Recipe

Garlic Naan

Chewy, blistered skillet naan brushed with garlicky butter and herbs, made with everyday pantry staples.

By Matt Campbell

•

4.8

A stack of blistered garlic naan on a wooden board beside a small bowl of melted garlic butter

Garlic naan is one of those foods that makes everyone magically hover near the stove. You flip one bread, brush on that garlicky butter, and suddenly you have an audience. I get it. It smells like you know what you are doing, even if you are still wearing yesterday’s sweatpants.

This version is skillet naan, so you do not need a tandoor or any special setup. We are chasing the good stuff: soft and chewy centers, big bubbly blisters, crisp edges, and a glossy finish that tastes like garlic bread’s cooler cousin.

Do yourself one favor: make the garlic butter while the dough rests. It takes two minutes, and it turns good naan into okay wow naan.

A mixing bowl with sticky naan dough and a wooden spoon with a light dusting of flour nearby

Why It Works

Real naan texture at home: yogurt plus a hot skillet gives you that tender chew and those signature bubbles.
Fast flavor: garlic mellows in warm butter so it tastes rich and sweet, not raw and harsh.
Flexible timing: a short rise works, and the dough also holds in the fridge if you want fresh naan tomorrow.
Crisp edges, soft middle: a quick cook on high heat keeps it pillowy while still getting those blistered spots.

Pairs Well With

Storage Tips

Room temp (same day): Let naan cool, then keep in a sealed bag or container up to 8 hours. Reheat in a dry skillet for 30 to 60 seconds per side.

Refrigerator (up to 3 days): Store airtight. Reheat in a skillet over medium heat, or wrap in foil and warm at 350°F for 8 to 10 minutes.

Freezer (up to 2 months): Freeze with parchment between pieces in a freezer bag. Reheat straight from frozen in a covered skillet over medium-low heat, 2 to 3 minutes per side, then uncover to re-crisp.

Best move: Reheat first, then brush with a little fresh garlic butter. It brings the aroma back like you just made it.

Common Questions

Can I make garlic naan without yeast?

Yes, but think of it as a quick naan-style flatbread, not a 1:1 swap for the yeasted version. Use 2 teaspoons baking powder (and keep the yogurt for lift and tenderness). Skip the long rise and instead let the dough rest 20 to 30 minutes so it relaxes. Cook as directed. It will be a bit less chewy and complex, but still excellent with garlic butter.

Why is my naan tough?

Tough naan usually means one of three things: too much flour, overcooking, or the dough did not rest enough. Keep the dough slightly tacky, cook hot and fast, and let it rest so the gluten can calm down.

Do I need yogurt?

Yogurt adds tenderness and a light tang. If you are out, use sour cream thinned with a splash of milk, or use milk plus a teaspoon of lemon juice. If you are using Greek yogurt, you may want to thin it with a tablespoon or two of milk or water so the dough stays soft. The dough might need a touch more flour either way.

Can I cook naan in the oven instead?

You can, but a skillet is easier and closer to the blistered finish. If you want oven naan, preheat a pizza stone or sheet pan at 500°F. Bake 2 to 4 minutes, then broil briefly for color. Watch it closely because timing depends a lot on your oven and how hot the pan is.

What if I only have whole wheat flour?

Use half whole wheat and half all-purpose for the best balance. All whole wheat works, but the naan will be denser and thirstier. Add water a teaspoon at a time if the dough feels dry.

A small bowl of melted butter with minced garlic and chopped parsley with a spoon beside it

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Wooden spoon or spatula
Clean kitchen towel or plastic wrap
Bench scraper (optional but helpful)
Cast iron skillet or heavy nonstick skillet (10 to 12 inch)
Pastry brush or spoon for butter

The first time I tried making naan at home, I treated it like a polite bread. Gentle heat, careful timing, zero drama. It came out pale and kind of sad. Later I learned naan wants a little chaos: a screaming hot pan, quick flips, and permission to get some real color. Now it is my go-to move when dinner feels boring. Curry night, soup night, even scrambled eggs. If there is a skillet and a stick of butter, we are in business.

Garlic Naan

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 1 hour 35 minutes

Servings 8 naan

Ingredients

1/2 cup warm water (about 105°F to 115°F)
2 teaspoons granulated sugar or honey
2 1/4 teaspoons active dry yeast (1 packet)
2 3/4 cups all-purpose flour (about 330g), plus more for dusting
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup plain whole milk yogurt (about 120g)
2 tablespoons olive oil or neutral oil, plus more for the bowl
2 to 4 tablespoons water as needed (dough hydration varies)
Garlic butter: 4 tablespoons unsalted butter, melted
3 to 4 cloves garlic, finely minced or grated
2 tablespoons chopped cilantro or parsley
Flaky salt, to finish (optional)

Measured flour, yogurt, yeast packet, minced garlic, melted butter, and herbs arranged and ready to cook

Instructions

Bloom the yeast. In a large bowl, combine warm water and sugar. Sprinkle in yeast, stir, and let sit 5 to 10 minutes until foamy.
Make the dough. Add flour, salt, baking powder, yogurt, and oil. Stir until shaggy, then knead 3 to 5 minutes by hand (in the bowl or on a lightly floured counter) until smooth and slightly tacky. If it feels dry, add water 1 tablespoon at a time. If it is very sticky and slack, dust in a little flour.
First rise. Lightly oil the bowl, add dough, cover, and let rise 60 to 90 minutes until puffy and roughly doubled.
Optional make-ahead. If you want fresh naan tomorrow, cover the dough and refrigerate after mixing (or after the first rise) for up to 24 hours. Let it sit at room temp 30 to 60 minutes before dividing and rolling. Cold dough is well-behaved, but it may need a little extra time to puff.
Make garlic butter. Melt butter, then stir in garlic and herbs. Let it sit 5 to 10 minutes so the garlic mellows. If you want a softer garlic bite, gently warm the garlic in the butter for 30 to 60 seconds over low heat, do not brown it. Taste and add a pinch of salt if needed.
Quick safety note: Keep the butter on the naan, not in the skillet. A very hot pan plus butter can smoke fast.
Divide and shape. Turn dough out and divide into 8 pieces. Roll each into a ball. Cover and rest 10 minutes so they roll easily.
Roll the naan. On a lightly floured surface, roll each ball into an oval about 1/8-inch thick. Do not stress about perfection. Rustic is the vibe.
Cook in a hot skillet. Heat a cast iron skillet over medium-high to high heat until very hot. Cook naan in a dry skillet (no oil). Place one rolled naan in the skillet. Cook 45 to 75 seconds until it puffs and bubbles and the bottom has dark golden spots. Flip and cook 30 to 60 seconds more until blistered in spots.
If you want extra-soft naan, you can cover the skillet for 10 to 20 seconds after flipping to trap a little steam, then uncover to finish.
Finish with garlic butter. Transfer to a plate and immediately brush with garlic butter. Sprinkle flaky salt if you want. Repeat with remaining dough, adjusting heat as needed to keep the skillet hot without burning.
Serve warm. Stack and cover lightly with a towel to keep soft. Bring to the table with extra garlic butter because that is just good planning.