If there’s one thing that can instantly elevate any meal, it’s freshly baked naan bread—especially when it’s warm, fluffy, and infused with buttery garlic. I still remember the first time I made garlic naan from scratch; the scent of sizzling garlic in butter, the puff of the dough as it hit the pan, and the golden brown bubbles forming—pure kitchen magic. Whether you’re serving it alongside a curry or simply tearing it apart to dip in hummus, this naan has the power to steal the spotlight.

What I love most about this artisan garlic naan recipe is how approachable it is. You don’t need a tandoor oven or fancy tools. Just a hot skillet, simple ingredients, and a little bit of patience. The reward? Soft, pillowy naan with crisp edges, brushed generously with garlic butter and sprinkled with fresh herbs. It’s the kind of bread that disappears in minutes, often before dinner even hits the table.

Why You’ll Love This Artisan Garlic Naan

This garlic naan is an irresistible combination of chewy, golden-browned dough and savory garlic butter. It’s a perfect sidekick to saucy dishes, yet hearty enough to enjoy on its own. You’ll love how:

The dough stays soft and fluffy inside with charred, crispy bubbles outside.
The garlic butter infuses every bite with bold, buttery flavor.
It can be cooked in a skillet—no oven needed.
You can freeze extras and reheat beautifully later.
It feels like restaurant-quality naan made in your own kitchen.

What Type of Flour Works Best for Artisan Garlic Naan?

While traditional naan often uses refined white flour (all-purpose flour), you can experiment a little based on what texture you’re going for. I usually stick with all-purpose flour because it gives the softest, fluffiest result and helps the naan puff up nicely in the pan. If you’re after a more wholesome version, try substituting part of the flour with whole wheat—but don’t go all-in unless you enjoy a denser chew.

Bread flour can also be used if you want a bit more elasticity and chewiness in your naan. The extra gluten development can create a slightly stronger dough structure, but honestly, for that pillowy softness we all crave—good old all-purpose is my top choice.

Options for Substitutions

Life happens, and sometimes you need to work with what’s in the pantry. Thankfully, this naan recipe is pretty forgiving and still turns out amazing with a few tweaks:

Flour Substitute: As mentioned, you can use half whole wheat flour for a nuttier flavor and added fiber. Avoid using only whole wheat unless you enjoy a much denser bread.
Yogurt Substitute: Greek yogurt is classic, but sour cream or even buttermilk can work if you’re in a pinch. The key is adding tang and moisture to the dough.
Garlic Butter: No fresh garlic? Use garlic powder mixed into melted butter. Not as aromatic, but still delicious.
Dairy-Free Version: Swap regular yogurt with a thick coconut yogurt and use plant-based butter. It still gives a lovely soft texture.
Gluten-Free Option: Gluten-free all-purpose flour blends work decently, but the texture will differ. Add 1 tsp of xanthan gum to help with structure.

With a little flexibility, you can still enjoy a golden, garlic-kissed naan with whatever you’ve got on hand.

Ingredients for This Artisan Garlic Naan

Each ingredient in this recipe plays a key role in bringing that soft, airy, and flavorful naan to life. Here’s what you’ll need and why:

All-Purpose Flour – The foundation of the dough, giving structure and that pillowy softness.
Active Dry Yeast – Helps the dough rise, creating those classic airy bubbles and chewiness.
Sugar – Just a little to activate the yeast and balance the savory garlic.
Warm Water – Dissolves the yeast and binds the dough.
Greek Yogurt – Adds moisture and a slight tang, resulting in a soft and tender texture.
Olive Oil – Makes the dough easier to work with and keeps it supple.
Salt – Essential for flavor and balance.
Butter – For that rich, golden brushed finish after cooking.
Fresh Garlic – The star flavor, infused into melted butter and brushed generously over the naan.
Fresh Cilantro or Parsley – Optional, but adds a pop of color and a fresh finish.

Each component comes together to create naan that’s soft in the middle, slightly crisp at the edges, and bursting with buttery garlic goodness.

Step 1: Activate the Yeast

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 10 minutes until the mixture becomes frothy. This step ensures your yeast is alive and ready to leaven the dough.

Step 2: Make the Dough

In a large mixing bowl, whisk together the flour and salt. Add the activated yeast mixture, Greek yogurt, and olive oil. Mix until a shaggy dough forms, then knead it by hand or with a dough hook for about 8–10 minutes until smooth and elastic.

Step 3: Let the Dough Rise

Transfer the kneaded dough to a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Step 4: Prepare the Garlic Butter

While the dough is rising, melt the butter in a small saucepan over low heat. Add the minced garlic and let it sizzle for 1–2 minutes until fragrant. Remove from heat and set aside. Chop fresh cilantro or parsley if using.

Step 5: Divide and Shape the Dough

Once the dough has doubled, punch it down and divide it into 6–8 equal pieces. Roll each piece into a ball. On a floured surface, roll each ball into an oval or tear-drop shape about 1/4 inch thick.

Step 6: Cook the Naan

Heat a heavy skillet (cast iron works best) over medium-high heat until very hot. Place one rolled-out dough piece onto the dry skillet. Cook for 1–2 minutes until bubbles form and the bottom has golden brown spots. Flip and cook another minute. Press lightly with a spatula if needed to help it puff.

Step 7: Brush and Serve

As soon as each naan comes off the skillet, brush it generously with the warm garlic butter and sprinkle with chopped herbs. Stack them in a clean towel to keep warm and soft until ready to serve.

How Long to Cook the Artisan Garlic Naan

Each naan takes about 2–3 minutes total to cook—1 to 1.5 minutes per side on a hot skillet. The dough will puff up, develop golden-brown spots, and get those signature air pockets that make naan so special. If your pan is properly heated, the cooking process should be quick and satisfying.

The full recipe from start to finish—including rising time—takes around 1 hour and 45 minutes, but most of that is inactive time while the dough rises. Once you start cooking, the process moves fast.

Tips for Perfect Artisan Garlic Naan

Use a HOT skillet: The hotter your skillet, the better the bubbles and char. A cast iron pan is ideal.
Don’t over-flour the surface: Too much flour can dry out the naan or prevent it from getting a nice sear.
Roll evenly: Keep your dough about 1/4 inch thick and don’t roll too thin or the naan might become cracker-like.
Work in batches: Don’t overcrowd the pan. One naan at a time ensures even cooking.
Cover cooked naan: Stack the hot naan in a towel or foil to trap steam and keep them soft.
Use fresh garlic: Minced fresh garlic in butter gives unmatched aroma and depth—powder just can’t compete.
Add the garlic butter right after cooking: Brushing while hot helps the butter soak in beautifully.

These tips will ensure naan that’s soft, golden, and full of flavor—every single time.

Watch Out for These Mistakes While Cooking

Even a simple bread like naan has its pitfalls if you’re not paying attention. Here are a few common mistakes to avoid:

Using a cold pan: If the skillet isn’t hot enough, the naan won’t puff or brown properly—it’ll just sit there and steam.
Skipping the yeast activation step: If your yeast doesn’t bubble, your dough won’t rise. Always check before mixing it into the flour.
Rolling too thin: Thin dough can become dry and crispy, losing that signature pillowy texture.
Over-kneading the dough: This can make the naan tough. Stop kneading once the dough becomes smooth and elastic.
Adding garlic before cooking: Garlic burns quickly. Always brush it on after cooking, not before.
Overcooking: Just a minute too long can turn your naan from soft to leathery. Stay attentive.
Not covering the cooked naan: Letting them sit out uncovered makes them dry. Wrap them in a clean kitchen towel to keep them soft and warm.

Avoid these, and your naan will turn out buttery, soft, and restaurant-worthy.

What to Serve With Artisan Garlic Naan?

This naan is delicious enough to eat alone—but it’s even better when paired with flavorful dishes. Here are some top ways to enjoy it:

1. Butter Chicken

Rich and creamy with a tomato-based gravy, this classic curry is a perfect match for soaking up every last drop.

2. Chana Masala

A spicy chickpea stew that brings balance with the buttery softness of naan.

3. Lentil Dal

Hearty, comforting, and full of warming spices—dal and naan are a timeless combo.

4. Tandoori Chicken

The charred, smoky flavor of tandoori chicken pairs perfectly with garlicky naan.

5. Paneer Tikka

Vegetarian and protein-rich, this dish complements naan beautifully with its bold, grilled flavor.

6. Hummus or Baba Ghanoush

Tear and dip! These creamy Middle Eastern spreads are simple yet addictive with naan.

7. Greek-Style Wraps

Use the naan like a flatbread wrap with grilled meats, fresh veggies, and tzatziki.

8. Curry Scrambled Eggs

A great breakfast or brunch idea—wrap soft scrambled eggs with spices and herbs in warm naan.

Storage Instructions

Freshly made garlic naan is best eaten warm, but you can absolutely store leftovers for later. Here’s how to keep it soft and delicious:

Room Temperature: Wrap cooled naan in foil or an airtight bag and store for up to 2 days. Reheat in a skillet or wrap in foil and warm in the oven at 300°F (150°C) for 5–7 minutes.
Refrigerator: Not ideal, as refrigeration can dry it out—but if needed, wrap it tightly and use within 3 days.
Freezer: Naan freezes beautifully. Stack with parchment between each piece and place in a freezer bag. Store for up to 2 months. Reheat straight from frozen on a hot skillet or in the oven.
Reheating Tip: Always warm naan before serving—it revives the texture and flavor perfectly. A quick brush with garlic butter after reheating makes it taste freshly made.

Estimated Nutrition (Per Piece, based on 8 servings)

While exact values will vary depending on size and toppings, here’s an estimate for one garlic naan:

Calories: ~210
Carbohydrates: 30g
Protein: 5g
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Cholesterol: 15mg
Sugar: 1g
Fiber: 1g
Sodium: 200mg

This recipe offers a comforting balance of carbs and fat, making it perfect as a side or hearty snack. Want it lighter? Use olive oil instead of butter and reduce the garlic butter brushing.

Frequently Asked Questions

1. Can I make this garlic naan without yeast?

Yes, you can substitute baking powder (about 1½ teaspoons) for yeast if you’re in a rush. The texture will be slightly different—less chewy and more like flatbread—but still tasty.

2. What’s the best way to reheat naan?

A hot skillet works wonders. Just 30–60 seconds per side will revive it. You can also wrap it in foil and pop it into a warm oven (around 300°F or 150°C) for 5–7 minutes.

3. Can I use a stand mixer to knead the dough?

Absolutely. Use the dough hook attachment and knead on medium speed for about 6–8 minutes, or until the dough is smooth and elastic.

4. Is it okay to let the dough rise overnight?

Yes! For even better flavor, let the dough rise slowly in the fridge overnight. Bring it back to room temperature before shaping and cooking.

5. Can I make mini naan instead of large ones?

Definitely. Just divide the dough into smaller portions and roll into smaller rounds or ovals. Great for appetizers or dipping!

6. How do I make this naan vegan?

Swap the Greek yogurt for a thick plant-based yogurt and use vegan butter or olive oil for brushing. The result is still soft, chewy, and delicious.

7. Can I add cheese inside the naan?

Yes! For cheesy naan, place shredded mozzarella or paneer in the center of your rolled dough, fold it over, and seal the edges before rolling out again.

8. Why isn’t my naan puffing up in the pan?

Your pan might not be hot enough. A high-heat, dry skillet is essential. Also, make sure your dough is well-kneaded and rested—underrisen dough won’t puff properly.

Conclusion

Making artisan garlic naan at home is a deeply satisfying experience—from the fragrant garlic butter to that first tear into a warm, soft piece fresh off the skillet. It’s a side dish that somehow becomes the main event, whether you’re mopping up curry, wrapping up grilled meats, or just enjoying it on its own.

This recipe combines simplicity with bold flavor, giving you restaurant-quality naan using everyday ingredients and a hot pan. Once you try it, you’ll want to make it a permanent part of your dinner rotation—and honestly, so will anyone who gets a bite.