You’re about to make the most delicious garlic butter naan bread.
Hello heaven!!
Today I have a bonus recipe for you — a fun, satisfying kitchen project that yields incredible results.
This naan pairs beautifully with a simple chickpea curry or any saucy dish you love.
This garlic butter naan is one of my favorites — ultimate comfort food. The best part: there’s no yeast required.
If you’re short on yeast (many stores have been low lately), this version uses baking powder and baking soda to give the dough lift and great flavor. I’ve made both yeast and quick versions and love them both. You will let this dough rest for flavor, but it’s still an easy process.
The dough also uses yogurt — plain regular or Greek both work well. If you don’t have yogurt, milk alone can be used, but yogurt adds a lovely tenderness and tang.
After resting, form the dough into balls, roll each into an oval and cook on a hot cast iron skillet so the surface chars and develops bubbles for authentic naan texture.
Then brush hot naan with garlic butter — melted butter whisked with minced garlic — and finish with chopped fresh parsley. That simple step turns good bread into something unforgettable.
My partner is absolutely fanatical about naan — he’ll buy packaged naan when I don’t make it, but homemade is so much better. We use leftovers for quick pizzas or as flatbreads for sandwiches and pitas. It’s easy, fun and delicious. Make it your next kitchen project.
Garlic Butter Naan Bread
Garlic Butter Naan
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/2 cup plain yogurt
- 1 teaspoon honey
- Canola or vegetable oil, for brushing
- 4 tablespoons salted butter
- 3 garlic cloves, minced
- Fresh chopped parsley, for sprinkling
Instructions
- In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk the warm milk, yogurt and honey.
- Add half of the milk mixture to the dry ingredients and stir until the dough begins to come together. Gradually add the remaining milk, stirring and then bringing the dough together with your hands.
- Place the dough in an oiled bowl, cover and let it rest in a warm spot for 1.5 to 2 hours. It won’t double like yeast dough, but this rest improves texture and flavor.
- Turn the dough onto a floured surface and knead a few times. If sticky, dust with extra flour. Divide into 8 balls and roll each into an oval.
- Heat a cast iron skillet over medium-high heat until very hot. Brush the skillet lightly with oil. Cook each naan 2 minutes on the first side, until bubbles form, then flip and cook 1–2 minutes more. Repeat with remaining dough.
- Melt the butter in a small saucepan over medium heat, stir in the minced garlic, then remove from heat. Brush the hot naan with garlic butter and sprinkle with fresh parsley before serving.
Did you make this recipe?
Tag your photos with #howsweeteats on Instagram and share how it turned out. I appreciate seeing your creations!
I wish I could make this pan magically appear in your kitchen — enjoy the naan!