Buttery Garlic Naan Bread is so soft and perfect for mopping up curries, like our Creamy Butter Chicken . I guarantee you’ll find it hard to stop at one!
This Garlic Naan Bread recipe is better than the naan you’ll find at the some of the BEST Indian restaurants! These pillowy soft naan breads are so easy, you’ll be making them every weekend. Safe to say, it’s our favourite yeast bread recipe yet!
GARLIC NAAN BREAD
This garlic naan bread recipe is our favourite spin on a traditional flat bread from India. Normally baked inside hot Tandoor ovens with charcoal or wood fire, our naan bread recipe has been altered to cook right on the stove in a hot, cast-iron skillet.
We use a combination of yogurt and oil to give them an addictive, soft and fluffy texture and add minced garlic right into the dough to create that unmistakable garlicky flavour. It could just be us but we love the way the garlic pairs with the flavours of traditional Indian curries like Chicken Tikka Masala , Coconut Shrimp Curry and of course, our infamous Butter Chicken .
You’ll be amazed as you watch your dough puff up into glorious, bubbly naan right before your eyes!
NAAN BREAD VS PITA BREAD
Both flatbreads are made with a yeast raised dough, however pita bread has a harder texture when compared to Naan . While pita bread only contains flour, water, yeast, salt and some olive oil; naan is made with a fattier, more enriched dough including ghee (clarified butter), oil, yogurt and sometimes eggs. This gives naan its different texture. While pita is slightly thicker making it perfect to fill with greek meats like our Greek lamb souvlaki .
HOW TO MAKE GARLIC NAAN BREAD
We start off with a basic naan dough, like our super soft naan bread recipe.
- First, you’re going to activate your yeast.
- Mix all of those ingredients together until the dough comes together with your hands.
- Knead until smooth, then transfer to a lightly greased bowl. You can use the same bowl you mixed the dough in to save dishes.
- Cover with plastic wrap and let double in size.
- Divide dough into 10 balls and roll each piece into large ovals about 6-inches long and 1/8 inch thick. The thinner you roll them, the more air pockets form inside them while cooking.
- Get a lightly greased skillet nice and HOT. The high heat makes the dough rise fast and fills the bread with air.
- Cook garlic naan bread until bubbles form, then flip and cook until large golden spots appear on the underside. Flatten the breads with a spatula while cooking to ensure they cook through.
- Wrap cooked garlic naan bread in a clean kitchen towel and keep them wrapped while cooking remaining bread.
- Optional: brush your warm cooked naan with a little melted garlic butter ; top with coarse salt and fresh chopped cilantro.
Serve with one of your favourite curries or use them to make wraps. Substitute garlic naan bread for tortillas for quesadillas, or make simple naan pizzas!
HOW TO STORE GARLIC NAAN BREAD
If you plan on storing your garlic naan bread, do not brush them with the garlic butter. When cooked, let cool completely to room temperature to prevent condensation. Transfer to ziplock bags and store at room temperature for up to 2 days, or refrigerate for up to 4 days.
When ready to eat, heat them up on a pan over low-medium heat, or in the microwave for 10 seconds. Brush with garlic butter and enjoy!
FREEZE NAAN
Follow the same steps above ( store plain – no garlic butter ) and store in the freezer for up to two months. Frozen naan bread thaws quickly at room temperature. Reheat in the microwave or on a skillet over low-medium heat, then brush with garlic butter.
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If you’re looking for the perfect main dish to enjoy with your Buttery Garlic Naan Bread, my Massaman Beef Curry is a must-try. Rich, aromatic, and full of warm spices, it’s the ultimate cozy pairing for dipping and scooping up every last bite of naan.
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IngredientsUSMetric1x2x3x
NAAN BREADS
- ▢ 1/4 cup warm water
- ▢ 2 teaspoons granulated sugar
- ▢ 1 1/2 teaspoons active dry yeast or instant, rapid rise
- ▢ 3/4 cup milk warm
- ▢ 3/4 cup Greek yogurt or natural plain yogurt
- ▢ 1/4 cup vegetable oil plus 2 tablespoons extra for cooking
- ▢ 2 cloves garlic minced
- ▢ 4 cups plain flour plus extra for dusting
- ▢ 1 teaspoon baking powder
- ▢ 1 teaspoon salt
GARLIC BUTTER TOPPING
- ▢ 3 tablespoons butter melted
- ▢ 2 cloves garlic minced
- ▢ 1 teaspoon fresh cilantro or parsley, chopped
Instructions
FOR NAAN BREAD
- Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
- Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.
- Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
- Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
- When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
- Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.
- Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
- Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
- Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).
FOR GARLIC BUTTER TOPPING
- Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Garlic Naan Bread
Ingredients
NAAN BREADS
- 1/4 cup warm water
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons active dry yeast or instant, rapid rise
- 3/4 cup milk warm
- 3/4 cup Greek yogurt or natural plain yogurt
- 1/4 cup vegetable oil plus 2 tablespoons extra for cooking
- 2 cloves garlic minced
- 4 cups plain flour plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
GARLIC BUTTER TOPPING
- 3 tablespoons butter melted
- 2 cloves garlic minced
- 1 teaspoon fresh cilantro or parsley, chopped
Instructions
FOR NAAN BREAD
- Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
- Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.
- Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
- Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
- When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
- Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.
- Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
- Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
- Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).
FOR GARLIC BUTTER TOPPING
- Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.
Notes
Nutrition
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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
