cover the skillet with a lid after placing the naan to trap steam and encourage puffing.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Wrap in foil and refrigerate for up to 2 days. Freeze for up to 1 month.
Reheating
Wrap in foil and warm in a 350°F oven for 5 minutes, or heat on a skillet.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (10mg) · 4 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates28g
Fat5g
Fiber280mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need a tandoor?
- No, a very hot cast-iron skillet works beautifully for home naan.
- Can I use whole wheat flour?
- Use half whole wheat, half all-purpose for a healthier version that stays soft.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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