Buttery Garlic Naan Bread

Who doesn’t love freshly made Naan bread? I’m absolutely obsessed with it!
Every time I make Naan at home; I like to experiment with different ingredients and techniques to see how the texture and flavor change. Today, I’m sharing what I honestly think is one of the best naan recipes I’ve ever tried – soft, fluffy, full of flavor, and so addictive you won’t be able to stop at just one.
The best part? This recipe is quick, easy, and made in a skillet, no Tandoor oven required.

What is Naan Bread?

Among all the varieties of Asian flatbreads, Naan is one of the most popular worldwide. The word naan comes from the Persian non, which simply means bread. Its origins in India date back to the arrival of yeast from Egypt. During the Mughal era, naan was considered a delicacy, often served as breakfast to the royal families.

Traditionally, Naan is cooked in a Tandoor oven, a clay oven heated with charcoal that can reach up to 400°C (750°F). The dough is slapped onto the hot inner walls, where it instantly puffs up, developing its signature charred bubbles and soft, chewy texture.
In India, Naan is more often enjoyed in restaurants or street stalls rather than made at home, simply because of the Tandoor cooking method.

Popular varieties include Garlic Naan, Paneer Naan, Keema Naan, Peshwari Naan, and Kashmiri Naan.

Tips for the Perfect Naan Bread

• Whole milk and yogurt are key – they make the dough soft and flavourful. Full-fat works best for texture and taste.
• Let the yogurt sit at room temperature for about 30 minutes before making the dough so it blends easily with the other warm liquids.
• Always activate your yeast in warm water with a bit of sugar until it becomes foamy. This ensures the yeast is alive and gives you the fluffiest naan.
• I use all-purpose flour, but you can also experiment with bread flour for extra chewiness.
• Roll the dough thinly – no more than 2 mm thick – so it puffs up beautifully without becoming dense.
• Brush the dough lightly with butter before cooking for that gorgeous golden finish.
• Cast iron skillets are perfect for cooking naan – they hold high heat and give you those authentic charred bubbles. A heavy-bottomed pan works too.
• Serve your naan warm, brushed with garlic and coriander butter – it’s the ultimate flavor upgrade.

Serving Suggestions

Naan bread pairs with just about everything! Try it with:

• Chicken Tikka Masala
• Dal Makhani
• Butter Chicken
• Paneer Tikka
• Or use it as a wrap with Tandoori Chicken and yogurt raita.

My personal favorite? Fresh off the pan, dripping with garlic-coriander butter – honestly, nothing else needed.

Storage & Freezing

Yes, you can store naan – though it’s so good fresh, I doubt you’ll have leftovers!

• Let it cool completely, then store in an airtight container or zip bag at room temperature for up to 1 day.
• Store plain (without garlic butter), then warm in the microwave for a few seconds before brushing with melted butter.
• Naan also freezes well – thaw at room temperature for 30 minutes, then reheat for 10–20 seconds in the microwave.

Instructions

-In a bowl, combine warm water, yeast, and sugar. Stir and let sit for 5–10 minutes until foamy.

-In a large mixing bowl, combine flour, baking powder, salt, yogurt, and the yeast mixture.

-Gradually add warm milk, kneading until a soft, smooth dough forms. Add a little extra milk if needed.

-Grease your hands with oil, shape into a ball, and place in a lightly oiled bowl. Cover with cling film and let rise in a warm place for 2–3 hours, or until doubled in size.

-Punch down the dough, divide into 6–7 balls, and keep covered with a cloth.

-Before rolling out the dough melt the butter in a small bowl, preheat a skillet over medium heat (lightly oil if using cast iron).

-Roll out each dough ball into an oval or round shape (18–20 cm diameter, 1.5 mm thick).

-Lightly brush with melted butter. Turn the heat to maximum and place buttered side down on the hot skillet. 

-Cook until bubbles form (about 45–50 seconds). Brush the top side with butter, flip, and cook until golden.

-Keep covered with a cloth while cooking the rest.

-In another pan melt the butter over medium-high heat.

-Add the garlic and salt, sauté for a few seconds until lightly golden.

-Remove from heat, stir in coriander, and mix well. Pour the mixture in a bowl.

-Brush this mixture over warm naan and enjoy!

Print recipe: Buttery Garlic Naan Bread

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Prep Time 20 minutes mins

Cook Time 28 minutes mins

Resting time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Servings: 3

Cuisine: India

Calories: 260

Ingredients Method Notes

Ingredients

  

• 300g all-purpose flour
• 1 teaspoon salt
• 1 tsp baking powder
• 3 tbsp plain Greek yogurt
• 80 ml warm whole milk (approx.)
• 60 ml warm water
• 1 packet active dry yeast
• 2 tsp sugar
• 60 g melted butter (for brushing)

For garlic and coriander butter

• 4–5 garlic cloves, finely chopped
• 12–15 fresh coriander sprigs, finely chopped
• 75 g butter
• Pinch of salt

Method

 

1.  In a bowl, combine warm water, yeast, and sugar. Stir and let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour, baking powder, salt, yogurt, and the yeast mixture.
3. Gradually add warm milk, kneading until a soft, smooth dough forms. Add a little extra milk if needed.
4. Grease your hands with oil, shape into a ball, and place in a lightly oiled bowl. Cover with cling film and let rise in a warm place for 2–3 hours, or until doubled in size.
5. Punch down the dough, divide into 6–7 balls, and keep covered with a cloth.
6. Before rolling out the dough melt the butter in a small bowl, preheat a skillet over medium heat (lightly oil if using cast iron).
7. Roll out each dough ball into an oval or round shape (18–20 cm diameter, 1.5 mm thick).
8. Lightly brush with melted butter. Turn the heat to maximum and place buttered side down on the hot skillet. 
9. Cook until bubbles form (about 45–50 seconds). Brush the top side with butter, flip, and cook until golden.
10. In another pan melt the butter over medium-high heat.
11. Add the garlic and salt, sauté for a few seconds until lightly golden.
12. Remove from heat, stir in coriander, and mix well. Pour the mixture in a bowl.
13. Brush this mixture over warm Naan and enjoy!

Notes

• Whole milk and yogurt are key – they make the dough soft and flavourful. Full-fat works best for texture and taste.
• Let the yogurt sit at room temperature for about 30 minutes before making the dough so it blends easily with the other warm liquids.
• Always activate your yeast in warm water with a bit of sugar until it becomes foamy. This ensures the yeast is alive and gives you the fluffiest naan.
• I use all-purpose flour, but you can also experiment with bread flour for extra chewiness.
• Roll the dough thinly – no more than 2 mm thick – so it puffs up beautifully without becoming dense.
• Brush the dough lightly with butter before cooking for that gorgeous golden finish.
• Cast iron skillets are perfect for cooking naan – they hold high heat and give you those authentic charred bubbles. A heavy-bottomed pan works too.
• Serve your naan warm, brushed with garlic and coriander butter – it’s the ultimate flavor upgrade.