88% would make this again

Garlic Naan Bread Recipe

Q: Which flour should I use for naan - plain or bread flour?

Plain (all-purpose) flour works just fine and gives you soft, tasty naan. Bread flour has more gluten, which can make the naan a bit chewier and heartier but both will work beautifully.

Q: Can I freeze homemade naan?

Yes! Let your naan cool completely, then stack them with parchment paper between each piece. Store in an airtight bag and freeze. When you’re ready, just reheat in a hot pan or oven until warmed through.

Q: Why isn’t my naan soft and fluffy?

Usually that means the dough needs more kneading or rising time, or your cooking surface isn't hot enough. Make sure the dough is well-kneaded and doubled in size, and use a very hot pan so it puffs up nicely.

Q: How do I get the right bubbles and char, like in a tandoor?

Preheat your pan until really hot before cooking each naan. When it hits that heat, moisture turns to steam fast and creates those lovely bubbles. To get charred spots, you can even cook the naan briefly over an open flame.

Q: Should garlic go inside the dough or just be brushed on top?

Most cooks prefer brushing garlic (mixed with butter or oil) on top just after cooking. That gives you big bursts of garlic flavour without overloading the dough. Adding it inside can change the texture and make it too strong.

Q: Can I prepare the dough ahead of time?

Absolutely. Once your dough has risen, punch it down, split it into balls, and refrigerate for up to a couple of days. Bring it back to room temperature before shaping and cooking - it makes your naan prep easier on busy days.

Q: Is garlic salt or garlic powder better for garlic bread?

Freshly minced garlic will always give you the boldest, most vibrant flavour in garlic naan. Garlic powder can work if you’re after a milder, more even flavour spread through the dough, but it won’t have that same fresh bite. Garlic salt, on the other hand, can make the naan too salty and overpower the balance, so it’s best avoided. For the tastiest results, stick with freshly grated or minced garlic pressed right into the naan before cooking.

Vish G

August 19, 2025

Garlic Naan Bread recipe is the kind of side that steals the spotlight from any curry. Soft, buttery, and loaded with garlicky goodness, it’s the bread everyone reaches for first. The best part? You can make it fresh at home without needing a tandoor.

PREP TIME

145 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

3 ½ cups plain flour (plus extra for dusting)
2 tsp instant yeast
1 cup warm water (around 110°F / 43°C)
1 tsp white sugar (for activating yeast)
2 tbsp white sugar (for the dough)
2 tbsp plain or Greek yogurt
2 tbsp olive oil (plus more for brushing while cooking)
1 tsp sea salt
3–4 cloves garlic, freshly grated or finely minced
1 tsp dried mixed herbs (oregano, thyme, parsley, or Italian blend)

Instructions

In a small bowl, stir 1 tsp sugar into the warm water until dissolved.
Add the instant yeast, cover loosely, and let it sit for 5–7 minutes until foamy.
In a large mixing bowl, whisk together the flour, 2 tbsp sugar, and sea salt.
Add in the foamy yeast mixture, yogurt, and olive oil.
Mix until the dough begins to come together, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 2 hours or until doubled in size.
Punch down the risen dough and divide into 8 equal portions. Roll each portion into an oval or round naan shape (about ¼-inch thick).
Sprinkle freshly grated garlic and dried herbs over the top. Gently press them into the surface so they stick during cooking.
Heat a cast-iron skillet or non-stick pan over medium-high heat until hot.
Place one naan on the pan and cook for 1 minute, then flip and cook for 1 minute on the other side.
Flip once more, cooking 15 seconds per side to finish.
Brush lightly with olive oil on both sides while cooking.
Stack naans in a clean kitchen towel to keep warm and soft. Serve hot with curries, dals, or just on their own with a little extra garlic butter if you like.