Description
Soft, chewy garlic naan cooked on a hot skillet and brushed with melted garlic butter. This homemade version puffs beautifully, gets charred in all the right places, and is perfect alongside curries, soups, or even topped like flatbread pizza.
Ingredients
1 teaspoon sugar
2 teaspoons instant yeast
0.5 cup warm whole milk
0.25 cup plain yogurt
0.25 cup warm water
2.25 cups all-purpose flour
1 teaspoon salt
2 tablespoons oil
2 tablespoons butter
2 cloves garlic finely minced
2 tablespoons chopped cilantro or parsley
Instructions
1. In a mixing bowl, combine warm milk, yogurt, water, and sugar. Stir in the yeast and let sit until foamy, about 5–10 minutes.
2. Add flour, salt, and oil. Mix to form a soft dough. Knead for 8–10 minutes until smooth and elastic.
3. Cover the dough and let rise in a warm spot until doubled, about 1–1.5 hours.
4. Punch down the dough and divide into 6–8 equal balls. Rest for 10 minutes.
5. Roll each ball into an oval or teardrop shape about 1/4 inch thick.
6. Heat a cast iron skillet over medium-high heat until very hot.
7. Place rolled dough on the skillet. Cook for about 45 seconds or until bubbles form, then flip. Cook another 30–45 seconds.
8. Melt butter with minced garlic in a small pan. Let steep.
9. Brush hot naan with garlic butter and sprinkle with herbs. Serve warm.
Notes
Use warm (not hot) milk and water to activate the yeast properly.
A cast iron pan gives the best char and puff—avoid nonstick.
For extra garlicky flavor, brush both sides with garlic butter after cooking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 12mg
Keywords: garlic naan, skillet bread, homemade naan