Easy Garlic Naan Bread (Printable)

Soft, fluffy Indian flatbread infused with garlic and brushed with buttery goodness. Ready in just 35 minutes.

# What you need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package (0.25 oz) active dry yeast
03 - 1 teaspoon sugar
04 - 1 cup warm water (110°F)
05 - 1 teaspoon salt
06 - 4 tablespoons plain yogurt
07 - 2 tablespoons oil or ghee

→ Garlic Butter Topping

08 - 3 tablespoons minced garlic
09 - 2 tablespoons melted butter

# Directions:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5 to 10 minutes until frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the bowl. Mix until a dough forms.
03 - Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.
05 - Punch down the dough and divide into 8 equal portions. Roll each piece into an oval or tear-drop shape, about 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.
07 - Place one naan in the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface. Flip and cook for another 1 to 2 minutes until golden brown spots appear.
08 - Remove from the skillet and immediately brush with melted butter mixed with minced garlic.
09 - Repeat with remaining dough. Serve warm.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all day in the kitchen.
  • The dough is forgiving, even if you've never worked with yeast before.
  • That garlic butter brushed on while it's still hot makes the whole house smell like magic.
  • You can freeze extras and reheat them in minutes for weeknight curry emergencies.
02 -
  • If your yeast doesn't foam after 10 minutes, it's dead, start over with fresh yeast and check your water temperature.
  • Don't skip the damp towel during rising, it keeps the dough from drying out and forming a crust.
  • Resist the urge to flip too early, let those bubbles form or the naan won't puff up right.
  • Brush the garlic butter on immediately after cooking, waiting even a minute means it won't soak in the same way.
03 -
  • If you don't have a cast iron skillet, a nonstick pan works, but cast iron gives you those beautiful charred spots.
  • Roll the dough thinner than you think, it puffs up more than you expect in the heat.
  • Keep a small bowl of water nearby to dip your fingers in if the dough starts sticking while you shape it.
  • Double the garlic butter recipe, you'll want extra for dipping and no one will complain.
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