Easy Garlic Naan Recipe: Soft, Buttery, and Restaurant-Style at Home

Introduction

There is something magical about this garlic naan recipe, what could be better than tearing into a warm, buttery piece of Garlic Naan fresh off the stove. That perfect combination of crispy, charred spots and a soft, pillowy interior makes this Indian flatbread irresistible. While you might think you need a tandoor (clay oven) to achieve authentic results, this recipe proves you can make restaurant-quality Garlic Naan at home—using just a regular frying pan, tava or oven! Even better, this is a no yeast naan recipe!

In this easy garlic naan recipe guide, we’ll walk you through:

• The secret to getting that perfect soft-yet-chewy texture
• How to create beautiful bubbles and char marks without professional equipment, so you can also have restaurant-style naan at home.
• A garlic butter mixture that’ll make your naan unforgettable
• Clever variations to keep your naan game exciting

Whether you’re pairing it with curry, using it to scoop up hummus, or enjoying it straight off the pan, this Garlic Naan recipe will become your new kitchen staple.

Why Make This Garlic Naan Recipe?

Better Than Takeout

Why pay restaurant prices when you can make even better naan at home? This recipe gives you complete control over freshness, thickness, and flavour intensity.

No Special Equipment Needed

Unlike traditional methods that require a tandoor, this garlic naan recipe uses a simple cast-iron skillet/tava or regular oven to achieve similar results.

Customisable to Your Taste

Prefer it extra garlicky? Add more minced garlic. Want some heat? Throw in chilli flakes. This garlic naan recipe adapts to your preferences. And best of all, this is a no yeast naan recipe.

Meal Prep Friendly

Make a big batch—naan freezes beautifully for up to a month. Just reheat in a pan whenever cravings strike.

Surprisingly Simple

With just 6 basic ingredients and about 45 minutes (including resting time), you’ll have this fresh garlic naan recipe ready to devour.

Ingredients

• 225 -250 grams of self-raising flour
• 250 grams Greek yoghurt (I used Face 0% Greek Yoghurt)
• 0.5 tsp baking powder
• 1 tsp salt
• 0.5 tbsp sugar
• warm water (optional) (1-2 tbsp)

Garnish Ingredients

• 1 tsp of sesame seeds (optional)
• 1 tsp of nigella seeds (optional)
• 2 tbsp unsalted butter
• 1 tbsp fresh coriander finely chopped
• 2 garlic cloves, finely chopped

Method

• In a wide bowl, mix by hand the flour, baking powder, salt and yoghurt until combined. If too dry, add 0.5- 1 tbsp of warm water at at time. When the dough comes away from the sides of your bowl it’s ready. If the dough is too sticky, dust with flour and knead until it comes together.

• Knead to dough for 1 minute. Cover and rest for at least 30 minutes. You could quite easily leave it for a few hours.

• Put some extra flour in a bowl. Sprinkle some flour from the bowl onto your work surface and also lightly coat your rolling pin.
• Then make four balls from the dough and dip the balls in the bowl of flour. This helps to stop the dough sticking to the rolling pin and work surface.
• On the floured surface, roll each ball into an oval shape (about ¼” thick). Don’t roll too thin—this keeps them soft. Use extra flour from the bowl if the naans stick to the rolling pin.

• On the tops of your naans, you can sprinkle the sesame seeds and nigella seeds. Gently push into the top of the naans. Either do this with your fingers or another gentle roll of the rolling pin.

• Heat a pan, skillet or tava/tawa on a medium to hight heat until it is very hot.
• Turn the heat to medium then place one naan on the dry skillet. Within 30 seconds, bubbles will form. Cook in total for around 1.5 to 2 minutes.

• Then flip the naan over and cook the other side for 1 minute, make sure you gently press the naan into the skillet/tava to encourage charring and that it properly cooks across the whole of the naan.

• In a small bowl, melt the butter, add in the coriander and garlic and mix through.

• With a basting brush, brush on the garlic butter mixture on each naan and serve.

Tips for Perfect Garlic Naan

Hot Pan = Better Bubbles
A properly heated skillet creates those signature air pockets. Test heat by sprinkling water—it should sizzle immediately.

Don’t Over-Roll
¼” thickness is ideal. Too thin = crispy cracker; too thick = doughy inside.

Fresh Garlic Only
Pre-minced jarred garlic lacks flavour. For best results, mince fresh cloves.

Timing Matters
Cook naan just before serving. If making ahead, reheat in a microwave or a dry pan to restore texture.

Variations & Customisations

You can leave off the nigella and sesame seeds, these aren’t essential and naan still tastes great fresh of the tava with nothing else added.

Flavour Twists

• Cheese Naan: Add shredded mozzarella before cooking
• Peshawari Naan: Stuff with coconut, raisins, and nuts
• Keema Naan: Fill with spiced ground meat

Dietary Adaptations

Low-Carb: Try almond flour (texture will differ)

Gluten-Free: Use 1:1 GF flour blend

Vegan: Substitute yogurt with coconut yogurt and butter with oil

Serving Suggestions

Classic Pairings

• Curries: Butter chicken, palak paneer, chana masala
• Dips: Raita, hummus, baba ganoush
• Breakfast: Use as wrap for scrambled eggs or shakshouka

Creative Uses

• Naan Pizza: Top with sauce, cheese, and veggies
• Garlic Bread Upgrade: Slice and toast with extra garlic butter
• Dessert Naan: Drizzle with honey and cinnamon

Health Benefits

Cultural Significance & Origins

Naan originated in Persia over 2,000 years ago, later becoming a staple in Mughlai cuisine. Traditionally baked in tandoor ovens, the name comes from the Persian word “non” meaning bread. Garlic naan evolved as a modern favourite, especially in Western restaurants. In India and Pakistan, plain naan remains more common, often used to scoop curries or wrap kebabs.

FAQs

Q: Can I make the dough ahead?
A: Yes! The longer you let the dough sit at room temperature the better. You can also refrigerate for up to 24 hours. Let come to room temperature before rolling.

Q: Why isn’t my naan fluffy?
A: Likely expired baking powder or over-kneading. Check dates and knead just until smooth.

Q: Can I oven bake my naan?
A: Yes you can, heat the oven to 200C in a fan assisted oven and bake until golden brown. You may need to flip over to ensure the other side also cooks and catches some colour.

Conclusion

Mastering homemade Garlic Naan is a game-changer for any food lover. With its crispy edges, soft centre, and irresistible garlic butter topping, this recipe delivers authentic flavour without special equipment.

Ready to try? Share your golden, bubbly naan photos with #PerfectGarlicNaan. For more global bread recipes, subscribe to our newsletter. Happy cooking!

See my video on Youtube, Instagram or TikTok to see how to make this easy garlic naan recipe.