Restaurant Style Garlic Naan

4.97 from 120 votes

Soft and Buttery Homemade Garlic Naan - just like the one from your favorite Indian restaurant! Enjoy it with your favorite curry!

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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

4.97 from 120 votes
Prep: 15 minutes
Cook: 20 minutes
Resting time: 1 hour 30 minutes
Total: 2 hours 5 minutes
Servings: 8 naan
Soft and Buttery Homemade Garlic Naan - just like the one from your favorite Indian restaurant! Enjoy it with your favorite curry!

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: 295kcal, Carbohydrates: 42g, Protein: 7g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 339mg, Potassium: 104mg, Fiber: 2g, Sugar: 2g, Vitamin A: 160IU, Vitamin C: 0.2mg, Calcium: 28mg, Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breads
Cuisine: Indian
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Hi, I’m Manali!

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307 Comments

  1. hi, hope youre well. i absolutely love this recipe. however i was wondering whether it is possible to make the naan & then freeze it. make as in ‘fry’ it & butter it up & then freezing it? i have seen people do this with rotis.

  2. Hello Manali, thanks for your recipe, it tastes awesome!
    Since I didn’t have a gas burner, I put it on a stainless baking sheet preheated in an oven at 500 °F, and the naans were ready in about 6-7 min keeping the temperature at 500 °F.
    However, the dough split to make a pocket. Any tips on how to avoid that? Was my dough too liquid?
    Thanks in advance!

    1. you mean there was a pocket like in pita bread? That is okay, I mean I don’t see that as a problem if the naan puffs up in the oven.

  3. 5 stars
    AMAZING! My husband and I made these today and it was not only fun, but it came out great! We have an electric stove, so we used an iron skillet and then finished them off on a griddle…these are so good! Thank you so much for sharing this recipe.

  4. 5 stars
    I have tried this recipe and loved it!
    Tastes just like the naans you would get at Indian restaurants.
    I want to make more and store them for a longer period. Please instruct on how to use the frozen naan bread.

    Thanks so much for sharing this delicious recipe. 🙂

    1. Hi Ash! Thanks for trying the recipe, glad you like it. You can either roll the naans, stack them between layers of parchment paper and freeze or you can cook the whole naan (don’t apply the butter) and freeze. Re-heat in a pan and brush generously with the garlic butter.

  5. 5 stars
    Have tried making Naan bread twice before from scratch but this hit a home run. It is made for my favorite cast iron. Thanks for the recipe.

  6. 5 stars
    Such a superb naan recipe !! Had to make mine in a regular pan I just chose the thickest pan that I had. If you roll it, fold it, roll it again wait for it to rise and then roll it out one last time you will get that nice flaky restaurant style

  7. 5 stars
    I tried to do Naan Bread so many times but this is hands down the best recipe I ever tried. My family was fighting over the Naan Breads like wolves, the plate was empty in a second. Thank you so much! I have saved this recipe forever. I made sure to keep the dough sticky (by NOT adding too much flour at the end), and the naan turned out soft and delicious instead of dry or dense. Amazing!

  8. 5 stars
    I have made this recipe a couple times already, and as a first-generation Indian, I was so impressed with how easy everything came together! The flavours and textures were spot-on! My entire family was so impressed!

    The only thing I did differently, was make smaller portion sizes, as that is the way Naan is typically served in my household!

  9. 5 stars
    worked well for me but aren’t those pics from pinterest.. did you actually end up making them, if so why not put it in the website?

    1. Hi Sophia, I think you are misunderstanding. These are my pictures, clicked by me, on my website. I pin them on Pinterest so that people can find this recipe and come to my blog. So these pictures are not from Pinterest. They are just my pictures, pinned to Pinterest. We bloggers get traffic from Pinterest so we pin our images there. Hope that clears things. Thanks for trying the recipe!

  10. I am making naan for a dinner party and I’d like to do it ahead of time; what would you suggest? I was thinking of making them earlier in the day and then just reheating them in the oven right before we eat. I don’t want them to dry out but I don’t want to be frying them fresh while I have guests. Thanks!

  11. Can I make this in the bread machine?? Also can I make a double batch and freeze it for later?? If so is it better to freeze the dough (after rising and rolling) and cooking it frozen/thawed or better to freeze it already cooked and just reheat in the oven??

    1. I don’t have experience with bread machine so I really can’t say sorry. Yes you can double the recipe, I would suggest dividing the dough into ball and then freeze. You can also roll and freeze (between layers of parchment paper). I have tried this way and it works fine.

  12. The worst naan recipe ever! Dough was unmanageable- it was so sticky I could not do anything with it – DNOT TRY THIS RECIPE, YOU WASTE PRECIOUS TIME.

    1. Hi John, sorry it didn’t work for you. The recipe has lots of amazing 5 star reviews so it’s definitely not the worst recipe. So many people love it. Did you weigh the ingredients or used cups, that can make a difference. Yes it is a sticky dough because that’s what makes the naan fluffy and nice. Too much flour and naan becomes dense. You could have definitely added more flour if it was too sticky (since every flour brand is different and it can absorb more or less water depending on the flour brand you use). You need to grease your hands well, let the dough rest. I can promise you that this recipe works, I wouldn’t share otherwise. Thanks for trying!

    2. I have to disagree with this comment, the dough is supposed to be sticky when you put it in the skillet, otherwise, you end up with a dry piece of dense bread. Just make sure to put enough flour on your hands when handling the dough. It seems the commenter has not had much experience handling different types of doughs/flour-based products. Adding more flour would turn the naan bread into some type of pizza bread and change the taste/texture completely.

    1. you mean rolled frozen naan? you can transfer it directly to oven, add few minutes extra since it’s straight from the freezer

  13. Hi….just making these as I text you… once thw dough has risen, and I have separated into 8 balls, can I freeze them and then use when I need them??

  14. 5 stars
    This recipe has become a staple for my house! I make it once every couple of weeks and it is a favourite! It is also a really good base/dough recipe to make cheese naan with mozzarella.