Garlic Naan
Soft, pillowy Indian flatbread brushed with garlic-infused butter. Ready in 20 minutes with just six pantry staples—perfect for weeknight dinners or alongside curry.
- Total time
- 25 min
- Servings
- 4
- Calories
- 310
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- ½ cup plain yogurt
- 3 tablespoons butter
- 3 cloves garlic cloves
- ½ teaspoon salt
- ½ teaspoon baking powder
Instructions
- 1
Mince the 3 garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 2
Place the minced garlic into a small bowl and stir in 3 tablespoons of melted butter until evenly mixed.
- 3
In a large bowl, pour 2 cups of flour, then add 0.5 cup yogurt, 0.5 teaspoon salt, and 0.5 teaspoon baking powder.
- 4
Use your hands to mix everything together until a rough, shaggy dough forms with no dry flour visible at the bottom.
- 5
Knead the dough by pressing it away from you with the heel of your hand, folding it back, and turning it a quarter turn; repeat for 2 minutes until the dough feels smooth and slightly springy.
- 6
Divide the dough into 4 equal pieces by cutting it into quarters, then roll each piece gently into a ball.
- 7
Place a 10-inch skillet on the stovetop and set the heat to medium-high; let it preheat for 1 minute until the pan is hot.
- 8
Using your hands or a rolling pin, flatten the first dough ball on a clean countertop into a circle roughly 5 inches across and about 1/4-inch thick.
- 9
Place the flattened dough into the hot skillet and cook until the bottom is speckled with golden-brown spots, about 90 seconds.
- 10
Using a spatula, flip the naan over and cook the second side until it also develops golden-brown spots and the bread feels slightly puffy, about 60 seconds.
- 11
Transfer the cooked naan to a clean plate and brush the top side generously with the garlic butter mixture.
- 12
Repeat steps 8 through 11 with the remaining 3 dough balls, flattening, cooking, flipping, and brushing each one.
Tools you’ll need
- large mixing bowl
- small bowl
- 10-inch skillet or cast iron pan
- rolling pin or hands
- spatula
- clean countertop or cutting board
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