Buttery Garlic Naan Bread

This Buttery Garlic Naan Bread is my go-to side when I want something soft, fluffy, and full of flavor to go with my favorite curries, soups, or grilled dishes. It’s made with a simple dough, cooked on a hot skillet, and brushed with melted garlic butter for that irresistible finish. I love how it puffs up and gets those golden-brown spots—just like restaurant-style naan.

Why You’ll Love This Recipe

I love how this naan turns out so soft and chewy every time, with just the right amount of garlic flavor. It’s easier than it looks, doesn’t require a tandoor or oven, and the dough is forgiving and easy to work with. I can pair it with so many dishes or even use it as a base for wraps, pizzas, or sandwiches. Plus, the buttery garlic topping makes it nearly impossible to resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour
• plain yogurt (or Greek yogurt)
• warm water
• active dry yeast
• sugar
• salt
• baking powder
• olive oil or melted butter

For Garlic Butter:

• butter (melted)
• garlic (minced)
• chopped parsley or cilantro (optional)

Directions

1. I activate the yeast by mixing it with warm water and sugar, letting it sit for about 10 minutes until foamy.
2. In a large bowl, I combine the flour, salt, baking powder, yogurt, olive oil, and the yeast mixture.
3. I mix and knead the dough for about 5-7 minutes until smooth and soft, then let it rise in a warm spot for 1 hour.
4. I divide the dough into equal portions and roll each into an oval or tear-drop shape.
5. I heat a skillet over medium-high heat and cook each naan for 1-2 minutes per side, until puffed and golden.
6. While hot, I brush each naan with melted garlic butter and sprinkle with chopped herbs.

Servings and timing

This recipe makes about 6 naan breads.

Prep time: 15 minutes (plus rising time)
Cook time: 15 minutes
Total time: 1 hour 30 minutes

Variations

Sometimes I stuff the naan with cheese for a gooey twist, or add chili flakes to the garlic butter for a spicy kick. I’ve also used whole wheat flour for a slightly heartier version. If I want a dairy-free version, I use dairy-free yogurt and vegan butter.

storage/reheating

I store leftover naan in an airtight container at room temperature for up to 2 days, or in the fridge for 4-5 days. To reheat, I warm it in a skillet or microwave for a few seconds. It also freezes well—just thaw and reheat when ready.

FAQs

Can I make the dough ahead of time?

Yes, I make the dough and store it in the fridge overnight. Just let it come to room temperature before rolling out.

Do I need a cast iron skillet?

No, but it helps with even browning. Any non-stick or heavy-bottomed skillet will work.

Can I use instant yeast instead of active dry?

Yes, I skip the activation step and mix it straight into the dry ingredients.

Is it okay to skip the yogurt?

Yogurt adds softness, but I’ve used a splash of milk or more water in a pinch.

Can I bake naan instead of using a skillet?

Yes, I bake it at 500°F (260°C) on a pizza stone or hot baking sheet for 4-5 minutes.

Conclusion

Buttery Garlic Naan Bread is one of those recipes I always come back to. It’s easy, versatile, and turns any meal into something special. Whether I’m serving it with curry, dipping it in soup, or just snacking on a warm piece with garlic butter, this naan never disappoints.

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