Garlic Butter Naan

Method

1. Make the dough by whisking together the flour, sugar, yeast, salt, and baking powder in a large bowl. In a separate bowl, combine the warm milk, yogurt, and oil. Pour the wet ingredients into the dry and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until the dough is smooth, soft, and slightly tacky. It should spring back when you poke it with a finger.

2. Let the dough rise by placing it in a lightly oiled bowl, covered with a damp towel or plastic wrap. Set in a warm spot for 1-1.5 hours until doubled in size. The combination of yeast and baking powder gives naan its characteristic texture — the yeast provides flavor and structure, while the baking powder adds extra lift for that pillowy softness.

3. Prepare the garlic butter by melting the butter in a small saucepan over low heat. Add the minced garlic and cook for 30 seconds — just enough to take the raw edge off without fully cooking it. Remove from heat and stir in the cilantro and a pinch of flaky salt. Set aside.

4. Divide and shape the dough into 8 equal pieces (about 2 oz each). Roll each piece into a ball, then use a rolling pin to roll into an oval or teardrop shape, about 1/4 inch thick and 6-7 inches long. Don't worry about perfect shapes — rustic is authentic. Dust with flour as needed to prevent sticking.

5. Heat the cast iron skillet over high heat for 3-4 minutes until it's very hot. No oil needed — naan cooks on a dry surface. The extreme heat mimics a tandoor oven and creates the signature charred bubbles.

6. Cook the naan by placing one piece on the hot skillet. Within 30-60 seconds, you'll see bubbles forming on the surface — this is the yeast and baking powder creating pockets of steam. When the bottom is spotted with dark brown char marks (about 2 minutes), flip and cook the other side for 1-2 minutes. The naan should be puffed, soft, and have those characteristic leopard-spot char marks.

7. Brush immediately with the garlic butter while the naan is still hot. Be generous — the butter soaks into the surface and the garlic perfumes the bread. Stack the finished naan on a plate and cover with a towel to keep warm while you cook the remaining pieces.

8. Serve warm alongside curries, dal, or any dish with a sauce worth sopping up. Naan is best eaten within 30 minutes of cooking — it stiffens as it cools. If reheating, sprinkle with water and warm in a hot skillet for 30 seconds per side.

Equipment

• Cast iron skillet (12-inch) Recommended: Lodge 12-Inch Pre-Seasoned Cast Iron Skillet
• Rolling pin Recommended: J.K. Adams Maple Rolling Pin
• Mixing bowls Recommended: Vollrath Stainless Steel Mixing Bowls Set
• Pastry brush Recommended: OXO Good Grips Silicone Pastry Brush
• Cast iron skillet Recommended: Lodge 12-Inch Pre-Seasoned Cast Iron Skillet
• Saucepan Recommended: Cuisinart Chef's Classic 3-Quart Saucepan
• Tongs Also good: Wok Spatula
• Whisk Recommended: OXO Good Grips 11-Inch Balloon Whisk

Chef Notes

• The most important thing: The yogurt is what makes naan soft and slightly tangy. It tenderizes the gluten and adds moisture that keeps the bread pliable even after cooling. Don't substitute with milk — the acidity matters.
• Use a cast iron skillet, not a nonstick pan. You need screaming-hot, dry heat to get the characteristic charred bubbles on the surface. Cast iron holds heat better than any other pan.
• Roll the dough thin but not paper-thin — about 1/4 inch. Too thick and the center stays doughy; too thin and it crisps like a cracker instead of staying soft.
• Don't skip the resting time. The dough needs at least 1 hour to rise. Rushed dough makes dense, tough naan.
• Brush with garlic butter the moment the naan comes off the skillet. The residual heat blooms the raw garlic flavor without cooking it completely, giving you that sharp, aromatic garlic punch.

Common Substitutions

Ingredient	Substitution	Notes
Plain yogurt	Sour cream or Greek yogurt	Both add the acidity that tenderizes the dough
Instant yeast	Active dry yeast	Use same amount but dissolve in the warm milk first, wait 5 min
Cast iron skillet	Nonstick skillet on high	Less char but still works — press the naan down with a spatula
All-purpose flour	Bread flour	Slightly chewier texture — equally good
Garlic butter	Plain melted butter + nigella seeds	Traditional alternative topping for naan

What You're Practicing

Flatbread making is one of the oldest and most universal cooking techniques. The dough here — flour, yeast, yogurt, and a hot surface — is the same basic formula behind pita, roti, tortillas, and lavash. Understanding how hydration, fat, and leavening affect flatbread texture gives you the ability to make bread from any culture with confidence. Visit Techniques for more on bread fundamentals.

Cooking on a dry, screaming-hot surface teaches you about direct heat transfer and the Maillard reaction on starches. The char marks on naan aren't just visual — they're concentrated pockets of flavor created by sugars and proteins browning at extreme temperatures. This same principle applies to tortillas, pizza, and any bread cooked on a hot surface.