Indian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Garlic Naan
Tear into this piping hot, blistered flatbread packed with aromatic garlic and brushed generously with irresistible melted butter.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Activate the Yeast: In a small bowl, mix the yeast, sugar, and 1/4 cup of warm water (around 105°F). Let it sit for 5-10 minutes until it becomes frothy and bubbly.
- 2
Knead the Dough: In a large mixing bowl, combine the flour and 1 tsp salt. Make a well in the center and pour in the yeast mixture, yogurt, and 1 tbsp of oil. Mix and gradually add up to 1/2 cup more warm water to form a sticky dough. Knead for 5-8 minutes until smooth and elastic.
- 3
First Proof: Form the dough into a ball, lightly oil the surface, cover with a damp cloth, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 4
Portion and Roll: Punch down the dough and divide it into 6 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, roll out a ball into a tear-drop or oval shape, about 1/4 inch thick. Sprinkle minced garlic and chopped cilantro on top, then gently run the rolling pin over it to press the aromatics into the dough.
- 5
Cook the Naan: Heat a cast-iron skillet or tawa over medium-high heat until smoking hot. Lightly brush the plain side (without garlic) of the naan with water and slap the wet side down onto the hot pan. Cover with a lid for 30-40 seconds until large bubbles form on the surface.
- 6
Char and Finish: Remove the lid. Use tongs to lift the skillet, flipping it upside down directly over the open gas flame to char the top of the naan for 20-30 seconds until blistered. (If using an electric stove, simply flip the naan with a spatula). Remove from heat and brush generously with melted butter immediately. Serve warm.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving295
Calories
8 g
Protein
50 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Naan is a leavened flatbread with roots in Central Asian and Persian culinary traditions, brought to North India by Mughal court cooks who adapted it to the clay tandoor. The word likely derives from the Persian for 'bread.' In India, naan was historically a restaurant food rather than a home bread because most home kitchens lacked tandoors — it became a household staple in the diaspora when cooks adapted it for stovetop skillets and home ovens. The garlic version is a relatively modern restaurant invention that became one of the most ordered items in Indian restaurants worldwide.
Listahan note
This version uses a combination of yogurt and milk in the dough to develop the characteristic soft, slightly tangy interior and the blistered, chewy surface without requiring a clay oven.
Technique cues
- Roll naan thinner than you think is necessary — about 1/4 inch — because it puffs significantly when it hits a screaming-hot pan, and a thick naan stays doughy inside even when the exterior looks done.
- Cook in the hottest pan you own (cast iron is ideal) without oil — the dry heat causes the characteristic char spots and blistering that a oiled pan prevents.
- Brush with the garlic butter the instant the naan comes off the pan while the surface is still porous and absorbs the butter; a naan brushed after cooling sits in a puddle on the surface instead of soaking in.
Kitchen flow
- Parallel prep
- Mix and knead the dough first, then mince garlic and prepare the butter while the dough rises so everything is ready when the first ball is rolled.
- Make-ahead
- Make the dough the night before and let it rise slowly in the refrigerator overnight; bring to room temperature for 30 minutes before rolling.
- Leftover move
- Reheat leftover naan directly over a gas flame for 30 seconds per side, or in a dry pan — it revives almost completely; never microwave naan as it becomes rubbery.
- Cleanup rhythm
- Wipe the cast-iron pan between naans with a dry cloth rather than washing — soap removes the seasoning and a brief wipe removes any flour without cooling the pan significantly.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
all-purpose flour
bread structure
Purpose: All-purpose flour provides enough gluten for the naan to stretch and puff without becoming tough the way bread flour can.
Handling: Use fresh flour and measure by spooning into the cup and leveling; packed flour results in dense naan.
Adaptation: Up to half the all-purpose flour can be replaced with whole wheat flour for a nuttier, denser bread with more fiber.
active dry yeast
leavening agent
Purpose: Yeast provides the fermentation that gives naan its complex flavor and the gluten development needed for that characteristic chew.
Handling: Proof in warm (105-110°F) water or milk with a pinch of sugar for 5-10 minutes until foamy — use immediately; dead yeast produces flat, dense bread.
Adaptation: Instant yeast can be mixed directly into the dry ingredients without proofing; reduce quantity by 25%.
plain yogurt
flavor and tenderness
Purpose: Yogurt adds a subtle tang that distinguishes naan from a plain white flatbread and its fat content keeps the crumb soft.
Handling: Use room-temperature yogurt so it combines evenly with the other wet ingredients.
Adaptation: Sour cream thinned with a tablespoon of milk is the closest substitute.
garlic
aromatic topping
Purpose: Fresh garlic minced and mixed into butter applied immediately after cooking provides the potent garlic flavor that defines this variation.
Handling: Mince very finely or use a garlic press; large pieces can taste raw since the garlic cooks only from the residual heat of the bread.
Adaptation: Roasted garlic mashed into butter produces a sweeter, milder garlic flavor.
unsalted butter
finishing fat
Purpose: Butter brushed on hot naan soaks into the porous surface and provides the rich finish that makes restaurant naan so compelling.
Handling: Melt fully with the minced garlic and have it ready before the first naan comes off the pan.
Adaptation: Ghee is the traditional and superior choice; it adds a nutty depth that butter alone lacks.
Technique notes
- Press the rolled naan onto the underside of a cast-iron pan preheated upside-down under the broiler to approximate the domed interior of a tandoor — the overhead heat chars the top while the metal cooks the underside.
- Rest the dough covered in an oiled bowl until it has doubled in size; a kitchen at 70°F takes about 90 minutes, while a warm oven (with just the light on) takes 45 minutes.
- A nigella seed (kalonji) scattered on each naan before cooking is a classic Punjabi restaurant touch that adds a slightly bitter, onion-like flavor and visual interest.
Ingredient swaps
- Dairy-free direction
- Replace yogurt with unsweetened coconut yogurt, use plant-based butter for finishing, and substitute oat milk for any milk in the dough.
- Weeknight shortcut
- Use store-bought pizza dough from the refrigerator section; divide into balls, rest for 15 minutes, roll thin, and cook in a hot dry pan — it produces an excellent naan in a fraction of the time.
Serve alongside
- butter chicken
- dal makhani
- chana masala
- masala chai
- cold mango lassi
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Wrap cooked naan in a clean kitchen towel to keep them pliable for up to 2 hours at room temperature; they harden quickly if left uncovered.
- Refrigerate stacked in a sealed bag for up to 2 days; reheat in a dry pan or directly over a flame — do not microwave.
Equipment
- cast-iron skillet or flat griddle for high, even heat
- rolling pin for thinning the dough evenly
- pastry brush for applying the garlic butter
Make this household-aware
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Plan it in Listahan
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