Soft, buttery, and packed with garlic flavor—what’s not to love about garlic naan? It’s the perfect sidekick to a savory curry or a bowl of lentils. Traditionally, naan is cooked in a hot tandoor oven, but don’t worry—you can whip this up right in your kitchen. No yeast, no problem. This recipe is simple, quick, and oh-so-delicious.

Let’s dive in, shall we?

Quick Facts

• Time Needed: About 45 minutes, including resting (easy weeknight option!)
• Makes: 6 naan (scale up or down depending on your crew)
• Skill Level: Beginner-friendly
• Tools You’ll Need:
• Mixing bowl
• Rolling pin
• Heavy skillet or nonstick pan
• Tongs
• Small bowl for butter

Bonus Tips:

• Prep the dough ahead of time (up to 24 hours). Let it come to room temperature before cooking.
• Leftovers? Reheat them later—it’s still amazing the next day.

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What You’ll Need

For the Dough:

• 2 cups all-purpose flour
• 3 tbsp yogurt (use sour if you can; buttermilk works too)
• 1 egg white (no eggs? Use 2 tbsp milk instead)
• 6 tbsp milk (add more if dough feels dry)
• 1 tbsp canola oil (+1 tsp for greasing)
• 1 tsp sugar
• ½ tsp salt
• ½ tsp garlic paste (or fresh grated garlic)
• ½ tsp baking powder
• ¼ tsp baking soda

For the Toppings:

• 3 garlic cloves, minced (optional but amazing)
• 3–4 tbsp melted butter (or ghee for extra richness)
• 2–3 tbsp fresh cilantro, chopped (optional, but wow-worthy)

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Let’s Make It

Step 1: Make the Dough

1. Mix together the dry stuff—flour, baking powder, baking soda, sugar, and salt—in a bowl.
2. Add yogurt, egg white, garlic paste, oil, and ¼ cup milk. Stir it up until it starts coming together.
3. Slowly add more milk (a little at a time) until you get a soft, non-sticky dough. No need to over-knead—just mix until smooth.
4. Grease the bowl with oil, place the dough inside, cover with a towel, and let it rest for 30 minutes.

Why Rest? It helps the baking soda work its magic, so your naan will be soft and fluffy.

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Step 2: Roll It Out

1. Divide the dough into six equal pieces.
2. Flour your surface, then roll each piece into an oval or round shape (about 6 inches long).
3. Keep the rolled pieces covered with a towel so they don’t dry out.

Pro Tip: Dough feel sticky? Sprinkle on a little extra flour.

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Step 3: Cook the Naan

Stove Method:

1. Heat a skillet on medium-high. It should be hot enough that water droplets sizzle on contact.
2. Place a rolled naan on the skillet. Wait for bubbles to pop up (about 1–2 minutes).
3. Flip with tongs. Cook the other side for another minute until golden spots appear.
4. Want that charred flavor? Hold the naan over an open flame for 10 seconds.

Oven Method:

1. Preheat your oven to 500°F. Pop a baking sheet inside to heat up.
2. Place your naan on the hot tray and bake for about 4 minutes. Brush with butter, then broil for a minute to get a nice char.

Pro Tip: Gently press the naan as it cooks to help it puff evenly.

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Step 4: Add Garlic Butter

1. Melt your butter. Stir in minced garlic and chopped cilantro.
2. Brush the hot naan generously right after cooking. Trust me—this step is everything.

Mix It Up

Diet-Friendly Tweaks:

• Gluten-Free? Use gluten-free flour and add a bit of xanthan gum for better texture.
• Vegan? Swap yogurt for plant-based yogurt and use vegan butter.

Want More Flavor?

• Add spices like chili flakes or cumin to the dough.
• Sprinkle nigella or sesame seeds on top before cooking.

Seasonal Pairings:

• Summer? Try it with mint chutney.
• Winter? Pair with a hearty stew for ultimate comfort vibes.

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Serving & Storage Tips

Best Ways to Serve:

Hot naan is practically begging to be dipped into:

• Buttery chicken curry
• Creamy dal makhani
• Cooling cucumber raita

Storing Leftovers:

• Room Temp: Store in an airtight container for up to one day.
• Fridge: Keeps for 2–3 days.

Reheating Made Easy:

• Skillet: Heat on medium until warm.
• Oven: Wrap in foil, bake at 300°F for ~5 minutes.

Can You Freeze It?

Absolutely! Roll out the dough, then freeze it between parchment layers. Cook straight from frozen when you’re ready.

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There you have it—garlic butter naan made simple. Whether it’s a busy weeknight or a cozy weekend dinner, you’ll have warm, pillowy naan on the table in 45 minutes. Ready to impress your taste buds (and maybe your friends)? Let’s get cooking!

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