Soft, buttery garlic naan baked in a skillet
Garlic Naan Bread
Prep Time
1 hr 20 min
Cook Time
15 min
Total Time
1 hr 35 min
Servings
6
6 naan
Difficulty
Medium
Cost
Budget
$
Garlic Naan Bread
Soft, buttery garlic naan baked in a skillet
★3.8(6)
Pillowy soft garlic naan with charred bubbles, brushed with garlic butter. Made on the stovetop in a cast-iron skillet for that tandoor-like char.
80m
Prep Time
15m
Cook Time
95m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This skillet naan uses yogurt in the dough for extra tenderness and tanginess. The high heat of a cast-iron pan mimics a tandoor oven, creating those signature charred spots.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup plain yogurt
- 1 tsp instant yeast
- 3 tbsp melted butter
- 3 cloves garlic, minced
- 1/2 tsp salt and 1 tsp sugar
Instructions
- 1
Mix flour, yeast, salt, and sugar. Add yogurt, 1 tbsp melted butter, and 1/4 cup warm water. Knead 6 minutes until smooth.
- 2
Cover and let rise 1 hour until doubled in size.
- 3
Divide into 6 balls. Roll each into an oval about 1/4 inch thick.
- 4
Cook in a dry, smoking-hot cast-iron skillet for 1-2 minutes per side until bubbled and charred in spots.
- 5
Mix remaining butter with garlic and brush generously over each hot naan. Sprinkle with cilantro.
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
YogurtSour cream
Similar tang and tenderness
All-purpose flourBread flour
Slightly chewier naan with more structure
Tips & Storage
Pro Tips
Get the skillet extremely hot before adding the naan for the best char.
Cover cooked naan with a towel to keep them soft while you cook the rest.
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
Store in a zip-top bag for 2 days. Freeze wrapped in foil for up to 1 month.
Reheating
Sprinkle with water and reheat in a hot skillet for 30 seconds per side.
Nutrition Facts
Per serving (15mg) · 6 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates7g
Fat34g
Fiber250mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it without yeast?
- Yes, use 1 tsp baking powder and skip the rising step for a quick version.
- Do I need a tandoor?
- No, a cast-iron skillet over high heat gives excellent results.
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.
View all recipes →