There are few things better than tearing into warm Garlic Naan Bread fresh off the griddle (or a cast iron skillet) and dragging it through homemade curry. This version is soft, fluffy, and forgiving, and the dough comes together fast. A brush of garlic herb butter gives each piece that perfect restaurant-style finish.
This recipe was developed and re-tested specifically for a griddle-first workflow (I use a Blackstone), then cross-checked in a cast iron skillet, so you can get the same style of results with whichever method suits you best.
While the dough does need some time to rise, the process itself is straightforward and forgiving. You'll spend a few minutes with hands-on mixing and shaping, then end up with warm, fluffy, lightly blistered naan that tastes like you put in way more work than you did.
Why You'll Love This Recipe
- Griddle-tested, skillet-friendly: Built and tested on a Blackstone griddle, with the same method transferring beautifully to a cast iron skillet.
- Soft, fluffy, and forgiving: The dough is easy to work with and cooks up tender with the classic naan-style chew.
- Mostly hands-off timing: The rise time does the heavy lifting, so your active kitchen time stays manageable.
- Big payoff for curry night: A quick brush of garlic herb butter adds bold flavor and that restaurant-style finish at home.
Pair this Garlic Naan Bread with my Easy Butter Chicken with Chicken Thighs, Chicken Tikka Masala, or Fresh Paneer Tikka Masala for a flavor-packed, restaurant-style meal at home. Or divide them into 10 pieces and make small naan rounds for wraps to serve my Curry Chicken Salad with Rotisserie Chicken Salad in.
Garlic Naan Bread at a Glance
- Hands-On Time: About 25 min
- Hands-Off Rise Time: 1 hr 30 min
- Cook Time: 6-8 min (griddle) / 25-30 min (skillet)
- Total Time: About 2 hours (up to 2½ hours depending on rise conditions and cooking method)
- Servings: 8 naan
- Flavor Profile: Buttery, garlicky, and herb-forward with a soft, fluffy interior and lightly blistered, charred spots.
- Difficulty: Easy-to-intermediate (mostly hands-off)
Garlic Naan Bread Ingredients
You only need a handful of pantry staples (plus yogurt) to make this Garlic Naan Bread. Nothing here is fussy, and the ingredient list is built for a griddle-first / skillet-friendly method that gives you soft, fluffy naan with great blistering and a slightly chewy bite.
Naan Dough Ingredients & Notes
- Bread flour: This recipe is written for bread flour for a little extra chew and structure, which helps the naan stay soft while still getting great blistering on a griddle or skillet.
- Plain yogurt: Helps create that soft, tender naan texture and classic chew while adding a subtle tang.
- Warm water (not hot): Helps activate the yeast without killing it.
Garlic Herb Butter Ingredients
Refer to the recipe card below for the complete list of ingredients and quantities.
Recommended Ingredient Substitutions
- Flour: This recipe is written for bread flour for a slightly chewier, more structured naan. All-purpose flour can still work, but the naan may be a little softer and slightly less chewy.
- Melted Butter: Swap the melted butter for ghee.
- Plain Yogurt: Greek yogurt can work, but you may need to thin it with a splash or two of milk if it's very thick.
- Herbs: Feel free to use any fresh, green herbs you like. The cilantro/parsley combo provides a bright, clean finish.
Recommended Equipment
This recipe is tested on a Blackstone griddle and also works beautifully in a cast-iron skillet or on a cast-iron stovetop griddle. You do not need specialty equipment to make great naan at home-the biggest key is using a properly preheated cooking surface and working in batches as needed.
- Blackstone griddle (my primary method): Best for cooking multiple naan at once and great for even browning/blistering across the surface.
- Cast-iron skillet: A great indoor option that gives very similar results. You'll usually cook 1-2 naan at a time, so it takes a little longer in batches.
- Cast-iron stovetop griddle: A nice middle ground if you want more cooking surface than a skillet while still staying indoors.
Nice-to-Have (But Optional) Tools
- Stand Mixer: This can be made without a stand mixer, but it certainly speeds things up. Kneading by hand will typically take about twice as long as a stand mixer.
- Infrared thermometer: Really helpful for checking griddle surface temperature and spotting hot/cool zones (especially on a Blackstone).
- Bench scraper: Helpful for dividing dough cleanly.
- Rolling pin: Great if you prefer rolling over hand-stretching.
- Pastry brush: For brushing on garlic herb butter while the naan is still warm.
How to Make Garlic Naan Bread
Follow the steps below to make soft, fluffy Garlic Naan Bread with great blistering on a griddle or cast-iron skillet.
Step 1 - Bloom the Yeast: Add the yeast and sugar to warm water and let it sit until foamy and activated, about 5-7 minutes.
Step 2 - Mix the Dough: Combine the dry ingredients in the bowl of a stand mixer. Add the bloomed yeast mixture, yogurt, and melted butter to the flour mix, then combine until a shaggy dough forms.
Step 3 - Knead: Knead until the dough comes together into a soft, cohesive ball, approximately 5 minutes. It should feel smooth and pliable, not dry.
Step 4 - Bulk Proof: Cover and proof for about 1 hour, or until doubled in size.
Step 5 - Divide and Shape: Turn out the dough, divide it into 8 equal portions, and shape each piece into a smooth dough ball.
Step 6 - Second Proof: Place the dough balls on a parchment-lined tray, cover, and let them proof for an additional 30 minutes.
Step 7 - Shape and Dimple: On a lightly floured work surface, roll and stretch each dough ball into an oval until about ¼-inch thick, then press dimples with your fingertips.
Step 8 - Cook the Naan: Cook the shaped naan on a well-preheated griddle or skillet (475-500°F). Cook for 2-3 minutes, until large bubbles form and the underside blisters/lightly chars. Flip and cook for an additional 2-3 minutes.
Top Tips for the Best Garlic Naan Bread
- Measure flour carefully (or use grams): Too much flour is the fastest way to end up with dry, tough naan. If using measuring cups, spoon the flour into the cup, then sweep the excess off.
- Keep the dough soft: The dough should feel soft and slightly tacky. Avoid adding too much extra flour while mixing or shaping.
- Dimple the dough: Dimpling with your fingertips helps prevent extra-large bubbles and promotes more even cooking. Take care not to push all the way through the dough.
- Preheat your griddle or skillet well: Proper heat is what creates blistered, lightly charred spots while keeping the inside soft and fluffy. Aim for 475-500°F.
- Use an infrared thermometer (optional): Especially helpful on a griddle for checking hot spots and confirming the surface is fully preheated, but not required. The surface should be very hot and fully preheated; on cast iron/griddles, you may see a faint wisp of smoke.
- Butter only what you'll eat now: For the best texture, leave extra naan unbuttered and brush with garlic herb butter right before serving to avoid soggy leftovers.
Storing and Reheating Naan
- To store (short term): Let extra, unbuttered naan cool completely, then store in an airtight container or zip-top bag at room temperature for up to 1-2 days.
- To freeze: Cool completely, then stack the naan with small pieces of parchment paper between them (optional, but helpful for easy separation). Store in a freezer-safe bag or container and freeze for up to 2 months.
- To reheat (best texture): Warm in a skillet or on a griddle for 30-60 seconds per side, just until heated through and soft again.
- To reheat from frozen: Thaw first for best texture, then reheat in a skillet/griddle. You can also warm gently in the microwave, but the texture is usually best with dry heat.
Garlic Naan Bread FAQ
Yes. This recipe is tested on a Blackstone griddle, but it also works very well in a cast-iron skillet. The main difference is batch size-you'll usually cook 1-2 naan at a time in a skillet, so total cook time will be a little longer.
Yes. Greek yogurt can work, but it's usually thicker than regular plain yogurt. If your Greek yogurt is very thick, thin it with a small splash of milk or water so the dough stays soft and easy to mix.
Yes. This recipe is written for bread flour for a slightly chewier, more structured naan, but all-purpose flour will still work. The naan may be a little softer and slightly less chewy.
The most common reason is not enough heat. Make sure your griddle or skillet is fully preheated before cooking. A soft dough and proper shaping also help-avoid adding too much extra flour while shaping, and don't roll the dough too thick.
Yes - garlic naan bread freezes really well. Let it cool completely, then freeze in a sealed bag or container (with parchment between pieces if you want easy separation). For the best texture, reheat on a skillet or griddle and brush with garlic herb butter right before serving.
What to Serve with Garlic Naan Bread
Pair this Garlic Naan Bread with a bold, saucy curry and you've got an easy meal that feels like restaurant takeout at home. It's especially good for scooping up creamy sauces, so this is the perfect place to round out dinner with a few of your favorite Indian-inspired mains and sides.
Did you make this Garlic Naan Bread recipe?
Let me know how yours turned out in the comments below, and don't forget to leave a rating!
Recipe
Garlic Naan Bread with Herb Butter (Skillet or Griddle)
Equipment
- Small Saucepan
- Stand Mixer (Optional, but recommended)
- Rolling Pin
- Bench Scraper (Optional)
- Baking Sheet (for transferring rolled dough rounds)
- Griddle (Optional for griddle method) i.e. Blackstone or other similar brand
- Large Cast Iron Skillet (Optional for skillet method) - or griddle pan
- Infrared Thermometer (Optional but recommended)
- Pastry Brush (for Garlic Herb Butter)
Ingredients
Garlic Naan Dough
- ½ Cup + 1 Tablespoon Water (135g) at 100 - 115°F
- 1 Teaspoon Sugar (5g)
- 1 Tablespoon Active Dry Yeast (11g)
- 3 Cups Bread Flour (388g) Plus more for dusting
- 1 Teaspoon Kosher Salt (6g)
- ½ Cup Whole Milk Plain Yogurt (120g) - Substitute Greek Yogurt
- 2 Tablespoons Unsalted Butter (25g) Melted - Substitute Ghee
- Neutral Oil (for bowl greasing)
Garlic Herb Butter
- 4 Tablespoons Unsalted Butter (Or Ghee)
- 2 Cloves Garlic (Finely Minced)
- 2 Teaspoons Cilantro (Finely Minced)
- 2 Teaspoons Parsley (Finely Minced)
- ¼ Teaspoon Kosher Salt (Plus more to taste)
Instructions
Garlic Naan Dough
- Combine warm water, yeast, and sugar in a bowl and bloom for 5-10 minutes. In the bowl of a stand mixer, add the flour and kosher salt, mixing to combine.
- Add the yeast and water mixture, plain yogurt, and melted butter to the stand mixer. Mix on low speed until a shaggy dough forms, about 1-2 minutes. Knead on medium-low speed for an additional 5 minutes until smooth.
- Transfer the dough to a lightly oiled bowl, cover, and proof at room temperature for 1 hour, or until doubled in size.
- Turn the dough out onto a lightly floured work surface, and punch down. Divide into 8 equal-sized pieces, and roll into a tight ball. Cover and proof an additional 30 minutes.
- Working one at a time, roll the individual dough balls into naan rounds on a lightly floured work surface until they are about ¼ inch thick. Lightly dimple with your fingertips, transfer to a covered baking sheet until the rest are done.
- Griddle Method: Preheat the griddle over medium-high heat until it reaches a surface temperature of 475-500°F and is lightly smoking. Add all the naan pieces and cook for 2-3 minutes until bubbly and blistered. Flip and cook an additional 2-3 minutes until cooked through and golden brown.
- Skillet Method: Preheat the skillet over medium-high heat until it reaches a surface temperature of 475-500°F and is lightly smoking. Working one naan piece at a time, cook for 2-3 minutes until bubbly and blistered. Flip and cook an additional 2-3 minutes until cooked through and golden brown. Repeat with remaining naan pieces until done, managing the heat as needed.
Garlic Herb Butter
- Add the unsalted butter to a small saucepan and gently melt over medium heat.
- Turn the heat off and add the minced garlic, cilantro, parsley, and kosher salt. Brush the cooked naan with garlic butter and serve warm.
Notes
- The recipe card cook times above reflects the griddle method only. Skillet cooking method will take longer.
- This recipe is written for bread flour for a slightly chewier naan. Substituting equal amounts of all-purpose flour works, but the texture will be a little softer.
- Measure flour carefully (or use grams) and keep the dough soft/slightly tacky for the best texture.
- Preheat your griddle or skillet well before cooking. For a griddle, aim for about 475-500°F for the best blistering and light char without drying out.
- If using Greek yogurt, thin it with a small splash of milk or water if it is very thick.
- Butter only what you plan to serve right away; store extra naan unbuttered and brush with garlic herb butter after reheating.
Oliver says
So soft and fluffy! Pairs perfectly with Curry!