The Best Easy Garlic Naan Bread
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Okay, I will yell about naan now: if you think store-bought flatbread is acceptable at Sunday dinner, we need to have a heart-to-heart (and by heart-to-heart I mean I will aggressively butter your life choices). This garlic naan? It’s fluffy, slightly charred, and will single-handedly fix every relationship you’ve ever slightly neglected because you microwaved sadness. Try it with curry, or just eat it like a buttery pillow. Also, if you want to bring morning-level joy to your countertop, peek at my take on banana muffins while your yeast works: mini banana bliss recipe (not sponsored, just in love).
How I turned a Thanksgiving side into a kitchen soap opera
There was one Thanksgiving where I decided store naan would be "fine." It wasn’t fine. The cousins stared, the gravy sighed, and my sister — who is normally a gentle human — whispered, "Did you forget yeast exists?" Drama. I went to bed that night plotting vengeance (on myself) and vowed to never let a carb-based betrayal happen again.
Fast-forward: I tried a dozen versions — some doughy, some flat, one that resembled a hockey puck (sorry, Dad). There were tears. There were burnt-surface apologies. But I finally landed here: a recipe that’s forgiving, fast-ish, and stays delicious even when you catastrophically overwork it (which I do, emotionally and with my hands).
Okay, back to the recipe (and breathe) — we’re making naan
ANYWAY, before I emotionally relive the entire era of burnt flatbreads, let’s pivot to the thing that matters: garlic, heat, and butter. This is the version I make when I want everyone to clap mid-bite. Also: no fancy equipment required. Just a pan, some faith, and maybe a Trader Joe’s emergency cookie (for morale).
Ingredients you actually need (and the things you can judge me for buying at Trader Joe’s)
- 3 cups all-purpose flour
- 1 package (0.25 oz) active dry yeast or instant yeast
- 1 teaspoon sugar
- 1 cup warm water (about 110°F)
- 1 teaspoon salt
- 4 tablespoons plain yogurt
- 2 tablespoons oil or ghee
- 3 tablespoons minced garlic
- 2 tablespoons melted butter
- 2 tablespoons chopped cilantro or parsley
Bonus commentary (pick a lane):
- Mini-rants: If you call this "just bread," I will start an argument about texture.
- Cheap vs fancy: Use plain yogurt from Aldi and don’t feel guilty; ghee is dramatic but olive oil is chill.
- Shopping details: Trader Joe’s naan emergencies are a thing; also grab cilantro if your neighbors give you side-eye about herbs.
Also, for a little breakfast flip, this dough likes sweetness — I tested it with mini muffins vibes and it was suspiciously good: banana muffin crossover evidence.
Cooking Unit Converter — quick nerdy note
If you’re measuring by feel (me), this tiny tool helps make cups and grams stop arguing.
Technique: my scatterbrained but effective breakdown
I don’t do rigid step lists here because I will inevitably skip step 2 while folding laundry and then start yelling at yeast like it owes me rent. Instead, ramble with me through the important bits — sensory cues are the boss.
- Activate the Yeast: Sprinkle yeast over warm water with sugar, wait for it to bloom (frothy, tiny foam heads — it’s like yeast applause). If nothing happens in 10 minutes, grieve quietly and try fresh yeast.
- Prepare the Dough: Mix flour, salt, yogurt, oil, and yeast water. It should be soft and slightly sticky, not a brick. Knead a few minutes (yes, with drama) until it’s smooth-ish. Cover and let it double. Patience is the cruelest ingredient.
- Shape the Naans: Divide, fatten, and stretch into teardrop-ish shapes (they don’t need to be perfect; imperfection is artisanal now).
- Cook the Naans: Heat a skillet until very hot. Throw one on, bubbles will appear — blister, flip, char. Brush with garlic butter immediately. The smell is dangerous.
- Final Touch: Chop cilantro, melt butter, and make the kitchen smell like a tiny, triumphant restaurant.
Also, pro tip from a chaotic soul: don’t overwork the dough. I learned this the hard way after making hockey puck naan and promising never again. Try this while you preheat the pan: a ridiculous snack for while you wait (because multitasking and snacks).
Why this matters (emotional aside) — why I keep making this
Food is how my family talks without words. A warm naan at the table is less about carbs and more about memory-making: reheated laughter, messy butter fingers, and rituals that mean "we’re here." Cooking grounds me — and also gives me a reason to invite people over so I can show off my (much improved) naan skills.
Tiny kitchen anecdote — one-liner confessional
I accidentally used cilantro as hair product once. No, really — I grabbed it when a friend said "fluff it," and I still consider it the most aromatic beauty mistake of my adult life.
Frequently Asked Questions:
You don’t have to, but yogurt makes the dough tender and gives naan that borderline-cloud texture; skip it only if you enjoy sadness (kidding, but maybe try a substitute like milk if needed).
Sort of — gluten-free flours behave like divas. Use a tested blend and expect a different texture; still tasty, just less chewy. I admire your bravery.
Very hot pan, quick flip, and no fear. If you cook too slowly, you get flat sadness instead of smoky joy. Heat = drama.
Yes! Freeze balls pre-shaped, then thaw overnight in the fridge. They like a slow wake-up call.
Technically. But ask yourself: are you ready to live a garlic-less life? If yes, I respect your choices but I will bring extra butter next time.
Okay, I’ll stop yelling — but not about the butter. Make this, call your aunt, burn one edge for character, and then eat six. You will forgive me later (and yes, bring leftovers to Thanksgiving — redemption arc complete).
Daily Calorie Needs Calculator — quick helpful tool
Estimate your daily calorie needs to plan portions and leftovers responsibly.
Garlic Naan
Ingredients
Method
- Sprinkle yeast over warm water with sugar and let bloom for 10 minutes until frothy.
- Mix flour, salt, yogurt, oil, and the yeast water until the mixture is soft and slightly sticky.
- Knead the dough for a few minutes until smooth, then cover and let it double in size.
- Divide the dough into equal portions, shape them into teardrop forms.
- Preheat a skillet until very hot, then cook each naan until bubbles appear and are lightly charred, flipping as necessary.
- Brush each naan with melted garlic butter right after cooking.
- Garnish with chopped cilantro or parsley before serving.
