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Garlic Naan

Let's learn how to make homemade Garlic Naan - the perfect side to serve with butter chicken or chicken tikka masala! It's super soft and fluffy and the cilantro and garlic flavor is on another level. The best part is it's super easy to make and sure to impress.
5 from 1 vote
Prep Time 1 hr 30 mins
Cook Time 20 mins
Total Time 2 hrs
Course Appetizer
Cuisine Indian
Servings 7



  • 2 tablespoons warm water
  • 1 teaspoon white sugar
  • 2 teaspoons active dry yeast
  • 3 cups all purpose flour add 1-2 tablespoons more if dough is sticky
  • 1/3 cup plain whole milk yoghurt
  • 2/3 cup warm water
  • 1/4 cup olive oil
  • 1 1/2 teaspoon salt
  • vegetable oil or ghee for cooking the naan

Garlic Butterr

  • 1/4 cup unsalted butter melted
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt more to taste
  • 1 to 2 tablespoons chopped cilantro


  • To a small bowl, add the 2 tablespoons of warm water and 1 teaspoon sugar. Sprinkle the active dry yeast on top. Cover and let it sit for 5 to 10 minutes until it's fluffy and bubbly. The yeast is now alive and proofed.
  • To a large mixing bowl, add the all purpose flour, plain yoghurt, warm water, olive oil, salt, and the proofed yeast. Using a stand mixer fitted with the hook attachment, mix until a dough comes together and then knead for 1 minute. You can also use a rubber spatula or wooden spoon to bring the dough together and then knead by hand just by folding it for a 1 minute.
  • Transfer the dough to an oiled bowl and cover with saran wrap and then a warm damp towel. Place in a warm place until double in size, about 1 hour to an hour and a half.
  • While it doubles in size, you can make the garlic butter. To a small bowl, add the melted butter, minced garlic, salt, and cilantro. Mix and set aside.
  • After the dough has proofed, divide it into 7 to 8 equal portions (8 for smaller pieces, 7 for larger).
  • Take a flat plate and oil it. You can also oil your clean countertops or parchment paper. Spread the dough on the plate starting from the center moving outward until it's thin and wide, about 6 to 7 inches.
  • Heat an iron skillet or pan over medium heat. Once it's hot, drop one in at a time. Cook on one side until golden brown, about 2 to 3 minutes. Flip over and cook the other side for another 2 to 3 minutes. Transfer to a tray and repeat with the rest of the dough.
  • Brush the naan with the garlic cilantro butter on both sides or just one side and enjoy warm! To reheat, just toast it on a hot pan for a minute on each side.
Keyword bread, indian food, naan
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