Learn how to make ULTRA soft and stretchy homemade Garlic Naan (better than a restaurant!) with this easy, viral recipe perfected for 20 years with my Indian husband!
Transform your Indian meals with homemade garlic naan that is so impossibly soft it almost melts in your mouth.
It is great as a side for dipping, scooping, and topping. This is the next-level Butter Naan Recipe.
Find out why it went totally viral (12M+ views!) with this ultra delicious homemade garlic naan recipe.
Here’s What You Need
Gather up these pantry staples to make the best garlic naan of your life!
Garlic Naan Ingredients
Here’s what you’ll need to make this recipe:
- All-purpose flour
- Instant dry yeast: Helps the dough rise and gives the naan its airy texture. Make sure its fresh!
- Kosher salt
- Baking powder and baking soda: Do you really need both? YES! They each contribute to the light and fluffy texture of this magical naan.
- Plain yogurt or buttermilk: You can use plant-based yogurt (unflavored) with good results.
- Butter: Adds richness and helps soften the naan bread. It’s also used for brushing over the cooked naan for added flavor.
- Garlic: Fresh is better than bottled or powdered for this recipe.
- Cilantro (optional)
Variations
Here are a few twists and turns to take with this recipe:
- Butter Swaps: Ghee can be used for a richer flavor. Non-dairy butter can be swapped in.
- Cilantro: Fresh is best, but in the video (in recipe card below) I used the bottled dried kind. You could use parsley and serve this as an alternative to garlic bread with Italian food.
- Yeast: You can swap in active dry yeast, but you’ll have to proof it separately in the warm water first, then add this with the yogurt.
- Gluten Free: I’ve had reports back on my Instagram of this recipe working well with all-purpose gluten free flour.
Tools to Grab
Gather up these kitchen bits and bobs to make your garlic naan bread:
- Stand mixer with a paddle and hook attachments: To make the dough
- Cast iron skillet: To cook the naan in.
How to Make Garlic Naan: An Easy Guide
Here’s how to make my authentic Indian naan bread recipe for perfect results:
Mix the dry ingredients for the dough
In a stand mixer with a paddle attachment, combine 4 cups of all-purpose flour, 1 tbsp instant dry yeast, 2 tsp kosher salt, 1 tsp baking powder, and ½ tsp baking soda. Mix on low speed until well combined.’
Mix the wet ingredients for the dough
Add ¾ cup plain yogurt (or buttermilk) and 1 cup warm water to the bowl. Mix on low speed until a shaggy dough forms.
Knead the dough
Switch to the hook attachment and knead at medium to low speed for 4 minutes. Initially, the dough may appear sticky but will come together during kneading. Avoid adding extra flour unless absolutely necessary.
Divide and shape the dough
Generously flour your work surface. Turn out the dough, sprinkle with flour, and knead briefly into a large ball. Divide the dough into 8 equal portions, rolling each into a ball. Dampen hands if needed to handle the sticky dough, adding a touch more flour if necessary.
First rise
Oil a sheet of parchment paper. Place dough balls on it, roll them to coat with oil, and cover with another piece of parchment. Let rise in a warm place for 1 hour.
Roll and rest the dough
On a floured surface, roll each dough ball with a rolling pin to about ¼” thick. Lightly flour as needed. Use hands to gently stretch dough into a slightly oblong shape. Let rest for 10 minutes.
Preheat and cook
Preheat a cast iron skillet over medium-high heat for 5 minutes. Test heat by sprinkling a few drops of water; if they sizzle and evaporate immediately, the pan is ready.
Place a naan in the skillet, cover, and cook until bubbles form on top (about 30-60 seconds). Flip and cook until it starts to char in spots (about 30 seconds more).
Brush Naan with Garlic Butter
Transfer cooked naan to a plate and cover it with a towel to keep it warm.
Mix 4 tbsp melted butter with minced garlic and cilantro (optional). Brush warm naan with garlic butter immediately for added flavor and moisture.
4 Common Mistakes When Making Garlic Naan
Steer clear of these 4 typical trip-ups:
- Inadequate resting time: Allowing the dough to rest is essential for gluten relaxation and optimal texture.
Skipping or shortening the resting time can lead to less soft, fluffy, stretchy naan. - Heat management: Preheat the skillet thoroughly.
A hot skillet mimics the high temperatures of a traditional tandoor oven, essential for achieving the signature bubbles and charred spots. - Cooking at the wrong temperature: Cooking naan at too high a temperature can cause it to cook too quickly on the outside while remaining doughy inside.
Conversely, cooking at too low a temperature may not allow the naan to puff up and develop the gorgeous tandoor-style charred spots. - Handling sticky dough: Use plenty of flour on the surface where you’re letting your dough balls rise.
Flour the tops as well before you cover them up. This dough is very sticky and has a tendency to stick to any surface it touches.
Make Ahead and Storage
You can prepare the garlic naan dough ahead of time and store it in the refrigerator for up to 4 days.
Here’s how to store uncooked naan dough:
- Follow the steps to make the dough. Leave it as one big dough ball (it’ll be easier to handle than small balls, which go floppy and very sticky).
- Oil the bowl and roll the dough around in the oil to coat it. This prevents a hard crust from forming on the surface.
- Tightly wrap the bowl in plastic wrap and refrigerate.
What to do when you’re ready to use it:
- Dump out the naan dough on a very well-floured work surface and divide into 8 balls as directed.
- Allow the dough balls to come to room temperature and proceed with rolling, resting, and cooking as directed.
Once cooked, garlic naan can be stored for a short period. Allow the naan to cool completely before storing it in an airtight container and keep them at room temperature for up to 2 days.
They’re better off frozen if you don’t plan to eat them on the first day!
How to reheat cooked garlic naan:
- Wrap a stack of naan in aluminum foil and re-heat in the oven at 350ºF until warm.
- For reheating an individual piece, I just pop it in the toaster until warm. You may have to break it in half to make it fit.
How to Serve this Garlic Naan recipe
If you’re going for a full Indian spread, you’ve got to start off with my Beef Samosas, Chicken Samosas or Potato Samosas (or all 3!).
For curries to serve with your garlic naan, try my Paneer Butter Masala or a pot of Saag Paneer with a delicious spinach and cheese curry.
Other main options are Malai Kofta or Palak Paneer – serve one or serve them all!
FAQs About Garlic Naan
Just skimming through? No problem! Here are my top takeouts:
Yes, you can substitute whole wheat flour for a portion of the all-purpose flour. However, using all whole wheat flour might result in a denser naan. A 50/50 mix of whole wheat and all-purpose flour can offer a balance of nutrition and texture.
Absolutely! You can mix and knead the dough by hand. Combine the ingredients in a large bowl, then turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
The dough is meant to be sticky. If it’s unmanageable, flour your hands and work surface, or dampen your hands with water. Avoid adding too much extra flour, as this can make the naan tough.
Yes, you can bake naan in a preheated oven at 475°F (245°C) on a pizza stone or baking sheet. Bake for about 2-3 minutes per side until puffed and golden.
Other Indian Recipes You’ll Love
Here are a few other Indian treasures from my bank of recipes to try:
- Creamy Madras Lentils are the ultimate vegetarian comfort food you’ll want to mop up with soft roti or dippy naan.
- Make my Potato Curry for a hearty, budget-friendly curry with potatoes that soak and carry tons of flavor.
- Here’s an Indian Chai made the authentic Indian way.
- Up your Indian bread making with my recipe for Paratha (flaky, layered Indian flatbread)
- Indian Chickpea Curry Recipe is another super tasty, cost-effective and hearty veggie curry I just adore.
Gimme More Naan Recipes
I gotchu, friend.
- Cheese naan
- Aloo Naan
- Keema Naan
- Butter Naan
Garlic Naan (Impossibly Soft + Stretchy!)
Video
Ingredients
Garlic Naan
- 4 cups all-purpose flour
- 1 tbsp instant dry yeast
- 2 tsp kosher salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup plain yogurt or buttermilk
- 1 cup warm water
- 4 tbsp butter melted
- 4 cloves garlic minced
- 1 tbsp minced cilantro optional
Instructions
- In a stand mixer with a paddle attachment, combine flour, yeast, salt, baking powder, and baking soda. Mix on low speed until well combined. Add yogurt and warm water to the bowl. Begin mixing on low speed until a shaggy dough forms. Switch to the hook attachment and knead on medium-low speed for 4 minutes. The dough might look very sticky initially but will come together during kneading (avoid adding extra flour).
- Generously flour your work surface. Turn out the dough and sprinkle it with flour. Knead briefly to form a large ball. Divide the dough into 8 equal portions and roll each piece into a ball with your hands. Although the dough is quite sticky, dampen your hands to make handling easier. If it’s too sticky to manage, incorporate a little more flour.
- Flour a sheet of parchment paper. Place the dough balls on it and sprinkle the tops with more flour. Cover with another piece of parchment paper and let rise for 1 hour.
- On a floured surface, roll each dough ball flat with a rolling pin to about ¼” thick or slightly thinner. Lightly flour as needed. Lift the dough and use your hands to gently stretch it into a thinner, slightly oblong shape. Allow it to rest for 10 minutes in a single layer.
- While the dough rests, preheat a cast iron skillet over medium-high heat for 5 minutes. Test the heat by sprinkling a few drops of water; if they sizzle and evaporate immediately, the pan is ready. Place a naan into the hot skillet. Cover and cook until bubbles form on the top (about 30-60 seconds). Flip the naan and cook until it loses its raw look and starts to char in spots (about 30 seconds more).
- Transfer cooked naan to a plate and cover with a towel to keep warm. Mix melted butter with minced garlic and cilantro, if using. Brush the warm naan with the garlic butter immediately to lock in moisture and ensure softness.
Notes
- Flour Measurement Tip: Use a kitchen scale to weigh your flour for accuracy, as using volume-based measuring cups can result in too much flour due to compaction.
- Hand-Mixing Option: If you don’t have a stand mixer, you can mix by hand. Combine the dry ingredients in a bowl. Add yogurt and water, stirring with a wooden spoon to form a shaggy dough. Turn out onto a floured surface and knead by hand until smooth (about 10 minutes).
- Direct Flame Variation: For a tandoori-style naan, cook the naan over a gas flame. After flipping the naan, cook the underside for only 5-10 seconds to seal it. Then, using tongs, place the naan directly over a lit gas burner. Cook until it puffs and develops charred spots (just a few seconds), then transfer to a plate and cover with a towel to keep warm. Be attentive as the naan can burn quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe thank you. Husband said they were the best
The most incredible naan recipe – the only one I reach for. Thanks Foodess!!
I am going to make this recipe! Question about the yogurt: does the fat content matter? I keep non-fat plain yogurt in my fridge, but will buy full-fat yogurt if it makes the naan turn out better. Thanks!
Hi Donna, either one works! Don’t buy another product just for that.
These were so yummy and easy! My kids love the grilled cheese naan at our local restaurant and I was able to replicate it at home with this recipe! This was the 5th naan recipe that I have tried over the years and it is the easiest and best. Thanks so much!!
Had a wonderful rice dish in an Indian restaurant and I’m trying to find a recipe for it. It was light in color and had some shaved carrots? Would you have any idea??
Thanks, Kathy
Hi Kathy, it sounds like you may have had a pulao or a veg biryani. Both are rice dishes with vegetables and could have shaved carrots. Google those and see if either fits what you had! (Or if you remember the Indian restaurant’s name, you could see if they have a menu online and find it!)
Thanks for sharing. The naan was good but I should have trusted my instincts when the recipe called for 2 teaspoons in kosher salt to 4 cups flour. It indeed was too salty. Also took quite a long time to brown up compared to another recipe I typically use that is not a traditional naan but tasty nonetheless. Thanks again.
Using 1/2 tsp of kosher salt per cup of flour is typical for a bread recipe. Kosher salt’s larger grains mean it’s less salty by volume than table salt. If you’re using table salt, reduce the amount to 1/2 tsp. Or just use the amount you like!
never thought id be able to make naan at home but this guide made it possible thanks a lot
Same here, it was so good!
It’s a solid recipe, best I’ve tried
Absolutely adore your naan recipe! It’s become a staple in my kitchen. Can’t wait to feature it on my blog with a few personal tweaks. Jennifer, you’ve outdone yourself!
I appreciate the detail in this garlic naan recipe, however, I believe that traditional methods should also be highlighted to preserve the authenticity of such dishes. While it’s important to adapt recipes for home cooking, it’s equally important to educate about traditional techniques and ingredients. Has anyone tried making naan using a tandoor or on an open flame to compare results?
Loved this garlic naan recipe Needed something special for and Indian dinner and this was perfect Thanks Jennifer
same here tried it and loved it