This garlic naan bread recipe is fluffy and soft and SO easy, requiring only 30 minutes to prep the dough and a handful of ingredients to make! Brushed with homemade garlic oil, this naan is yeast free and fabulous.
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This naan bread is my latest obsession. How could one NOT get excited over homemade bread in just an hour? AND bread that makes you feel good, not unhealthy?
Brushed with fresh garlic infused olive oil, this naan might very well be your new obsession too. Can you go wrong with easy garlic naan bread? No way. Also don’t miss my Wheat Naan Bread!
Ingredients
- All-purpose OR wheat flour – you can use either all purpose flour or whole wheat flour as the base for the naan.
- Nonfat Greek yogurt – Greek yogurt adds moisture, tenderness, and a slight tang. Its acidity also reacts with baking powder to help the dough rise! You can use higher fat Greek yogurt if preferred.
- Baking powder – in place of yeast, baking powder will help the naan rise.
- Salt – salt adds flavor.
- Garlic cloves – we are making garlic naan after all!
- Extra virgin olive oil – olive oil helps grease the pan to cook the naan and make the garlic oil for the top of the naan.
- Fresh Italian parsley – for a little pop of green freshness, add some chopped parsley or cilantro.
How to Make Garlic Naan
Learn how to make this easy garlic naan bread. Full instructions in the recipe card; this is just an outline!
- Dry ingredients.
Add flour, salt, and baking powder to a mixer. Stir.
- Form dough.
Add Greek yogurt, and use the dough hook attachment over medium speed to form a dough ball. Once a dough ball has formed, let mixer run for another minute.
- Knead.
Lightly flour your hands and a large working surface. Knead dough by hand for 3 minutes.
- Rest.
Set dough aside for 10 minutes.
- Garlic oil.
While dough is resting, mix together garlic, 2 tablespoons olive oil, parsley or cilantro, and salt. Set aside.
- Form naan.
Use a 1/3 cup measure to form 6 balls. Lightly flour working surface and a rolling pin, and roll out each ball to an oblong, thin shape. Dough should be thin, but not see-through.
- Preheat.
Preheat a large, nonstick skillet over medium-high heat.
- Cook.
When skillet is very hot, add ¼ teaspoon olive oil and then the first naan. Cook on side #1 for 2-3 minutes until golden brown. Flip to side #2 and cook for 2-3 minutes until golden brown.
- Repeat.
Repeat process for all naan, adding ¼ teaspoon more of olive oil every time.
- Brush.
Before serving, using a basting brush to brush each naan with garlic oil.
My Pro Tip
Pro Tips
You can store dough in a sealed bag or wrapped with plastic wrap for 2-3 days in the fridge, rolling out dough as needed.
You can let the mixer knead your dough completely, however adding the hand kneading component gives your dough a little edge up!
Add in a pinch of hot pepper flakes to your garlic oil, for a spicy kick!
Prefer butter over olive oil? Melt butter and use in place of olive oil for garlic butter!
Storage, Freezing, and Reheating
Naan is best enjoyed fresh (just made)! You can store dough in a sealed bag or wrapped with plastic wrap for 2-3 days in the fridge, rolling out dough as needed.
Store cooked naan, covered, for up to 3 days at room temperature. Refresh by reheating. Garlic oil should be stored separately in the fridge! Bring to room temperature for 20-30 minutes before using.
Reheating: if you want to reheat already made naan, place in a sealed foil package at 400 degrees for 3-8 minutes. Naan is absolutely best served right after cooking!
Freezing: you can freeze naan in a freezer-safe bag for 3 months, reheating by placing between damp paper towels in the microwave for 30-90 seconds, or by spritzing with water and baking at 375 degrees for a few minutes until hot.
How to Serve Garlic Naan
The opportunities are endless for serving this garlic naan recipe! Whether it’s breakfast, lunch or dinnertime, there’s room for naan!
- Savory breakfast ideas include Scrambled Eggs, Breakfast Potatoes, or a Egg White Frittata with garlic naan.
- Lunch ideas include Avocado Toast, Black Bean Soup, or spreads like Muhammara or homemade Tzatziki with garlic naan.
- Try naan with a dinner salad like a Green Goddess Salad, or with Salmon Burgers or Greek Pizza.
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If you’ve tried this Garlic Naan Bread Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Easy Garlic Naan Recipe
Equipment
- Stand mixer (highly recommended)
Ingredients
Naan
- 1 ¾ cups all-purpose OR wheat flour, plus more as bench flour
- 1 ¼ cup non-fat Greek yogurt
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- Extra virgin olive oil, for greasing pan
Garlic Oil
- 4 large garlic cloves, very finely minced
- 3 tablespoons extra virgin olive oil
- Small handful fresh Italian parsley or cilantro, finely chopped
- Salt, to taste
Instructions
- In the bowl of a stand mixer with the whisk attachment, add flour, salt, and baking powder. Stir until well-combined.
- Add Greek yogurt, and use the dough hook attachment over medium speed to form a dough ball. It may take several minutes (1-4 minutes) to form a dough ball, so be patient and let your mixer do its thing! Once a dough ball has formed, let mixer run for an additional minute. Dough will be similar in texture to pizza dough.
- Stop mixer, and remove dough ball. Lightly flour your hands and a large working surface. Knead dough by hand for 3 minutes.
- Set dough aside for 10 minutes to give dough time to rest and breath.
- While dough is resting, mix together garlic, 2 tablespoons olive oil, parsley or cilantro, and salt to taste. Set aside.
- Use a ⅓ cup measure to form roughly 6 dough balls. Lightly flour working surface and a rolling pin, and roll out each ball to an oblong, thin shape. Dough should be thin, but not see-through.
- Preheat a large, nonstick skillet for 5 minutes over medium-high heat.
- When skillet is very hot, add 1/4 teaspoon olive oil and then the first naan. Cook on side #1 for 2-3 minutes until golden brown. Flip to side #2 and cook for 2-3 minutes until golden brown. The first 1 or 2 naan may have smaller bubbles, but as the pan continues to heat, you’ll likely see sizable bubbles form while cooking your naan!
- Repeat process for all naan, adding ¼ teaspoon more of olive oil every time. Keep naan in a 200°F oven until ready to serve.
- Naan is best served hot off the press. Before serving, using a basting brush to brush each naan with garlic oil.
Video
Notes
- You can store dough in a sealed bag or wrapped with plastic wrap for 2-3 days in the fridge, rolling out dough as needed.
- You can likely use Greek yogurt that is not non-fat, but I have not tested this variation.
- You can let the mixer knead your dough completely, however adding the hand kneading component gives your dough a little edge up.
- Add in a pinch of hot pepper flakes to your garlic oil, for a spicy kick!
- Prefer butter over olive oil? Melt butter and use in place of olive oil for garlic butter!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! Super simple and higher protein than some others Iโve tried. I do not own a mixer so I mixed by hand but it was still doable and turned out great.
Hi Abbey,
Thanks for your review and I’m so glad the naan turned out well with hand-mixing!
Grace