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–+ servings
top view cooked naan bread on a round plate
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5 from 1 vote

Garlic Naan Bread Recipe

This soft, fresh Garlic Butter Naan Bread recipe is easy to make and turns out wonderfully thick, buttery and flavorful! This flatbread pairs well with everything from curries to soups, and is even better than what you'd get at your favorite Indian restaurant!
Prep Time15 minutes
Cook Time30 minutes
Rise time1 hour
Total Time1 hour 45 minutes
Course: bread, Side Dish
Cuisine: Indian
Diet: Vegetarian
Servings: 10 pieces
Author: Rena

Equipment

Ingredients

For the bread

  • 1/4 cup warm water
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons of active dry yeast or instant yeast (rapid rise)
  • 3/4 cup warm milk
  • 3/4 cup plain Greek yogurt you may also use natural plain yogurt
  • 1/4 cup oil avocado oil or vegetable or olive oil plus 2 tablespoons extra for cooking on the skillet
  • 4 cups all-purpose flour plus extra for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon salt

For the garlic butter topping (optional)

  • 3 tablespoons butter melted, or you may use any oil (avocado or olive oil)
  • 2 cloves garlic minced
  • 1 teaspoon fresh cilantro or parsley finely chopped

Instructions

  • In a large mixing bowl, add the water, sugar, and yeast. Mix and let it sit for 5-10 minutes or until the mixture starts to bubble.
  • Next, add the warm milk, yogurt, oil, flour, baking powder, and salt. Using your hands, mix the dough until it comes together and a dough form.
  • Slightly sprinkle flour on a flat surface and then place the dough over it. Place some flour on her fingers and knead the dough for about 3-4 minutes until it is smooth.
  • Grease the same mixing bowl again lightly with either oil or cooking spray and place the dough into the greased bowl. Cover with a plastic wrap and let it sit at room temperature for one hour until it doubles in size.
  • Place the dough back on the same flat surface and divide the dough into 10 equal pieces.
  • Next, using a rolling pin, roll each of the doughs into a large oval shape that is about 5-6-inches long and 1/8-inch thick.
  • Heat a large cast iron skillet over medium-high heat and then grease the skillet all over with some of the extra oil, about 1 teaspoon.
  • Then, place each naan dough one at a time on the oiled hot skillet and cook until bubbles start to form on the top. This will take about 1-2 minutes.
  • Next, using a spatula, flip the naan to the other side and cook for another 1-2 minutes. Be careful to not burn the naan. You may want to keep it at medium heat.
  • Place a kitchen towel on a plate. Once the naan is cooked, remove each one from the skillet and wrap in a clean kitchen towel. Continue to cook each naan simultaneously. Keep the naan breads wrapped in the towel as you cook the remainder of the naan bread.
  • To make the garlic butter topping, combine the melted butter or oil with the minced garlic. Then brush each the naan breads with the garlic butter. Then sprinkle each one and top with either chopped fresh parsley or fresh cilantro.

Notes

    • Storing leftovers: Once completely cool, store them in an airtight bag or container. At room temperature, naan will keep fresh for about 5-7 days. If stored in the fridge, it will keep for up to about 12 days.
    • Freeze: Wrap in plastic wrap or aluminum foil, and place in a freezer-safe bag in the freezer for up to 3 months. Let defrost and warm up in the oven, microwave, or in a skillet.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 41g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 316mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 2mg