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Garlic Naan

Garlic Naan

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5 from 1 review

This may not be made in a tandoor oven, but this Garlic Naan turns out perfectly cooked every time!

  • Total Time: 1 hour 5 minutes
  • Yield: 8 naan 1x



2 cups (10 ounces) bread flour

1 1/4 teaspoon granulated sugar

1/2 teaspoon yeast

1/2 cup ice water

1/3 cup whole milk plain yogurt

3 tablespoons vegetable oil

1 large egg yolk

2 cloves fresh garlic, very finely minced

1 1/4 teaspoon kosher salt

Garlic Butter

3 tablespoons butter, melted

2 cloves fresh garlic, minced

2 teaspoons fresh parsley or cilantro, chopped


  1. Place flour, sugar, and yeast in the bowl of your food processor.
  2. In a bowl, mix together the ice water, yogurt, oil, egg yolk, and garlic.
  3. With the food processor running, drizzle the wet mixture into the dry. Process just until the dough is combined and no dry flour remains.
  4. Turn off and let sit for 10 minutes.
  5. Turn the food processor back and add the salt. Let it run until the dough forms a sticky ball and clears the sides of the bowl. About 1 minute.
  6. Place dough into a greased bowl, cover with plastic wrap, and place in the fridge overnight. See note below for a quicker option.
  7. Turn dough onto lightly floured countertop and cut into 8 even pieces. Roll into tight balls, cover, and let rest for 20 minutes.
  8. Prepare the garlic butter by mixing all the ingredients together.
  9. Preheat a cast iron pan or nonstick skillet over medium heat. Roll the rested ball into an even 9-inch circle. Use a fork and poke the surface about 30 times.
  10. Use a spray bottle and generously spray the top of the dough with water. Place into the preheated skillet, wet side down. Spray the other side generously with water and cover the pan. Cook for 2-3  minutes, until the bottom side is cooked and dark brown.
  11. Flip over and cover again. Cook for another 2 minutes, until dark brown spots form on the bottom side.
  12. Remove from the pan and brush immediately with the garlic butter (See note). Cover with foil to keep it warm and ready to serve. Prepare the next dough ball while the first one cooks in the pan.


For a quicker option instead of overnight rising, you can let it rise at room temperature for an hour. The texture won’t be as soft and tender as the slow overnight rise, but will still be good.

Serve this naan with Red Lentil Dahl and Cucumber Raita

This amount of garlic butter is enough to add butter to one side of all 8 pieces of naan bread. If you want to butter both sides, you’ll need to double the recipe. 

  • Author: Carole Jones
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian


  • Serving Size: 1 naan
  • Calories: 290
  • Sugar: 2 g
  • Sodium: 120 mg
  • Fat: 10 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 17 mg