Save The smell of garlic butter hitting hot bread stopped everyone mid-conversation at my table one Tuesday night. I had thrown together naan on a whim because I'd run out of rice, and suddenly my weeknight curry turned into something people texted me about days later. It wasn't fancy, just flour and yeast doing their thing in a hot skillet, but that first bite—pillowy, charred in all the right spots, dripping with garlic—made me wonder why I'd ever bought the store-bought stuff. Now I make it almost every week, and it's become the thing friends ask for by name.
I made this for my neighbor after she dropped off soup when I was sick, and she stood in my doorway tearing off pieces with her hands, completely forgetting why she'd come over. We ended up sitting on my porch steps finishing the whole batch, dipping it into the leftover dal I had in the fridge. She told me it reminded her of trips to Delhi, and I told her it reminded me that bread doesn't have to be complicated to feel like a gift.
Ingredients
- All-purpose flour: The backbone of your naan, giving it structure without making it tough, and it works beautifully without needing bread flour or anything fancy.
- Active dry yeast: This is what makes your dough rise and creates those airy pockets inside, so make sure it's fresh and foamy or your naan will be flat.
- Sugar: Feeds the yeast and helps it wake up, plus adds just a whisper of sweetness that balances the garlic.
- Warm water: Too hot and you'll kill the yeast, too cold and nothing happens, so aim for bathwater warm and you'll be fine.
- Salt: Brings out every other flavor and keeps your dough from tasting like cardboard, don't skip it.
- Plain yogurt: Adds tang and tenderness, making the dough soft and giving it that signature slight chew.
- Oil or ghee: Keeps everything moist and adds richness, and ghee will make your kitchen smell like an Indian restaurant in the best way.
- Minced garlic: The star of the show, brushed on while the naan is still hot so it melts into every crevice.
- Melted butter: Carries the garlic and makes each piece glisten, turning simple bread into something you can't stop eating.
Instructions
- Wake up the yeast:
- Stir warm water, sugar, and yeast together in a large bowl and wait until it gets foamy and smells faintly like beer. If nothing happens after ten minutes, your yeast is dead and you need to start over with a fresh packet.
- Build the dough:
- Add flour, salt, yogurt, and oil to the frothy yeast mixture, then stir until it clumps together into a shaggy mass. Don't worry if it looks rough at this point, kneading will fix everything.
- Knead until smooth:
- Turn the dough onto a floured counter and push, fold, and turn it for five to seven minutes until it feels elastic and stops sticking to your hands. This is where the magic happens, so don't rush it.
- Let it rise:
- Put the dough in a greased bowl, cover it with a damp towel, and leave it somewhere warm for about an hour. It should double in size and feel puffy when you poke it.
- Shape the naan:
- Punch the dough down, divide it into eight pieces, and roll each one into an oval or teardrop shape about a quarter inch thick. Dust with flour if it sticks, but don't overdo it or they'll taste chalky.
- Heat your skillet:
- Get a cast iron skillet or heavy pan screaming hot over medium-high heat with no oil. You want it hot enough that a drop of water sizzles and disappears instantly.
- Cook the first side:
- Lay one naan in the dry skillet and watch bubbles form on the surface after a couple of minutes. Don't flip too early or you'll miss those beautiful charred spots.
- Flip and finish:
- Turn it over and cook for another minute or two until golden brown blisters appear. Press gently with a spatula to help it puff up if you're feeling brave.
- Brush with garlic butter:
- Pull it off the heat and immediately brush it with melted butter mixed with minced garlic while it's still hot. The butter will soak in and the garlic will get fragrant and sticky, which is exactly what you want.
Save One night I made naan for a potluck and forgot to bring a serving dish, so I just piled them on a cutting board and set out a bowl of garlic butter. People stood around that board for an hour, tearing off pieces and talking with their mouths full, and someone said it felt like we were all sitting around a campfire. I realized then that bread has this way of making people stay a little longer, laugh a little easier, and forget about their phones for a while.
Storing and Reheating
Naan is definitely best eaten warm and fresh, but leftovers can be wrapped in foil and kept in the fridge for up to three days. When you're ready to eat them again, heat a dry skillet over medium heat and warm each naan for about thirty seconds per side, or wrap the whole stack in foil and pop them in a 350-degree oven for ten minutes. I've also frozen them with parchment paper between each piece, and they thaw beautifully when you need bread in a pinch.
Flavor Variations
Once you've nailed the basic version, you can play around with toppings and mix-ins without changing the dough at all. I've brushed naan with honey butter and sprinkled it with sea salt for a sweet-savory combo, stirred nigella seeds or cumin into the dough before kneading, and even topped it with shredded cheese right after flipping for a quick garlic cheese naan. Chopped cilantro mixed into the garlic butter is a classic move, and a pinch of red pepper flakes adds just enough heat to keep things interesting.
Serving Suggestions
Naan is made for scooping, so serve it alongside any curry, dal, or stew that has a sauce worth soaking up. I've used it to wrap grilled chicken, paneer tikka, and even leftover roasted vegetables with a smear of hummus. It's also fantastic on its own as an appetizer with a little bowl of raita or chutney, and I've been known to eat it for breakfast with a fried egg on top.
- Pair it with butter chicken, chana masala, or any rich, saucy curry that needs a vehicle.
- Use it as a wrap for kebabs, falafel, or grilled veggies with a drizzle of yogurt sauce.
- Serve it warm as a side with soups, stews, or even a simple tomato salad.
Save Every time I pull a piece of naan off the skillet and hear that first tear, I'm reminded that some of the best things we make don't need to be complicated. Just a little heat, a little time, and the willingness to brush garlic butter on everything.
Recipe FAQs
- → Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch it down, cover tightly, and refrigerate. Bring to room temperature before rolling and cooking.
- → What can I substitute for yogurt?
Greek yogurt works well for a tangier flavor. For dairy-free options, use plant-based yogurt like coconut or almond-based varieties. Sour cream can also be substituted in equal amounts.
- → How do I store leftover naan?
Store cooled naan in an airtight container or zip-lock bag at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. Reheat in a skillet or oven before serving.
- → Can I cook naan in the oven instead of a skillet?
Yes, preheat your oven to 500°F with a pizza stone or baking sheet inside. Place the rolled naan on the hot surface and bake for 2-3 minutes until puffed and lightly browned.
- → Why isn't my naan puffing up?
Ensure your skillet is hot enough before adding the dough. The naan should also be rolled to about 1/4 inch thickness. Too thin and it won't puff; too thick and it won't cook properly.
- → Can I add other toppings besides garlic?
Absolutely. Try adding chopped cilantro, nigella seeds, sesame seeds, or even cheese. Brush these on with the garlic butter or sprinkle them on the dough before cooking.