Recipes

Homemade Garlic Naan Recipe

By FoodNotes Editorial Team · 26 October 2026

This homemade garlic naan is soft in the center, blistered around the edges, and brushed with warm garlic butter while still hot. The dough is easy to mix, rest, shape, and cook in a very hot skillet.

Overview

This homemade garlic naan recipe makes eight soft, chewy flatbreads with lightly blistered surfaces and tender centers. Plain yogurt keeps the dough supple, while a short rest gives the flour time to hydrate and makes the naan easier to stretch.

Cook the naan one at a time in a very hot cast-iron or heavy skillet. As soon as each piece comes off the pan, brush it with garlic butter and cover it with a clean towel. That brief rest keeps the stack warm and prevents the edges from drying out.

Ingredients

3 cups (375 g) all-purpose flour, plus more for the work surface
1 teaspoon instant yeast
1 teaspoon granulated sugar
1 teaspoon fine salt
1/2 teaspoon baking powder
3/4 cup (180 g) plain full-fat yogurt, at room temperature
1/2 cup (120 ml) warm water, about 105°F to 110°F
2 tablespoons neutral oil, such as vegetable or avocado oil
3 tablespoons unsalted butter, melted
3 garlic cloves, finely grated or minced
2 tablespoons chopped fresh cilantro or parsley, optional
Additional flour or oil, for shaping as needed

How to make it

Mix the dough. In a large bowl, whisk together the flour, yeast, sugar, salt, and baking powder. Add the yogurt, warm water, and oil. Stir with a sturdy spoon until a shaggy dough forms and no large dry patches remain.
Knead until smooth. Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes. The dough should become smooth and elastic but remain slightly tacky. If it sticks heavily to your hands, knead in flour 1 tablespoon at a time; if it feels stiff or cracks, dampen your hands with a little water and continue kneading.
Let the dough rest. Lightly oil the bowl, return the dough, and turn it once to coat. Cover with a plate, lid, or reusable wrap. Let it rest in a warm, draft-free place for 60 to 90 minutes, until it looks puffy and has expanded noticeably. It does not need to double.
Prepare the garlic butter. While the dough rests, stir the melted butter and garlic together in a small bowl. Add the cilantro or parsley if using. Set it aside near the stove.
Divide the dough. Turn the dough onto a lightly floured surface and divide it into 8 equal pieces. A kitchen scale makes this easy; each piece will weigh about 85 to 90 g. Shape each piece into a ball by pulling the edges underneath, then cover the balls with a clean towel.
Heat the skillet. Place a cast-iron or heavy-bottomed skillet over medium-high to high heat. Heat it for at least 5 minutes. The pan is ready when a drop of water sizzles and evaporates immediately. Do not add oil to the skillet.
Shape one naan. Roll or stretch one dough ball into an oval about 8 inches long and 1/8 inch thick. Keep the other dough balls covered. The dough should be thin enough to cook quickly but not so thin that you can see through it. If it springs back, let it rest for 5 minutes before shaping again.
Cook the first side. Carefully lay the naan in the dry skillet. Cook for 60 to 90 seconds, until bubbles form across the surface and the underside has scattered brown spots. If the bottom darkens before bubbles appear, reduce the heat slightly.
Cook the second side. Flip the naan and cook for another 45 to 75 seconds. It is ready when the second side has browned patches and the bread feels cooked through but still flexible. If you have a gas range, you can briefly hold the naan with tongs over the flame after the skillet cooking to add char, but this is optional and requires close attention.
Brush and cover. Transfer the hot naan to a plate and immediately brush both sides, or at least the top, with the garlic butter. Cover it with a clean towel. Repeat with the remaining dough, adjusting the heat as needed so the pan stays hot without smoking.
Serve warm. Stack the naan and serve while warm. Add another light brush of garlic butter just before serving if you want a richer garlic flavor.

Expert tips

For a softer texture: Keep the cooked naan covered as you work. Exposed naan loses moisture quickly and can become leathery.
If the dough is sticky: Lightly flour your hands and work surface, but avoid adding large amounts of flour, which can make the naan dense.
If the naan will not stretch: The gluten is tightening. Cover the dough and let it rest for 5 to 10 minutes, then try again.
For more blistering: Make sure the skillet is fully preheated and avoid pressing down on the naan while it cooks.
Yogurt substitution: Use plain Greek yogurt thinned with 1 to 2 tablespoons of water, or use plain dairy-free yogurt. The dough may need a teaspoon or two of extra water.
No yeast available: Omit the yeast and increase the baking powder to 1 1/2 teaspoons. Rest the dough for 30 minutes rather than 60 to 90 minutes. The naan will be slightly less chewy but still useful for serving.
Make-ahead option: Refrigerate the kneaded dough, covered, for up to 24 hours. Let it sit at room temperature for 30 to 45 minutes before dividing and shaping.

Serving and storage

Serve the naan with curries, grilled meats, soups, roasted vegetables, or a dip. It also works as a soft wrap for leftover chicken or vegetables. For another homemade flatbread option, compare the shaping and skillet technique in this homemade flour tortillas recipe.

Cool leftover naan completely, then store it in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze the naan in a sealed freezer bag with parchment between pieces for up to 2 months. Reheat from room temperature in a dry skillet over medium heat, in a 350°F oven for 5 to 8 minutes, or in the microwave under a barely damp paper towel for 15 to 20 seconds. Add fresh garlic butter after reheating for the best texture and flavor.

Frequently asked questions

Can I make garlic naan without a stand mixer?

Yes. Mix the dough with a spoon, then knead it by hand on a lightly floured surface for 5 to 7 minutes. The finished dough should be smooth, elastic, and slightly tacky.

Why is my naan tough instead of soft?

Common causes are adding too much flour, rolling the dough too thin, or leaving cooked naan uncovered. Use only enough flour to prevent sticking, cook the naan quickly in a hot skillet, and keep the cooked pieces covered with a towel.

Why did my naan not puff or blister?

The skillet may not have been hot enough, or the dough may have been rolled too thick or too dry. Preheat the skillet for at least 5 minutes, keep the dough covered while shaping, and cook until bubbles form before flipping.

Can I use whole-wheat flour?

You can replace up to 1 cup of the all-purpose flour with whole-wheat flour. The naan will be a little denser and may need 1 to 2 extra tablespoons of water, added gradually while mixing.

Can I prepare the naan dough ahead of time?

Yes. Cover the kneaded dough and refrigerate it for up to 24 hours. Let it warm at room temperature for 30 to 45 minutes before dividing it into portions.