Name: Buttery Garlic Naan Bread
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Indian
Ingredients: 1/4 cup warm water; 2 teaspoons granulated sugar; 1 1/2 teaspoons active dry yeast (or instant, rapid rise); 3/4 cup warm milk; 3/4 cup Greek yogurt or plain natural yogurt; 1/4 cup vegetable oil, plus 2 tablespoons extra for cooking; 2 cloves garlic, minced; 4 cups plain flour, plus extra for dusting; 1 teaspoon baking powder; 1 teaspoon salt; 3 tablespoons butter, melted (for topping); 2 cloves garlic, minced (for topping); 1 teaspoon fresh cilantro or parsley, chopped (for topping)

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Buttery Garlic Naan Bread is a warm, soft, and fluffy flatbread that’s irresistible when paired with any saucy curry. Cooked right on the stovetop and brushed with a rich garlic butter topping, I find this naan even better than what I’ve had at some of the best Indian restaurants. The garlic flavor is folded into the dough itself, delivering that unmistakable aroma and taste in every bite.

Why You’ll Love This Recipe

I love how simple and rewarding this recipe is. There’s no need for a tandoor—just a hot skillet and a bit of patience while the dough puffs up into golden, bubbly perfection. The dough is made with yogurt and oil, which gives each naan its pillowy softness. I like brushing them with melted garlic butter and topping with fresh cilantro—perfect for mopping up creamy butter chicken or wrapping around grilled meats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Naan Bread:

1/4 cup warm water
2 teaspoons granulated sugar
1 1/2 teaspoons active dry yeast (or instant, rapid rise)
3/4 cup warm milk
3/4 cup Greek yogurt or plain natural yogurt
1/4 cup vegetable oil, plus 2 tablespoons extra for cooking
2 cloves garlic, minced
4 cups plain flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon salt

Garlic Butter Topping:

3 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon fresh cilantro or parsley, chopped

Directions

I start by combining the warm water, sugar, and yeast in a bowl. After 5–10 minutes, it begins to bubble and foam.
I mix in the milk, yogurt, oil, minced garlic, flour, baking powder, and salt until a dough forms.
On a lightly floured surface, I knead the dough with floured hands until smooth (about 3–5 minutes).
I lightly grease the mixing bowl, return the dough to it, cover with plastic wrap, and let it rise for about an hour until it doubles in size.
Once risen, I divide the dough into 10 equal pieces, roll them into balls, and then roll each ball into a 6-inch long oval, about 1/8 inch thick.
I heat a cast iron skillet over medium-high heat, grease it with oil, and cook one piece of naan until bubbles form (1–2 minutes).
I flip the naan and cook for another 1–2 minutes until golden spots appear. While cooking, I lightly brush the top with a bit of oil.
I wrap each cooked naan in a clean kitchen towel to keep warm as I repeat the process.
For the topping, I mix melted butter with minced garlic and brush it over the warm naan. Then I sprinkle chopped cilantro or parsley on top.

Servings and timing

This recipe makes 10 naan breads.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 1 hour 25 minutes

Variations

Cheesy naan: I like adding shredded mozzarella between two rolled-out dough pieces and sealing the edges before cooking.
Spicy naan: Sometimes I mix in chili flakes or finely chopped green chilies into the dough for a spicy kick.
Herbed naan: Fresh chopped herbs like rosemary, thyme, or basil can be mixed into the dough or sprinkled on top.
Plain naan: I skip the garlic entirely when I want a more neutral flavor to pair with bold dishes.

Storage/Reheating

I make sure not to brush any naan I want to store with garlic butter. Once cooled to room temperature, I keep them in ziplock bags. At room temp, they stay good for up to 2 days, or in the refrigerator for up to 4 days.

To reheat, I place them on a skillet over low-medium heat or warm them in the microwave for about 10 seconds. Once heated, I brush them with garlic butter and enjoy.

To freeze: I store them plain (no garlic butter), and freeze for up to 2 months. They thaw quickly at room temperature. I reheat the same way as above before serving.

FAQs

What makes naan different from pita bread?

Naan is made with an enriched dough that includes yogurt, oil, and sometimes eggs, making it softer and richer than pita bread, which is leaner and firmer in texture.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance. After the first rise, I store it covered in the fridge overnight. I let it come to room temperature before rolling and cooking.

Can I use whole wheat flour instead?

I’ve substituted up to half of the plain flour with whole wheat flour. It changes the texture slightly but still turns out soft and tasty.

What’s the best way to reheat naan without drying it out?

I always reheat naan on a skillet over low heat or microwave it briefly and then brush it with garlic butter. That keeps it soft and flavorful.

Do I need a cast iron skillet?

A cast iron skillet gives the best result, but any heavy-bottomed skillet will work. I just make sure it’s very hot before adding the dough.

Conclusion

This buttery garlic naan bread recipe is a staple in my kitchen whenever I cook Indian-inspired meals. It’s easy, flexible, and incredibly satisfying to make at home. Whether I’m scooping up butter chicken or turning leftovers into wraps, these naan breads never last long—and I’m always ready to make another batch.