Soft, fluffy, and full of rich roasted garlic flavor, this homemade naan bread is perfect for serving with curries, stews, or as a standalone flatbread. Made with simple pantry ingredients, it delivers restaurant-style results right from your own kitchen.
Why You’ll Love This Recipe
This naan bread is tender with beautifully charred spots and a deep garlic aroma. Roasting the garlic adds a mellow sweetness that blends perfectly into the dough and topping. The recipe is straightforward, requires no oven, and gives you bakery-quality naan using a simple skillet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the roasted garlic
1 whole head of garlic
1 tablespoon olive oil
For the naan dough
3 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
2 teaspoons instant dry yeast
3/4 cup warm milk (about 110°F / 43°C)
1/4 cup plain yogurt
2 tablespoons olive oil
For finishing
3 tablespoons melted unsalted butter
2 tablespoons roasted garlic paste (from the roasted head)
1 tablespoon finely chopped fresh parsley or coriander
Directions
Preheat the oven to 200°C (400°F). Cut the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden. Let cool, then squeeze the cloves into a paste.
In a large bowl, combine flour, sugar, salt, and yeast. Mix well.
Add warm milk, yogurt, and olive oil. Stir until a soft dough forms.
Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 60 to 90 minutes, or until doubled in size.
Divide the dough into 8 equal portions and roll each into a ball. Cover and rest for 10 minutes.
Roll each ball into an oval or round shape about 1/4 inch thick.
Heat a heavy skillet or cast-iron pan over medium-high heat. Cook each naan for 1 to 2 minutes per side until bubbles form and dark spots appear.
Mix melted butter with roasted garlic paste and brush generously over the hot naan.
Sprinkle with chopped parsley or coriander and serve warm.
You can add finely chopped herbs like coriander or chives directly into the dough. For a cheesy version, sprinkle shredded mozzarella or halal-certified cheese on the naan while cooking. Whole wheat flour can replace up to half of the all-purpose flour for a heartier texture.
Storage/Reheating
Store leftover naan in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a hot skillet for 30 seconds per side or wrap in foil and warm in the oven at 180°C (350°F) for 5 to 7 minutes.
FAQs
Can I make naan without yogurt?
Yes, you can replace yogurt with the same amount of warm milk, though the texture will be slightly less tender.
Is naan bread the same as pita?
No, naan is softer and richer due to yogurt and fat, while pita is leaner and forms a pocket.
Can I freeze naan bread?
Yes, allow the naan to cool completely, then freeze in airtight bags for up to 2 months.
Do I need a tandoor oven?
No, a hot skillet or cast-iron pan works perfectly for home cooking.
Why is my naan not puffing?
The pan may not be hot enough, or the dough may not have rested long enough.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated after rising for up to 24 hours.
What milk works best?
Whole milk gives the softest texture, but low-fat milk also works.
Can I make it vegan?
Yes, use plant-based milk, dairy-free yogurt, and olive oil instead of butter.
How thick should naan be rolled?
About 1/4 inch thick for the best balance of softness and char.
Can I use roasted garlic from a jar?
Freshly roasted garlic is recommended for the best flavor, but jarred roasted garlic can be used if needed.
Conclusion
Homemade roasted garlic naan bread is a rewarding and flavorful addition to any meal. With its soft interior, golden exterior, and rich garlic butter topping, this recipe brings authentic taste and comfort straight to your table with simple, wholesome ingredients.
Homemade Roasted Garlic Naan Bread is soft, fluffy, and rich in mellow garlic flavor. Made with roasted garlic, yogurt, and simple pantry staples, this skillet-cooked flatbread is perfect for curries, stews, or snacking on its own.
2 tablespoons roasted garlic paste (from the roasted garlic)
1 tablespoon finely chopped fresh parsley or coriander
Instructions
Preheat oven to 200°C (400°F). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let cool, then squeeze cloves into a paste.
In a large bowl, combine flour, sugar, salt, and yeast.
Add warm milk, yogurt, and olive oil. Stir until dough forms.
Knead on a floured surface for 8–10 minutes until smooth.
Place in a lightly oiled bowl, cover, and rise for 60–90 minutes until doubled.
Divide dough into 8 equal pieces. Roll into balls and rest for 10 minutes.
Roll each ball into an oval or round about 1/4 inch thick.
Heat a heavy skillet over medium-high heat. Cook each naan for 1–2 minutes per side until bubbly and charred.
Mix melted butter with roasted garlic paste and brush over hot naan.
Sprinkle with chopped parsley or coriander and serve warm.
Notes
Ensure the skillet is very hot for best puff and char.
Use whole milk and full-fat yogurt for extra soft texture.
Jarred roasted garlic can be used in place of fresh if needed.
Dough can be refrigerated after rising and used the next day.
Make vegan by using plant-based dairy alternatives and oil instead of butter.
