Garlic Naan Recipe
Soft, pillowy garlic naan made on a stovetop skillet — no tandoor needed. Fresh garlic goes into the dough and the buttery topping for double the flavor.
Ingredients
Yeast Mixture
- ½ tsp instant yeast
- 1 tsp sugar
- 3 tbsp warm water
Dough
- 2 cups all-purpose flour (or 1 cup all-purpose + 1 cup whole wheat)
- 1 tsp finely chopped garlic
- 2 tsp neutral oil
- ½–1 tsp salt
- ½ cup water (as needed)
Garlic Butter
- 4 tbsp butter
- 2 tsp minced garlic
- 2 tsp chopped cilantro or mint
Instructions
Activate the Yeast
- Combine instant yeast, sugar, and warm water in a small bowl. Let it sit for 8–10 minutes until foamy and bubbly. If it doesn't froth, the yeast is likely inactive — start over with a fresh batch.
Make the Dough
- In a large mixing bowl, combine flour, salt, chopped garlic, and oil. Pour in the activated yeast mixture and gradually add water while kneading. Work the dough for 8–10 minutes until it's smooth, soft, and slightly tacky (not sticky).
Portion and Rest
- Cover the bowl with a damp cloth and set it in a warm spot for 45 minutes to 1 hour, until doubled in size.
Make the Garlic Butter
- While the dough rests, melt butter in a small pan, stir in minced garlic, and cook briefly until fragrant (not browned). Off the heat, stir in chopped cilantro or mint.
Roll and Cook the Naan
- On a lightly floured surface, roll each dough ball into an oval or teardrop shape, about ¼-inch thick. Lightly wet the top side with water — this helps the naan stick to the skillet and create steam pockets.
Finish and Serve
- Brush each hot naan generously with garlic butter immediately after cooking. Stack in a cloth-lined basket to keep warm and serve immediately.
Notes
Store dough in the fridge for up to a day or freeze for up to a month. Recipe easily doubles.