Easy Garlic Naan Recipe

garlic naan bread on black serving platter with fresh parsley on the side.

5 from 22 votes

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.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer, Bread, Side Dish, Snack

Cuisine: Indian, Middle Eastern

Servings: naan

Author: Grace Vallo

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!

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