Name: Easy Garlic Naan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup plain yogurt (Greek or regular); ½ cup milk; 2 tablespoons melted butter or ghee; 3 cloves garlic, minced; 2 tablespoons fresh cilantro, chopped (optional); Extra butter for brushing

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Soft, fluffy, and golden with garlicky goodness, this easy garlic naan is one of my favorite quick breads to make when I want something warm and comforting without the fuss of yeast. Made with simple pantry staples and no rising time, this skillet-cooked naan is perfect with curries, soups, or just on its own as a buttery snack.

Easy Garlic Naan

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup plain yogurt (Greek or regular)

½ cup milk

2 tablespoons melted butter or ghee

3 cloves garlic, minced

2 tablespoons fresh cilantro, chopped (optional)

Extra butter for brushing

Directions

I start by whisking together the flour, baking powder, baking soda, and salt in a large mixing bowl.

Then I add the yogurt and milk, stirring until a soft dough forms. If it feels sticky, I just add a little more flour.

On a floured surface, I knead the dough for about 3 to 5 minutes until it becomes smooth and elastic.

I cover it with a damp towel and let it rest for 30 minutes, which helps relax the dough and makes rolling easier.

Once rested, I divide the dough into 6 equal pieces and roll each one into a ball.

Using a rolling pin, I roll each ball into an oval or circle, roughly ¼ inch thick.

I heat a cast iron skillet or heavy-bottomed pan over medium-high heat.

Meanwhile, I mix the melted butter with minced garlic for the ultimate flavor boost.

I brush one side of the naan with the garlic butter and place that side down in the hot skillet.

After about 1 to 2 minutes, when bubbles form and the bottom is golden, I brush the top with more garlic butter, flip it, and cook for another minute.

I remove the naan from the pan, brush with more garlic butter, and sprinkle with chopped cilantro if I feel like adding a fresh touch.

I repeat with the remaining dough and serve the naan warm.

Servings and timing

This recipe makes 6 servings. Each piece of naan is roughly one serving, and it works perfectly as a side dish or even a light lunch with some fillings.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories per serving: 210 kcal

Variations

Cheese naan: I sometimes add shredded mozzarella or paneer between two thinly rolled dough rounds before sealing and cooking for a cheesy version.

Spicy naan: A pinch of chili flakes or finely chopped green chili in the garlic butter adds a nice kick.

Herbed naan: I mix dried herbs like oregano or parsley into the dough for extra flavor.

Whole wheat naan: Swapping half of the all-purpose flour with whole wheat flour gives it a nuttier taste and a bit more fiber.

Stuffed naan: Leftovers like mashed potatoes, cooked spinach, or lentils make great fillings for a heartier naan.

Storage/Reheating

I store leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, I freeze them with parchment between each piece and reheat straight from frozen.

To reheat, I use a skillet over medium heat to bring back the soft texture, or I microwave it for 10–15 seconds if I’m in a rush. Brushing with a bit of butter after reheating revives that fresh, just-made flavor.

FAQs

How do I make this naan vegan?

To make it vegan, I use a plant-based yogurt and milk, and swap the butter for olive oil or vegan butter. The results are still soft and delicious.

Can I make the dough ahead of time?

Yes, I often make the dough a few hours ahead and keep it covered in the fridge. I just bring it to room temperature before rolling and cooking.

Why is my naan not bubbly?

If the skillet isn’t hot enough, the naan won’t bubble properly. I make sure the pan is really hot before placing the dough on it.

Can I bake this naan instead of cooking it in a skillet?

I can bake naan at 500°F on a preheated pizza stone or baking sheet. It takes 3–4 minutes per side, though I prefer the skillet method for better char and texture.

What can I serve with garlic naan?

I love serving this naan with curries like butter chicken, lentil dal, or chickpea stew. It also works great as a wrap for grilled veggies or meats.

Conclusion

This easy garlic naan has become a go-to for me whenever I want a warm, satisfying bread without waiting for dough to rise. It’s fast, full of flavor, and endlessly customizable. Whether I’m dipping it, wrapping it, or just enjoying it fresh off the skillet, this garlic naan never disappoints.

📖 Recipe:

Easy Garlic Naan

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Author: Cheryl
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Soft, fluffy, and skillet-cooked, this easy garlic naan requires no yeast and comes together quickly using simple pantry staples. Perfect with curries, soups, or as a buttery snack.

Instructions

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the yogurt and milk, stirring until a soft dough forms. Add a little more flour if the dough is sticky.
Knead the dough on a floured surface for 3–5 minutes until smooth and elastic.
Cover the dough with a damp towel and let it rest for 30 minutes.
Divide the rested dough into 6 equal pieces and shape each into a ball.
Roll each dough ball into an oval or circle about ¼ inch thick.
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.
Mix the melted butter with minced garlic.
Brush one side of the naan with garlic butter and place buttered side down in the hot skillet.
Cook for 1–2 minutes until bubbles form and the bottom is golden, then brush the top with more garlic butter and flip.
Cook the other side for another minute until golden.
Remove from pan, brush with more garlic butter, and sprinkle with chopped cilantro if using.
Repeat with remaining dough and serve warm.