Garlic Naan (Indian Bread)

ByKanan Patel Updated on
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Perfect Homemade Garlic Naan! This restaurant style easy garlic naan recipe is a must-try recipe! No need for a tandoor (clay oven)—you can make this soft, fluffy, and flavorful naan right in your kitchen. Infused with just the right amount of garlic, it pairs perfectly with your favorite curries and gravies. This is the most ordered Indian bread in North Indian restaurants.

One reader Shalini commented “I tried making this garlic naan for the first time and it turned out perfectly. Thanks so much 😊❤️ ” – ⭐⭐⭐⭐⭐

3 garlic naan on a parchment paper with garlic ghee bowl on the side.

What is Garlic Naan?

Garlic naan is a soft, leavened Indian flatbread made with all-purpose flour, yogurt, and yeast, flavored with fresh garlic — both inside the dough and brushed on top as garlic-infused ghee after cooking. It is traditionally baked in a tandoor (a cylindrical clay oven that reaches extremely high temperatures), giving it its signature soft, pillowy texture with charred bubbles on the surface.

In this homemade version, a hot cast iron skillet does the job beautifully — you get those same charred spots and soft, fluffy layers without any special equipment.

Garlic naan is one of the most popular Indian breads worldwide and the most commonly ordered bread at North Indian restaurants.

Garlic Naan vs Plain Naan — what is the difference? Plain naan is the base: a simple yeasted flatbread brushed with butter or ghee. Garlic naan takes it further by adding minced garlic directly into the dough and then brushing the cooked naan with garlic-infused ghee. The result is a noticeably more flavorful bread that stands up beautifully to rich curries and gravies.

⭐ My Recipe For Garlic Naan

This garlic naan recipe, which I first shared in 2017, has evolved over time to become even more flavorful and convenient. Back then, I used to knead the dough by hand, and it worked perfectly, yielding soft, fluffy naans every time. However, over the years, I’ve made a few tweaks to enhance the flavor and texture.

One of the most significant changes is using my KitchenAid stand mixer for kneading the dough. This not only saves time but ensures a perfectly smooth and consistent dough every time, even when making larger batches.he mixer has made the process easier and more efficient.

Traditionally, naan is cooked in a tandoor, a cylindrical clay oven where rolled naan is slapped against the hot walls to cook quickly. However, at home, we don’t have a tandoor, but that doesn’t mean we can’t replicate that perfect naan texture! You can achieve the same result by cooking naan on a cast iron skillet or by baking it on a pizza stone in the oven.

But here’s the beauty of this recipe: You don’t need to complicate things. By cooking the naan on a cast iron skillet over the stovetop, you’ll get soft, fluffy, and perfectly charred garlic naan—no special equipment required. Give it a try, and you’ll be hooked!

Why Choose My Recipe

Restaurant style garlic naan that you can enjoy in the comfort of your home for a fraction of the price. They really are easier to make than you’d think.

  • Easy to Make: Minimal active time required! Knead the dough using a stand mixer (or by hand), let it proof, roll it out, and cook on a tawa. That’s it!
  • Basic Ingredients: Made with pantry staples, so you don’t need to hunt for anything special.
  • Perfect Garlic Flavor: Double the garlic, double the goodness! Chopped garlic goes into the dough, and garlicky ghee is brushed on top—perfectly balanced for just the right flavor.

🧂 Ingredient Notes

Complete list of ingredients and amounts is written in the recipe card below.

Garlic naan ingredients in bowls and spoons with labels.
  • Flour: I’ve used all-purpose flour (maida in Hindi). If you happen to have bread flour, I highly recommend using it for a slightly chewier texture and more structure in the bread.
  • Yeast: Active dry yeast is used here. It’s dissolved in warm milk and left to bloom. This step activates the yeast, helping the dough rise perfectly.
  • f you’re using instant yeast, you can skip this proofing step and mix the yeast directly into the flour for a quicker preparation.
  • Sugar: A small amount of sugar is added as food for the yeast. It helps activate the yeast and ensures a nice, fluffy rise in the dough.
  • Milk & Yogurt: These two ingredients are essential for creating a soft, pillowy naan. The milk adds moisture, while the yogurt contributes to a tender texture.
  • Garlic: Freshly minced garlic is the star ingredient in this recipe. It’s added to the dough to give the naan its signature garlic flavor from the inside, making it a true garlic naan — not just garlic butter on top.
  • Ghee: After cooking, the naan is brushed with warm, garlic-infused ghee, which adds richness and flavor. If you prefer, you can use butter as a substitute, though ghee gives it that authentic, aromatic touch.

Pro Tip:Use yogurt at room temperature, not straight from the fridge. Cold yogurt slows down the yeast activity and your dough may not rise properly. If you forgot to take it out, place the yogurt container in a bowl of warm water for 10 minutes.

Tried this recipe? A star rating ⭐️ and a quick comment below help others (and me!) know how it went.

Garlic Naan Recipe (Indian Bread)

5 from 15 votes
3 garlic naan on a parchment paper with garlic ghee bowl on the side.
Perfect Homemade Garlic Naan Bread! This restaurant style easy garlic naan recipe is a must-try recipe! Plus, you don’t need a tandoor (clay oven) to make it at home. You will get soft, fluffy texture with the right amount of garlic flavor.
Kanan
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Serving Size 8 naan

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • ⅓ cup Milk, (Warm)
  • 1 teaspoon Sugar
  • (½ packet) or 1 ¼ teaspoons Active dry yeast
  • ⅓ cup Water
  • ⅓ cup Plain yogurt, at room temprature
  • 1 tablespoon Oil
  • 2 ¼ cups All purpose flour (Maida)
  • ¼ teaspoon Baking powder
  • ½ teaspoon Salt, or to taste
  • 2 tablespoons Garlic, finely chopped or minced

Topping:

  • ¼ cup Ghee (clarified butter)
  • 2-3 tablespoons Garlic, chopped finely
  • 2-3 tablespoons Cilantro or coriander leaves, chopped finely

Instructions

Making Dough:

  • Warm the Milk: Heat the milk in the microwave or on the stovetop until it's warm to the touch (not hot or cold). This is important because if the milk is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly. The ideal temperature is 105–110°F (40–43°C) — warm enough that you can comfortably hold your finger in it.
    Adding yeast in a warm milk in kitchenaid bowl.
  • Activate the Yeast: Add the warm milk to the stand mixer bowl, then stir in the sugar and yeast. Give it a gentle stir and let it sit for 10-15 minutes. The yeast should become frothy and bubbly, indicating it's active.
    Yeast Tip: If the yeast doesn't bloom (meaning it doesn't become frothy), it could be because the yeast has expired or the milk temperature was either too hot or too cold. In this case, it's best to start over with a fresh pack of yeast. Without proper blooming, the dough will not rise, resulting in dense naan.
    Make sure to check the yeast's expiration date and always use warm milk (not too hot or cold) for the best results.
    Yeast is activated in a bowl.
  • Add Remaining Wet Ingredients: Once the yeast is ready, add the room-temperature yogurt, water, oil, and freshly minced garlic to the bowl. Stir to mix everything.
    Mixing yogurt, oil, water and garlic in yeast mixture.
  • Add Dry Ingredients: Into the bowl, add the all-purpose flour, salt, and baking powder. Mix briefly to combine.
    Add flour to wet mixture.
  • Dough Hook: Attach the dough hook to your stand mixer.
    Attaching the dough hook on the machine.
  • Knead the Dough: Run the mixer on low-medium speed until the mixture comes together and forms a smooth, elastic dough. This should take about 5–7 minutes. If kneading by hand, it will take about 10–12 minutes on a lightly floured surface. The dough is ready when it is smooth, not sticky.
    Ready dough ball in a mixer bowl.
  • Proof the Dough: Lightly oil the surface of the dough and the inside of the mixing bowl. Cover the bowl with a damp cloth or plastic wrap, and let it rest in a warm place for 1–2 hours or until it has doubled in size.
    Brushing dough ball with oil.
  • How to Promote Dough Rising: If you're cooking on a stovetop and have a microwave above it, place the dough inside the microwave (without turning it on) — it will naturally be slightly warmer. Alternatively, you can place the dough in an oven with just the light on, or inside a warm kitchen cabinet. The gentle warmth helps activate the yeast and encourages the dough to rise beautifully.
    Proofed garlic naan dough in a bowl.

Making Garlic-Infused Ghee:

  • Heat the ghee in a small pan on medium heat. Once the ghee is hot, add minced garlic.
    Adding garlic in hot ghee.
  • Stir and cook for 30 seconds only, or until the garlic becomes fragrant. Be careful not to burn the garlic — it goes from golden to burnt very quickly.
    Sauteing garlic in ghee.
  • Turn off the stove. Remove to a small bowl and keep aside to brush on cooked naan.
    Garlic infused ghee in a bowl.

Rolling & Cooking Garlic Naan:

  • Punch Down & Divide: After the dough has proofed and doubled in size, punch it down gently to release the gas. Divide it into 8 equal portions and shape each into a smooth round ball.
    A small dough ball in a palm.
  • Preheat the Skillet: Heat a cast iron skillet over medium-high heat. Let it get hot until it just starts to smoke. A properly preheated skillet is what gives you those large bubbles and charred spots — do not rush this step.
  • Roll the Dough: Roll each dough ball into a 6–7 inch oval shape using a rolling pin. If needed, lightly dust the dough with flour while rolling. Roll evenly — if one side is thicker than the other, the naan won't cook through uniformly.
    Roll garlic naan on a silicone mat.
  • Cook the First Side: Place the rolled naan onto the hot skillet. It should start to bubble up within a few seconds. Let it cook for about 45 seconds to 1 minute until bubbles form and puff up on the surface.
    Cooking garlic naan in a cast iron skillet.
  • Flip and Cook the Second Side: Flip the naan using a spatula and cook the other side for about 30-45 seconds, pressing gently with the spatula to ensure even cooking. The bottom should have a nice golden-brown color with some charred spots.
    Cooking another side of garlic naan by pressing with spatula.
  • Brush with Garlic Ghee: Remove the naan from the skillet, place on a plate, and immediately drizzle garlic-infused ghee all over. Use a pastry brush to spread evenly. Garnish with freshly chopped cilantro and serve hot.
    Brushing garlic naan with garlic infused ghee.
  • Garnish with freshly chopped cilantro and serve hot.
    Garlic naan garnished with cilantro.

Notes

  • Cast Iron Tip: Cast iron is ideal for creating the crispy, charred effect on naan because it retains heat exceptionally well. The key to getting that perfect char is ensuring the skillet is very hot before placing the naan on it — you should see slight smoke rising from the skillet when it’s ready.
  • Use yogurt at room temperature, not straight from the fridge. Cold yogurt slows down the yeast activity and your dough may not rise properly. If you forgot to take it out, place the yogurt container in a bowl of warm water for 10 minutes.

Nutrition

Serving: 1naan | Calories: 215kcal (11%) | Carbohydrates: 30g (10%) | Protein: 5g (10%) | Fat: 8g (12%) | Saturated Fat: 4g (20%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 17mg (6%) | Sodium: 169mg (7%) | Potassium: 91mg (3%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 34IU (1%) | Vitamin C: 1mg (1%) | Calcium: 45mg (5%) | Iron: 2mg (11%)

💡 Tips For Soft, Fluffy Garlic Naan

  • Milk has to be lukewarm — not cold from the fridge and not hot — so the yeast can bloom properly.
  • Yogurt must be at room temperature. Cold yogurt slows yeast activity and the dough won’t rise well.
  • Do not rush/skip the proofing step. The 1–2 hours of rise time is what gives the naan its soft, airy texture. Rushing it leads to dense naan.
  • Preheat the cast iron skillet properly. Medium-high heat and a hot pan are what create the bubbles and char. A pan that’s not hot enough gives you pale, dense naan.
  • Don’t overcrowd the pan. Cook one naan at a time for even heat distribution.
  • Brush with garlic ghee immediately, while the naan is still hot — that’s when the bread absorbs the most flavor.

🧊 Storage & Freezing Instructions

  • Room Temperature: Garlic naan stays fresh for 1–2 days when stored in an airtight container or wrapped in a clean kitchen towel. Depending on your climate, the texture may slightly toughen the next day.
  • Refrigerator: You can refrigerate naan for up to 3–4 days in an airtight container. Note that refrigerating bread speeds up staling, so room temperature storage is better for short-term.
  • Freezer Storage: Garlic naan freezes very well for up to 2–3 months. Place the cooled naan on a large baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe ziplock bag with a piece of parchment or wax paper between each piece to prevent sticking.
  • Reheating: To restore the fresh-from-the-skillet texture, avoid the microwave — it makes naan soft and steamy but can make it slightly chewy.
  • Instead: Dampen/brush the naan with little water, reheat on a preheated dry skillet for 30–45 seconds per side, or wrap in foil and warm in a 400°F (200°C) oven for 2–3 minutes. An air fryer at 350°F for 2 minutes also works great.
  • Freezing Garlic Naan Dough: After proofing and punching down the dough, divide into balls, wrap each individually in plastic wrap, and store in a ziplock bag in the freezer for up to 3 months. When ready to use, thaw in the refrigerator overnight, bring to room temperature for 30 minutes, then roll and cook as directed.

🍽️ What To Serve With Garlic Naan?

4 garlic naan on a parchment paper with pastry brush on the side.

❓ Frequently Asked Questions

No — and this is great news! A cast iron skillet on the stovetop is the best substitute for a tandoor at home. The heavy skillet retains heat very well and gets hot enough to create those signature bubbles and charred spots. You can also use a regular non-stick pan, but the results won’t be quite as good — cast iron genuinely makes a difference here.

Yes, you can make a no-yeast version using extra baking powder as the leavening agent. The texture will be slightly different — a bit denser and less airy — but it still tastes delicious. A no-yeast naan also comes together much faster since there’s no proofing time.

You can substitute up to half the all-purpose flour with whole wheat flour without significantly affecting the texture. Using 100% whole wheat will give you a denser, heavier naan. If you want to go the whole wheat route, I’d suggest starting with a 50/50 blend and adjusting from there.

The most common reasons are:

  1. The yeast didn’t bloom properly — always check that your milk is warm (not hot or cold) and that your yeast is fresh.
  2. Yogurt was added cold from the fridge, which slows down yeast activity.
  3. The dough wasn’t given enough time to proof — it needs to double in size. Or
  4. The skillet wasn’t hot enough when you cooked the naan. Solving any of these will make a big difference.

Two things cause this: under-proofed dough, or a skillet that’s not hot enough. The pan needs to be at medium-high heat and just starting to smoke before the naan goes in. That burst of high heat is what creates the steam inside the dough, which is what makes the naan puff up and form bubbles.

Yes! If using instant yeast (also called rapid-rise or quick-rise yeast), you can skip the blooming step entirely. Just mix it directly into the flour with the other dry ingredients. Use the same amount (1¼ teaspoons). The proofing time may be slightly shorter — check the dough after 45–60 minutes.

Yes — the dough can be made ahead and refrigerated for up to 24 hours after the first proofing and punching down. In fact, a cold overnight proof often develops a better flavor. Take the dough out of the fridge 30–45 minutes before rolling to let it come to room temperature.

Yes. Preheat your oven to the highest temperature (500°F/260°C or higher), with a pizza stone or baking sheet inside for at least 30 minutes. Turn on the broiler mode (on high) and cook for 2-3 minutes (depending on the thickness of your naan). You can check and see it should be puffed up partially and browned up (charred) nicely.  Brush with garlic ghee immediately. The oven works well for making multiple naans at once.

Wrap each cooked naan in a clean kitchen towel as soon as it comes off the pan. Stack them inside the towel and they will stay soft and warm for 20–30 minutes. Alternatively, wrap a stack of naans loosely in foil and keep in a 200°F (93°C) oven until ready to serve.

🔗 Check Out Other Indian Bread Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

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Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

5 from 15 votes (8 ratings without comment)

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25 Comments

  1. I tried making this garlic nan for the first time and it turned out perfectly. Thanks so much 😊❤️5 stars

    Reply

  2. Hi,Kanan darling,
    Thank you very much for your Garlic naan recipe on tawa,, I love Garlic in all my diet its smelly on the breath but it works wonders in our health, I am Indian from Goa and I look foward into looking at your other recipes as well thanks again an d wish you all the best keep it up!
    Jose5 stars

    Reply