Garlic Naan Recipe (Indian Bread)

Warm the Milk: Heat the milk in the microwave or on the stovetop until it's warm to the touch (not hot or cold). This is important because if the milk is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly. The ideal temperature is 105–110°F (40–43°C) — warm enough that you can comfortably hold your finger in it.

Activate the Yeast: Add the warm milk to the stand mixer bowl, then stir in the sugar and yeast. Give it a gentle stir and let it sit for 10-15 minutes. The yeast should become frothy and bubbly, indicating it's active.Yeast Tip: If the yeast doesn't bloom (meaning it doesn't become frothy), it could be because the yeast has expired or the milk temperature was either too hot or too cold. In this case, it's best to start over with a fresh pack of yeast. Without proper blooming, the dough will not rise, resulting in dense naan.Make sure to check the yeast's expiration date and always use warm milk (not too hot or cold) for the best results.

Add Remaining Wet Ingredients: Once the yeast is ready, add the room-temperature yogurt, water, oil, and freshly minced garlic to the bowl. Stir to mix everything.

Add Dry Ingredients: Into the bowl, add the all-purpose flour, salt, and baking powder. Mix briefly to combine.

Dough Hook: Attach the dough hook to your stand mixer.

Knead the Dough: Run the mixer on low-medium speed until the mixture comes together and forms a smooth, elastic dough. This should take about 5–7 minutes. If kneading by hand, it will take about 10–12 minutes on a lightly floured surface. The dough is ready when it is smooth, not sticky.

Proof the Dough: Lightly oil the surface of the dough and the inside of the mixing bowl. Cover the bowl with a damp cloth or plastic wrap, and let it rest in a warm place for 1–2 hours or until it has doubled in size.

How to Promote Dough Rising: If you're cooking on a stovetop and have a microwave above it, place the dough inside the microwave (without turning it on) — it will naturally be slightly warmer. Alternatively, you can place the dough in an oven with just the light on, or inside a warm kitchen cabinet. The gentle warmth helps activate the yeast and encourages the dough to rise beautifully.

Heat the ghee in a small pan on medium heat. Once the ghee is hot, add minced garlic.

Stir and cook for 30 seconds only, or until the garlic becomes fragrant. Be careful not to burn the garlic — it goes from golden to burnt very quickly.

Turn off the stove. Remove to a small bowl and keep aside to brush on cooked naan.

Punch Down & Divide: After the dough has proofed and doubled in size, punch it down gently to release the gas. Divide it into 8 equal portions and shape each into a smooth round ball.

Preheat the Skillet: Heat a cast iron skillet over medium-high heat. Let it get hot until it just starts to smoke. A properly preheated skillet is what gives you those large bubbles and charred spots — do not rush this step.

Roll the Dough: Roll each dough ball into a 6–7 inch oval shape using a rolling pin. If needed, lightly dust the dough with flour while rolling. Roll evenly — if one side is thicker than the other, the naan won't cook through uniformly.

Cook the First Side: Place the rolled naan onto the hot skillet. It should start to bubble up within a few seconds. Let it cook for about 45 seconds to 1 minute until bubbles form and puff up on the surface.

Flip and Cook the Second Side: Flip the naan using a spatula and cook the other side for about 30-45 seconds, pressing gently with the spatula to ensure even cooking. The bottom should have a nice golden-brown color with some charred spots.

Brush with Garlic Ghee: Remove the naan from the skillet, place on a plate, and immediately drizzle garlic-infused ghee all over. Use a pastry brush to spread evenly. Garnish with freshly chopped cilantro and serve hot.

Garnish with freshly chopped cilantro and serve hot.