Restaurant-Style Garlic Butter Naan You Can Make at Home!
This garlic butter naan is my favorite way to enjoy homemade bread with a buttery, rich finish. It’s simple to prepare and works perfectly with curries or as a stand-alone snack. I love how easy it is to make this garlic naan that tastes just like it’s from a restaurant.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
Garlic naan is one of the most popular and loved items on Indian restaurant menus, known for its soft, pillowy texture and bold garlic flavor. In this recipe, I’m making garlic naan without eggs, using an enriched dough that’s full of yogurt, melted butter, and milk for added richness.
Traditionally, naan is cooked in a tandoor, or clay oven, which gives it that signature char and smoky flavor. However, using a cast iron skillet allows you to achieve the same perfect texture and slightly charred crust without needing special equipment.
The result is a delicious, homemade garlic naan that’s simple to prepare and packs all the flavor of traditional tandoor-cooked naan but in the comfort of your own kitchen. Served alongside curries or enjoyed on its own, this naan will quickly become a favorite in your recipe repertoire.
Ingredients
Bread Flour: Bread flour is ideal for this recipe because it has a higher protein content than all-purpose flour, which helps create the chewy texture characteristic of naan. If bread flour is unavailable, all-purpose flour will work.
Yeast: I use active dry yeast in this recipe, which needs to be activated before use. To do so, dissolve the yeast in warm water with sugar and allow it to bloom for about 5-10 minutes until it becomes frothy. Be sure to use water or milk that’s warm (not hot) to avoid killing the yeast.
Butter: Melted butter gives the naan its signature richness and flavor. It also helps create a soft texture and adds a subtle golden finish when brushed on top after cooking. You can use clarified butter (ghee) for extra flavor if you have it on hand.
Milk: Whole milk works best for this recipe, as its fat content helps create a soft and tender texture in the naan dough.
Greek Yogurt: Greek yogurt adds both richness and a slight tang to the dough, helping to tenderize the naan. Make sure to use plain, unsweetened Greek yogurt.
Garlic: Fresh garlic is key for infusing the naan with bold, aromatic flavor. Mince or crush the garlic finely to ensure it evenly spreads throughout the dough and gives that delicious punch. For an extra garlicky kick, feel free to add garlic powder to the dough as well.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Combine water, sugar, and yeast in a bowl. Allow the mixture to sit for 5-10 minutes until it bubbles. Next, add milk, yogurt, oil, minced garlic, flour, baking powder, and salt. Mix everything together until the dough comes together. Transfer the dough onto a lightly floured surface and knead it with floured hands until it becomes smooth.
Step 2: Lightly grease the same mixing bowl with oil. Place the dough back into the greased bowl and cover it with plastic wrap. Allow it to rest at room temperature for approximately an hour, until it doubles in size.
Step 3: Once the dough has risen, divide it into ten equal pieces and shape them into balls. Roll out each ball of dough using a rolling pin into a large oval shape.
Step 4: Heat a cast iron or non-stick pan. Place the flattened dough in the hot pan and cook until it puffs up, forms bubbles, and develops burnt spots.
Step 5: Flip the naan over and cook the other side. Repeat this process for the remaining dough.
Step 6: To make garlic butter, combine melted butter and minced garlic in a small bowl. Once cooked, brush the naan with garlic butter.
Expert Tips
- I prefer bread flour for this recipe as it gives the naan the right chewy texture. However, if it’s unavailable, all-purpose flour is a good alternative.
- In this recipe, I use active dry yeast, which needs to be bloomed. If you use dried instant yeast, you can add it directly to the dry ingredients without needing to activate it first.
- When rolling the dough, apply light pressure to avoid making the dough tough. When working with one dough ball, keep the remaining ones covered with a kitchen towel to prevent them from drying out.
- If you use a cast iron pan, ensure it is very hot before cooking the naan. You can check by adding a few drops of water—if they evaporate instantly, it’s ready. Once the pan is hot, lower the heat to medium before placing the dough to avoid burning.
- For a non-stick pan, heat it over medium heat until it’s evenly warm but not smoking hot, as non-stick surfaces can be sensitive to high temperatures. Test the heat by sprinkling a few drops of water—if they form small bubbles and quickly evaporate, the pan is ready. Once it reaches the right temperature, place the naan on the pan and cook, adjusting the heat slightly if needed to avoid burning while ensuring the naan develops a golden, slightly charred surface.
Serving Suggestions
Garlic naan is incredibly versatile and can be served alongside a variety of dishes to elevate your meal. Pair it with your favorite curries, such as a rich, creamy butter chicken or a hearty red lentil dal, and let the naan soak up all the delicious flavors. It’s also perfect for serving with stews, like lamb rogan josh.
For a simple snack or appetizer, serve garlic naan with a side of yogurt-based dips, like raita or a tangy cucumber dip. Our favorite is this tandoori chicken dip, and this smoked salmon dip. For an extra indulgent treat, brush the warm naan with a little extra melted butter or ghee and enjoy it on its own, hot out of the skillet. No matter how you serve it, garlic naan will always be a crowd-pleaser!
If you tried this Garlic Naan Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Cast iron skillet or non-stick skillet
Ingredients
- ¼ cup water warm (around 100℉)
- 2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast (rapid rise)
- ¾ cup milk warm (around 100℉)
- ¾ cup Greek yogurt or natural plain yogurt
- ¼ cup butter melted
- 2 cloves garlic minced
- 4 cups bread flour plus extra for dusting – approximately 20 oz
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Begin by combining water, sugar, and yeast in a bowl. Allow the mixture to sit for 5-10 minutes until it starts bubbling on top. Next, add milk, yogurt, oil, minced garlic, flour, baking powder, and salt to the bowl. Mix everything together until the dough comes together.
- Transfer the dough onto a lightly floured surface and knead it with floured hands until it becomes smooth, typically taking 3 to 5 minutes.
- Lightly grease the same mixing bowl with oil. Place the dough back into the greased bowl and cover it with plastic wrap. Allow it to rest at room temperature for approximately an hour, until it doubles in size.
- Once the dough has risen, divide it into 10 equal pieces and shape them into balls.
- Using a rolling pin, roll out each ball of dough into a large oval shape, about 6 inches long and ⅛ inch thick.
- Heat a cast iron or non-stick pan. Lightly grease the surface with oil to prevent the dough from sticking.
- Place the flattened dough in the hot pan and cook until it puffs up, forms bubbles, and develops burnt spots. Flip the naan over and cook the other side. Repeat this process for the remaining dough.
- To make garlic butter, combine melted butter and minced garlic in a small bowl. Mix well and set it aside.
- Once cooked, brush the naan with garlic butter. Top with cilantro and serve hot.
Notes
- I prefer bread flour for this recipe as it gives the naan the right chewy texture. However, if it’s unavailable, all-purpose flour is a good alternative.
- In this recipe, I use active dry yeast, which needs to be bloomed. If you use dried instant yeast, you can add it directly to the dry ingredients without needing to activate it first.
- When rolling the dough, apply light pressure to avoid making the dough tough. When working with one dough ball, keep the remaining ones covered with a kitchen towel to prevent them from drying out.
- If you use a cast iron pan, ensure it is very hot before cooking the naan. You can check by adding a few drops of water—if they evaporate instantly, it’s ready. Once the pan is hot, lower the heat to medium before placing the dough to avoid burning.
- For a non-stick pan, heat it over medium heat until it’s evenly warm but not smoking hot, as non-stick surfaces can be sensitive to high temperatures. Test the heat by sprinkling a few drops of water—if they form small bubbles and quickly evaporate, the pan is ready. Once it reaches the right temperature, place the naan on the pan and cook, adjusting the heat slightly if needed to avoid burning while ensuring the naan develops a golden, slightly charred surface.
Nutrition
