Homemade Garlic Naan That Ruins Takeout Forever

You know that naan you keep overpaying for? The one that disappears in 90 seconds the moment it hits the table? Make it at home once, and you’ll never go back.

This Homemade Garlic Naan is pillowy, blistered, buttery, and ridiculously aromatic—like a five-star restaurant in your kitchen. No tandoor. No drama.

Just a hot pan, a handful of pantry staples, and the discipline to not eat it all before dinner. Ready to flex?

Why You’ll Love This Recipe

Soft, chewy, and blistered—exactly what you want in naan, with real bakery-style texture.
Serious garlic payoff in every bite thanks to a garlicky butter brush and fresh herbs.
Beginner-friendly dough that’s forgiving, elastic, and fast to rise.
Cooked on the stovetop—no specialized oven, stone, or secret handshake required.
Customizable: spice it up, keep it plain, or add cheese—your call.

Servings, Prep Time, Cooking Time, Calories

Servings: 8 naan
Prep Time: 20 minutes (plus 60 minutes rise)
Cooking Time: 16–20 minutes total (2–3 minutes per naan)
Calories: ~230 per naan (with garlic butter)

Key Ingredients

All-purpose flour – 3 cups (360 g). Provides structure while staying tender.
Plain yogurt – 1/2 cup (120 g).
Adds tang and softness—non-negotiable for pillowy naan.
Warm water – 3/4 cup (180 ml), about 105–110°F. Helps activate yeast.
Active dry yeast – 2 1/4 tsp (1 packet). The lift behind the fluff.
Sugar – 1 tbsp.
Feeds the yeast and lightly sweetens the dough.
Salt – 1 1/4 tsp. Balances flavor.
Oil – 2 tbsp (neutral or light olive oil). Keeps the dough supple.
Butter – 3 tbsp, melted.
For brushing and flavor.
Garlic – 4–6 cloves, very finely minced or grated. The star of the show.
Fresh cilantro or parsley – 2 tbsp, finely chopped. Adds color and freshness.
Optional: Nigella seeds, sesame seeds, or a pinch of cumin for extra aroma.

Let’s Get Started

Activate the yeast: In a bowl, combine warm water and sugar.
Sprinkle yeast over the top. Let it sit 5–10 minutes until foamy. If it doesn’t foam, your yeast is ghosting you—start over.
Make the dough: In a large bowl, whisk flour and salt.
Add yogurt, oil, and the foamy yeast mixture. Stir with a spoon until shaggy, then bring it together with your hands.
Knead to smooth: Turn onto a lightly floured surface and knead 5–7 minutes until soft and elastic. The dough should be slightly tacky but not sticky.
Adjust with a teaspoon of water or flour as needed.
First rise: Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60 minutes. Pro tip: the microwave-with-a-cup-of-hot-water trick makes a great proof box.
Prep the garlic butter: Melt butter and stir in minced garlic and chopped herbs. Set aside.
The longer it sits, the louder the flavor.
Divide: Punch down the dough and cut into 8 equal pieces. Roll each into a ball, cover with a towel, and rest 10 minutes. This relaxes gluten so rolling is easier.
Heat the pan: Preheat a heavy skillet or cast-iron pan over medium-high until very hot.
You want the naan to blister fast. No oil in the pan.
Roll it out: On a lightly floured surface, roll each ball into a teardrop or oval, about 1/8–1/4 inch thick. Thinner = more blistered, thicker = extra pillowy.
Cook: Lay the dough in the hot pan.
Cook 60–90 seconds until bubbles form and the bottom has dark brown spots. Flip and cook another 45–60 seconds. Press gently with a spatula to encourage char.
Brush and finish: Immediately brush hot naan with garlic butter and sprinkle a few herbs or seeds.
Keep cooked naan wrapped in a clean towel to stay soft.
Repeat: Adjust heat as needed to avoid burning. If the pan gets smoky, lower the heat slightly. Cook the rest and try not to eat them all standing at the stove.
No judgment if you fail.

How to Store It Right

Room temperature: Wrap in foil or an airtight bag up to 24 hours. Rewarm on a hot skillet for 30–60 seconds.
Refrigerate: Up to 3 days, well-wrapped. Expect slight drying; a quick steam on the skillet rebounds texture.
Freeze: Up to 2 months.
Cool completely, stack with parchment between, then bag. Reheat from frozen in a covered skillet or 350°F oven for 6–8 minutes.

What’s Great About This

Cost-effective: Restaurant-level naan for pocket change.
Versatile: Sides, wraps, pizza base, breakfast with eggs—your weekly MVP.
Quick rise: One hour and done. No endless waiting.
Foolproof method: Par-cook, flip, brush, done.
You’ll nail it on batch one, IMO.

Nutrition Stats

Per naan (approximate, with garlic butter):

Calories: ~230
Carbs: ~34 g
Protein: ~6 g
Fat: ~7 g
Sodium: ~260 mg
Fiber: ~1–2 g

To lighten it up, reduce butter or swap half the flour for white whole wheat and add 1–2 tsp extra water. Texture stays solid, flavor still bangs.

Recipe Fails to Watch Out For

Flat, dense naan: Yeast was dead or water too hot. Water should be warm, not hot-tub hot.
Dough tearing when rolled: Didn’t rest after dividing.
Give it 10 minutes—gluten needs a chill pill.
No char or bubbles: Pan too cool. Preheat longer; cast iron is clutch here.
Burnt garlic taste: Don’t cook the garlic in the pan. Brush it on after cooking while the naan is hot.
Tough texture: Too much flour during knead/roll.
Keep it just lightly floured and don’t overwork.

Optional Substitutions

Dairy-free: Use coconut yogurt or plain plant yogurt; swap butter for vegan butter or olive oil.
Whole wheat: Replace up to 50% flour with white whole wheat. Add 1–2 tsp more water for softness.
No yeast: Use 2 tsp baking powder + 1/2 tsp baking soda; rest dough 30 minutes. Texture is slightly different but still tasty.
Gluten-free: Use a 1:1 gluten-free flour with xanthan gum and add 1 egg (or flax egg) for binding.
Expect less chew but solid flavor.
Spicy twist: Add 1/2 tsp chili flakes to garlic butter, or 1 tsp chopped jalapeño.
Cheese naan: Brush with garlic butter, sprinkle mozzarella or paneer, fold and seal, then roll and cook. Yes, it’s dangerous.

FAQ

Can I make the dough ahead of time?

Yes. After the first rise, refrigerate up to 24 hours.

Let it sit at room temp 30–45 minutes before dividing and rolling so it’s pliable again.

Do I need a cast-iron pan?

It’s ideal for high heat and char, but a heavy stainless skillet works too. Nonstick will cook it, but you won’t get the same blistered spots. FYI, preheating is everything.

Can I bake naan instead of using the stovetop?

Yes.

Heat a baking steel/stone at 500°F for 30 minutes. Bake naan 2–3 minutes until puffed with browned spots, then brush with garlic butter. Broil 30 seconds for extra char if needed.

Why is my dough sticky?

High hydration is part of the softness magic.

Lightly flour your hands and surface; add flour 1 teaspoon at a time until it’s tacky, not gluey. Don’t overcorrect.

How do I keep naan soft for serving?

Stack cooked naan and wrap in a clean towel or foil. The trapped steam keeps them tender.

Re-brush with a touch of butter before serving if you want them glossy.

Can I use instant yeast?

Absolutely. Mix it directly with the dry ingredients and add warm water and yogurt. No need to proof first, though I still like a quick 5-minute bloom to be sure it’s alive.

Chef’s Notes

Hydration is king: Slightly tacky dough yields softer naan.
Err on the side of wetter and use a light dusting of flour when rolling.
Heat discipline: Keep the skillet hot enough to blister quickly but not scorch. Adjust every couple of breads—stoves aren’t perfect, and that’s fine.
Garlic timing: Raw garlic on hot naan mellows perfectly. If you’re sensitive, bloom garlic in butter over low heat for 60 seconds, then brush.
Shape with intention: Teardrop shapes cook evenly and look pro.
Pull the tip gently after rolling to get that restaurant vibe.
Serve smart: Pair with curries, grilled meats, lentils, or make naan tacos. Leftovers make elite breakfast wraps. You’re welcome.