meta: "Authentic Artisan Garlic Naan is the perfect recipe for busy cooks. Quick, easy, and delicious naan bread to pair with weeknight dinners or a cozy weekend meal."

Authentic Artisan Garlic Naan: A Homemade Naan Bread Recipe to Impress (Primary Keyword)

Name: Authentic Artisan Garlic Naan
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3 cups all-purpose flour, plus extra for dusting; 2 tsp active dry yeast; 1 tsp sugar; 1 tsp salt; 1/2 cup plain yogurt (Greek works fine) (Use non-dairy yogurt for dairy-free option.); 3/4 cup warm milk (about 100–110°F) (Substitute 2 tbsp with cream for richer naan.); 2 tbsp olive oil or vegetable oil; 3 tbsp melted butter (or ghee), for brushing; 4–5 cloves garlic, finely minced; 2 tbsp chopped fresh cilantro (optional); Optional: nigella seeds or sesame seeds for sprinkle

There’s something about warm bread that feels like a hug for your whole house — enter Authentic Artisan Garlic Naan. If you’re juggling work, family, and the eternal question of “what’s for dinner?” this garlic naan recipe is your new secret weapon. Soft, pillowy, leaf-slightly-charred, and smeared with buttery garlic goodness, it’s the kind of easy homemade naan that makes takeout feel unnecessary.

Before we dive in, if you love recipes that turn weeknight cooking into something special, you might enjoy this detailed version of my own take on the same recipe: Authentic Artisan Garlic Naan. It’s a little kitchen cheer straight from our family to yours.

Why You’ll Love This Authentic Artisan Garlic Naan (Primary Keyword)

It’s fast enough for a busy weeknight, but tasty enough for guests.
It pairs beautifully with soups, curries, salads, and even a simple olive oil dipping sauce.
The dough uses yogurt for tenderness, so you don’t need any fancy equipment — just a bowl, a skillet, and your favorite rolling pin (or a wine bottle in a pinch).

Ingredients (makes 8 medium naans)

3 cups all-purpose flour, plus extra for dusting
2 tsp active dry yeast
1 tsp sugar
1 tsp salt
1/2 cup plain yogurt (Greek works fine)
3/4 cup warm milk (about 100–110°F)
2 tbsp olive oil or vegetable oil
3 tbsp melted butter (or ghee), for brushing
4–5 garlic cloves, finely minced
2 tbsp chopped fresh cilantro (optional)
Optional: nigella seeds or sesame seeds for sprinkle

Quick note: For a richer naan, substitute 2 tbsp of the milk with cream. If you need this to be dairy-free, use a non-dairy yogurt and melted vegan butter.

Equipment

Large mixing bowl
Skillet or cast-iron pan (a hot griddle works too)
Rolling pin or flask-bottle substitute
Pastry brush

Step-by-step Directions — Simple, Clear, Delicious

Activate the yeast. In a small bowl, combine warm milk, sugar, and yeast. Stir and let rest for 5–7 minutes until foamy. If it doesn’t foam, your yeast might be old — try again with fresh yeast.
Mix dry ingredients. In a large bowl, whisk the flour and salt together.

Combine wet and dry. Make a well in the flour and add yogurt, oil, and the foamy yeast mixture. Mix with a spoon until a shaggy dough forms.
Knead. Turn the dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and slightly elastic. You can also use a stand mixer with a dough hook on medium for 4–5 minutes.
First rise. Lightly oil the same bowl, place the dough back in, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1–1.5 hours until doubled.

Prepare garlic butter. While the dough rises, mix the melted butter with minced garlic and chopped cilantro. Set aside so the flavors meld.
Divide and rest. Punch down the dough, divide into 8 equal pieces, and shape into balls. Cover and let rest for 15 minutes; this relaxes the gluten and makes rolling easier.
Shape the naans. On a floured surface, roll each ball into a teardrop or oval about 1/4-inch thick. Don’t worry about perfection — rustic is charming.

Heat the skillet. Place a cast-iron skillet or heavy pan over medium-high heat until very hot. No oil needed if your pan is well-seasoned.
Cook the naan. Place a rolled naan onto the hot skillet. Cook 1–2 minutes until bubbles form and the bottom has dark spots. Flip and cook another 1–2 minutes. For a slightly charred finish, hold the naan with tongs over an open flame for a few seconds (optional).
Brush with garlic butter. Once cooked, immediately brush with the garlic butter mixture so it soaks in.

Serve warm. Stack on a plate wrapped in a towel to keep warm. Serve with curries, salads, or even use as a sandwich wrap.

Notes on Technique

If your dough feels sticky, add a little flour, a tablespoon at a time. If it’s too dry, add warm milk by a teaspoon until it comes together.
For a fluffier naan, allow a second short rise after shaping the individual balls — 20–30 minutes covered.

To replicate a tandoor effect at home, preheat a pizza stone in a 500°F oven and finish the naan on the stone for 1–2 minutes.

Cooking Tips (because cooking shouldn’t be mystery math)

Don’t panic if your first naan looks more “flatbread” than “pillow.” The second one will be better — this is normal.
Use a hot skillet. Heat is the secret to those classic blistered spots. If your pan isn’t hot enough, the naan will dry instead of puff.

Make it ahead: you can refrigerate the dough after the first rise for up to 24 hours. Slow-fermented dough actually develops more flavor.
Want garlic chips instead of minced garlic? Thinly slice a clove, quickly fry in butter until golden, then spoon over each naan for a crunchy burst.
Try the “brush-and-fold” trick: brush half the garlic butter, fold the naan in half briefly, then open and brush again — more layers of flavor.

Personal Anecdote
My sister Patricia and I started making this garlic naan on a whim after a chaotic Sunday of mismatched leftovers. We wanted something to sop up every delicious sauce in the fridge, and this naan did exactly that. Our kids declared it a “bread party” and fought over the last piece — a proud chef moment and maybe the beginning of a new family rivalry.

Serving Ideas and Pairings

Classic pairing: chicken tikka masala, dal, or chana masala.
For weeknight magic: use naan as a base for quick pizzas — tomato sauce, mozzarella, and fresh basil.
Cozy combo: pair with a creamy tomato soup for a comfort-food cuddle.

Leftovers: make breakfast sandwiches with scrambled eggs, cheese, and leftover roasted veggies.

FAQ (Short and sweet)
Q: Can I make this naan without yeast?
A: You can make a quick yogurt-based flatbread without yeast, but it won’t have the same airy texture. For a no-yeast version, add 1 tsp baking powder and roll thinner; cook the same way.

Q: How do I store leftovers?
A: Stack cooled naan with parchment between each, wrap tightly, and refrigerate for up to 3 days. Reheat in a skillet with a little butter for best results.

Q: Can I freeze the dough or cooked naan?
A: Yes. Dough balls freeze well — thaw overnight in the fridge before rolling. Cooked naan freezes up to 2 months; reheat from frozen in a hot skillet.

Q: Any gluten-free options?
A: Gluten-free flours behave differently. Try a 1:1 gluten-free blend with xanthan gum, but expect a different texture. The yogurt helps, but gluten-free naan won’t puff like traditional naan.

Q: Is this similar to tandoori naan?
A: The shape and flavor are similar, but authentic tandoori naan is cooked in a clay oven (tandoor), producing higher heat and a slightly smoky flavor you can mimic using a very hot skillet and brief flame finishing.

A Few More Tricks from My Kitchen

Garlic intensity: if you want a mellower garlic flavor, roast the garlic first and mix it into the butter.
Herb swaps: parsley, dill, or a tiny pinch of fenugreek leaves (kasuri methi) add a lovely twist.
Butter alternatives: use ghee if you want a nutty depth. Vegan butter works fine for dairy-free diets.

Make it cheesy: sprinkle shredded mozzarella on one half of the rolled dough, fold over, and press edges to make a naan-stuffed pocket.

Want more easy weekday ideas? If you’re in the mood for another garlic-forward comfort dish, check out this crispy garlic chicken we love: Asian-Style Crispy Garlic Chicken. It’s a terrific partner for this naan.

A Bit About How I Cook (and Why This Works)
I’m Anna, and cooking for family has taught me to prioritize flavor without complicated steps. That’s why this garlic naan keeps things simple: common pantry ingredients, short active time, and techniques that a busy cook can follow without stress. My sister Patricia is the official “dough cheerleader” — she swears good music helps rise time. Try it; a kitchen playlist might actually help your dough!

Conclusion (Primary Keyword)

Authentic Artisan Garlic Naan is a go-to when you want homemade naan that feels special without the fuss. It brings dinner together, pleases picky eaters, and is flexible enough for busy schedules. If you want to compare techniques or try a slightly different twist, take a look at this Homemade Garlic Naan – Host The Toast and this rich, buttery version from The Best Buttery Garlic Naan Bread Recipe – Cafe Delites. Both offer helpful tips and variations that complement the method I share here.

Thanks for cooking with me — tuck these naans into your next meal and watch how quickly they disappear. If you make them, I’d love to hear about your twists (Patricia’s favorite was adding za’atar). Happy baking!

Meta description (150 characters)
Authentic Artisan Garlic Naan is the perfect recipe for busy cooks. Quick, easy, and delicious naan bread to pair with curries and weeknight meals.