Easy Garlic Naan Bread

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Buttery, fluffy, and infused with garlicky goodness, this Easy Garlic Naan Bread is a must-have side that transforms everyday meals into something memorable. Whether paired with a rich curry or wrapped around grilled meats and veggies, this soft flatbread is surprisingly simple to make at home and infinitely more satisfying than anything store-bought.

What makes this garlic naan so crave-worthy? It’s the combination of a pillowy dough enriched with yogurt, a pan-seared golden surface with toasty bubbles, and that final brush of melted butter mixed with fresh garlic and herbs. It’s comfort food you can make on a whim—no tandoor oven needed.

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What Kind of Flour Should I Use for Garlic Naan?

All-purpose flour is the best option for this recipe. It creates a soft and tender naan while still providing enough structure to get those lovely puffed pockets during cooking. You can use bread flour for a chewier texture, but it may yield slightly different results. If you’re going gluten-free, try a 1:1 gluten-free blend, though results may vary.

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Ingredients for the Easy Garlic Naan Bread

All-Purpose Flour
Forms the base of the dough and gives the naan its structure and soft chewiness.

Plain Yogurt
Adds moisture, tenderness, and a subtle tang to the dough.

Warm Water
Activates the yeast and brings the dough together.

Active Dry Yeast
Leavens the dough to create a light and airy texture.

Sugar
Feeds the yeast and enhances browning.

Salt
Balances the flavor and strengthens the dough structure.

Baking Powder
Adds extra lift for fluffier naan.

Olive Oil
Helps keep the dough soft and prevents sticking.

Butter + Fresh Garlic + Chopped Parsley
Melted together and brushed on top, they add the rich, aromatic finish that defines garlic naan.

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How To Make the Easy Garlic Naan Bread

Step 1: Activate the Yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5–10 minutes until the mixture becomes frothy. This means your yeast is alive and ready to do its job.

Step 2: Make the Dough

In a large mixing bowl, add all-purpose flour, salt, and baking powder. Mix to combine, then stir in the yogurt, olive oil, and activated yeast mixture. Knead the dough by hand or with a dough hook for about 5–7 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.

Step 3: Let it Rise

Cover the dough with a clean towel or plastic wrap and let it rest in a warm place for 1–1.5 hours, or until doubled in size. This resting period allows the dough to become soft and pliable.

Step 4: Divide and Roll

Punch down the risen dough and divide it into 6–8 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten into an oval or teardrop shape about 1/4 inch thick.

Step 5: Cook the Naan

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Cook each naan for about 1–2 minutes per side until it puffs up and gets those golden-brown bubbles. You may press lightly with a spatula to encourage puffing.

Step 6: Brush with Garlic Butter

In a small saucepan, melt butter with minced garlic until fragrant. Remove from heat and stir in chopped parsley. Brush the hot naan with this garlic butter as soon as it comes off the pan. Serve warm and enjoy!

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How to Serve and Store Garlic Naan Bread

Garlic naan is best enjoyed fresh off the skillet, brushed with warm garlic butter and sprinkled with herbs. It pairs beautifully with saucy dishes like curry, tikka masala, butter chicken, or even creamy soups. You can also use it as a wrap for grilled meats, or serve it alongside dips like hummus, baba ganoush, or tzatziki.

To store leftovers, let the naan cool completely and then wrap them in foil or place in an airtight container. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat on a hot skillet or in the oven wrapped in foil. You can also freeze naan in a freezer bag for up to 2 months—just thaw and reheat as needed.

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Frequently Asked Questions

How do I make the naan dough without yeast?

You can skip the yeast and increase the baking powder to 2 teaspoons. The texture will be slightly different, but still soft and delicious.

Can I bake the naan instead of cooking on a skillet?

Yes! Preheat your oven to 500°F (260°C) and place a baking stone or inverted baking sheet inside. Bake each rolled-out naan for 2–3 minutes until puffed and lightly browned.

What kind of pan is best for cooking naan?

A cast iron skillet is ideal because it retains heat well and mimics the intense heat of a tandoor. A heavy-bottomed nonstick pan works too.

Can I use whole wheat flour instead of all-purpose?

Yes, but the texture will be denser. You can do half whole wheat and half all-purpose for a balanced texture.

How do I keep the naan warm for a dinner party?

Place cooked naan in a clean kitchen towel and wrap tightly. Keep in a warm oven (around 200°F/90°C) until ready to serve.

Can I make the dough ahead of time?

Definitely. You can prepare the dough and let it rise in the refrigerator overnight. Just bring it to room temperature before dividing and rolling.

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Want More Bread Side Ideas?

If you loved this easy garlic naan, you’ll probably enjoy these other warm, comforting favorites:

• Red Lobster’s Cheese Biscuit Loaf for a cheesy, tender loaf you can pull apart and devour.
• Cinnamon-Sweet Alabama Pecanbread if you’re craving a sweet and nutty twist.
• Copycat Cracker Barrel Hashbrown Casserole to round out a comfort-food spread.
• French Onion Chicken Bake for a deeply savory main dish to serve this naan with.
• Creamy Cajun Steak Alfredo — and yes, this naan works great to mop up all that rich sauce.

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I’d love to hear how yours turned out! Did you keep it classic or add your own twist, like cheese or chili flakes? Let’s swap ideas in the comments. Questions welcome too — let’s make better bread together.

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