Restaurant Style Garlic Naan

Soft and delicious this is the only Garlic Naan recipe that you will ever need!

Make restaurant style garlic naan at home with this easy step-by-step recipe.

garlic naan being brushed with butter with a black pastry brush

 

I am so excited to share this restaurant style Garlic Naan recipe with you guys!

Guys, I made this recipe months ago. I remember the day the I made this, I could barely keep up with my excitement. The reason was that these garlic naan turned out so good, like way beyond my expectations and I was so thrilled with the results that I wanted to share it on the blog immediately!

But then few things came up, then we went to Europe, then to India and somehow, I never got around sharing this amazing garlic naan recipe. Well, better late than never! This recipe of Garlic Naan is the only recipe of naan that you will ever need, I promise!

What Do We Need To Make Naan?

Naan is a leavened bread hugely popular in South Asia. In India, it’s one bread that’s always on the menu of every party, wedding, birthday etc. Honestly speaking, naan isn’t something that people in India eat everyday at home.

It’s something that we grew up eating in restaurants too. I don’t remember my mom ever making naan for us at home. What we had at home was roti and paratha. Naan was for restaurants, just like it is today.

Like most breads, naan too is made with basic ingredients like flour, yeast, water/milk, sugar. I add some yogurt to it keep it soft and nice. Since this recipe is for garlic naan, I also add some grated garlic to the dough and then brush the naan with lots of garlic butter.

pair of hands taking a bite off homemade garlic naan

 

I made this garlic naan on stove-top. Traditionally naan is made is made in a tandoor (clay oven) but at home, I prefer the stove-top method. You can bake them in oven but I think they are so much softer and better when cooked on stove-top.

Also, I highly recommend cooking these on a cast iron skillet. I have made these on non-stick and other pans, they taste so much better when made on a cast iron.

This Homemade Garlic Naan

✓ is just like the one at your favorite restaurant!

✓ easy to make at home with basic pantry ingredients

✓ tastes great with dal makhani or paneer tikka masala

✓ is packed with all the goodness of garlic

✓ costs way less than buying naan from stores!

I had a blast making this garlic naans at home. The thing with naan is that once you get the hang of it, you would never want to buy one from store. You know those rubbery, stretchy frozen naans that you get at stores? Seriously yuck! Plus, costly too!

On the other hand these homemade garlic naan are soft, packed with fresh garlic flavor and you would have a hard time keeping your hands off them! I won’t tell you guys how many I ate straight out of the pan.

But they were seriously so good that I have no regrets!

5 pieces of garlic naan stacked together in a plate

One Naan Recipe – Many Possibilities!

This is a great basic naan recipe. You can use the same recipe to make other flavors of naan.

Butter naan: skip the grated garlic in dough. Brush with melted butter only (no garlic).

Mint Naan: skip the garlic in dough. Mix dried mint with melted butter and brush the naan with this butter. Sprinkle fresh chopped mint on top.

Pesto Naan:  add little pesto, seal the naan and then roll again. Brush with melted butter.

You get the idea, right? You can add so many seasonings here? Za’atar or chipotle anyone?

homemade garlic naan arranged in a black plate with a piece of fabric in the background

Freezing the Naan

Can you make these garlic naan in advance and freeze them? Yes you can!

To freeze make the dough, let it rise. Then divide the dough into equal parts and roll them. Place a piece of parchment paper and then place a rolled naan on top of it. Now place another piece of parchment paper on top of the rolled naan and then place another naan on top.

Basically, you have to stack them one by one, with a layer of parchment paper in between each naan. Once you have stacked them all, place them in a freezer bag, squeeze out as much air as possible and freeze.

Method

1- In a bowl whisk together 3.25 cups all purpose flour (423 grams) with 1 teaspoon salt. Set it aside.

2- To the steel bowl of your stand mixer, add lukewarm water and then add the sugar and yeast. Let it bloom for 5-10 minutes.

3- You will know the yeast is activated when its all bubbly and frothy on top.

4-  Once the yeast in activated, add to it lukewarm milk, yogurt and oil.

step by step pictures of making garlic naan at home

5- Add the flour mixture and mix until combined.

6- Also add the grated garlic. Start adding the remaining 3-4 tablespoons of flour (27-36 grams). Add 1 tablespoon at a time and add more if the flour is too sticky.

7- I added around 3-4 tablespoons flour at this point. The dough will be sticky, so do not add more flour to make it dry. It just shouldn’t be very sticky.

8- Knead with hands or with the dough hook attachment of your stand mixer for 1-2 minutes until the dough is smooth. Transfer the dough to a greased bowl.

step by step pictures of making garlic naan at home

9- Cover the bowl with a kitchen towel and the the dough rise in a warm place for 60-90 minutes. If it cold where you live, pre-heat your oven for few minutes and then turn it off. Then place your dough inside the oven (remember the oven should be off!)

10- After around 90 minutes, the dough will be more than double in size. Punch the dough lightly to release the air.

11- Divide the dough into 8 equal parts (around 100-105 grams each). Dough will be sticky so oil your hands while dividing the dough. Cover the dough balls with a kitchen towel and let them rest for 10-15 minutes.

12- Meanwhile melt 3 tablespoons of butter, add minced garlic and chopped cilantro to it. Keep the garlic butter ready to brush on the naan.

step by step pictures of making garlic naan at home

13- Heat up an iron skillet on medium-high heat. I really recommend using an iron skillet to make these naan. Take a dough ball and roll it into an oval shape, around 10 to 11 inches long and 6 inches wide. Apply little oil on top of the dough before you try to roll it. Also oil your roller. Do not try to roll the dough like you would roll a tortilla/roti/paratha. Simply stretch it length wise and then width wise.

Dip your finger in water and then sprinkle some nigella seeds on top. This is optional.

14- Transfer the rolled naan onto the hot skillet. Let it cook for couple of minutes until you see bubbles on top. Brush the naan at this point with the prepared garlic butter.

15- With the help of a tong, remove the naan from skillet, flip and transfer directly to the gas. There will be a little mess as the butter will pour down – don’t worry, it’s okay.

If you want you can cover your burner with aluminium foil before you begin cooking the naan.

You can also skip the step of applying butter at this point and apply it directly once the naan is cooked. I like applying it twice –>more garlic flavor!

16- Cook the garlic naan for 15-20 seconds (directly on gas) until nicely golden brown from both the sides.

step by step pictures of making garlic naan at home

Remove from heat and brush with more garlic butter. Serve these homemade garlic naan with dal makhani or butter paneer!

To cook the garlic naan in oven – pre-heat oven to 500 F degrees. Arrange rolled naan on a baking tray and then bake for 4-5 minutes or until golden brown. Remove naan from oven and apply the garlic butter. If you want, you can place the naan in the oven under broiler to get them charred.

Enjoy!

garlic naan stacked in a plate with a plate in the background

If you’ve tried this Restaurant Style Garlic Naan Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagramPinterest and Twitter to see what’s latest in my kitchen!

Restaurant Style Garlic Naan

garlic naan being brushed with butter with a black pastry brush
Manali
Soft and Buttery Homemade Garlic Naan - just like the one from your favorite Indian restaurant! Enjoy it with your favorite curry!
5 from 21 votes
Prep Time 15 mins
Cook Time 20 mins
Resting time 1 hr 30 mins
Total Time 2 hrs 5 mins
Course Breads
Cuisine Indian
Servings 8 naan
Calories 295 kcal

Ingredients
  

  • 3.25 cups +3-4 tablepoons all purpose flour 423 grams + 27-36 grams), also known as maida
  • 1 teaspoon salt
  • 1 cup water lukewarm, 8 oz
  • 1 tablespoon sugar
  • 2 teaspoons active dry yeast
  • 1/3 cup milk lukewarm
  • 2 tablespoons plain yogurt
  • 3 tablespoons oil I used vegetable
  • 2 large garlic cloves grated
  • nigella seeds/kalonji

Garlic Butter, to brush on naan

  • 3 tablespoons butter I used unsalted
  • 3 tablespoons chopped cilantro
  • 2 teaspoons minced garlic

Instructions
 

  • In a bowl whisk together 3.25 cups all purpose flour (423 grams) with 1 teaspoon salt. Set it aside.
  • To the steel bowl of your stand mixer, add lukewarm water and then add the sugar and yeast. Let it bloom for 5-10 minutes. You will know the yeast is activated when its all bubbly and frothy on top.
  • Once the yeast in activated, add to it lukewarm milk, yogurt and oil.
  • Add the flour mixture and mix until combined.
  • Also add the grated garlic. Start adding the remaining 3-4 tablespoons of flour (27-36 grams). Add 1 tablespoon at a time and add more if the flour is too sticky. I added around 3-4 tablespoons flour at this point. The dough will be sticky, so do not add more flour to make it dry. It just shouldn't be very sticky.
  • Knead with hands or with the dough hook attachment of your stand mixer for 1-2 minutes until the dough is smooth. Transfer the dough to a greased bowl.
  • Cover the bowl with a kitchen towel and the the dough rise in a warm place for 60-90 minutes. If it cold where you live, pre-heat your oven for few minutes and then turn it off. Then place your dough inside the oven (remember the oven should be off!)
  • 10- After around 90 minutes, the dough will be more than double in size. Punch the dough lightly to release the air.
  • Divide the dough into 8 equal parts (around 100-105 grams each). Dough will be sticky so oil your hands while dividing the dough. Cover the dough balls with a kitchen towel and let them rest for 10-15 minutes.
  • Meanwhile melt 3 tablespoons of butter, add minced garlic and chopped cilantro to it. Keep the garlic butter ready to brush on the naan.
  • Heat up an iron skillet on medium-high heat. I really recommend using an iron skillet to make these naan. 
  • Take a dough ball and roll it into an oval shape, around 10 to 11 inches long and 6 inches wide. Apply little oil on top of the dough before you try to roll it. Also oil your roller. Do not try to roll the dough like you would roll a tortilla/roti/paratha. Simply stretch it length wise and then width wise.
  • Dip your finger in water and then sprinkle some nigella seeds on top. This is optional.
  • Transfer the rolled naan onto the hot skillet. Let it cook for couple of minutes until you see bubbles on top. Brush the naan at this point with the prepared garlic butter.
  • With the help of a tong, remove the naan from skillet, flip and transfer directly to the gas. There will be a little mess as the butter will pour down - don't worry, it's okay. If you want you can cover your burner with aluminium foil before you begin cooking the naan.
    You can also skip the step of applying butter at this point and apply it directly once the naan is cooked. I like applying it twice -->more garlic flavor!
  • Cook the garlic naan for 15-20 seconds (directly on gas) until nicely golden brown from both the sides.
  • Remove from heat and brush with more garlic butter. Serve these homemade garlic naan with dal makhani or butter paneer!

To Cook Garlic Naan in Oven

  • To cook the garlic naan in oven - pre-heat oven to 500 F degrees. Arrange rolled naan on a baking tray and then bake for 4-5 minutes or until golden brown. Remove naan from oven and apply the garlic butter. If you want, you can then place the naan in the oven under broiler to get them charred.

Notes

These naan are pretty big. You can make smaller naan if you want! 

Nutrition

Calories: 295kcalCarbohydrates: 42gProtein: 7gFat: 10gSaturated Fat: 3gCholesterol: 12mgSodium: 339mgPotassium: 104mgFiber: 2gSugar: 2gVitamin A: 160IUVitamin C: 0.2mgCalcium: 28mgIron: 2.4mg
Keyword garlic naan
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

84 thoughts on “Restaurant Style Garlic Naan

  1. I was looking for these for months and last it’s here . Thanks for sharing the details to cook naan at home. My son love naan bread and insist me to try at home. Now we both are delighted to see your recipe. Thanks again.

  2. 5 stars
    This recipe is spot on! I made these last night and they turned out amazing. The only thing I did differently because I don’t have a gas range, is I used a small butane torch to give them a bit of scorch on top (just a tad), then I turned them over briefly in the cast iron skillet before removing from heat. Honestly I think they would still be good just using the skillet, so for those of you out there without a gas stove or butane torch– go for it 🙂

  3. 5 stars
    Hi Manali, I made these tonight and had one issue- the dough was SO tender that when I tried to roll it out it would break. I’m thinking that I either should have added more flour in the dough (I only did 2 of the extra tbs) or I should have kneaded it more with the dough hook. I wanted the naan to be pillowy soft so I was hesitant to do either of those things, but it was unmanageable once I tried to cook it.

    1. I should add, I didn’t have a rolling pin so I tried stretching them like pizza dough. That’s when the middle would inevitably break.

    2. hmm maybe you should have let it rest a bit more…that’s what I do when it gets difficult to manage..I hope it still tasted good though..try adding little more flour next time and also rolling pin helps..

  4. 5 stars
    Hi,
    First time ever to venture into making naan. And thanks to you, it was an outstanding success at our dinner club. The theme was, yes, Indian.
    Cast iron was an essential part of the final product.
    All the best!

  5. 5 stars
    These were fabulous! I don’t have gas either but I cooked them very nicely on my cast iron griddle. The only substitution I made was I only had 3 cups of AP flour so I subbed in some whole wheat. It was still great!

  6. 5 stars
    Any advice on how to prepare teh frozen naan dough? Do i have to defrost it first or can it go straight into the oven/pan?

    1. Best would be to roll the naan and then freeze them , with parchment paper between each naan. That way you can straight away put them onto to the pan and cook. If you want to freeze the dough, I would thaw overnight in fridge.

  7. Hello Manali, Thank you for this recipe. I want to make them to take to a dinner party. Would I be able to cook the naan and then freeze them for later use? Could I re heat frozen, cooked naan in an oven?

    1. I haven’t tried freezing cooked naan..but you can try. I would skip the step of brushing the naan with butter. Will do it before serving. Yes you can re-heat in oven.

  8. Hi there, I would like to use your naan recipe with curry potatoes fillings. Do you have dry curry potatoes recipe?
    Please advice & Thanks a lot:-)

  9. 5 stars
    Hi ,i tried your recipe it was perfect, the recipe was easy to follow and the results were really restaurant style. tried many different recipes but did not get that soft and slightly charred taste. Thank you for sharing

  10. Hi Manali.
    The naans look super yummy😋Wanted to know if I can use wwf for this recipe? If yes,Will the measurements of other ingredients remain same?

    1. Hi Sameera, I would do half all purpose and half whole wheat…that should be okay..I haven’t tested this recipe with 100% whole wheat so can’t comment on the outcome

    2. Sameera
      I have made this recipe with atta flour which is stone ground wholewheat. It needs more water and oil to get the texture soft and somewhat sticky. Other than that the rest of the process was similar. It held its shape incredibly well when rolled. It has a denser and slightly chewy texture. But still great. Second time I added close to 3/4 cup white flour to the 3.25 cups atta. And enough water to make it very soft and sticky it also needed more oil.
      Don’t use atta flour at all for rolling it out use white flour if u need to As in its sticking to the table after rising. If it’s not that sticky use oil. Resist the temptation to keep adding flour. They turned out pillowy and soft with just the right amount of chewy texture. Liked them even more than the first time.
      As for regular WW flour I have not tried that.

  11. Would it ruin them if I used a tortilla press? I know you said just stretch them and I will if you suggest it. I was hoping to make a large quantity so I figured I’d ask.

  12. 5 stars
    Great recipe, but instead of taking it off from skillet – i usually turn skillet upside down facing gas flame. this way you can imitate earthen oven feel and naan will be cooked on skillet without removing it and putting it on direct flame

  13. Hi Manali! Have you ever had to make the naan or another flatbread without yeast or baking powder? Seems as though they hoard baking supplies here in Turkey! I plan to try to make this tonight! Thanks

    1. we make our everyday Indian bread, roti & paratha which don’t need any baking powder or yeast, so you can check those out. Just search “roti” and “paratha” on the blog. Stay safe!

  14. Amazing recipe! I did on a sunday and it was fabulous! Amazing taste, texture, smell.. hmmm! I cooked half on an iron pan and frozed the other half. However, I just tried to cook one of the frozed ones and it didnt grow. It was more like a flatbrad. Tasted amazing also, but not looked like a naan. Maybe you meant we should freeze them after cooked? I frozed the rolled doughs. Thanks again for such an amazing recipe!

    1. hmm not sure what happened. No, I did mean to freeze the rolled dough so you did the right thing there. Try freezing cooked naan next time. Glad you liked the recipe though!

    2. Thank you so much for the recipe. It was perfect and so easy to follow. It’s my hubby’s favorite intercontinental dish. It has now become a family favorite, now that we can make it at home. Thanks Manali.
      Chika.
      Abuja, Nigeria.

  15. 5 stars
    Tried your Nan reciepe today. Came out so well. Just like restaurant Naan. MY kids and husband enjoyed it . Thank u so much for posting a detailed version. Tried Naan recipe before but nothing compared to yours in softness , taste.

  16. I had really wanted to make this. I got all the ingredients and gave myself a little extra time before starting dinner to familiarize myself with the instructions, when I read that I have to let the dogs ride for over an hour. The prep time at the top of the recipe does not reflect that and the total time is listed as 35 minutes. Sadly, I do not have enough time to make this for dinner tonight with my chana masala and chicken tikka masala. I will have to find a simpler recipe to make instead.
    Next time I’ll know how long it takes. Please make the changes on your site to appropriately represent the amount of time this recipe takes so others don’t make my mistake.

    1. I have actually written the resting time as 1 hour 30 minutes, but I don’t know why it doesn’t show up in the recipe plugin. When I go to my post in wordpress it’s there but not on the page, that it so weird. Sorry you had trouble because of this.

      1. Thank you for replying. Does that also mean I skip this part?

        ‘add lukewarm water and then add the sugar and yeast. Let it bloom for 5-10 minutes. You will know the yeast is activated when its all bubbly and frothy on top.’

        Which means I add the instant yeast right to the rest of the ingredients?

      2. Okay. So I basically skip the proofing of yeast and get straight to mixing the ingredients? Or?

        If so, do I still incorporate the warm water and sugar? A little unclear here.

        1. you will skip the proofing but will use the same liquid amount, that doesn’t change. IF you skip the water, that changes the recipe since you are reducing the liquid ingredients in the recipe. Having said that, I have not tested this recipe with instant yeast, so if you try it let me know how it goes.

  17. 5 stars
    I’ve been cooking naan for years and never got it like you do in the restaurant. This was spot on!! A recipe I’m banking! Thank you!

  18. I made these today. Turned out really well but I used atta flour. I made some garlic, some plain and made sure I had cilantro and kalonji on hand. I didn’t need any extra flour I needed extra water and oil. Not surprising given that atta is whole wheat. Thanks for a great recipie. I especially liked how much it made, naan disappears As soon as it’s bought or made.

  19. This is a gr8 homemade naan recipe. My family enjoyed this so much… I used only all purpose flower and was delicious and instant yeast. Thank you. Always wanted to try naan at home and this was a winner…

  20. The naan looks lovely! Do you have a cast iron skillet you love? I’m looking for one and would love a recommendation

  21. 5 stars
    This is probably like your 3rd recipe ive tried, and it was PERFECT. thank you from the bottom of my heart, because you made my favorite food easily accessible to me now.

  22. 5 stars
    That was an awesome recipe and a keeper. Family loved the naan and said it was better than the restaurants. Thank you so much

  23. 5 stars
    Thank you manali! Very little effort, scrumptious taste! That’s it ! I will never yearn for garlic naan from restaurants again.

  24. 5 stars
    I tried these naan today as was out of the frozen ones and during lockdown we were craving for paneer and naan. It came out so nice!! thanks for the receipe Manali!! Now I know which receipe to follow when i need to make naan.

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