Name: Garlic Naan Bread Recipe
Prep time: 1 h 45 min
Cook time: 2 min
Total time: 1 h 47 min
Cuisine: Indian
Ingredients: ½ cup water; 3 Tablespoons milk; 2 teaspoons active dry yeast; 2 ½ cups all-purpose or bread flour, divided; 2 teaspoons granulated sugar; ¾ teaspoon baking powder; ¾ teaspoon table salt; ¼ cup full fat Greek yogurt; 2 Tablespoons olive oil; 2 teaspoons minced garlic (optional, for garlic naan); 4 Tablespoons salted butter; 1 Tablespoon chopped fresh parsley; 2 teaspoons minced garlic (for garlic naan)

I can’t wait to share this Garlic Naan Bread Recipe with you — it’s my go-to for soft, chewy Indian flatbreads that bring so much warmth and flavor right to your table. Whether you’re pairing these with spicy curries, hearty soups, or just enjoying them on their own, they never disappoint.

The image shows a stack of five flatbreads with golden brown spots on a white marbled surface, with one flatbread folded and placed on top. Behind the stack, there is a white bowl filled with a thick orange curry sauce, garnished with small green herbs. Further back, a wooden bowl contains white rice. The whole setup sits on a white marbled surface with a cozy and warm atmosphere. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Naan Bread Recipe
Top Tip
How to Serve Garlic Naan Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Naan Bread Recipe

Why You'll Love This Recipe

Honestly, making naan from scratch feels like magic. The dough is simple, the cook time’s quick, and the taste? Absolutely spot on. Plus, you get that fresh garlic butter topping that makes it extra irresistible.

Simple ingredients: You probably have most of these in your pantry already.
Quick stovetop cooking: No need for an oven, and naan bakes in minutes.
Soft and chewy texture: Perfectly tender with just the right amount of chewiness.
Customizable garlic flavor: Add garlic to the dough and the buttery topping for that authentic aroma.

Ingredients & Why They Work

When it comes to this recipe, using fresh and good-quality ingredients really shines through in the final bread. Here’s a quick look at what you’ll need and why each item is an essential piece of the naan puzzle.

Flat lay of a small white ceramic bowl of water, a small white ceramic bowl of milk, two whole uncracked brown eggs, a small white ceramic bowl of active dry yeast granules, a simple mound of all-purpose flour, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of baking powder, a small white ceramic bowl of table salt, a small white ceramic bowl of full fat Greek yogurt, a small white ceramic bowl of olive oil, a small white ceramic bowl of minced fresh garlic, a small white ceramic bowl of salted butter, and a small white ceramic bowl of chopped fresh parsley, all arranged symmetrically and naturally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: Warmed just right to activate the yeast without killing it.
Milk: Adds subtle richness and tenderizes the dough.
Active dry yeast: The magic that makes your dough rise and get fluffy.
All-purpose or bread flour: Bread flour gives a chewier texture, but all-purpose works well too.
Granulated sugar: Feeds the yeast to encourage a good rise.
Baking powder: Helps the naan puff up lightly during cooking.
Salt: Balances flavors and enhances taste.
Full fat Greek yogurt: Adds moisture, tang, and tenderness.
Olive oil: Keeps the dough soft and adds subtle flavor.
Minced garlic (optional): For that authentic garlic naan aroma and bite.
Salted butter (for topping): Melts into warm naan for luscious richness.
Fresh parsley (for topping): Adds a fresh burst of color and flavor.
Minced garlic (for topping): Infuses the butter with fragrant garlicky goodness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Garlic Naan Bread Recipe is how easily you can customize it. Whether you're adding your favorite herbs or adapting the dough for dietary needs, these naans welcome your personal touch with open arms.

Herb-Infused Naan: I love swapping out parsley for fresh cilantro or even a pinch of dried fenugreek leaves (kasuri methi) to add a wonderfully earthy aroma. It instantly transforms the naan and pairs beautifully with spicy curries.
Cheese-Stuffed Naan: For a decadent twist, I sometimes place a spoonful of shredded paneer or mozzarella inside the dough balls before rolling. It makes for an indulgent snack or side that’s both melty and delicious.
Vegan Version: To make this recipe vegan, replace the yogurt with a thick coconut or cashew-based yogurt and swap the butter topping for olive oil infused with garlic and fresh herbs. The naan remains soft and flavorful, perfect for any plant-based diet.
Spiced Garlic Butter: For a seasonal flair, add a pinch of smoked paprika or cumin powder to the garlic butter topping. This adds warmth and depth—especially nice during fall and winter months.

Step-by-Step: How I Make Garlic Naan Bread Recipe

A round, slightly uneven dough layer is puffed up in the middle, showing a light cream color with bumpy texture, sitting flat inside a large black cast iron pan with a handle on white marbled texture below. There is a small bunch of green parsley in the top right corner and a folded white cloth with black stripes in the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Activating the Yeast for Perfect Dough

Begin by gently warming ½ cup of water and 3 tablespoons of milk to 100°F (38°C). This is the sweet spot to wake up your yeast without killing it. Stir before checking the temperature to ensure even warmth. Pour this cozy mix into a bowl, add 2 teaspoons active dry yeast and a small pinch of sugar, then give it a little stir. Let this sit for 5-10 minutes until it becomes bubbly and foamy—this lively froth means your yeast is active and ready to work its magic.

Step 2: Mixing the Dough Ingredients

Once your yeast mixture is bubbling with life, add 1½ cups of flour, 2 teaspoons granulated sugar, ¾ teaspoon baking powder, ¾ teaspoon salt, ¼ cup full-fat Greek yogurt, 2 tablespoons olive oil, and 2 teaspoons minced garlic if you’re making it garlic naan. Stir everything together until well combined. Gradually stir in the remaining 1 cup flour until the dough starts to cling to itself and pulls away from the sides of the bowl. This slow incorporation helps build the right texture—soft yet elastic.

Step 3: Kneading for That Perfect Chew

Place your dough in a stand mixer fitted with a dough hook and knead on low speed for 4 minutes. Don’t worry if it feels slightly sticky—that’s how it should be for soft naan! No mixer? No problem. Turn the dough onto a lightly floured surface and knead by hand for about 5 minutes until it’s cohesive and no longer shaggy. Your dough won’t be as smooth as traditional breads, but it’ll have a pleasant tackiness that makes these naans delightfully chewy.

Step 4: The Essential First Rise

Transfer your slightly sticky dough to a large bowl lightly coated in olive oil, turning it to coat all sides. Cover with plastic wrap and let it rest in a warmed spot for 1 to 2 hours, or until it doubles in size. This rise builds flavor and lightness that you’ll notice in every bite.

Step 5: Shaping and Second Rise

Once risen, turn your dough onto a floured surface and divide it into 8 equal portions. Shape each piece into a neat ball by stretching and tucking the edges underneath. Cover again with plastic wrap and let these rest for 10-15 minutes, allowing them to puff slightly—this step makes rolling a breeze and yields fluffy naan.

Step 6: Heating the Skillet

Heat a cast iron skillet over medium-high heat for at least 5 minutes. You want it really hot so the naan sizzles when it hits the pan. If you can feel the heat radiating from the skillet a few inches above it, you’re ready to cook.

Step 7: Rolling and Cooking the Naan

Working with each dough ball one at a time, roll it into a circle about 6 to 8 inches in diameter. Place one or two naan onto the hot skillet (depending on space), and cook the first side for 45-60 seconds, watching for bubbles to form—they’re your cue that it’s time to flip. Cook the other side for an additional 30-60 seconds until the naan is cooked through and lightly charred in spots. Remove to a plate and repeat with remaining pieces.

Step 8: Making the Garlic Butter Topping

While your naan cooks, melt 4 tablespoons of salted butter in a small pan over low heat. Stir in 1 tablespoon chopped fresh parsley and 2 teaspoons minced garlic if you want that authentic garlic naan flavor. Cook until fragrant—just a few minutes—then remove from heat.

Step 9: Final Touch and Serving

Brush the warm naan generously with your garlic butter mixture. The buttery garlic aroma combined with the soft, chewy bread is simply irresistible. Serve immediately and enjoy the comforting taste of homemade Indian flatbread at home!

Top Tip

Making homemade Garlic Naan Bread Recipe is a rewarding experience that really comes down to a few key moments during the process. These tips will help your naan turn out soft, chewy, and full of authentic flavor every time.

Activate Yeast Properly: I always double-check that the water and milk are warmed to about 100°F (38°C) before adding the yeast. Too hot will kill it; too cold won’t activate it. Waiting for that foamy mixture is the best sign your yeast is alive and ready.
Knead Just Enough: I learned not to over-knead this dough. Unlike some breads, this dough stays a bit sticky and shaggy, which keeps it tender. A 4-minute knead in the mixer or about 5 minutes by hand is just right.
Use a Hot Skillet: Patience here really pays off. Heating your cast iron skillet for at least 5 minutes until it’s very hot ensures those beautiful bubbles and slight charring that make naan so irresistible.
Brush Garlic Butter Warm: Brushing your naan with garlic butter right off the skillet while it’s still warm helps the butter soak in and the flavors to meld perfectly. Waiting too long means losing some of that buttery goodness.

How to Serve Garlic Naan Bread Recipe

A stack of four round, soft naan breads with a light golden brown baked pattern on top and scattered green herb pieces, resting on a wooden board with a white and black striped cloth beneath it; behind the naan, a white bowl filled with thick, bright orange curry garnished with small green herbs and a spoon sticking out, next to a white bowl full of fluffy white rice topped with green herb leaves, all placed on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

While the garlic butter topping is classic, you can elevate your naan by sprinkling fresh chopped cilantro, a pinch of red chili flakes for subtle heat, or a squeeze of fresh lemon juice on top. Toasted sesame seeds or nigella seeds also add a pleasant crunch and hint of nuttiness.

Side Dishes

Garlic naan pairs wonderfully with rich Indian curries like butter chicken, palak paneer, or chana masala. It also complements hearty stews, lentil soups, and even grilled vegetables. For a fun snack, enjoy with a chilled cucumber raita or a tangy mango chutney.

Make Ahead and Storage

Storing Leftovers

To keep your leftover naan fresh, allow it to cool completely, then store in an airtight container or a resealable plastic bag in the refrigerator. It will remain tasty for 2-3 days, making it perfect for quick snacks or meals.

Freezing

If you'd like to keep your naan longer, wrap each piece individually in plastic wrap and place them in a freezer-safe bag. Frozen naan can last for 1-2 months without losing much in flavor or texture.

Reheating

For best results, reheat naan in a preheated oven at 325°F (160°C) for several minutes until warmed through. This method helps retain the soft, chewy texture and prevents it from getting too tough or dry.

Frequently Asked Questions:

Can I make garlic naan without yeast?

While traditional naan relies on yeast for its characteristic texture, you can make quick flatbreads without yeast using baking powder, but the flavor and chewiness won’t be quite the same.

Why is my naan dough sticky?

This dough is naturally a bit sticky due to the yogurt and hydration level. It should feel tacky but not overly wet. A sticky dough helps the naan stay soft and chewy.

Can I use all-purpose flour instead of bread flour?

Yes! All-purpose flour works just fine and produces delicious naan, though bread flour will give you a slightly chewier texture.

Is it necessary to brush the naan with garlic butter?

Not necessary, but highly recommended! Garlic butter adds wonderful aroma and richness that make your naan especially delicious and authentic.

Final Thoughts

There's something deeply satisfying about pulling together a batch of homemade Garlic Naan Bread Recipe—warm, fragrant, and perfect for dipping, mopping up, or just enjoying on its own. Whether it’s part of a special meal or a cozy snack, I hope this recipe brings the vibrant flavors of Indian cuisine right to your kitchen and inspires you to get creative with your pairings. Happy cooking!