Homemade Naan Bread with Garlic Butter and Parsley Recipe

Introduction

Naan is a soft, fluffy Indian flatbread perfect for scooping up curries or enjoying with a bit of butter. This homemade naan recipe uses simple ingredients and yields deliciously warm bread with a hint of garlic and fresh parsley.

Ingredients

• 1/3 cup milk (whole milk recommended)
• 1/3 cup sour cream OR plain full-fat Greek yogurt
• 1 tablespoon granulated sugar
• 1 tablespoon active dry yeast
• 1 large egg
• 3 tablespoons oil
• 2 to 2 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/4 cup salted butter (melted, for brushing)
• 1-2 cloves garlic (smashed and minced, for topping)
• Chopped parsley (to garnish)

Instructions

1. Step 1: In a glass measuring cup or small bowl, combine 1/3 cup milk with 1/3 cup sour cream or full-fat yogurt. Warm the mixture in 20-second intervals in the microwave until it is warm but not hot—like a bath for a newborn, to protect the yeast. If overheated, cool it in the fridge before proceeding.
2. Step 2: Add 1 tablespoon sugar and 1 tablespoon active dry yeast to the warm milk mixture. Stir and let it sit at room temperature for about 5 minutes until bubbles form, indicating the yeast is active.
3. Step 3: Mix 1 egg and 3 tablespoons oil into the foamy yeast mixture, breaking the yolk and stirring until combined.
4. Step 4: In a large bowl or stand mixer, combine 2 cups all-purpose flour with 1 teaspoon kosher salt. Pour in the yeast mixture and stir. Knead with a dough hook or by hand on a floured surface for about 5 minutes, adding up to 1/2 cup more flour as needed to form a smooth, elastic dough that is slightly sticky but manageable.
5. Step 5: Lightly grease a large bowl with oil or nonstick spray. Shape the dough into a ball, place it in the bowl, and turn it to coat all sides with oil.
6. Step 6: Cover the bowl with a tea towel or plastic wrap and let the dough rise in a warm spot for 1 hour, or 45 minutes if short on time.
7. Step 7: Punch down the dough and divide it into 6 or 8 equal pieces. Place them on a lightly floured surface, cover with a tea towel, and rest for 10 minutes.
8. Step 8: Flatten one dough ball with your hand, then roll it out into an oval or triangle about 9 by 5 inches. Let the rolled dough rest for 3-5 minutes to develop thickness.
9. Step 9: Heat a 12-inch cast iron skillet or griddle over medium to medium-low heat. Brush or spray the pan with oil. Cook the rolled dough for 1-2 minutes on the first side until bubbles appear, then flip and cook the second side for about 1 minute. Adjust heat as needed to avoid burning.
10. Step 10: While cooking, melt 1/4 cup butter and stir in 1-2 cloves minced garlic for a flavorful brush.
11. Step 11: Remove naan from heat, brush with garlic butter, sprinkle with chopped parsley, and serve immediately while hot.
12. Step 12: If not serving right away, keep finished naan warm on a cooling rack inside an oven set to the “keep warm” setting (around 170°F).
13. Step 13: Store any leftover naan in a sealed container or ziplock bag for up to 3 days.

Tips & Variations

• Use whole milk for a richer dough, but low-fat options work if needed.
• Swap the sour cream for plain Greek yogurt for a tangier flavor and tender crumb.
• Adding finely chopped fresh herbs like cilantro or mint into the dough can add extra freshness.
• If you don’t have a cast iron skillet, a heavy nonstick pan will also work.
• For extra garlicky naan, brush the garlic butter on both sides after cooking.

Storage

Store leftover naan in an airtight container or ziplock bag at room temperature for up to 3 days. To reheat, warm gently in a skillet or oven to restore softness and flavor. Avoid microwaving as it can make the bread chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and cooking. Let it come to room temperature before proceeding.

What if my yeast doesn’t bubble? Is it still good?

No bubbles usually mean the yeast is dead or the liquid was too hot or cold. In that case, it’s best to start over with fresh yeast and ensure the liquid is warm but not hot.

Homemade Naan Bread with Garlic Butter and Parsley Recipe

Print Recipe

★★★★★

5 from 325 reviews

This homemade naan recipe yields soft, fluffy, and flavorful Indian flatbreads perfect to serve alongside your favorite curries or as a snack. Made with yogurt, milk, and a touch of garlic butter, this naan has a light yet chewy texture and a deliciously golden exterior cooked on a cast iron skillet.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6–8 naan breads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1/3 cup whole milk
• 1/3 cup sour cream OR plain full-fat Greek yogurt
• 1 tablespoon granulated sugar
• 1 tablespoon active dry yeast
• 1 large egg
• 3 tablespoons oil
• 2 to 2 1/2 cups all-purpose flour
• 1 teaspoon kosher salt

Topping Ingredients

• 1/4 cup salted butter (melted, for brushing)
• 1–2 cloves garlic (smashed and minced, for topping, optional)
• Chopped parsley (to garnish)

Instructions

1. Warm the Dairy Mixture: In a glass measuring cup or small bowl, combine the milk and sour cream or yogurt. Warm gently in 20-second increments in the microwave until the mixture is warm but not hot, like a comfortable bath temperature. This helps activate the yeast without killing it.
2. Activate the Yeast: Stir in the sugar and active dry yeast into the warm dairy mixture. Let it sit at room temperature for about 5 minutes until bubbles form and the mixture becomes foamy, signaling the yeast is active.
3. Mix Wet Ingredients: Add the egg and oil to the foamy yeast mixture. Break the egg yolk and mix thoroughly to combine all wet ingredients.
4. Prepare the Dough: In a large bowl or stand mixer bowl, combine 2 cups of all-purpose flour and kosher salt. Add the yeast mixture and stir together. Knead the dough either with a dough hook attachment on a stand mixer or by hand for about 5 minutes on a floured surface, adding additional flour as needed (up to 1/2 cup total) until the dough is smooth, stretchy, and elastic but slightly sticky.
5. First Dough Rise: Lightly oil a large bowl. Shape the dough into a ball and place it in the bowl, turning to coat it with the oil. Cover with a clean tea towel or plastic wrap and let it rise in a warm spot for 1 hour or until doubled in size.
6. Divide and Rest Dough: Punch down the risen dough and divide it into 6 or 8 equal pieces (6 for thicker naan). Place the pieces on a lightly floured surface, cover with a tea towel, and rest for 10 minutes.
7. Roll Out Naan: Flatten one piece of dough with your hand, then roll it out with a rolling pin into an oval or triangle roughly 9 by 5 inches. For thicker naan, let the rolled dough rest for another 3-5 minutes before cooking.
8. Heat the Skillet: Preheat a 12-inch cast iron skillet or griddle over medium to medium-low heat. Brush or spray the pan generously with oil.
9. Cook Naan: Place the rolled out dough on the skillet. Cook for 1-2 minutes until bubbles form on top and the bottom is golden. Flip and cook the other side about 1 minute more. Adjust heat as needed to prevent burning.
10. Prepare Garlic Butter: In a small bowl, melt the butter and stir in the minced garlic, if using, for an aromatic topping.
11. Brush and Garnish: Remove the cooked naan from the skillet, place it on a plate, and brush liberally with the garlic butter. Sprinkle with chopped parsley and serve hot.
12. Keep Warm if Needed: If not serving immediately, keep cooked naan warm on a cooling rack inside an oven set to the ‘keep warm’ setting at 170°F.
13. Store Leftovers: Store any leftover naan in an airtight container or ziplock bag for up to 3 days to maintain freshness.

Notes

• Be gentle with the temperature of the milk mixture to protect the yeast’s activity.
• You can use either sour cream or full-fat Greek yogurt; both work well to tenderize the dough.
• Kneading by hand typically takes about 5 minutes, or until the dough reaches an elastic smoothness.
• The garlic butter topping is optional but adds wonderful flavor.
• If you don’t have a cast iron skillet, a heavy nonstick or stainless steel pan can work as well.
• For thicker naan, divide the dough into fewer pieces and roll them out slightly thicker.

Keywords: naan, Indian bread, flatbread, homemade naan, garlic naan, cast iron skillet bread