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Easy Garlic Naan Bread: Soft, Buttery, and Made Without a Tandoor

A stack of four freshly made, soft naan bread pieces, brushed with melted butter, garlic, and herbs, sitting on a white plate.
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Learn how to make soft, fluffy, and chewy homemade naan bread using only your stovetop skillet. This simple recipe delivers restaurant-quality results perfect for pairing with your favorite curries.

Ingredients

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  • 1 ½ cups warm water (about 105°F to 115°F)
  • 1 tablespoon granulated sugar
  • 2 ¼ teaspoons active dry yeast
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons plain yogurt (full fat recommended)
  • 2 tablespoons olive oil, plus more for brushing
  • 4 tablespoons unsalted butter, melted (for brushing)
  • 2 cloves garlic, minced (for garlic butter topping)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Mix the dough: Add the flour, salt, yogurt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky.
  4. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
  5. Prepare the topping: While the dough rises, combine the melted butter and minced garlic in a small bowl. Set aside.
  6. Shape the naan: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into an oval or teardrop shape, about 1/8 to 1/4 inch thick.
  7. Cook the naan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot. Do not add oil to the pan.
  8. Cook each piece: Place one piece of naan dough onto the hot, dry skillet. Cook for 1 to 2 minutes until large bubbles form on the surface and the underside is lightly browned.
  9. Flip and finish: Flip the naan and cook the second side for about 1 minute until golden spots appear. If you see a large bubble, gently press it down with a spatula to help the bread cook evenly.
  10. Brush with garlic butter: Immediately transfer the cooked naan to a plate. Brush generously with the prepared garlic butter mixture.
  11. Serve warm: Repeat with the remaining dough pieces, stacking the cooked naan and brushing each layer with butter. Serve your soft, chewy naan immediately with curry or dips.

Notes

  • For the softest texture, use full-fat plain yogurt. The acidity helps tenderize the dough.
  • If you prefer plain naan, skip the garlic and use plain melted butter for brushing.
  • If you do not have active dry yeast, you can substitute instant yeast, but you can skip the initial proofing step and mix it directly with the dry ingredients.
  • To get those signature charred spots without a tandoor, make sure your skillet is hot before placing the dough down.

Nutrition

Find it online: https://tastethisplate.com/easy-homemade-garlic-naan-bread/