Easy Naan Bread Recipe with Garlic Butter

By 7 m read

Naan Bread Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

My homemade naan bread recipe is easy, quick (besides the 1 hour time for the dough to rise), and really delicious. It cooks in literally 2 minutes and is smothered in a garlic butter that’s super satisfying, then finally topped with your favorite herbs. I don’t happen to have a tradiational tandoor oven handy in my kitchen, so I’m going to show you how to make homemade naan in a cast iron skillet, as well as how to store and freeze it, so you’ll always have some handy in case of a craving emergency!

 

Naan bread is delicious whether it’s enjoyed by itself as a yummy bread to nibble on, dipped in a creamy hummus dip, served alongside a classic Indian dish like chicken tikka masala, or used as a wrap for a gyro sandwich (yes, yes, pita bread is traditionally used in that situation, but naan bread works beautifully as well) or as a base for a flatbread pizza.

Naan Bread Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Naan vs Pita Bread

Naan bread is a leavened flatbread originating from Asian countries, most famously from India. Pita bread is also a leavened flatbread, but it originates from Mediterranean countries, like Greece. Pita bread is simpler in its ingredients, consisting of only water, salt, flour, and yeast, while naan bread typically also has yogurt and eggs mixed into the dough. Pita also typically has one large pocket, often stuffed with meats and veggies for a delicious sandwich. Naan bread, on the other hand, develops many bubbles as it cooks.

 

How to make Naan Bread

Ok, ready? This naan bread recipe couldn’t be easier. All that’s involved in making a delicious homemade naan bread is quickly mixing a simple dough, letting it rise for about an hour, rolling it out, and cooking in a skillet for 2 minutes! Yes, seriously, just 2 minutes. Oh, and we’re also going to make a scrumptious garlic butter just before cooking the naan, so it’s warm and ready to be brushed over the hot bread.

 

Ingredients

  • 1/2 c warm (not hot) water
  • 1 tsp granulated sugar
  • 2-1/4 tsp RapidRise or Active Dry yeast
  • 2-1/2 c flour, sifted
  • 1/4 c plain yogurt
  • 1/2 tsp salt
  • 2 Tbsp olive oil, plus extra for greasing bowl
  • 1 large egg
  • 5 Tbsp salted butter
  • 1 clove garlic, minced
  • Handful of your favorite herbs, chopped or torn into small pieces (cilantro, parsley, mint, chives, etc)

 

Note about yeast

I used RapidRise yeast for this recipe because it’s what I had on hand in the pantry. While Active Dry yeast needs to be activated in water for about 5 minutes and RapidRise does not need this step, I did let the RapidRise yeast also sit for those 5 minutes…it certainly doesn’t hurt.

 

Naan Bread Recipe

In a small bowl, mix together warm water, sugar, and yeast, and stir well with a spoon. Then let it sit for about 5 minutes or so, until it becomes foamy.

Naan Bread Recipe (Photo by Viana Boenzli)
Yeast, sugar, and water foamed (Photo by Viana Boenzli)

In the meantime, gather the rest of your ingredients.

 

Using a KitchenAid stand mixer with a dough hook attachment, add all ingredients (including the yeast mixture) to the bowl. Mix all ingredients together until the dough is soft, smooth, and pulls away from the side of the bowl.

 

Remove dough from the bowl and knead by hand for about 1 minute and form into a ball shape. Grease a large bowl with olive oil. Place the ball of dough into this greased bowl and roll it around so that all sides are coated. Cover and place in a warm location for about 1 hour, or until dough has doubled in size.

Naan Bread Recipe (Photo by Viana Boenzli)
Naan dough before and after rising (Photo by Viana Boenzli)

Once the dough has doubled in size, remove it from the bowl and cut into 8 equal-sized pieces. You can leave it in a round shape, like I did, or roll it out into a log, then cut…the choice is totally yours.

Naan Bread Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Ok, real quick, let’s make the garlic butter. This will only take 3 minutes! Over low heat, in a cast iron skillet, melt 5 Tbsp butter. Once the butter has melted, add the minced garlic and saute for about 2 minutes, stirring frequently.

Naan Bread Recipe (Photo by Viana Boenzli)
Sauteing garlic (Photo by Viana Boenzli)

Then, immediately remove the pan from the heat and pour the butter/garlic mixture through a sieve into a bowl, so separate the garlic from the butter. Alternatively, if you want to leave the garlic pieces in there for a bit of an extra bite on top of your bread, go right ahead!

Naan Bread Recipe (Photo by Viana Boenzli)
Separate the garlic from the butter through a sieve (Photo by Viana Boenzli)

Alright, back to the naan bread! Now crank up that same cast iron skillet up to medium-high heat…you want it quite hot!

 

Lightly dust your working surface with flour (not too much!) and roll out each piece to about 1/8″ thin. It’s important to roll out the dough immediately before cooking, or it may not develop those characteristic bubbles while cooking.

Naan Bread Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Once the skillet is hot, place one of the rolled out dough pieces into the pan. You should see bubbles forming pretty quickly…this is definitely a good thing!

Naan Bread Recipe (Photo by Viana Boenzli)
Bubbles forming! (Photo by Viana Boenzli)

After about 1 minute, using a spatula, take a peek on the bottom side of the bread. If it’s browning, flip it over and cook for another 1 minute.

Finally, remove your cooked naan bread from the skillet and brush with garlic butter, then top with your favorite herbs. Repeat for all 8 pieces of rolled-out dough.

Serve warm and enjoy!

 

Storing and Freezing Naan Bread

After allowing the naan to completely cool on the countertop, place it in a ziplok bag and store at room temperature for a day or two, or in the fridge for about 4 days.

 

To freeze naan bread, also allow it to cool completely (so no condensation forms), place it in a ziplok bag, and freeze for up to a couple months. Allow to thaw at room temperature and then reheat in the toaster oven or microwave.

Naan Bread Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

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Naan Bread Recipe (Photo by Viana Boenzli)

Easy Naan Bread Recipe with Garlic Butter

My homemade naan bread recipe is easy, quick, and really delicious. Smothered in a garlic butter that's super satisfying, then topped with your favorite herbs.
Prep Time 8 mins
Cook Time 2 mins
Resting time 1 hr
Total Time 1 hr 10 mins
Servings 8

Ingredients
  

Naan Bread

  • 1/2 c warm (not hot) water
  • 1 tsp granulated sugar
  • 2-1/4 tsp RapidRise or Active Dry yeast
  • 2-1/2 c flour, sifted
  • 1/4 c plain yogurt
  • 1/2 tsp salt
  • 2 Tbsp olive oil, plus extra for greasing bowl
  • 1 large egg

Garlic Butter with Herbs

  • 5 Tbsp salted butter
  • 1 clove garlic, minced
  • Handful of your favorite herbs, chopped or torn into small pieces (cilantro, parsley, mint, chives, etc)

Instructions
 

  • In a small bowl, mix together warm water, sugar, and yeast, and stir well with a spoon. Then let it sit for about 5 minutes or so, until it becomes foamy.
  • Using a KitchenAid stand mixer with a dough hook attachment, add all ingredients (including the yeast mixture) to the bowl. Mix all ingredients together until the dough is soft, smooth, and pulls away from the side of the bowl.
  • Remove dough from the bowl and knead by hand for about 1 minute and form into a ball shape. 
  • Grease a large bowl with olive oil. Place the ball of dough into this greased bowl and roll it around so that all sides are coated. Cover and place in a warm location for about 1 hour, or until dough has doubled in size.
  • Once the dough has doubled in size, remove it from the bowl and cut into 8 equal-sized pieces. 
  • Ok, real quick, let’s make the garlic butter. This will only take 3 minutes! Over low heat, in a cast iron skillet, melt 5 Tbsp butter. Once the butter has melted, add the minced garlic and saute for about 2 minutes, stirring frequently.
  • Then, immediately remove the pan from the heat and pour the butter/garlic mixture through a sieve into a bowl, so separate the garlic from the butter. Alternatively, if you want to leave the garlic pieces in there for a bit of an extra bite on top of your bread, go right ahead!
  • Alright, back to the naan bread! Now crank up that same cast iron skillet up to medium-high heat…you want it quite hot!
  • Lightly dust your working surface with flour (not too much!) and roll out each piece to about 1/8″ thin. It’s important to roll out the dough immediately before cooking, or it may not develop those characteristic bubbles while cooking.
  • Once the skillet is hot, place one of the rolled out dough pieces into the pan. You should see bubbles forming pretty quickly…this is definitely a good thing!After about 1 minute, using a spatula, take a peek on the bottom side of the bread. If it’s browning, flip it over and cook for another 1 minute.
  • Repeat the above step for all 8 pieces of rolled-out dough.
  • Finally, remove your cooked naan bread from the skillet and brush with garlic butter, then top with your favorite herbs. Serve warm and enjoy!

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