Garlic Naan

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Warm, pillowy soft, and brushed generously with garlic butter, Garlic Naan is the ultimate comfort food when it comes to flatbreads. Each bite delivers a delicate chew and a rich, savory flavor that pairs perfectly with curries, stews, or can be savored all on its own. With its golden blistered surface and irresistible aroma of toasted garlic and herbs, this Indian-style naan takes your home-cooked meals to the next level.

Made with basic ingredients and a hot skillet (no tandoor needed), this version of garlic naan is incredibly approachable for any home cook. Whether you’re planning an easy weeknight dinner, looking for an exciting addition to your party platter, or simply craving something to dip into soup or hummus, this soft and chewy bread will become your new favorite go-to.

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Why You’ll Love This Garlic Naan

• Restaurant-style quality at home – soft, blistered, buttery, and packed with garlic flavor.
• Simple pantry staples – flour, yogurt, baking powder, and garlic make this a budget-friendly side.
• Versatile pairing – goes with Indian dishes, grilled meats, soups, or dips.
• No oven or tandoor needed – all the magic happens on a stovetop skillet.
• Ready in under an hour – includes rest time for the dough to relax and roll out easily.

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

Before diving into the garlic naan-making process, it’s helpful to have the right tools on hand. This ensures a smooth workflow and the best results in terms of texture and flavor.

• Mixing Bowl – For combining and kneading the dough. A large bowl gives you enough space to work the ingredients without making a mess.
• Rolling Pin – To roll the dough into flat rounds. A smooth and even roll is key to getting uniform naan that cooks evenly.
• Cast Iron Skillet or Heavy-Bottomed Pan – Essential for achieving that iconic char and soft interior. The high heat mimics the intense heat of a traditional tandoor oven.
• Pastry Brush – Used for brushing the naan with garlic butter as soon as it comes off the skillet, locking in flavor and moisture.
• Clean Kitchen Towel – To keep cooked naan warm and soft while you finish the batch.
• Measuring Cups and Spoons – Precision in ingredient ratios ensures consistent dough every time.

Having these tools prepped ahead of time will make your cooking experience easy and enjoyable.

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Preparation Tips

• Use warm water or milk – This helps activate the leavening agents and makes the dough soft and pliable.
• Let the dough rest – Even a 30-minute rest helps gluten relax, making it easier to roll and resulting in softer naan.
• Keep your skillet hot – A properly heated skillet is crucial to creating bubbles and those signature charred spots.
• Do not over-flour while rolling – Too much flour can make the naan dry. Lightly dust only when necessary.
• Brush immediately with garlic butter – Doing this while the naan is hot helps absorb the flavors and keeps the surface supple.
• Stack under a towel – Keep each naan covered with a clean kitchen towel to retain warmth and softness as you finish the batch.

With just a little prep and attention, you’ll be on your way to perfectly golden, garlicky naan every time.

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Ingredients for This Garlic Naan

To make flavorful, soft, and buttery garlic naan at home, you’ll need the following simple ingredients:

For the Dough:

• 2 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon sugar
• ½ cup plain yogurt (full-fat preferred for best texture)
• ⅓ cup warm water or milk (adjust as needed for dough consistency)
• 1 tablespoon oil (vegetable or olive oil)

For the Garlic Butter:

• 3 tablespoons unsalted butter
• 3–4 garlic cloves, finely minced or grated
• 1 tablespoon chopped fresh cilantro or parsley (optional, for garnish)
• Pinch of salt (to season the butter)

These ingredients come together quickly and require no yeast, making this a faster alternative to traditional naan while still delivering big flavor.

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Step 1: Make the Dough

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Create a well in the center and add yogurt, warm water (or milk), and oil. Mix until the dough starts to come together. Knead with your hands for 5–7 minutes until smooth and soft. If it’s too sticky, dust with a little flour.

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Step 2: Rest the Dough

Cover the dough with a damp towel or plastic wrap and let it rest at room temperature for 30 minutes. This rest helps the gluten relax, making the naan easier to roll and giving it a better texture when cooked.

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Step 3: Prepare Garlic Butter

While the dough rests, melt the butter in a small saucepan over low heat. Add the minced garlic and a pinch of salt. Let it sizzle gently for 1–2 minutes without browning the garlic. Remove from heat and stir in chopped cilantro or parsley, if using.

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Step 4: Divide and Roll

Once rested, divide the dough into 6–8 equal portions. Roll each portion into a ball, then use a lightly floured surface and rolling pin to flatten into oval or round discs, about ¼ inch thick.

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Step 5: Cook the Naan

Heat a cast iron skillet or heavy pan over medium-high heat until hot. Place one rolled dough onto the skillet. Cook for 1–2 minutes until bubbles form and the bottom develops golden-brown spots. Flip and cook the other side for another 1–2 minutes. You can press slightly with a spatula to help it puff.

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Step 6: Brush with Garlic Butter

As soon as each naan is cooked, remove it from the skillet and immediately brush with the warm garlic butter. Repeat the process with the remaining dough.

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Step 7: Keep Warm and Serve

Stack the finished naan on a plate and cover with a clean kitchen towel to keep them warm and soft. Serve immediately for the best experience.

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Notes

• Make it vegan: Substitute the yogurt with unsweetened dairy-free yogurt or a splash of plant-based milk with a squeeze of lemon juice. Use vegan butter or oil for brushing.
• Customize the toppings: Add finely chopped chilies, nigella seeds, or sesame seeds on top of the naan before cooking for extra flair and flavor.
• Freeze for later: These naans freeze beautifully. Let them cool completely, then store in an airtight bag or container in the freezer for up to 2 months.

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Watch Out for These Mistakes While Cooking

• Skipping the dough rest: The resting period is vital. It makes the dough easier to roll and improves the naan’s softness and flexibility.
• Cooking on a low-heat pan: A hot pan is key. If the skillet isn’t hot enough, the naan will turn out dry and flat without those signature bubbles and char.
• Overloading with garlic in the pan: Add garlic only in the butter—not to the dough on the skillet—otherwise, it may burn quickly and turn bitter.
• Using too much flour while rolling: Extra flour can make the naan dry and tough. Use only a light dusting to prevent sticking.
• Stacking without a towel: Not covering freshly cooked naan causes them to lose steam and dry out quickly. Use a clean towel to trap moisture.

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What to Serve With Garlic Naan?

Garlic naan is incredibly versatile and pairs well with a wide range of dishes. Whether you’re diving into a hearty curry or using it as a base for creative appetizers, here are some delicious pairings:

8 Recommendations

1. Butter Chicken – The rich, creamy tomato-based sauce is perfect for scooping up with warm garlic naan.
2. Chana Masala – This spicy, tangy chickpea curry is a fantastic vegetarian option to enjoy with naan.
3. Paneer Tikka – Serve grilled paneer with a side of naan for a smoky, satisfying meal.
4. Dal Tadka – A bowl of flavorful lentils paired with buttery naan is a simple yet comforting dinner idea.
5. Tandoori Chicken – Use garlic naan to wrap up slices of smoky, spiced chicken for an easy handheld dish.
6. Shakshuka – Swap out pita for garlic naan in this spicy tomato and egg breakfast idea.
7. Hummus or Baba Ganoush – Cut naan into wedges for dipping into Middle Eastern spreads.
8. Indian-style Wraps or Rolls – Fill with spiced potatoes, pickled onions, and chutney for an easy lunch wrap using leftover naan.

Garlic naan isn’t just a side—it’s a key part of the meal that can elevate any dish it’s paired with.

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Storage Instructions

Garlic naan stores very well and can be made ahead for quick meals or snacks. Here’s how to keep it fresh:

• Room Temperature: Store cooked naan in an airtight container or ziplock bag for up to 2 days. Wrap in foil or a kitchen towel to prevent drying out.
• Refrigerator: For slightly longer storage (up to 5 days), refrigerate in an airtight bag. Reheat on a skillet or in the oven to restore softness.
• Freezer: Let naan cool completely, then layer with parchment paper between each piece and freeze in a sealed container or bag. Keeps well for up to 2 months.
• Reheating Tip: To reheat, use a hot skillet for a few seconds on each side or wrap in foil and warm in the oven at 350°F (175°C) for 5–7 minutes. Avoid microwaving too long, as it can make naan chewy or tough.

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Estimated Nutrition

(Per one medium garlic naan – approximately 1 of 6 servings)

• Calories: 180
• Total Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 12mg
• Sodium: 220mg
• Carbohydrates: 26g
• Fiber: 1g
• Sugar: 1g
• Protein: 4g
• Serving Size: 1 naan (medium)
• Category: Side, Bread
• Method: Skillet
• Cuisine: Indian
• Keywords: easy dinner, garlic naan, Indian bread, flatbread recipe

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Frequently Asked Questions

1. Can I make garlic naan without yogurt?

Yes, you can substitute yogurt with buttermilk or a mix of milk and a teaspoon of lemon juice. The acidity helps tenderize the dough similarly to yogurt.

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2. How do I make garlic naan vegan?

Use plant-based yogurt or a splash of almond/soy milk with lemon juice for the dough, and replace the butter with vegan butter or olive oil for brushing.

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

Your skillet may not be hot enough. A high, even heat is essential for creating steam inside the dough, which causes it to puff and bubble.

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4. Can I bake naan instead of cooking it on the stove?

Yes, you can bake it at 475°F (245°C) on a preheated pizza stone or baking sheet. It may not get the same char, but it’ll still be soft and delicious.

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5. How do I keep naan soft after cooking?

Stack cooked naan and wrap them in a clean kitchen towel immediately to retain steam and keep them tender.

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6. Can I prepare the dough in advance?

Absolutely! You can make the dough up to 24 hours ahead and refrigerate it. Let it come to room temperature before rolling and cooking.

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7. What flour works best for naan?

All-purpose flour gives the softest result. You can substitute half with whole wheat flour for a heartier version, though it may be slightly denser.

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8. Can I stuff naan with cheese or other fillings?

Definitely! Before rolling, place a bit of shredded cheese, mashed potatoes, or even paneer inside a dough ball and seal it before flattening. Cook as usual.

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Conclusion

Garlic naan is more than just a side dish—it’s an experience. Soft, blistered, and fragrant with garlic butter, it transforms simple meals into something truly memorable. Whether you pair it with a bold curry, dip it into creamy hummus, or enjoy it on its own, this flatbread is a winner every time. And the best part? You don’t need any fancy equipment—just a hot skillet, a few pantry ingredients, and a bit of love. Happy cooking!

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