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An aerial view of homemade garlic naan with a sprig of cilantro.

Homemade Garlic Naan

Perfectly soft and pillowy, this homemade garlic naan is just what you need when comfort food calls. Each bite is chewy and buttery, and a sprinkling of fresh herbs delivers a flavorful kick. Plus, this naan is so easy to make you'll want to serve it with just about every meal.
Course Breads
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 350kcal


  • Mixing bowl
  • Stand mixer (optional)
  • Cast-iron skillet


  • ¼ cup warm water 105-110 degrees
  • 2 tablespoons honey
  • 1 packet active dry yeast
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • ½ cup plain full fat yogurt (see note)
  • 8 tablespoons ghee divided (see note)
  • 4 garlic cloves grated or minced
  • Fresh cilantro or parsley chopped, for garnish, optional


  • Stir together the honey and water until combined. Sprinkle the packet of yeast on top. Let sit for about five to 10 minutes. The mixture will start to look foamy. Use a bowl that has some depth for this. It makes step three easier.
  • In a mixing bowl, stir together the flour, baking powder and salt.
  • Whisk in the milk and yogurt to the yeast mixture and pour on top of the flour. If using a stand mixer, mix with the paddle attachment until the dough starts to form a ball. Then, switch to the dough hook and knead for about a minute and a half to two minutes on speed two. If making by hand, stir the yeast and flour mixtures with a wooden spoon. Once it comes together, knead by hand in the bowl for about three to four minutes. The dough will be a bit sticky and shaggy looking.
  • Grease a bowl and place the dough inside. Cover with plastic wrap or a towel and let sit in a warm place until it doubles in size. This should take about one to two hours.
  • Divide the dough into eight equal balls. On a lightly floured surface, roll one ball at a time until it's about ⅛-inch thick. For a more traditional look, roll into a rectangular shape.
  • Heat a cast-iron skillet over medium-high heat until scorching hot. Lightly brush one side of the rolled naan dough with ghee. Set aside four tablespoons of ghee for this step. Place in the hot skillet and cook for about a minute to a minute and a half. While it cooks, lightly brush the other side with ghee. Flip and cook for another minute to a minute and a half. The naan will bubble up, potentially with huge bubbles. This is normal. Repeat with all the dough.
  • As you cook the naan, melt the remaining ghee with garlic over medium heat in another pan. Turn to low if the garlic starts to get too hot. When each piece of ghee finishes cooking, brush with the garlicky ghee mixture and sprinkle with fresh chopped cilantro or parsley if desired. To keep warm, you can cover the naan in tinfoil until all the pieces cook and are ready for serving. Enjoy!


  • For the yogurt, I used plain, regular yogurt, not Greek yogurt. This recipe has not been tested with Greek yogurt.
  • You can substitute butter for ghee, though I recommend ghee if possible. I can find it easily in the baking aisle at my grocery store.
  • Eight balls is just a suggestion based on a 12-inch skillet. You can make them bigger or smaller if you'd like.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 1piece | Calories: 350kcal | Carbohydrates: 51g | Protein: 13g | Fat: 15g | Cholesterol: 37mg | Sodium: 383mg | Sugar: 7g