This post may contain affiliate links. Please read our disclosure policy.
Soft, fluffy, and loaded with garlicky goodness, this Garlic Naan Bread is better than anything you’ll find in the grocery store. Perfect for scooping up hummus, dipping in sauces, or enjoying on its own, it’s easier to make than you might think. With just a few simple ingredients, you can bring the authentic taste of Indian cuisine straight to your kitchen.
I absolutely love naan bread, so this homemade Garlic Naan Bread is one of my favorite things to make and eat. We love eating this bread with hummus or even with soups or dips, like my Fresh Bruschetta or Whipped Feta Dip.
Testing results for garlic naan bread
- We tested this recipe with all-purpose flour and bread flour, and found that the bread flour works best. We used King Arthur Bread Flour.
- We used ghee in this recipe as that is the traditional ingredient for making naan bread. Ghee is a clarified butter. You can substitute with regular unsalted butter and expect similar results.
- We like our naan breads blackened and scorched in places. For a chewier, softer naan bread remove them from the heat before black spots appear.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Yeast: I used instant yeast in this recipe.
Flour: I used King Arthur Bread Flour. I suggest a bread flour with a high protein content.
Ghee: While ghee is more traditional, you can use butter instead if you prefer.
Pin this now to save it for laterHow to make garlic naan bread
- Add the yeast to warm water and let it bloom.
- Mix flour, sugar, salt, and baking powder in a large bowl, then pour in the melted ghee, yogurt, and frothy yeast mixture.
- Knead the dough until it is smooth and elastic, then allow it to rise until doubled in size.
- Separate the risen dough into 6 circles, then roll out flat.
- Place a circle of dough in a hot (ungreased) skillet and cook for a couple of minutes on each side.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
Garlic Naan Bread
Equipment
Ingredients
For the Naan Bread
- ½ cup warm water
- 2 ¼ tablespoons instant yeast
- 2 tablespoons white granulated sugar
- 2 ½ cups bread flour
- ½ tablespoon fine sea salt
- ½ tablespoon baking powder
- 1 heaped tablespoon ghee or butter, melted
- ¼ cup plain yogurt
For the Topping
- 2 tablespoons ghee or butter
- 2 cloves garlic, finely minced
- red pepper flakes, for sprinkling
- sea salt, for sprinkling
- 4 tablespoons cilantro, finely chopped
Instructions
- Add 1/2 cup warm water to a small mixing bowl (make sure it’s warm and not hot). Sprinkle 2 1/4 tablespoons instant yeast over the water and add half of the sugar. Mix well then set aside for 10 minutes. The yeast will bloom and there will be a foamy layer on top.
- In a large mixing bowl, put 2 1/2 cups bread flour, remaining sugar, 1/2 tablespoon fine sea salt, and 1/2 tablespoon baking powder. Mix to combine then pour in 1 heaped tablespoon ghee or butter, melted, 1/4 cup plain yogurt, and the frothy yeast mixture.
- If using a stand mixer with the dough attachment, set it to the lowest speed and mix for 10 minutes. If making by hand bring the ingredients together then knead briefly in the bowl then transfer to a well floured surface and knead for 15 minutes.
- If the dough feels or looks too sticky after kneading for a bit, add more flour a tablespoon at a time until it doesn’t look sticky. When the dough has finished mixing/kneading it should be smooth and elastic.
- Add a drizzle of olive oil to a bowl then transfer the dough into it, turning it in the oil. Cover the bowl with plastic wrap and put in a warm place until risen by at least double.
- When the dough is risen, knock the air out of it then divide it into 6 pieces. Roll each piece of dough into a ball and place on a floured baking tray. Cover with a damp cloth.
- Set a dry skillet or heavy based pan over a medium heat. Take one of the balls of dough place it on a lightly floured surface and roll it out into a thin circle of about 6 inches in diameter.
- Add the rolled out naan directly into the hot skillet and leave it for 2 minutes. When the naan has puffed up use tongs to turn it over then cook on the other side. Transfer to a warm plate and keep warm in the oven while you cook the remaining naan breads.
For the topping
- Put 2 tablespoons ghee or butter into a small saucepan and melt it then add 2 cloves garlic, finely minced and cook for a minute or so until the garlic is fragrant but don’t let it color.
- Brush the cooked naan breads with the garlic butter and sprinkle over the red pepper flakes, salt and cilantro.
Notes
- Adding the yeast and sugar to warm water blooms the yeast. Take care that the water is only just warm and not too hot otherwise it will kill the yeast. You will know the yeast has bloomed when it becomes very foamy on top and this usually takes 10 – 15 minutes. If the yeast doesn’t foam then it could be because it’s out of date.
- This is a fairly sticky dough but it will become smoother and more elastic as it is kneaded and the gluten develops. If it feels very sticky then add extra flour a tablespoon at a time but don’t add too much or the resulting naan bread will be too dense and won’t rise as much.
- Due to the leavening agents in this recipe, the dough will rise quickly in a warm place. Plan for about an hour but check it after 40 minutes to see if it has doubled in size.
- We rolled our naan breads into a circular shape but you can try a more traditional teardrop shape if you prefer.
- It’s important to dry fry naan bread so be sure to use a heavy based non stick skillet or similar and don’t add any oil to cook the naan breads.
- We like our naan breads blackened and scorched in places. For a chewier, softer naan bread remove them from the heat before black spots appear.
