Name: Buttery Garlic Naan Bread
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 2 cups all-purpose flour; 1/2 cup plain yogurt (Greek or regular); 1/2 cup warm water; 2 tsp instant yeast; 1 tsp sugar; 1/2 tsp salt; 1/2 tsp baking powder; 2 tbsp olive oil or melted butter (for dough); 3 tbsp butter (for brushing); 2–3 cloves garlic, minced; Optional: 2 tbsp chopped fresh parsley or cilantro

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Buttery Garlic Naan Bread is a soft, pillowy flatbread slathered in melted butter and fresh garlic—perfect for scooping up curries, dips, or simply enjoying warm from the pan. This homemade version brings the flavors of restaurant-style naan right to my kitchen with simple ingredients and a satisfying process.

Why You’ll Love This Recipe

I love this naan because it’s incredibly soft and full of rich, garlicky flavor. The dough is easy to work with, and cooking it in a hot skillet gives it those signature bubbles and charred spots. It’s so much better than store-bought, and once I make it myself, there’s no going back. Whether I’m serving it with Indian dishes or using it as a base for wraps or pizzas, it always steals the show.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Plain yogurt (Greek or regular)
Warm water
Instant yeast
Sugar
Salt
Baking powder
Olive oil or melted butter (for the dough)
Fresh garlic, minced
Butter (for brushing)
Fresh chopped parsley or cilantro (optional)

Directions

In a bowl, I combine warm water, sugar, and yeast, letting it sit for about 5–10 minutes until foamy.
I mix in the yogurt, olive oil, flour, salt, and baking powder, then knead the dough until smooth and elastic.
I cover and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Once risen, I divide the dough into equal portions and roll each into an oval or tear-drop shape.
I heat a cast iron skillet or heavy pan over medium-high heat until very hot.
I cook each naan for 1–2 minutes per side, flipping when bubbles appear and the bottom is golden.
While still hot, I brush the naan with a mixture of melted butter and minced garlic.
I sprinkle with chopped herbs if using, and serve warm.

Servings and timing

This recipe makes 6–8 naan breads.
Prep time: 15 minutes
Rise time: 1 hour
Cook time: 15 minutes
Total time: 1 hour 30 minutes

Variations

I add grated cheese to the dough or sprinkle it on top before cooking for cheesy naan.
For spicy naan, I stir chili flakes into the garlic butter.
I use whole wheat flour for a slightly nutty flavor and more fiber.
Sometimes I stuff the dough with cooked spinach or mashed potato for a more filling version.
I replace the yogurt with dairy-free yogurt for a vegan option.

Storage/Reheating

I store leftover naan in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I warm it in a dry skillet or wrap it in foil and heat in the oven at 350°F (175°C) for 5–7 minutes. Naan also freezes well—I wrap them individually and reheat straight from frozen in a pan or oven.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it in the fridge overnight. I let it come to room temperature before rolling and cooking.

Can I use active dry yeast instead of instant?

Absolutely. I just proof it in warm water with sugar before mixing with the other ingredients, and it works just as well.

What’s the best pan for cooking naan?

A cast iron skillet works best because it holds high heat and gives the naan a nice char, but any heavy-bottomed pan will do.

Can I bake naan instead of cooking it on the stove?

Yes, I can bake them on a pizza stone or baking sheet at 475°F (245°C) for a few minutes until puffed and golden, though stovetop gives better texture.

Is naan the same as pita bread?

Not exactly. Naan is richer due to the addition of yogurt and butter, while pita is simpler and puffier. I prefer naan for its softness and flavor.

Conclusion

Buttery Garlic Naan Bread is a must-have recipe in my kitchen—it’s soft, garlicky, and ridiculously delicious. Whether I’m pairing it with saucy dishes, using it for wraps, or just tearing it apart and dipping it in butter, it always delivers. Making it from scratch is easier than it seems, and once I try it, I won’t want store-bought naan again.