Wish I Saw This Sooner

The Ultimate Homemade Garlic Butter Naan You Can Make Without a Tandoor

There are few pleasures in life as soul-satisfying as pulling a soft, blistered naan straight off the pan — golden, fragrant, and glistening with melted garlic butter.
For years, most of us believed we needed a tandoor oven or a restaurant chef’s touch to get that texture and flavor.
But here’s the truth: you can create perfect naan right at home — chewy, fluffy, aromatic — with ingredients already in your pantry.

This is the kind of recipe that makes you say, “Why didn’t I do this years ago?”

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🧂 INGREDIENTS

For the Dough (makes 8 naan):

• 2 cups all-purpose flour (plus extra for dusting)

• 1 teaspoon sugar

• ¾ teaspoon salt

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 2 tablespoons plain yogurt

• 2 tablespoons oil (vegetable or olive)

• ¾ cup warm milk (or water, if vegan)

For the Garlic Butter:

• 3 tablespoons unsalted butter (or ghee for richer flavor)

• 2–3 cloves garlic, finely minced

• 1 tablespoon fresh cilantro, finely chopped

• A pinch of salt

Optional toppings:

• Nigella seeds (kalonji), sesame seeds, or chopped scallions

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🪄 WHY THIS RECIPE WORKS

Most restaurant naan gets its magic from the extreme heat of a tandoor (800°F+). The trick here is to mimic that heat and moisture balance on your stovetop or oven.
We’ll use a combination of yogurt (for softness), baking soda (for lift), and a cast-iron pan or heavy skillet to create those irresistible bubbles and char marks.

When you brush the hot naan with garlic butter, it sizzles instantly — sealing in moisture while releasing aromas that can turn a simple dinner into something divine.

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🍞 STEP 1: MIX THE DOUGH

In a large mixing bowl:

1. Combine the flour, sugar, salt, baking powder, and baking soda.

2. Add the yogurt and oil.

3. Slowly pour in the warm milk, mixing with your hand or a wooden spoon until a rough dough forms.

Knead for about 6–8 minutes until soft and slightly sticky.
You’ll know it’s right when it feels smooth but not dry.

Pro tip: If the dough sticks too much, dust with a little flour — but don’t overdo it; softer dough makes softer naan.

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🕰️ STEP 2: REST THE DOUGH

Brush the dough lightly with oil, cover it with a damp towel, and let it rest for 1–2 hours at room temperature.
This resting period allows the yogurt and leavening agents to relax the gluten, making the naan stretchy yet tender.

If you’re planning ahead, you can refrigerate it overnight — it actually develops deeper flavor that way.

When you uncover it later, you’ll notice the dough has puffed slightly and feels pillowy to the touch.

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🔥 STEP 3: MAKE THE GARLIC BUTTER

While the dough rests, melt butter in a small saucepan over low heat.
Add minced garlic and cook for 1–2 minutes until fragrant — don’t let it brown.
Stir in salt and chopped cilantro, then remove from heat.

The aroma alone could make anyone hungry.

Vegan alternative: Use coconut oil or vegan butter; it works beautifully and adds a subtle sweetness.

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🌙 STEP 4: SHAPE YOUR NAAN

Once the dough has rested, divide it into 8 equal balls.
Cover them with a towel to prevent drying.

Working with one at a time:

1. Lightly flour your work surface.

2. Roll or stretch the dough into an oval or teardrop shape — about ¼-inch thick.

3. For extra texture, sprinkle a few drops of water on one side (this helps it stick to the pan later).

Pro tip: Naan isn’t meant to be perfectly uniform. The irregular shape gives it personality — like something straight out of a traditional Indian kitchen.

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🔥 STEP 5: COOKING (WITHOUT A TANDOOR!)

Here’s the part where the magic happens.

Option 1: Cast-Iron or Heavy Skillet (recommended)

1. Heat your skillet on medium-high until it’s very hot.

2. Place the naan wet side down in the pan.

3. Cook for 30–40 seconds until bubbles start to form.

4. Flip and cook another 30–45 seconds until golden brown spots appear.

For a more “tandoor-style” char, flip it once more and briefly hold the naan over an open flame using to