Make Garlic Butter Naan Bread to accompany a favorite main dish! This classic Indian flatbread is delicious, especially with curry dishes.
My first time tasting Naan bread was the first time my husband and I had Indian food in a local restaurant. We ordered garlic butter Naan on the side to accompany our meal, and from the very first bite, I was hooked!
I LOVED it, and was pleasantly surprised it had taken so many years before trying Indian cuisine. Now I enjoy making and eating Butter Chicken, Garlic Butter Naan Bread, and Chicken Tikka Masala! YUM!
That first time at the Indian restaurant I decided to LEARN how to make Naan (at home), and we have enjoyed this delicious flatbread ever since! Today I want to share this recipe with you, and hope you will enjoy it, too!
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Make The Naan Dough
Whisk water, granulated sugar and active dry yeast in a large bowl until combined. Let this mixture rest for 7-8 minutes, or until the yeast begins to bubble on the surface. The bubbles indicate the yeast is healthy and alive!
In a separate bowl whisk together all purpose flour, salt and baking powder. Add this flour mixture plus warm milk, plain Greek yogurt, and oil to the large bowl with the yeast mixture.
Stir well, until these ingredients come together into a mound of dough. The dough will be quite sticky (or tacky), and quite thick. Lightly flour a work surface, then scrape the dough out of the bowl onto the floured surface.
Knead the dough (with floured hands!) for 3-5 minutes OR until it becomes smooth in texture and a cohesive ball. If necessary, add a little more flour to the work area so the dough doesn’t stick.
Let The Dough Rise
Give the large bowl (the one that held the dough) a quick wash and dry, then lightly grease or spray it on the bottom and up the sides.
Put the dough ball back into the now-greased bowl. Cover the bowl with a dish towel or plastic wrap, and set it aside in a warm place, free from drafts.
Let the dough sit a room temperature for about an hour OR until it has doubled in size. Now it’s time to shape the Naan bread.
Shape And Roll the Risen Dough
Evenly divide the risen dough into 10 equal-sized portions and using the palms of your hands, roll them into balls. Place them on a large piece of parchment paper.
Use a rolling pin to gently roll each dough ball into an oval shape. Each oval should be approx. 6 inches long, and 1/8 inch thick.
I find it convenient to roll them on pieces of parchment paper. Roll out all 10 pieces, and let them rest on the parchment paper as you cook them, one at a time.
Make The Garlic Butter
Melt butter in a small saucepan, then remove the pan from the heat. Stir in 3 cloves of minced garlic and ½ teaspoon of dried, chopped parsley. NOTE: If using fresh chopped parsley, use 1 teaspoon.
Set the garlic butter sauce aside while you begin cooking the Naan bread.
Cooking The Naan
Preheat a large cast iron skillet on Medium-High heat. *Cast iron is recommended because it gets really hot, which is beneficial for cooking Naan bread.* Use a pastry brush or a wadded up paper towel to grease the skillet with ½ teaspoon of additional oil.
When the skillet is very hot (but not smoking), carefully add one piece of the Naan dough. Cook it until you begin to see air pockets forming on the surface of the dough. This will typically happen in about 1-2 minutes.
Use a spatula and flip the Naan bread to the other side. Now the top of the bread should be nicely golden brown.
Brush the melted butter garlic sauce on top of the browned Naan bread while it cooks. The second side will also take between 1-2 minutes to cook and become golden brown in color.
Transfer the cooked Garlic Butter Naan Bread out of the skillet and quickly wrap it in a dish towel to keep it warm. Continue cooking the remaining pieces of bread, one at a time, repeating the process with each one.
Time To Enjoy Some Garlic Butter Naan Bread
Serve Garlic Butter Naan Bread with a favorite thick soup or curry dish. The fluffy flatbread is absolutely perfect for dipping up (or sopping up) the soup or sauces.
We really enjoy it served alongside big bowls of Lentil Potato Soup (shown below), or Butter Chicken (made in an Instant Pot)!
Naan bread is soft, yet “sturdy” enough to hold pieces of meat from curries, and can be used to eat them “taco-style”! The bread is delicious, especially with the garlic butter topping adding extra flavor!
I hope you have the chance to make Garlic Butter Naan Bread for yourself (and those you love), and trust you’ll enjoy it as much as we do! You can freeze leftovers if you let them cool completely, then wrap them well and store in the freezer in an airtight container.
Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.
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Recipe adapted from: craveitall.com/soft-naan-bread/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make Garlic Butter Naan Bread to accompany a favorite main dish! This classic Indian flatbread is delicious, especially with curry dishes.
- ¼ cup warm water 110℉
- 2 teaspoons granulated sugar
- 1½ teaspoons active dry yeast or rapid rise (instant yeast)
- ¾ cup plain Greek yogurt or natural plain yogurt
- ¾ cup warm milk (1% or 2%)
- ¼ cup vegetable oil + 2 T. for cooking Naan
- 4 cups all purpose flour + more as needed (for dusting)
- 1¼ teaspoons salt
- 1 teaspoon baking powder
- ¼ cup butter , melted
- 3 cloves garlic, minced
- 1 teaspoon fresh chopped parsley or ½ teaspoon dried
Whisk water, sugar and yeast in large bowl until combined. Let it rest 7-8 minutes, or until it begins to bubble on top. Bubbles indicate the yeast is healthy/alive!
In separate bowl combine flour, salt and baking powder. Add flour mixture, milk, yogurt, and oil to the yeast mixture.
Stir well, until ingredients come together. Dough will be tacky/thick. Lightly flour work surface; scrape dough onto floured surface. Knead dough (with floured hands) 3-5 minutes OR until it is smooth in texture and a cohesive ball. Add more flour to work area (as needed) so dough doesn't stick.
Clean/dry large (yeast) bowl. Lightly grease/spray the bottom and sides. Put dough ball back into greased bowl. Cover with dish towel or plastic wrap; set in warm place, free from drafts. Let dough sit at room temperature for an hour OR until it has doubled in size.
Evenly divide dough into 10 equal-sized portions. Using the palms of your hands, roll them into balls. Place on parchment paper. Use a rolling pin to roll each ball into an oval shape, approx. 6 inches long, and 1/8 inch thick. Set aside.
Make Garlic Butter Sauce: Melt butter in small pan; remove from heat. Stir in garlic and parsley. Set sauce aside while you cook the Naan.
Preheat a large cast iron skillet on Medium-High. Use pastry brush to grease skillet with ½ tsp. of additional oil. When skillet is very hot (but not smoking), add 1 piece of Naan. Cook until air pockets form on the surface (usually 1-2 minutes).
Turn Naan to the other side. Brush garlic butter on top. Cook another 1-2 minutes (both sides should be browned). Transfer Naan out of the skillet; wrap in a dish towel to keep it warm. Repeat with remaining pieces, one at a time, following same process. Serve warm, and enjoy!
Here’s one more to pin on your Pinterest boards!