Flour, yeast, garlic, milk, butter, and egg come together in this soft, garlicky naan that’s grilled to smoky perfection.

There’s something so oddly humbling about realizing—midway through dinner—that your store-bought naan is, well… sad. You ever had that moment? You’re sitting across from people you’re trying to impress (hi, future in-laws) and they’re politely chewing, smiling even, but you know. You know they know this naan is a little chewy in all the wrong ways.

this recipe

That’s the moment this whole garlic naan recipe obsession began. I wanted the kind of naan that fluffs and bubbles and smells like buttery heaven. The kind you tear apart and steam rises up like a love letter. The kind you actually wanna brag about.

I went down a rabbit hole. I ruined a few shirts with flour. Burned one batch because I was trying to answer a work email while flipping dough (don’t do that). But eventually, I landed on this. And oh man… it changed everything. I now make it even when I’m not trying to impress anyone. I just love it that much.

Why You’ll Love This Garlic Naan Recipe?

I mean… I could say “soft and chewy” like every food blog does, but that doesn’t even touch it. This naan has personality. You get a crispy, blistered edge that tastes just a little smoky from the grill, and the inside? Fluffy like a hotel pillow you wish you could smuggle home. Then there’s the garlic—it’s not just on it, it’s in it. Folded right into the dough so you get that mellow roasted flavor in every bite.

And hey, you don’t need a fancy tandoor or even a pizza stone. I just use a hot grill or skillet. One time I used my neighbor’s barbecue because ours ran out of propane, and honestly? That naan was unreasonably good. Might’ve been the thrill of culinary trespassing.

Ingredient Notes:

Sometimes when people say “use what you have,” they mean well, but your naan ends up tasting like regret. So here’s the rundown of what I use and why:

• Active Dry Yeast – This is what gives naan that beautiful rise. If your yeast is old? It’ll just sulk in the bowl. Been there.

• Warm Water + Warm Milk – The water activates the yeast, the milk makes it soft and rich. Think of them as the warm hug duo.

• White Sugar – You’re not making dessert here, just giving the yeast a little snack so it gets excited and puffs things up.

• Egg – I know some people are weird about eggs in bread, but trust me, it adds a soft bounce. Like, a gentle one.

• Salt – Because without it, everything just tastes like… nothing. Garlic needs backup.

• Bread Flour – More protein, more chew. I’ve used all-purpose in a pinch, but it’s like watching a 3D movie without the glasses.

• Minced Garlic – Not optional. Fresh is best. If you use the jarred stuff, I won’t judge out loud—but don’t @ me if it’s underwhelming.

• Butter – Melted and brushed on both sides. It seals the deal. Add parsley if you’re feeling fancy or just wanna pretend you’re at a restaurant.

How To Make Garlic Naan?

Look, you don’t need to be a baker. You just need a bowl, some patience, and the willingness to get flour on your pants. Here’s what you’re doing:

Step 1: Get the Yeast Party Started
Toss warm water, 1 tbsp sugar, and the yeast in your mixer bowl. Leave it alone for 10 minutes. Go check your texts or pet your dog. If it’s foamy when you come back, you’re golden.

Step 2: Mix the Dough Like You Mean It
Now add the rest of the sugar, warm milk, egg, salt, and a solid 3½ cups of flour. Hook it up to your dough hook and let it knead for 8–10 minutes. You want it soft, slightly tacky, and smooth—kinda like how fresh Play-Doh feels (but edible).

Step 3: Let it Rise and Do Its Thing
Oil a bowl, drop your dough in, cover it with a towel, and let it rise for an hour. If it doesn’t double in size, your kitchen might be too cold—try tucking it in your oven (turned off) with the light on. That usually helps.

Step 4: Garlic Time
Punch the dough down. Very satisfying. Then knead in that glorious garlic. Roll it into little golf-ball-sized chunks. You’ll get around 10-ish, unless you go rogue on sizing like I always do.

Step 5: Let Them Nap Again
Put the balls on a baking sheet, cover ‘em, and let them puff up again for 30 minutes. They should look like they’ve been pampered.

Step 6: Grill ‘Em Up
Crank your grill (or skillet) to high. Roll out one ball into a thin circle—aim for rustic, not perfect. Cook it for 2–3 minutes until you see bubbles, brush the top with butter, flip it, then brush the other side. Repeat. Drool.

Step 7: Serve Immediately (Or Hover Over the Stack and Eat 3 in a Row Like Me)
They’re best warm. Wrap them in a clean towel to keep soft if you’re not serving them right away. But, fair warning: they will disappear fast.

Storage Options:

If you’re some sort of naan ninja who managed to not eat the whole batch—first of all, teach me your ways—wrap the cooled ones in foil and store in a sealed container. They’ll keep at room temp for a day or two, or in the fridge for up to 4 days.

You can freeze them too. Stack ‘em with parchment in between, slide into a freezer bag, and boom—homemade naan on demand. Reheat on a skillet or in the oven (skip the microwave unless you enjoy sadness).

Variations and Substitutions:

Look, once you’ve nailed the classic garlic naan, there’s no going back. But you can get wild:

• No Egg? Add a splash more milk and call it a day.

• Cheese Me Please: Mozzarella sprinkled on top before flipping = naan pizza dreams.

• Spice It Up: Add red pepper flakes or diced jalapeños to the dough. Wake up those tastebuds.

• Herby Vibes: Stir chopped cilantro or dill into the melted butter for that extra oomph.

• No Grill? Use a cast iron pan. Mine’s seasoned with love and burnt onions.

What to Serve with Garlic Naan?

This isn’t just side bread. It’s main character energy. But yeah, it also plays well with others:

• Butter Chicken – It’s like they were made for each other.

• Chana Masala – Spicy chickpeas + fluffy naan = peak comfort.

• Paneer Tikka Masala – If you’re going meatless. Rich and dreamy.

• Soup Dipper – I dunk mine in tomato soup sometimes and it’s ridiculously cozy.

• Scrambled Eggs – Yes, I said breakfast naan. Don’t knock it.

Frequently Asked Questions:

Can I prep the dough ahead of time?
Totally. After the first rise, cover it and refrigerate. Let it come to room temp before shaping and cooking. I’ve even frozen dough balls and defrosted ‘em the next day. Worked fine.

What if I don’t have bread flour?
All-purpose works, just expect slightly less chew. Still delish though.

Why didn’t my naan puff?
Could be your grill wasn’t hot enough. Or maybe the dough needed a longer rise. Either way, if it tastes good, you still win.

Alright, that’s the end of my naan rant. I hope you give this garlic naan recipe a shot, even if it’s just to avoid the grocery store version one more time. Make a mess. Burn one a little. Eat the imperfect ones while standing at the counter—those are the best bites anyway.

And if you end up loving it as much as I do, come back and tell me. Or send pics. Or both. I wanna see your naan masterpieces.

Keep the Flavor Coming – Try These:

The Pioneer Woman Knock You Naked Brownies

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Garlic Naan Recipe

This soft, chewy garlic naan is rich with butter and garlic flavor, made with bread flour, yeast, milk, and egg, then grilled to golden perfection. Ideal for scooping curries or enjoying warm on its own.

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Servings

Ingredients

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• 1 .25 oz package active dry yeast
• 1 cup warm water approximately 110°F
• 1 tablespoon + 1/4 cup white sugar divided
• 3 tablespoons warm milk approximately 110°F
• 1 large egg beaten, at room temperature
• 2 teaspoons salt
• 3 ½ to 4 cups bread flour
• 2 tablespoons minced fresh garlic
• ¼ cup unsalted butter melted

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Instructions

 

Activate the Yeast

1. In the bowl of a stand mixer, combine the warm water, active dry yeast, and 1 tablespoon of sugar. Stir briefly and allow the mixture to rest for 10 minutes, or until a frothy layer appears on the surface, indicating that the yeast is active.

Mix the Dough

1. Add the remaining ¼ cup of sugar, warm milk, beaten egg, and salt to the activated yeast mixture. Begin adding the bread flour gradually, starting with 3½ cups. Using the dough hook attachment, mix on medium-low speed until a soft dough forms. If necessary, add up to ½ cup more flour until the dough is pliable and slightly tacky but not sticky. Continue kneading with the mixer for 8–10 minutes until the dough is smooth and elastic.

First Rise

1. Transfer the dough to a lightly oiled bowl, turning it once to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm, draft-free location. Allow the dough to rise for approximately 1 hour, or until doubled in size.

Incorporate Garlic and Shape

1. Once risen, gently punch down the dough to release air. Knead in the minced garlic until evenly distributed. Divide the dough into portions roughly the size of golf balls. Roll each piece into a ball and place them on a lightly greased or parchment-lined baking sheet. Cover loosely with a towel and let rise for another 30 minutes.

Grill the Naan

1. Preheat a grill to high heat and lightly oil the grates. Working one piece at a time, roll each dough ball into a thin circle on a lightly floured surface. Place the rolled dough onto the hot grill and cook for 2–3 minutes, or until the underside is puffed and golden with char marks.

Butter and Flip

1. While the first side is cooking, brush the uncooked top side with melted butter. Flip the naan, then brush the now-cooked side as well. Grill for an additional 2–4 minutes until the second side is fully cooked and golden. Repeat with the remaining dough. Serve warm for best texture and flavor.

Notes

To adapt this recipe for a gluten-free diet, substitute the bread flour with a high-protein, gluten-free all-purpose flour blend that contains xanthan gum (or add 1 tsp of xanthan gum per 3½ cups of flour if not included). Note that the dough may be slightly less elastic, so avoid over-kneading. The naan will still grill well but may require slightly less cook time to prevent dryness.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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