Garlic Butter Naan Recipe: Soft Homemade Flatbread

Nothing beats a garlic butter naan straight from the pan: soft and pillowy inside, blistered and golden outside, brushed with melted butter, garlic and fresh coriander. It is the bread that turns a simple curry into a feast — perfect for scooping, dipping and tearing at the table.

The good news is that you do not need a tandoor oven to make it. A heavy cast-iron skillet or griddle gives you the same charred spots and puff, while yogurt in the dough keeps the crumb tender for hours. This recipe makes eight generous naans, and the dough is forgiving even for first-time bread bakers.

Soft, buttery, and blistered in all the right places — the naan that steals the show from the curry.

Recipe Info

• Prep time: 1 hour 30 minutes (includes rising)
• Cook time: 20 minutes
• Total time: 1 hour 50 minutes
• Servings: 8 naans
• Calories: ~285 kcal per naan

Flour, yogurt, and yeast — a handful of pantry staples is all a great naan needs.

Ingredients

• 500 g / 4 cups bread flour (or all-purpose flour), plus extra for dusting
• 2 tsp / 7 g instant yeast
• 1 tsp / 4 g granulated sugar
• 1 1/2 tsp / 9 g fine sea salt
• 150 g / 2/3 cup plain full-fat yogurt, at room temperature
• 180 ml / 3/4 cup warm water (about 40°C / 105°F)
• 2 tbsp / 30 ml vegetable or olive oil, plus more for the bowl
• 80 g / 5 1/2 tbsp unsalted butter, for brushing
• 4 garlic cloves, finely minced
• 2 tbsp fresh coriander leaves, finely chopped
• 1/4 tsp flaky sea salt, for finishing (optional)

Tear it open and you will see it — soft, airy, and impossibly pillowy inside.

Instructions

1. Mix the dough: Whisk the flour, instant yeast, sugar and salt together in a large bowl. Make a well in the centre, add the yogurt, warm water and oil, and stir with a wooden spoon until a shaggy dough forms.
2. Knead until smooth: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, soft and slightly tacky — it should spring back slowly when poked. If it sticks badly, add flour a tablespoon at a time, but keep the dough soft; a stiff dough makes a stiff naan.
3. Let it rise: Place the dough in a lightly oiled bowl, turn it once to coat, and cover with a damp cloth or cling film. Leave in a warm spot for 60–75 minutes until doubled in size.
4. Divide and shape: Punch the dough down gently and divide it into 8 equal pieces (about 105 g each). Roll each piece into a ball, rest for 10 minutes under a cloth, then roll or stretch each ball into a teardrop or oval about 20 cm long and 3–4 mm thick. Do not roll too thin, or the naan will dry out.
5. Heat the pan: Heat a heavy cast-iron skillet or griddle over high heat until it is very hot — a drop of water should sizzle and evaporate instantly. Lightly brush one side of a naan with water (this helps it cling and puff) and lay it water-side down in the dry pan.
6. Cook until blistered: Cook for 60–90 seconds until large bubbles appear and the underside is golden with charred spots, then flip and cook for 45–60 seconds more until puffed and lightly browned. Transfer to a plate and cover with a clean tea towel while you cook the rest.
7. Brush with garlic butter: Melt the butter in a small pan over low heat, stir in the minced garlic and cook for just 30 seconds until fragrant — do not let it brown. Remove from the heat, stir in the coriander, and brush generously over each hot naan. Sprinkle with flaky salt if you like, and serve warm.

Tips & Variations

• Keep the pan screaming hot. A pan that is not hot enough steams the naan instead of blistering it. Let the skillet recover its heat for 30 seconds between naans, and never oil a dry naan pan — the dough needs direct contact to puff.
• Do not skip the yogurt. Yogurt tenderises the crumb and adds a gentle tang that plain water doughs lack. Full-fat yogurt works best; low-fat yogurt is fine, but the naan will be slightly less rich.
• Make it ahead. The dough keeps in the fridge for up to 24 hours after its first rise — punch it down, cover tightly, and let it come to room temperature for 30 minutes before shaping. Cooked naans freeze well for up to 2 months; reheat straight from frozen in a dry hot pan.
• Try a cheese naan. Before cooking, press a small handful of grated mozzarella or paneer into the centre of each rolled naan, fold the edges over, re-roll gently, and cook as usual for a molten, cheesy centre.
• Add nigella or sesame seeds. Brush the shaped dough lightly with water and sprinkle over nigella seeds, sesame seeds or chopped spring onion before it goes into the pan — a classic restaurant touch.
• No cast iron? Use a baking steel or an inverted tray. A heavy griddle, a pizza steel, or even a large stainless steel pan all work. A thin non-stick pan will not hold enough heat, so use your heaviest pan and the highest heat you dare.
• Keep them soft while you cook. Stack finished naans under a clean tea towel as you go — the trapped steam keeps them pillowy. If they cool and firm up, a 10-second blast in a hot dry pan brings them straight back.

Nutrition Note

This is an approximate guide only, not dietary advice. One naan contains roughly 285 kcal, 7 g protein, 9 g fat and 44 g carbohydrates, with about 2 g of fibre. Most of the fat comes from the garlic butter topping, so brushing lightly rather than heavily is an easy way to trim it. The recipe is vegetarian as written; for a vegan version, use plant-based yogurt and dairy-free butter, checking that the yogurt is unsweetened.

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FAQ

Do I need a tandoor oven to make naan?

No. A very hot cast-iron skillet or griddle gives you the same blistered, puffed result at home. The key is high heat and a dry pan, not special equipment.

Can I make naan without yeast?

Yes, but it will be a different bread — flatter and denser, closer to a chapati. For a quick no-yeast version, replace the yeast and water with 1 teaspoon of baking powder and use the same yogurt, but expect less puff and chew.

Why did my naan not puff up?

Usually the pan was not hot enough, or the dough was rolled too thin. Give the skillet a full 5 minutes over high heat, keep the naan 3–4 mm thick, and brush the top lightly with water before it goes in.

Can I make the dough ahead of time?

Yes. After the first rise, refrigerate the dough for up to 24 hours. Let it warm up for 30 minutes at room temperature before dividing and shaping, and it will cook just as well.

How do I store and reheat leftover naan?

Keep cooled naans in an airtight bag for up to 2 days, or freeze for up to 2 months. Reheat in a hot dry pan for 20–30 seconds per side, or wrapped in foil in a 180°C (350°F) oven for 5 minutes.

Give this garlic butter naan a try with your next curry — soft, buttery and blistered, it is the kind of bread that disappears before the main dish does. If you make it, tell us in the comments whether you kept it classic or tried the cheese-filled version, and save this recipe for your next Indian-inspired dinner night.