Soft, pillowy flatbread with garlic butter — no tandoor required
Homemade Garlic Naan
Prep Time
15 min
Cook Time
20 min
Total Time
1 hr 35 min
Servings
8
8 pieces
Difficulty
Medium
Cost
Budget
$
Homemade Garlic Naan
Soft, pillowy flatbread with garlic butter — no tandoor required
★4.7(14)
Impossibly soft and fluffy naan bread with a golden, lightly charred exterior, brushed generously with garlic butter. Made on a regular stovetop skillet with outstanding results.
15m
Prep Time
20m
Cook Time
95m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
There is something almost magical about a piece of fresh naan — soft, pillowy, slightly charred, glistening with garlic butter. It is the ultimate vehicle for scooping up curries, dal, and everything in between.
Traditional naan is baked in a blazing-hot tandoor oven, but this recipe achieves remarkably similar results using a regular cast-iron skillet on your stovetop. The secret is a yogurt-enriched dough that stays incredibly soft, high heat that creates those signature charred bubbles, and a generous brush of garlic butter the moment it comes off the pan.
Once you make naan at home, you will never go back to the packaged kind.
Ingredients
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp baking powder
- 1 tsp sugar
- 1 tsp salt
- 3/4 cup warm milk
- 1/4 cup plain yogurt
- 2 tbsp oil
- 4 tbsp butter, melted
- 4 cloves garlic, finely minced
- 2 tbsp fresh cilantro, chopped
- Nigella seeds (optional)
Instructions
- 1
Mix flour, yeast, baking powder, sugar, and salt in a large bowl. Add warm milk, yogurt, and oil. Knead for 6-8 minutes until smooth and elastic.
- 2
Cover the dough with a damp cloth and let rise in a warm place for 1 hour until doubled in size.
- 3
While the dough rises, melt butter and mix with minced garlic. Set aside.
- 4
Divide dough into 8 equal balls. Roll each ball into a teardrop or oval shape, about 1/4 inch thick.
- 5
Heat a cast-iron skillet over high heat until smoking hot. Place one naan on the dry skillet. Cook for 1-2 minutes until large bubbles form and the bottom has golden-brown charred spots.
- 6
Flip and cook for another 1-2 minutes. The naan should puff up and develop char marks on both sides.
- 7
Immediately brush with garlic butter and sprinkle with cilantro and nigella seeds if using. Keep warm in a towel while cooking the remaining naan.
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 flourHalf whole wheat, half all-purpose
Creates a nuttier flavor but slightly denser texture
YogurtSour cream
Same tanginess and tenderizing effect
ButterGhee
More traditional and adds a nuttier aroma
Tips & Storage
Pro Tips
The skillet must be very hot — if the naan is not getting charred spots, your pan is not hot enough.
Do not roll the naan too thin or it will be crispy instead of soft and pillowy.
For even more flavor, brush both sides with garlic butter.
You can cook naan directly over a gas flame for 5-10 seconds per side after the skillet for extra char.
Storage
Store cooled naan in a zip-lock bag at room temperature for 1 day, or refrigerate for up to 3 days. Freeze layered between parchment paper for up to 2 months.
Reheating
Sprinkle with water and reheat on a hot skillet for 30 seconds per side. Alternatively, wrap in damp paper towels and microwave for 15-20 seconds. Re-brush with butter after reheating.
Nutrition Facts
Per serving (1 piece) · 8 servings
Calories210
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates32g
Fat7g
Fiber1g
Sugar2g
Sodium340mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make naan without yeast?
- Yes — increase baking powder to 2 tsp and skip the rising time. The texture will be slightly denser but still delicious.
- Why is my naan tough?
- Over-kneading or using too much flour makes naan tough. The dough should be soft and slightly sticky. Also, do not roll it too thin.
- Can I make it on a grill?
- Absolutely. A hot grill gives excellent results and the closest approximation to a tandoor. Cook for 1-2 minutes per side over high heat.
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 →