Restaurant Style Garlic Naan

A restaurant-style Garlic Naan that's pillowy soft and slathered with homemade garlic butter. Learn how to make this Indian delicacy with an easy and fail-proof naan bread recipe, and serve it alongside your favorite Indian curry!

Naan, an Indian flatbread, is a staple side whenever my family and I venture out to our favorite Indian restaurant. So I thought, why not make a weeknight dinner just as extravagant and special as going out to dinner or ordering take-out?

Well, that's easy to accomplish with this restaurant quality garlic naan. A few tips and tricks along the way and you have a soft and comforting naan to make and enjoy at home. 🙂

What is Naan/ Naan Bread?

Naan is a leavened, oven-baked flatbread common throughout India and Western Asia. Traditionally, it is cooked in a clay oven called tandoor. The name comes from the Persian word, Nan, for bread baked on hot pebbles in ancient Persia.

It usually includes a leavening agent like yeast, in addition to yogurt and milk, which contributes to its soft and fluffy texture and distinguishes it from roti or pita.

When the dough is made in restaurants, chefs shape it into a ball, roll it out and slap it on the interior walls of a high-temperature clay oven, called tandoor. The naan cooks in minutes and come out crispy and slightly charred on the outside and buttery soft from within.

In my modern 'homemade' approach here for Tandoori Naan, I achieve a similar texture using a non-stick skillet!

Historical Fact: The first recorded history of naan was found in the notes of the Indo-Persian poet Amir Kushrau, dating back to 1300 AD. It is said the bread originated by experiment, after the arrival of yeast in India from Egypt (where the yeast was being used to brew beer).

Restaurant Quality Indian Flatbread At Home

Believe it or not, but this bread is not a common household recipe in India. It's a special treat usually reserved for restaurants. But I have tried and tested a dozen recipes to get it just right. I love this recipe because:

• Homemade naan is softer, tastier and fresher than store-bought or frozen varieties.
• It is the quintessential side for Indian curries, condiments and sauces - it's the perfect utensil for scooping and mopping up most curries!
• The Instant Pot proofing method offers an easy, fool-proof, year-round recipe for consistent results every single time!
• Garlic naan is classic, but it's easily customizable to suit your personal taste buds.
• It elevates a casual dinner into a festive feast instantly!

Ingredients - Notes & Substitutions

The ingredient list for a simple naan is full of pantry staples including water, yeast, sugar, flour, salt, Greek yogurt, milk and olive oil. Butter, garlic, nigella seeds and cilantro are the special finishing touch to transform that into Garlic Naan!

• Water: The temperature of the water should be warm, somewhere between 100-110 degrees F, so that the yeast can activate. I microwave the water on high for 15-20 seconds. It should feel slightly warmer than body temperature.
• Yeast: One packet (2 ¼ teaspoons) active dry yeast (not instant) is the right amount for this recipe.
• Sugar: Active Dry Yeast needs a touch of sugar to bloom properly, which is why sugar is included. For a refined sugar free alternative, use 1 Tablespoon of honey instead.
• Flour: All purpose flour creates a wonderful, simple naan dough. But I like to use a combination of 2 cups all-purpose flour + 1 cup whole wheat flour from time-to-time to amp up the fiber and nutrition.
• Greek Yogurt: The yogurt is the secret to soft naan bread. This, along with milk, creates a soft, tender dough. I use low-fat 2% plain Greek yogurt, but full-fat, 1% or nonfat can all be used.
• Milk: Make sure the milk is slightly warm to the touch, just like the water. This further activates the yeast and keeps the temperature of the dough consistent.
• Butter + Garlic : This puts the garlic in garlic naan. I like to melt the butter and minced garlic together in the microwave so the garlic gently infuses the butter. Brush some on to prior to cooking and save the remainder for finishing!
• Nigella Seeds: Nigella seeds' flavor and aroma are like a mix between oregano and onion - slightly herbaceous with a savory flavor. Look for them in Indian specialty grocery stores or online, sometimes labeled black cumin or kalonji (from Hindi). Toasted cumin seeds or black sesame seeds are both great substitutes.
• Cilantro: And finally, a sprinkle of chopped cilantro gives this bread a herby finish that contrasts the sharpness of garlic.

Step By Step Instructions for Garlic Naan Recipe

I love proofing the garlic naan in the bowl of the Instant Pot set on yogurt mode because of the consistency in heat and humidity. This really activates the yeast! But by all means, use a regular bowl and set it somewhere warm in your kitchen.

1. Make and Proof Dough

• Proof yeast: Microwave ¼ cup water in a cup for 15-20 seconds. The water should feel warm to the touch, not hot. Using a spoon, stir in yeast along with sugar and mix well. Leave aside while you assemble the other ingredients. The yeast will double in size and turn frothy (Pic 1).
• Make dough: In the mixing bowl of a stand mixer, add flour, salt, proofed yeast, Greek yogurt, ¾ cup warm milk and 2 tablespoons olive oil. Using the dough hook attachment set at low speed, mix till the ingredients to form a soft dough (Pic 2).
• Knead: Knead for 5 minutes. Add more milk if needed, a tablespoon at a time, until the dough forms into a ball (Pic 3).
• Knead again: Add the remaining 1 tablespoon olive oil and knead the dough for another 2 minutes. The dough should be sticky at this point (Pic 4).
• Shape dough: Dust your hands lightly with flour, release the dough from bowl and knead into a ball (Pic 5).
• Proof Dough in Instant Pot or Bowl: Grease the steel insert of the Instant Pot or an electric pressure cooker. Add the dough ball in the center. Cover with a glass lid and select yogurt mode, normal temperature for 1 hour (Pic 6). Alternatively, grease a large mixing bowl and place the dough ball in the center. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size.

2. Make Naan, add Garlic Topping & Cook Naan

• Punch dough: Once the dough has doubled in size, turn off the yogurt mode (if using). Punch the dough 3-4 times to release some air (Pic 7).
• Divide dough: Dust your hands with flour and transfer the dough onto a rolling surface. To make even size dough balls, use a bench scraper or a chef's knife, and divide the dough into half, then quarters (Pic 8).
• Individual portions: Divide each quarter into 2 or 3 portions depending on the size of naan you prefer. (I divide into 3, which gives me a total of 12 naans). Roll each dough ball to make a smooth ball.
• Roll the naan: Using a rolling pin, roll each dough ball into a large oval shape, about 8-inches long and ¼-inch thick, using as little flour as possible. Repeat with the remaining dough (Pic 9).
• Make garlic topping: In a microwave safe bowl, add butter and minced garlic. Microwave for 30-40 seconds until the butter melts. Using a pastry brush, spread the garlic butter on to the rolled naan. Sprinkle some chopped cilantro and kalongi (nigella seeds). Gently press down the toppings with your hands, or roll once with the pin (Pic 10).
• Cook naan: Heat a non-stick skillet on medium-high (see notes for cast-iron pan). When hot, using a pastry brush, spread some water in the pan. Place the naan, topping side up, and let cook till large bubbles start to form (about 1- 1½ minutes) (Pic 11).
• Cook on other side: Flip the naan and cook on the other side for another 1- 1½ minutes. Remove naan to a plate and brush with some more melted garlic butter (Pic 12).

Alternative Method: Baked Naan

To cook the garlic naan in the oven, prepare the flabread as directed, but do not brush with the garlic butter or add the cilantro or nigella seeds. While you are finishing rolling out the naan:

• Preheat the oven to 500 degrees F.
• Arrange the prepared naan on two parchment-lined baking sheets and bake for 4-5 minutes, or until golden brown. (Note: Feel free to then place each baking sheet under the broiler for 1-2 minutes to create a deep, charred color).
• Remove from the oven and immediately brush with the garlic butter, then sprinkle with cilantro and nigella seeds.

Serving Suggestions - What to Eat with Garlic Naan?

My family and I enjoy the naan warm with our favorite Indian curries, including Dal Makhani, Chana Dal, Butter Chicken, Lamb Korma and Matar Paneer.

We use it as the utensil to scoop up the extra masala!

Variations to Try

The naan dough recipe is a great base to have on hand the next time you want to make homemade naan in any flavor, You could try:

• Herb: Replace the garlic with 1 Tablespoon of any dried or fresh herb, such as mint or cilantro.
• Butter: Omit the garlic and stick to plain butter.
• Za'atar: Replace the garlic with 1 Tablespoon za'atar (a savory Middle Eastern herb blend easily found in specialty grocery stores or online).

How to Freeze

Yes, it is possible to make the dough ahead of time and freeze for later use. This sure beats any store-bought frozen naan.

To freeze, simply prepare the dough, rise, cut and roll into flatbread. Then, layer two stacks of six naan breads with a piece of parchment paper between each. Transfer to two freezer-safe plastic storage bags, seal tight, label, date and freeze for up to 1 month. Thaw overnight in the refrigerator and finish as instructed in the recipe.

Recipe Tips & Notes:

• Make sure the yeast is fresh and active. The naan bread will not bubble and rise with expired or inactive yeast. To do so, simply follow the recipe as instructed and bloom the yeast in ¼ cup warm water, along with the sugar (or honey). Then, wait 10 minutes. If the mixture bubbles and develops a yeasty aroma, it's active. If not, it's important to start over with a fresh batch of yeast.
• Add a touch of whole wheat (atta) flour. I like to use a combo of 2 cups all-purpose flour and 1 cup whole wheat flour to amp up the fiber and nutrition. It adds a subtle nutty flavor, too.
• The Instant Pot proofing method is more consistent and reliable. Proofing naturally (i.e. in a bowl set on your kitchen counter) works great in warmer months since yeast thrives off of heat and humidity. But it is uneven and unpredictable in the cooler winter months. The electric pressure cooker is my preferred method, but by all means, stick with the method that suits your needs.
• Use nigella seeds, toasted cumin, black sesame seeds or none at all. Look for nigella seeds (sometimes labeled black cumin or kalongi) in Indian grocery stores or online. Toasted cumin seeds or black sesame seeds are great substitutes. If all else fails, feel free to omit them altogether.
• To cook the garlic naan in a cast iron pan, preheat the pan over medium-high heat for 10 minutes. Then, brush the surface of the pan with water and cook the naan for 1 minute on each side.
• Prepare, rise, roll and freeze for later use. Simply layer two stacks of six rolled-out naan breads with a piece of parchment paper between each. Transfer to two freezer-safe plastic storage bags, seal tight, label, date and freeze for up to 1 month. Thaw overnight in the refrigerator and finish as instructed in the recipe.

Garlic Naan FAQ

Recipes Using Naan Bread

• Paneer Naan Pizza: A fusion of flavorful pizza toppings with flatbread that's generously topped with yogurt-marinated paneer and fresh veggies.
• Keema Naan Pizza: Naan bread that's brushed with garlic-infused olive oil and then topped with mozzarella cheese, Indian spiced ground meat and a rainbow of peppers.

More Bread Recipes From My Kitchen

• Makki Ki Roti: A popular Indian flatbread from the northern-Indian state of Punjab, made from seasoned cornmeal dough, and served with spiced mustard greens.
• Bhatura Recipe: A deep-fried fermented Indian bread cooked to crispy, fluffy, golden-brown perfection, best enjoyed with chickpea curry, called Punjabi Chole.
• Bombay Masala Toast: An Indian spiced potato filling layered with crunchy vegetables and cheese, then toasted until crisp for a savory breakfast treat.
• Bread Pizza: Sliced sandwich bread and a few of your favorite pizza toppings nestled with bubbly melted cheese for a colorful lunch or snack.

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📖 Recipe

Restaurant Style Garlic Naan

Aneesha Gupta

Learn how to make a restaurant-style Garlic Naan that's pillowy soft, slathered with garlic butter and best served with warm curry.

5 from 9 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Proofing 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course bread, Side Dish

Cuisine Indian

Servings 12 Naan

Calories 195 kcal

Equipment

• ▢
  Instant Pot

Ingredients

  

1x2x3x

• ▢ ¼ cup warm water microwave for 15-20 seconds
• ▢ 2¼ teaspoons active dry yeast 1 pack
• ▢ 1 tablespoon sugar (added in two steps)
• ▢ 3 cups all-purpose flour + more for shaping - see notes for variation
• ▢ 1½ teaspoons salt
• ▢ ½ cup plain Greek yogurt
• ▢ ¾ cup warm milk microwave for 30-40 seconds
• ▢ 2 tablespoons olive oil + 1 tablespoon for kneading

For Garlic Topping

• ▢ 4 tablespoons butter
• ▢ 3-4 garlic cloves finely chopped
• ▢ 3-4 tablespoons chopped cilantro
• ▢ 1 teaspoon nigella seeds (kalongi) see notes for substitute

Cook ModePrevent your screen from going dark

Instructions

 

Make Dough

• Microwave ¼ cup water in a cup for 15-20 seconds. The water should feel warm to the touch, not hot. Using a spoon, stir in yeast along with sugar and mix well. Leave aside while you assemble the other ingredients. The yeast will double in size and turn frothy.
  
• In the mixing bowl of a stand mixer, add flour, salt, proofed yeast, Greek yogurt, ¾ cup warm milk and 2 tablespoons olive oil. Using the dough hook attachment set at low speed, mix till the ingredients to form a soft dough.
  
• Knead for 5 minutes. Add more milk if needed, a tablespoon at a time, until the dough forms into a ball.
  
• Add the remaining 1 tablespoon olive oil and knead the dough for another 2 minutes. The dough should be sticky at this point.
  
• Dust your hands lightly with flour, release the dough from bowl and knead into a ball.
  

Proof Dough - Instant Pot or Bowl

• Instant Pot: Grease the steel insert of the Instant Pot or an electric pressure cooker. Add the dough ball in the center. Cover with a glass lid and select yogurt mode, normal temperature for 1 hour.

  Bowl: Grease a large mixing bowl and place the dough ball in the center. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size.
  

Make Naan

• Once the dough has doubled in size, turn off the yogurt mode (if using). Punch the dough 3-4 times to release some air.
  
• Dust your hands with flour and transfer the dough onto a rolling surface. To make even size dough balls, use a bench scraper or a chef's knife, and divide the dough into half, then quarters.
  
• Divide each quarter into 2 or 3 portions depending on the size of naan you prefer. (I divide into 3, which gives me a total of 12 naans). Roll each dough ball to make a smooth ball.
  
• Using a rolling pin, roll each dough ball into a large oval shape, about 8-inches long and ¼-inch thick, using as little flour as possible. Repeat with the remaining dough.
  

Add Garlic Topping

• In a microwave safe bowl, add butter and minced garlic. Microwave for 30-40 seconds until the butter melts. Using a pastry brush, spread the garlic butter on to the rolled naan. Sprinkle some chopped cilantro and kalongi (nigella seeds). Gently press down the toppings with your hands, or roll once with the pin.
  

Cook Naan

• Heat a non-stick skillet on medium-high (see notes for cast-iron pan). When hot, using a pastry brush, spread some water in the pan. Place the naan, topping side up, and let cook till large bubbles start to form (about 1- 1½ minutes).
  
• Flip the naan and cook on the other side for another 1- 1½ minutes. Remove naan to a plate and brush with some more melted garlic butter. Enjoy warm with your favorite Indian curry!
  

Alternative Method: Baked Naan

• Prepare the naan as directed, but do not top with garlic butter, cilantro or nigella seeds.
• Preheat the oven to 500 degrees F.
• Arrange the prepared naan on two parchment-lined baking sheets and bake for 4-5 minutes, or until golden brown. (Note: Feel free to then place each baking sheet under the broiler for 1-2 minutes to create a deep, charred color).
• Remove from the oven and immediately brush with the garlic butter, then sprinkle with cilantro and nigella seeds.

Video

Notes

• Make sure the yeast is fresh and active. The naan bread will not bubble and rise with expired or inactive yeast. To do so, simply follow the recipe as instructed and bloom the yeast in ¼ cup warm water, along with the sugar (or honey). Then, wait 10 minutes. If the mixture bubbles and develops a yeasty aroma, it's active. If not, it's important to start over with a fresh batch of yeast.
• Add a touch of whole wheat (atta) flour. I like to use a combo of 2 cups all-purpose flour and 1 cup whole wheat flour to amp up the fiber and nutrition. It adds a subtle nutty flavor, too.
• The Instant Pot proofing method is more consistent and reliable. Proofing naturally (i.e. in a bowl set on your kitchen counter) works great in warmer months since yeast thrives off of heat and humidity. But it is uneven and unpredictable in the cooler winter months. The electric pressure cooker is my preferred method, but by all means, stick with the method that suits your needs.
• Use nigella seeds, toasted cumin, black sesame seeds or none at all. Look for nigella seeds (sometimes labeled black cumin or kalongi) in Indian grocery stores or online. Toasted cumin seeds or black sesame seeds are great substitutes. If all else fails, feel free to omit them altogether.
• To cook the garlic naan in a cast iron pan, preheat the pan over medium-high heat for 10 minutes. Then, brush the surface of the pan with water and cook the naan for 1 minute on each side.
• Prepare, rise, roll and freeze for later use. Simply layer two stacks of six rolled-out naan breads with a piece of parchment paper between each. Transfer to two freezer-safe plastic storage bags, seal tight, label, date and freeze for up to 1 month. Thaw overnight in the refrigerator and finish as instructed in the recipe.

 

Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 195kcal | Carbohydrates: 27g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 336mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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