Butter Garlic Naan Bread Recipe

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This homemade garlic naan is soft, chewy, and buttery. Learn how to make garlic butter naan bread with this easy, step-by-step recipe for beginners!

Try my quick rise dinner rolls next!

One of my favorite things about making naan at home is how easy, satisfying, and budget-friendly it is. You only need a bowl, a spoon, and a skillet! In just a few easy steps (mostly hands-off), you’ll have warm, chewy, irresistible naan brushed with garlicky butter. It's perfect for mopping up Vegetable Coconut Curry or Pumpkin Curry, scooping up Shakshuka, or rolling up a Chicken Shawarma wrap.

Why You’ll Love This Recipe

• Beginner-friendly. The dough is easy to make, rises beautifully, and cooks in minutes.
• Soft and chewy texture. The yeasted dough is so smooth and fluffy, giving it the perfect balance of softness and chew.
• Restaurant quality at home. You get that classic naan flavor and texture without a tandoor oven.
• Garlic butter finish. Freshly melted butter mixed with grated garlic infuses every bite.

What You’ll Need

• Yeast – Use active dry yeast or instant yeast. Either will give the dough a light, airy texture.
• Warm Water – Should be 110°F for active dry yeast or 130°F for instant yeast.
• All-Purpose Flour – Forms the base of the dough.
• Sea Salt – Balances and enhances the flavor.
• Plain Greek Yogurt – Adds tang and helps make the naan soft.
• Olive Oil – Enriches the dough and keeps it tender.
• Avocado Oil – Used for brushing the skillet before cooking.
• Unsalted Butter – Base for the garlic butter.
• Garlic – Freshly grated for bold flavor.
• Fresh Parsley (optional) – Adds a fresh pop of color and flavor.

How to Make Garlic Butter Naan

In a mixing bowl, whisk together flour and salt. Add yeast water, yogurt, and olive oil. Stir to combine. Then use your hands to mix until a shaggy dough forms.

Knead the dough on a floured surface until the it's smooth and elastic. Place in an oiled bowl, cover, and let rise until doubled in size.

Divide into 8 equal pieces and roll each into a ball. Let them rest briefly before rolling into thin rounds.

Heat a skillet over medium heat and brush lightly with avocado oil. Cook naan for about 3 minutes on one side until bubbles form on the top. Then flip and cook the other side a few minutes until the naan is cooked through.

Melt the butter and garlic in the microwave or in a small saucepan over low heat. Stir in the fresh parsley if using. Brush the garlic butter over the naan on one or both sides and sprinkle more parsley on the top.

Recipe Tips & Variations

• Skillet Temperature: Ensure your skillet is ripping hot on medium heat for the best results. You may need to remove the pan from the burner between naan to avoid overheating.
• Char Marks: A darker skillet creates deeper char marks more easily, while a lighter-colored skillet produces lighter marks.
• Rolling Tip: You can roll out all the dough balls at once, but this can lead to over-risen dough if you’re cooking each naan one by one.
• Garlic Butter: Make the garlic butter ahead of time and warm it just before cooking the naan.
• Storage: Cool naan to room temperature before storing in an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.
• Reheating: Reheat in a skillet or oven for the best texture.

Serving Suggestions

• Pair with curries, stews, or soups for soaking up sauces.
• Use as a base for flatbread pizzas or wraps.
• Serve with hummus, melitzanosalata eggplant dip, or tzatziki.

Storing & Reheating

• Storage: Cool naan to room temperature before storing in an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.
• Reheat: Reheat in a skillet over medium heat or wrap in foil and reheat in an oven or air fryer around 350°F.

More Bread Recipes

• French Bread
• Beer Bread
• Cheesy Pull Apart Bread
• Easy Cornbread Recipe
• Cranberry Walnut Bread

📖 Recipe