Fluffiest Garlic Naan
Get ready to elevate your dinner nights with this irresistible homemade garlic naan! This recipe features a simple blend of yogurt and warm water for that perfect, pillowy texture, while fresh garlic and fragrant herbs infuse each bite with mouthwatering flavor. Serve it warm and watch it disappear in seconds—it’s the ultimate crowd-pleaser!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- ghee mixture
🫙Pantry Staples(1)
- yeast mixture
📦Other(1)
- dough
👨🍳 Instructions
- 1
Mix together the yeast mixture, cover it with a damp cloth, and let it rest for 10 minutes.
- 2
After 10 minutes, add in the rest of the ingredients and knead for about 10 to 15 minutes until the dough is nice and smooth.
- 3
Add the dough to a floured bowl, cover it with a damp cloth, and let it rest in a warm place for about an hour and a half.
- 4
Once the dough has doubled in size, separate it into about 14 mini dough balls and let them rest for another 15 minutes.
- 5
Roll out the dough about a quarter of an inch thick, stretch it slightly, and let it rest for another 10 minutes.
- 6
Preheat a cast iron skillet for about 5 minutes on medium heat before adding the dough.
- 7
Cook the naan for about 2 minutes on each side.
- 8
Mix together the ghee mixture and brush it on the fresh naan.
💡 Pro Tips
- ✓Preheat your cast iron skillet to 475-500°F (medium-high heat) because naan needs intense heat to create the characteristic charred spots and prevent dense, chewy texture.equipment475-500°F
- ✓Roll naan to exactly 1/4 inch thickness and stretch it into an oval because this creates the proper surface area for steam pockets while maintaining structural integrity during the high-heat cooking process.technique1/4 inch thickness
- ✓Let shaped naan rest for exactly 10 minutes before cooking so gluten relaxes and prevents shrinkage, while surface moisture evaporates for better browning through the Maillard reaction.timing10 minutes
- ✓Cook naan for 90-120 seconds on the first side until bubbles form and bottom shows leopard spots, then flip for just 60-90 seconds to avoid overcooking and drying out.timing90-120 seconds first side, 60-90 seconds second side
- ✓Brush ghee mixture immediately after cooking while naan is above 180°F so the fat penetrates the surface pores and creates the signature glossy, aromatic finish.techniqueAbove 180°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Fluffiest Garlic Naan
Get ready to elevate your dinner nights with this irresistible homemade garlic naan! This recipe features a simple blend of yogurt and warm water for that perfect, pillowy texture, while fresh garlic and fragrant herbs infuse each bite with mouthwatering flavor. Serve it warm and watch it disappear in seconds—it’s the ultimate crowd-pleaser!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- ghee mixture
🫙Pantry Staples(1)
- yeast mixture
📦Other(1)
- dough
👨🍳 Instructions
- 1
Mix together the yeast mixture, cover it with a damp cloth, and let it rest for 10 minutes.
- 2
After 10 minutes, add in the rest of the ingredients and knead for about 10 to 15 minutes until the dough is nice and smooth.
- 3
Add the dough to a floured bowl, cover it with a damp cloth, and let it rest in a warm place for about an hour and a half.
- 4
Once the dough has doubled in size, separate it into about 14 mini dough balls and let them rest for another 15 minutes.
- 5
Roll out the dough about a quarter of an inch thick, stretch it slightly, and let it rest for another 10 minutes.
- 6
Preheat a cast iron skillet for about 5 minutes on medium heat before adding the dough.
- 7
Cook the naan for about 2 minutes on each side.
- 8
Mix together the ghee mixture and brush it on the fresh naan.
💡 Pro Tips
- ✓Preheat your cast iron skillet to 475-500°F (medium-high heat) because naan needs intense heat to create the characteristic charred spots and prevent dense, chewy texture.equipment475-500°F
- ✓Roll naan to exactly 1/4 inch thickness and stretch it into an oval because this creates the proper surface area for steam pockets while maintaining structural integrity during the high-heat cooking process.technique1/4 inch thickness
- ✓Let shaped naan rest for exactly 10 minutes before cooking so gluten relaxes and prevents shrinkage, while surface moisture evaporates for better browning through the Maillard reaction.timing10 minutes
- ✓Cook naan for 90-120 seconds on the first side until bubbles form and bottom shows leopard spots, then flip for just 60-90 seconds to avoid overcooking and drying out.timing90-120 seconds first side, 60-90 seconds second side
- ✓Brush ghee mixture immediately after cooking while naan is above 180°F so the fat penetrates the surface pores and creates the signature glossy, aromatic finish.techniqueAbove 180°F