I perfected my Best Homemade Naan Bread so everyday pantry staples become the base for naan pizza, curry nights, and quick flatbread meals you will want on repeat.

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I never thought flatbread could make dinner feel like an event but this Best Homemade Naan Bread changed my mind. Light, pillowy and a little blistered with char it’s shockingly easy to pull off at home.

I love how plain yogurt keeps the crumb tender while garlic gives each bite that push of flavor you keep wanting more of. Sometimes I flip it in a hot skillet and end up pretending I’m at a street stall, sometimes I smother it in butter and eat it plain, dont judge.

If you’re skeptical, try one warm piece plain and you’ll be converted, no joke.

Ingredients

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All purpose flour: Mostly carbs, little protein and fiber, gives structure and chew, low nutrients.
Yogurt: Adds tang and tender crumbs, gives protein and probiotics, makes the bread softer.
Garlic: Low calories, some vitamin C and allicin, big flavor punch, good for your heart.
Yeast: Makes dough rise, tiny protein and B vitamins, fermentation adds aroma and slight tang.
Milk: Adds fats and lactose, helps browning and softness and gives mild sweetness.
Butter or ghee: Adds rich fat and buttery flavor, keeps naan soft but adds calories.
Cilantro: Fresh finish, tiny vitamins and antioxidants, bright herb taste, optional but nice.

Ingredient Quantities

3 cups (420 g) all purpose flour

1 packet (2 1/4 tsp or 7 g) active dry yeast

1 tsp sugar

1/2 cup (120 ml) warm water, about 105 to 110°F

1/2 cup (120 ml) warm milk

1/2 cup (120 g) plain yogurt, room temp

2 tbsp vegetable oil or melted butter for the dough

1 tsp salt

1/2 tsp baking powder

3 cloves garlic, minced (about 1 tbsp), or more if you like it garlicky

2 tbsp melted butter or ghee for brushing

2 tbsp chopped fresh cilantro, optional but nice

How to Make this

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1. Dissolve 1 tsp sugar and 1 packet (7 g) active dry yeast in 1/2 cup (120 ml) warm water (105 to 110°F or warm to the touch) and let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk together 3 cups (420 g) all purpose flour, 1 tsp salt and 1/2 tsp baking powder.

3. In another bowl mix 1/2 cup (120 ml) warm milk, 1/2 cup (120 g) plain yogurt, and 2 tbsp vegetable oil or melted butter, then stir in the foamy yeast.

4. Pour the wet into the dry and stir until a shaggy dough forms, then knead on a lightly floured surface about 5 to 7 minutes until smooth and slightly tacky. If using a stand mixer knead 3 to 4 minutes. Add a teaspoon or two of flour or water if dough is too wet or too dry.

5. Lightly oil the bowl, place the dough back in, cover with a damp towel or plastic wrap and let rise in a warm place until doubled, about 1 to
1.5 hours.

6. Punch the dough down, divide into 8 equal pieces, roll each into a ball and let rest covered for 10 to 15 minutes so the gluten relaxes.

7. Heat a cast iron skillet or heavy nonstick pan over high heat until very hot. While it heats, mix the 3 cloves minced garlic into 2 tbsp melted butter or ghee for brushing.

8. Roll each ball into an oval or teardrop about 1/4 inch thick. Cook one at a time on the hot skillet 1 to 2 minutes until bubbles form and the underside has brown spots, flip and cook another 1 to 2 minutes. For extra char you can finish the naan for 10 to 20 seconds over an open flame with tongs, watch it closely.

9. As soon as each naan comes off the pan brush generously with the garlic butter, sprinkle with 2 tbsp chopped fresh cilantro if you like, and serve warm.

Equipment Needed

1. Measuring cups and spoons (for flour, milk, yogurt, sugar, salt, yeast)
2. Instant-read thermometer (to check water 105 to 110°F)
3. Two mixing bowls (one large for dry, one for wet/proofing)
4. Whisk and a wooden spoon or silicone spatula
5. Stand mixer with dough hook or just your hands for kneading
6. Bench scraper or sharp knife (to divide dough into 8 pieces)
7. Rolling pin and a lightly floured work surface
8. Cast iron skillet or heavy nonstick pan, and sturdy tongs
9. Pastry brush plus a cutting board and knife for mincing garlic and chopping cilantro

FAQ

Can I use instant yeast instead of active dry yeast? Yes, you can. Instant yeast can be mixed straight into the flour without proofing, and it works a bit faster. Use roughly the same amount, or slightly less if you like, and keep an eye on the rise time because it may be quicker.

Do I have to use yogurt and milk, why are they in the dough? The yogurt and warm milk make the dough soft and give the naan that tender, slightly tangy flavor. Yogurt also helps with browning and keeps the crumb nice. You can use Greek yogurt if that is what you have, but thin it a bit if it is very thick.

Can I make this gluten free? Not easily. Regular all purpose flour gives naan its elastic, chewy texture. For gluten free you need a good gf flour blend plus xanthan or psyllium to mimic gluten, and results will be different. If you want, try a tested gluten free naan recipe instead.

Skillet or oven which is better? Both are great. A hot skillet or cast iron pan gives quick charred spots like a tandoor while the oven with a baking steel or very hot tray gives puffier, more oven char. For skillet cook 1 to 2 minutes per side over medium high heat, pressing gently to get bubbles.

How do I store and reheat leftovers? Store cooled naan in an airtight bag or container in the fridge for up to 3 days. To reheat: wrap in foil and warm in a 350 F oven for 5 to 10 minutes, or heat in a hot skillet for a minute per side. For a fast fix, microwave with a damp paper towel for 15 to 25 seconds but it may be softer.

Dough is too sticky or did not rise what do I do? If the dough is sticky add a little flour, a tablespoon at a time, until manageable. If it did not rise check the yeast freshness and water temperature it should be warm but not hot around 105 to 110 F. Give it more time in a warm spot, sometimes it just needs longer.

The Best Easy Garlic Naan Bread Recipe Substitutions and Variations

Yogurt: use plain buttermilk or sour cream, same amount (1/2 cup). Buttermilk is a bit thinner so you might drop 1 to 2 tbsp of the warm milk if the dough feels too wet. Non dairy yogurts (unsweetened) work 1:1 but the flavor will be milder.
All purpose flour: swap in bread flour for a chewier, slightly taller naan, same weight but you may need 1 to 2 tbsp more liquid. Or replace up to half with whole wheat pastry flour for nuttier flavor, expect a denser crumb and add a little more water if needed.
Active dry yeast: use instant (rapid rise) yeast in the same amount and skip the proofing step, just mix it into the dry ingredients. If you have fresh yeast, use about 3 times the weight of dry yeast (so ~21 g fresh for a 7 g packet) and dissolve in the warm water.
Melted butter or ghee for brushing: olive oil or garlic-infused oil works great and keeps it dairy free, use the same amount. Melted vegan butter is also an easy 1:1 swap and still gives that rich finish.

Pro Tips

1. Make sure the yeast proofs and gets foamy. If it doesnt foam after 10 minutes the yeast is probably dead so start over, and remember the water should be warm to the touch not hot or you will kill the yeast. If your kitchen is cold put the bowl in a slightly warm oven or next to a warm kettle to help it wake up.

2. Aim for a soft slightly tacky dough and dont keep adding flour while kneading, that is the quickest way to make chewy heavy naan. If it feels too sticky add teaspoonfuls of flour, if too dry add tablespoonfuls of water, small adjustments only. Let the divided balls rest for 10 to 15 minutes so the gluten relaxes or they will snap back when you roll them.

3. Get your pan really hot before you start cooking, that puff and those charred spots only happen with high heat. Cook fast, flip fast, and brush with the garlic butter right off the pan so the heat melts it into the bread; if you cook the garlic in the pan it can burn and turn bitter. For extra char you can hold them with tongs over a gas flame or pop them under a hot broiler for a few seconds but watch them closely.

4. For deeper flavor let the dough slow ferment in the fridge overnight, the yogurt tang gets better and the texture improves. Leftovers freeze great, layer with parchment, thaw and reheat in a hot skillet or oven so they come back soft and that butter topping tastes fresh again.