Indian · Bread
Restaurant-Style Garlic Naan
Pillowy, chewy garlic naan with golden blisters and a brush of garlic butter — made on a regular stovetop skillet. The perfect partner for butter chicken or dal.
Short on time? Skip the cooking — we make it fresh every day in Saginaw.
Order OnlineIngredients
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp instant yeast
- 1 tsp sugar, ½ tsp salt
- ¼ cup warm milk
- ¼ cup plain yogurt
- 2 tbsp warm water (as needed)
- 1 tbsp oil
- 3 tbsp butter, melted
- 4 cloves garlic, finely minced
- 2 tbsp fresh cilantro, chopped
Instructions
- In a bowl, combine flour, yeast, sugar and salt. Add the warm milk, yogurt and oil, then mix in warm water a little at a time until a soft, slightly sticky dough forms.
- Knead 6–8 minutes until smooth and elastic. Cover and let rise in a warm spot for about 1 hour, until doubled.
- Punch down and divide into 6 balls. Mix the melted butter with the minced garlic and cilantro and set aside.
- Roll each ball into a teardrop or oval about ¼-inch thick, dusting with flour as needed.
- Heat a cast-iron skillet over high heat. Lightly brush the top of one naan with water and place it water-side down on the dry skillet.
- When large bubbles form (about 1 minute), flip and cook the other side until golden brown blisters appear.
- Brush hot naan generously with the garlic butter. Repeat with the remaining dough.
- Serve warm. Stack and cover with a towel to keep them soft.
Chef's Tips
- A very hot skillet is the secret to those puffy, blistered bubbles.
- Brushing water on one side helps the naan stick and puff like a tandoor would.
- No yeast? A baking-powder version works — the texture is slightly different but still delicious.