Garlic Naan Bread

This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It’s such a treat, you’ll never go back to storebought.

Garlic naan

What’s better alongside a steaming bowl of curry than warm garlic naan? This Indian skillet flatbread is always a crowd pleaser: it’s soft, supple, warm and garlic-scented. There’s not much better to sop up savory broth! There are all sorts of creative ways to turn naan into dinner too: like naan pizza! It’s easy to find this famous bread at the store, but the very best way to eat it: homemade, right off the skillet. Here’s our very best naan recipe: it’s chewy, full of flavor, and quicker than most recipes. Here are all our secrets!

Want it vegan? Go to Vegan Naan.

Why make this garlic naan?

With loads of naan bread recipes out there, why make this specific garlic naan? Here’s what makes it stand out from the rest:

  • It’s a fast naan recipe. Homemade bread takes time to rise, or proof. The proof time for most naan recipes is 1 to 2 hours. The proof time for this recipe? Just 30 minutes!
  • The flavor and texture are incredible. This naan bread is perfectly soft and fluffy, just the right amount of salt and has the very best garlicky flavor. Really! You’ll have to try it for yourself.
Easy naan recipe

Fastest way to make naan: with no yeast!

There are two basic ways to make a naan dough: with yeast and with baking powder. Most traditional Indian naan recipes use yeast as the leavener: it’s what makes the bread rise. Yeasted breads require longer proofing times. What’s proofing? Proofing is when you let bread dough rest after you’ve added yeast so that it rises. A yeasted naan recipe requires 1 to 2 hours of proofing time, depending on the recipe.

Some more modern takes on naan bread use baking powder as the leavener instead of yeast (for example, the naan recipe in Indian chef Vivek Singh’s book Curry). Baking powder cuts down the proofing time to just 30 minutes. The texture is slightly more biscuit-y than bread-y, but to us this trade-off was absolutely worth it!

Use a cast iron skillet (if you have it!)

The best way to cook garlic naan? Use a cast iron skillet if you have it! Why? A cast iron skillet gets blazing hot. Just like pizza, you want to use as high heat as possible when cooking naan. It’s what makes the classic blackened marks on the dough. If you don’t have cast iron skillet: never fear! You can use any large skillet or griddle: the blackened marks will just be more subtle.

Tip: Whatever skillet you use, heat it until it’s very hot before you add the first piece of dough. If you add the dough before its roaring hot, it won’t cook correctly.

Garlic naan

Making naan is easiest with a buddy!

Alex and I have honed our expertise in homemade bread recipes over the past few years. Our sourdough bread is the most popular and has been made by people around the world. (See below for more of our favorite breads.) Here are a few tips we recommend for making this easy homemade naan bread:

  • Make sure you have time. This garlic naan recipe takes about 1 hour from start to finish. The hands on portion is about 20 to 30 minutes. We’d recommend making this for entertaining or a dinner party, or an activity on a weekend afternoon or a day off.
  • Find a buddy! You can make this recipe by yourself. BUT, it’s even more fun with a spouse, partner or friend. It’s nice to have one person roll out the naan and one person cook it. Plus, cooking together is always better!
Vegetable curry
This naan is perfect with our Vegetable Curry

Storage and reheating info!

After you’ve made this garlic naan, what’s the best way to store it? Here are some tips:

  • Room temp storage: Place fully cooled naan in an airtight plastic bag and keep at room temperature for up to 3 days. The cooled naan gets a little tough, so you’ll want to reheat it (see below).
  • Freezer storage: Wrap in foil, place in a bag and freeze for up to 2 months.
  • Reheat in the oven: Reheat refrigerated or frozen naan by wrapping in aluminum foil and baking in a 350°F oven for 15 minutes.
  • Reheat in the toaster: For quick fix, reheat refrigerated naan in the toaster (you may need to cut it in half to get it to fit).

Recipes to eat with garlic naan

There are lots of ways to eat this garlic naan bread! It’s most natural with curry, but we have several naan pizza recipes as well. Here are our favorites in both categories:

This garlic naan recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the substitutions listed in the recipe.

Print
Garlic naan

Garlic Naan (Fast & Easy!)


1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 4.13 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x

Description

This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It’s such a treat, you’ll never go back to storebought. (Vegan substitutions listed, or go to Vegan Naan.)


Scale

Ingredients

  • 2 1/2 cups (312 grams) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt (1 1/2 teaspoons, for vegan)
  • 2 tablespoons olive oil
  • 3/4 cup 2% milk (water, for vegan)
  • 3 tablespoons Greek yogurt (coconut cream, for vegan)
  • 2 tablespoons salted butter (coconut oil, for vegan)
  • 1 garlic clove
  • Chopped fresh cilantro, for serving

Instructions

  1. In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil, milk, and Greek yogurt and stir until dough comes together. If it is dry, add a bit more milk; if it is very sticky, add a sprinkle more flour. Knead for about 30 seconds to a minute until all the flour is incorporated and a dough ball forms.
  2. Transfer the dough to a lightly oiled bowl. Rest for 30 minutes at room temperature covered with a towel.
  3. Once the dough has rested, flatten it into a disc. Then cut it into 6 equal pieces. On a clean, lightly floured countertop, roll each dough into a thin teardrop shape, about 1/8 inch thick.
  4. Meanwhile, grate the garlic. In a small saucepan, heat the butter and the garlic over medium low heat. Cook for 1 to 2 minutes until the garlic fragrant is just starting to turn yellow (but not brown), then immediately remove from the heat.
  5. Heat a cast iron skillet*, griddle or large skillet over very high heat until it’s blazing hot (make sure it’s as hot as possible, or the first piece won’t cook correctly). Add one of the pieces of dough and cook until the top has bubbles and the bottom is golden and very dark brown in spots (about 1 minute), then turn and cook another 30 seconds to 1 minute on the other side. Brush the naan with a bit of the garlic butter on both sides. Wrap it with a clean towel. Repeat with the remaining 5 naan, adding each to the towel afterwards (this will steam them and keep them warm and supple).
  6. Serve immediately with chopped cilantro. To store, place fully cooled naan in an airtight plastic bag and keep at room temperature for up to 3 days, or wrap in foil, place in a plastic bag or container and freeze for up to 2 months. Reheat refrigerated or frozen naan by wrapping in aluminum foil and baking in a 350°F oven for 15 minutes. For quick fix, you can reheat naan in the toaster (you may need to cut it in half to get it to fit).

Notes

*A cast iron skillet is the best option, since it gives the signature blackened spots. A skillet works too, but won’t get as blackened.

  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian

Keywords: Garlic naan, Naan recipe, Homemade naan, Naan bread

More homemade bread recipes

If you love to make bread, we’ve got lots of resources for you! Here are our favorite bread recipes:

  • Best Sourdough Bread Easy to follow instructions, a printable checklist, and a step-by-step video help you master that tangy flavor, chewy crust, and perfect texture. (Or try the Vegan Bread version.)
  • Easy Homemade Bread This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more.
  • Artisan Dutch Oven Bread Here’s an easy Dutch oven bread with a crispy crust and tender inside.
Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

11 Comments

  • Reply
    Charmi P
    March 30, 2020 at 7:13 pm

    Made these tonight and they were delicious! Really great and pretty authentic flavor!

    • Reply
      Alex Overhiser
      March 31, 2020 at 3:14 pm

      So glad you enjoyed!

  • Reply
    Sarah G
    April 13, 2020 at 3:18 pm

    I’m hoping to try this later this week. Think I could do steps 1-3 earlier in the day (…during little man’s nap) and then cook them right before dinner? Or would the dough get weird? Thanks! Love your content & recipes!

    • Reply
      Alex Overhiser
      April 13, 2020 at 3:23 pm

      If you stacked them in parchment paper and place in a covered container it should be ok. Let us know!

  • Reply
    Aine
    April 24, 2020 at 1:34 pm

    Made a half batch of these today for myself, husband and daughter. We all loved them. So easy to make, soft and garlicy. So much better than store bought. Thanks for the recipe!

    • Reply
      Alex Overhiser
      April 24, 2020 at 7:21 pm

      So glad you enjoyed!

  • Reply
    Eleanor
    May 18, 2020 at 7:05 pm

    Can I use regular yogurt instead of Greek yogurt?

    • Reply
      Alex Overhiser
      May 18, 2020 at 8:14 pm

      That should work!

  • Reply
    Jaclynn
    May 30, 2020 at 2:04 pm

    Do you think it’d be possible to cook it on a grill? I plan on making it either way tomorrow (it looks amazing!!) but don’t have a cast iron skillet so I was wondering if that would
    help get the same effect or just make a fiery mess haha. Thanks for the great recipes!

    • Reply
      Alex Overhiser
      June 1, 2020 at 12:38 pm

      I think it would work, but we haven’t tried it! Let us know what results you had :)

      • Reply
        Jaclynn
        June 1, 2020 at 12:58 pm

        We stuck with your original recipe (SO GOOD!!) this time since we’d never made it before but will definitely give them a flip on the grill next time to see what happens! Thanks!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.