2 tablespoons melted butter or neutral oil plus more for cooking (I use avocado oil)
Garlic Butter
6 tablespoons unsalted butter
4–5 garlic cloves, finely grated
2 tablespoons chopped cilantro
½ teaspoon flaky sea salt
Make the Dough
If using active dry yeast, dissolve it in the warm milk with the sugar and let stand for 5–10 minutes until foamy.
Combine flour and salt in a large bowl.
Add yeast mixture (or instant yeast), water, yogurt, and butter.
Mix until a shaggy dough forms.
Knead for 8–10 minutes until smooth and elastic.
Place in an oiled bowl, cover, and let rise until doubled, about 1–1½ hours.
Shape
Divide dough into 8 equal pieces.
Shape into balls.
Cover and let rest for 20 minutes.
Roll each into an oval about ¼-inch thick.
Cook
Heat a cast iron skillet over medium-high heat until very hot.
Cook each naan in the skillet with a drizzle of avocado oil for 1–2 minutes until bubbles form.
Flip and cook another 1–2 minutes until charred in spots. I added a little more oil after flipping, but you don’t have to.
Repeat with remaining dough.
Garlic Butter
Melt the butter over low heat.
Stir in garlic, cilantro, and flaky salt.
Brush generously over each warm naan.
Keep covered with a clean towel until serving.
Kara’s Notes
Note: The spoon-and-level method of measuring flour is important if you don’t weigh your flour. I actually made this naan two days in a row, in the video is my first batch. I didn't spoon and level it, and, while it was actually amazing and I probably shouldn’t even give it this much thought, the second batch was so much better I wish I would have taken a video of the second. The dough had a higher level of hydration which left it much smoother and more elastic than the first batch. It rose better as well and made much fluffier naan. It wasn’t my first time making this naan, but it was my first time perfecting it. Now you can learn from my experience!
https://karajonescooks.com/recipes/homemade-garlic-naan/ · Recipe by Kara Jones Cooks
Good to know
Enjoy soft, chewy, and blistered homemade garlic naan brushed with a savory garlic-cilantro butter. Prepared in a hot cast iron skillet, this recipe yields eight large naan perfect for serving alongside your favorite dishes.
Substitutions
Honey can be used in place of sugar.
Neutral oil, such as avocado oil, can be used instead of melted butter in the dough.
Instant yeast can be mixed directly with dry ingredients, or active dry yeast can be dissolved in warm milk first.
Storage & reheating
Store cooled naan in an airtight container in the refrigerator for up to three days, or freeze between sheets of parchment paper for longer storage. Reheat in a hot skillet or oven until thoroughly heated and flexible.
Common questions
How long does the dough need to rest and rise?
After kneading, the dough needs to rise in an oiled, covered bowl for 1 to 1½ hours until doubled, followed by a 20-minute rest after dividing into balls.
What type of pan works best for cooking naan?
A cast iron skillet heated over medium-high heat until very hot produces the best blistering and charred spots.
How is the garlic butter topping prepared?
Melt six tablespoons of unsalted butter over low heat, stir in four to five finely grated garlic cloves, two tablespoons of chopped cilantro, and half a teaspoon of flaky sea salt, then brush generously over the warm naan.
