Easy Garlic Naan Bread

There’s something undeniably comforting about warm, freshly made naan bread—especially when it’s brushed with garlic butter and sprinkled with fresh herbs. I’ve made this Easy Garlic Naan Bread more times than I can count, and it never fails to impress. It’s soft, pillowy, slightly chewy, and beautifully blistered from the pan. And the best part? You don’t need a tandoor or any fancy equipment. Just a skillet and some pantry staples.

I first started making garlic naan as a side for curries, but it quickly turned into something I make for everything—from dipping into hummus to wrapping around grilled meats and veggies. It’s one of those recipes that instantly makes any meal feel a bit more special, even if you're just having leftovers. Whether you're a naan beginner or a flatbread fanatic, this version is quick, flavorful, and extremely rewarding.

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Why You’ll Love This Easy Garlic Naan Bread

• Ready in under an hour – No overnight proofing required. This dough is quick to come together and cooks in minutes.
• Better than takeout – Hot off the pan, this naan is fresher and fluffier than anything you’ll get delivered.
• Versatile – Pair it with curries, soups, or use it as a base for quick pizzas or wraps.
• Garlic butter magic – A generous brush of garlic butter transforms this bread into something irresistible.
• Beginner-friendly – Even if you’ve never made bread before, this recipe is approachable and forgiving.

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Do I Need a Tandoor or Special Oven to Make Garlic Naan?

Not at all! That’s one of the best things about this recipe—you can make beautifully blistered, restaurant-style naan right on your stovetop using a regular skillet or frying pan. A cast iron skillet works best because it gets really hot and helps form those signature bubbles and charred spots, but a non-stick pan will do the job just fine. Just make sure it’s preheated well before cooking the naan.

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Options for Substitutions

There’s some flexibility with this garlic naan bread recipe, especially if you’re working with dietary restrictions or limited pantry supplies:

• All-Purpose Flour: You can use whole wheat flour for a heartier, more fiber-rich naan. The texture will be denser, but still delicious.
• Yogurt: Greek yogurt gives richness and tang, but plain regular yogurt works just as well. If you need a dairy-free option, coconut yogurt or a thick plant-based yogurt can be used.
• Garlic Butter: Swap the butter for olive oil or vegan butter to make the naan dairy-free. Fresh minced garlic is ideal, but garlic powder works in a pinch.
• Fresh Herbs: Cilantro is traditional, but you can use parsley, chives, or even a little mint for a different flavor twist.

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Ingredients for This Easy Garlic Naan Bread

• All-Purpose Flour
  This is the base of the dough, providing structure and softness. It helps create that light, chewy texture we love in naan.
• Plain Yogurt
  Yogurt adds moisture and tenderness to the dough while giving it a subtle tang. It also helps activate the baking powder for a light rise.
• Baking Powder
  Instead of yeast, baking powder gives the naan a quick lift and airy texture without long proofing times.
• Salt
  Essential for flavor, salt balances the dough and enhances the richness of the garlic butter topping.
• Warm Water
  Helps bind the ingredients and creates the perfect dough consistency. Warm water also activates the baking powder more effectively.
• Olive Oil (or Melted Butter)
  A small amount of oil in the dough makes it supple and easier to roll. It also adds richness.
• Fresh Garlic
  Finely minced and added to the butter, garlic infuses the naan with bold, aromatic flavor.
• Butter (or Vegan Butter)
  Melted butter brushed on the hot naan gives it a glossy finish and carries the garlic flavor beautifully.
• Fresh Cilantro
  Chopped and sprinkled on top, it adds color and a fresh, herbaceous contrast to the rich garlic butter.

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Step 1: Make the Dough

In a large mixing bowl, combine the flour, baking powder, and salt. Stir in the yogurt, warm water, and olive oil. Mix until a shaggy dough forms, then knead by hand (or with a stand mixer) for about 5–7 minutes until smooth and soft. The dough should be slightly sticky but easy to handle.

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Step 2: Let It Rest

Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 30–40 minutes. This helps relax the gluten, making the dough easier to roll out and giving it a fluffier texture when cooked.

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Step 3: Prepare Garlic Butter

While the dough is resting, melt the butter in a small pan or microwave. Stir in finely minced garlic and set it aside to let the flavors infuse. Chop the cilantro and keep it ready for garnish.

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Step 4: Divide and Roll

Once rested, divide the dough into 6 equal portions. Roll each piece into a ball, then use a rolling pin to flatten it into an oval or teardrop shape, about ¼-inch thick. Lightly dust your surface and rolling pin with flour if the dough sticks.

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Step 5: Cook the Naan

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Place one naan into the dry pan. Cook for 1–2 minutes, until bubbles form and the bottom is golden. Flip and cook the other side for another minute, pressing gently with a spatula if needed.

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Step 6: Brush and Garnish

As soon as the naan comes off the pan, brush generously with the garlic butter and sprinkle with chopped cilantro. Serve warm or keep wrapped in a clean towel to stay soft until ready to serve.

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How Long to Cook the Easy Garlic Naan Bread

Each naan takes about 2 to 3 minutes to cook—1 to 1.5 minutes per side—in a hot skillet. If your pan is properly heated, you'll see bubbles forming within 30 seconds. Altogether, cooking all six pieces should take around 15 minutes, depending on your skillet size and how many you cook at once.

The resting time for the dough is around 30 to 40 minutes, and the dough-making process takes about 10 minutes, so you’re looking at a total time of under 1 hour from start to finish.

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Tips for Perfect Garlic Naan Bread

• Use a hot pan: This is crucial! A hot skillet gives you those lovely charred spots and puffy bubbles. Preheat for a few minutes before you start cooking.
• Don’t over-roll: Rolling the dough too thin can make it dry and stiff. Aim for about ¼-inch thickness.
• Avoid over-flouring: Use just a light dusting of flour when rolling. Too much can toughen the dough.
• Brush immediately: Apply the garlic butter while the naan is still hot so it soaks in beautifully.
• Cover to keep warm: Stack the cooked naan and wrap in a clean kitchen towel to keep them soft and warm until serving.
• Make it cheesy: Want to level up? Add shredded mozzarella or paneer in the center before folding and rolling the dough for cheesy garlic naan.

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Watch Out for These Mistakes While Cooking

• Using a cold skillet
  This is the #1 reason your naan won't bubble or get those golden charred spots. Always preheat your pan until it’s hot enough that water sizzles immediately.
• Adding too much flour while rolling
  Extra flour can dry out the dough and make the naan tough instead of soft and chewy. Use the bare minimum needed to prevent sticking.
• Not resting the dough
  Skipping the rest time will make the dough harder to roll and the texture less fluffy. Even a short 30-minute rest makes a big difference.
• Overcooking
  Too much time in the skillet will dry the naan out and make it hard. As soon as both sides have golden spots and it's puffed up, it's ready.
• Skipping the butter
  The garlic butter isn’t just for flavor—it also keeps the naan moist and flexible. Don’t skip it!

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What to Serve With Easy Garlic Naan Bread?

Butter Chicken

A rich and creamy classic Indian dish. Garlic naan is perfect for scooping up that flavorful sauce.

Chana Masala

This hearty chickpea curry pairs beautifully with the warm, garlicky bread.

Lentil Daal

A simple and comforting dish that soaks up every bit of naan.

Paneer Tikka

Grilled or oven-roasted paneer with spices is delicious when wrapped in garlic naan.

Cucumber Raita

This cooling yogurt dip balances the garlic and adds a refreshing touch.

Mango Chutney or Pickles

A sweet and tangy side that contrasts perfectly with the savory naan.

Grilled Meats or Kebabs

Use garlic naan as a base for wraps with grilled chicken, lamb, or tofu.

Eggplant Bharta (Baingan Bharta)

Smoky mashed eggplant with spices makes a bold vegetarian companion.

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Storage Instructions

Room Temperature:
Keep leftover naan in an airtight container or zip-top bag for up to 2 days. Store it wrapped in foil or a kitchen towel to maintain softness.

Refrigerator:
You can refrigerate naan for up to 4–5 days, but note that it may become slightly drier. Warm it up in a skillet or wrap in foil and reheat in the oven to bring it back to life.

Freezer:
Garlic naan freezes beautifully! Stack cooled naan with parchment paper between each piece, place in a freezer-safe bag, and freeze for up to 2 months. Reheat from frozen directly on a hot skillet or in the oven.

To Reheat:
Warm naan in a dry skillet over medium heat for 1–2 minutes per side, or wrap in foil and bake at 350°F (175°C) for about 5–7 minutes. You can also microwave it wrapped in a damp paper towel for a softer result.

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Estimated Nutrition (per piece of garlic naan – approx. 6 pieces total)

• Calories: ~210
• Carbohydrates: 30g
• Protein: 5g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Fiber: 1g
• Sugar: 2g
• Sodium: 320mg

Note: These values are estimates and may vary depending on the specific ingredients used (such as butter vs. oil, full-fat vs. low-fat yogurt).

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Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can make the dough up to 24 hours in advance. Cover it tightly and refrigerate. Let it come to room temperature for 30–45 minutes before rolling and cooking.

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Can I use self-rising flour instead of all-purpose?

You can, but omit the baking powder and reduce the salt slightly, since self-rising flour already contains both. The texture may be a bit fluffier.

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Is this naan gluten-free?

No, but you can experiment with a gluten-free all-purpose flour blend. The texture might be slightly different and may require extra binding (like psyllium husk or xanthan gum).

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What if I don’t have yogurt?

You can use sour cream, buttermilk, or even a mix of milk and lemon juice (let it sit for 10 minutes) as a substitute.

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Can I bake this naan instead of using a skillet?

Yes, bake at 475°F (245°C) on a preheated pizza stone or baking sheet for 4–6 minutes, flipping halfway. The bubbles won’t be as pronounced, but it still tastes great.

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How can I make it spicier?

Add red chili flakes or chopped green chilies to the garlic butter. You can also knead in spices like cayenne or cumin into the dough.

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Can I add cheese inside the naan?

Absolutely. Place shredded mozzarella or paneer in the center of the dough ball, pinch it closed, then gently roll it out and cook as usual.

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How do I keep leftover naan soft?

Wrap it in foil or a clean towel as soon as it cools slightly. Avoid storing it exposed to air, which can dry it out quickly.

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Conclusion

Making Easy Garlic Naan Bread at home is one of those little kitchen wins that feels way more impressive than the effort it takes. With a handful of ingredients and no fancy equipment, you get soft, fluffy, golden naan brushed with rich garlic butter—and it’s better than anything store-bought. Whether you’re serving it with a curry, dipping it in soup, or just enjoying it warm from the skillet, this naan is guaranteed to steal the show.

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