Save The smell hit me before I even opened the door, warm and yeasty with that unmistakable edge of toasted garlic. My neighbor was making naan again, and within an hour I was knocking with an empty bowl, hoping for curry. She handed me a piece of bread instead, still hot, glistening with butter, and I ate it standing in her hallway. That night I went home and searched for a recipe, determined to recreate that exact moment of warmth and simplicity.
I made this for a small dinner party once, rolling and cooking each naan while my friends sat around the kitchen counter with wine. They pulled them apart with their hands, laughing at the steam, dipping them straight into a pot of coconut chickpea curry. One friend said it tasted better than any restaurant version she had tried, and I think it was because the bread was still blistering hot, served with no pretense, just pleasure.
Ingredients
- All-purpose flour: The backbone of the dough, giving it structure and chew without being too heavy or dense.
- Active dry yeast: Brings the dough to life, creating those airy pockets and slight tang that make naan so satisfying.
- Sugar: Feeds the yeast and helps with browning, adding just a whisper of sweetness to balance the garlic.
- Warm water: Activates the yeast, but make sure it is not too hot or it will kill the culture before it even starts.
- Salt: Enhances every other flavor and keeps the dough from tasting flat or bland.
- Plain yogurt: Adds tenderness and a slight tang, making the naan softer and richer than water alone ever could.
- Oil or ghee: Keeps the dough pliable and adds richness, ghee brings a nutty depth if you have it on hand.
- Minced garlic: The star of the topping, pungent and sweet when brushed onto hot bread.
- Melted butter: Carries the garlic across every inch of the naan and adds a glossy, indulgent finish.
Instructions
- Wake the yeast:
- Combine warm water, sugar, and yeast in a large bowl, stirring gently before letting it sit until it foams and smells alive. This step is your signal that the yeast is ready to work.
- Build the dough:
- Add flour, salt, yogurt, and oil to the frothy yeast mixture, stirring until everything pulls together into a shaggy, sticky mass. Do not worry if it looks rough at first, it will smooth out soon.
- Knead until smooth:
- Turn the dough onto a floured surface and knead for five to seven minutes, pressing and folding until it becomes elastic and soft under your hands. You will feel the change when it is ready.
- Let it rise:
- Place the dough in a greased bowl, cover it with a damp cloth, and set it somewhere warm for about an hour until it doubles in size. I usually put mine near the stove or in a sunny spot.
- Shape the naan:
- Punch down the risen dough and divide it into eight equal pieces, then roll each one into an oval or teardrop shape about a quarter inch thick. The irregular shape is part of the charm.
- Heat your skillet:
- Warm a cast iron skillet or heavy pan over medium high heat until a drop of water sizzles instantly. The pan needs to be hot enough to blister the dough without burning it.
- Cook the naan:
- Lay one piece of dough in the hot skillet and cook for two to three minutes until bubbles form across the surface, then flip and cook another one to two minutes until golden brown spots appear. The smell will tell you when it is done.
- Brush with garlic butter:
- Remove the naan from the skillet and immediately brush it with melted butter mixed with minced garlic while it is still steaming. This is when the magic happens.
- Repeat and serve:
- Continue with the remaining dough, stacking the finished naan under a towel to keep them warm and soft. Serve them as soon as you can bear to stop eating them yourself.
Save There was a rainy Sunday when I made a double batch and froze half, thinking I would be practical and prepared. By Wednesday they were gone, reheated in a skillet and eaten with leftovers, honey, even peanut butter. Naan became my answer to everything that week, and I stopped pretending it was just a side dish.
Storing and Reheating
Naan is best the moment it leaves the skillet, but it keeps well for a day or two wrapped in foil at room temperature. I reheat leftovers in a dry skillet over medium heat for about thirty seconds per side, which brings back some of the original texture and warmth. For longer storage, freeze them in a sealed bag with parchment between each piece, then thaw and reheat as needed without losing much quality.
Variations to Try
Once you have made the basic version a few times, the dough becomes a canvas for whatever you are craving. I have stirred in nigella seeds, brushed on herb butter with cilantro and lime, and even stuffed the dough with spiced paneer before rolling. One friend sprinkles everything bagel seasoning on hers before cooking, and it works beautifully, proving that naan does not need to stay traditional to be wonderful.
Serving Suggestions
Naan is made for scooping, tearing, and sharing, so I usually serve it alongside anything with sauce or spice. It pairs naturally with curries, dal, and grilled meats, but I have also used it as a base for flatbread pizzas and torn it into salads for extra texture. The garlic butter version is indulgent enough to eat on its own, still warm, with nothing but your hands and good company.
- Serve with coconut chickpea curry, butter chicken, or spiced lentils for a complete meal.
- Use as a wrap for grilled vegetables, shawarma, or leftover roasted meats.
- Tear into pieces and dip into hummus, baba ganoush, or yogurt sauce for an easy appetizer.
Save Now when I smell garlic and butter together, I think of that hallway and my neighbor's generosity, and I am glad I learned to make this myself. It turns any meal into something worth sitting down for.
Recipe FAQs
- → Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch it down, cover tightly, and refrigerate. Bring to room temperature for 30 minutes before shaping and cooking.
- → What can I use instead of a cast iron skillet?
Any heavy-bottomed pan works well, including non-stick skillets or griddles. You can also use a preheated grill or even bake them in a very hot oven at 500°F on a pizza stone.
- → How do I store leftover naan?
Store cooled naan in an airtight container or resealable bag at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months. Reheat in a skillet or wrap in foil and warm in the oven.
- → Why isn't my dough rising properly?
Check that your yeast is fresh and not expired. The water temperature is crucial—too hot kills the yeast, too cold prevents activation. Ensure the rising environment is warm and draft-free, ideally around 75-80°F.
- → Can I add other toppings besides garlic?
Absolutely! Try brushing with herb butter using cilantro, parsley, or rosemary. Sprinkle with nigella seeds, sesame seeds, or chopped green onions before cooking for extra flavor and texture.
- → How thick should I roll the naan?
Aim for about 1/4 inch thickness. Too thin and it becomes crispy like a cracker; too thick and the center won't cook through while achieving those characteristic charred spots on the surface.