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Authentic Artisan Garlic Naan

Alright, friends — if you’ve ever tried garlic naan from your favorite Indian restaurant and thought, “I wish I could pull this off at home,” you’re in the right place. I’m bursting with excitement to share this recipe because it’s like getting the warm, pillowy goodness of naan straight from a tandoor oven, minus the fancy equipment! Imagine soft, slightly charred naan dough, bubbling with golden brown spots, and drenched in garlicky butter that makes the whole kitchen smell like heaven. This artisan garlic naan is packed with flavor and perfect for scooping up curries or just eating on its own (trust me, it’s dangerously addictive). Ready to make your home smell like your favorite spice market? Let’s get started!

Quick Facts

Yield: Serves 4–6
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Total Time: 1 hour (including rising time)

Ingredients

For the Main Dish:

2 cups all-purpose flour (plus extra for dusting)
1 tsp active dry yeast
1 tsp sugar
½ tsp salt
⅓ cup warm water (about 110°F)
⅓ cup whole milk, warmed
2 tbsp plain yogurt
2 tbsp melted butter (plus extra for brushing)
3 garlic cloves, finely minced
Optional: chopped fresh cilantro for garnish

How I Make It

Step 1:

Start by activating the yeast. In a small bowl, mix warm water with sugar and yeast. Let it sit for 5–10 minutes until it’s frothy and bubbly — this tells you the yeast is alive and kicking!

Step 2:

In a large mixing bowl, combine the flour and salt. Then add the yogurt, warmed milk, melted butter, and the activated yeast mixture. Begin mixing with a wooden spoon, then use your hands to bring it together into a slightly sticky dough.

Step 3:

Turn the dough onto a floured surface. Knead for about 8 minutes until it’s smooth and elastic but still soft. If the dough feels too sticky, sprinkle a little more flour — but be careful not to add too much, or your naan will turn out tough.

Step 4:

Place the dough in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 45 minutes to 1 hour, until it doubles in size.

Step 5:

Once the dough has risen, punch it down gently. Divide it into 6 equal pieces and roll each one into a ball. On a floured surface, roll out each ball into an oval or teardrop shape about ⅛-inch thick.

Step 6:

Heat a cast-iron skillet or heavy nonstick pan over medium-high heat. Place one naan in the pan. After about a minute, when you see bubbles forming and the bottom has golden spots, flip it. Right after flipping, brush the cooked side with a mix of melted butter and minced garlic. Cook the other side until it’s nicely spotted and cooked through, about another minute. Repeat with the rest.

Variations & Tips

Add some finely chopped fresh cilantro or nigella seeds to the dough for extra authentic flavor.
For a fluffier naan, swap whole milk with full-fat yogurt and reduce water slightly.
If you don’t have a cast-iron skillet, a heavy frying pan works fine — just make sure it’s really hot.
Want cheesy naan? Stuff the rolled dough with shredded mozzarella before cooking.
If naan bubbles up too much and burns, reduce the heat slightly and pat the dough gently to redistribute air pockets.

How I Like to Serve It

This garlic naan is perfect for cozy dinners—try it alongside a rich chicken tikka masala or your favorite vegetarian curry. It’s also incredible as a quick snack dipped into homemade hummus or raita on a chilly evening. For a casual weekend feast, serve naan straight off the skillet with fresh butter and a sprinkle of cilantro; everyone will be fighting over the last piece!

Notes

Store leftover naan wrapped tightly at room temperature for up to 2 days or freeze for up to a month.
To reheat, warm naan in a skillet or wrapped in foil at 350°F for 5–7 minutes for that fresh-baked texture.

Closing: This artisan garlic naan is my go-to whenever I want that perfect soft, buttery, garlicky bread that instantly feels like a warm hug from the kitchen.

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