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Garlic Naan Bread

Fluffy, garlicky naan bread that’s easy to make and perfect for dipping, scooping, or enjoying on its own.
Prep Time20 minutes
Cook Time24 minutes
resting1 hour
Total Time1 hour 44 minutes
Servings: 6 bread
Calories: 262kcal
Author: Lucy Brewer

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.
    Overhead view of bowls containing yeast mixture, flour, salt, sugar, melted butter, and yogurt on a wooden table.
  • 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.
    A mixing bowl with flour, yogurt, and oil, and a smaller bowl with foamy yeast mixture on a wooden surface next to a pink cloth.
  • 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.
    A metal mixing bowl with bread dough inside sits on a wooden surface next to a pink cloth and an empty glass bowl.
  • 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.
    A ball of dough rests in a clear glass bowl on a wooden surface, with part of a pink cloth visible in the corner.
  • 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.
    A glass bowl filled with risen pizza dough sits on a wooden surface, with a pink cloth partially visible in the corner.
  • 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.
    Six round pieces of raw dough sit on a parchment-lined baking sheet, placed on a wooden surface.
  • 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.
    A flat, rolled-out dough rests on a marble surface next to three dough balls on a parchment-lined tray, with a rolling pin and pink cloth nearby.
  • 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.
    A round piece of dough is cooking in a black skillet, with a plate of cooked flatbreads on the side, all on a wooden surface.

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.
    A saucepan with olive oil and minced garlic sits on a white board; nearby are a plate of flatbread and a bowl of chopped herbs.
  • Brush the cooked naan breads with the garlic butter and sprinkle over the red pepper flakes, salt and cilantro.
    A hand brushes melted garlic butter onto a piece of cooked naan bread on a marble surface, with more naan and ingredients visible nearby.

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.
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