Garlic Naan Impossibly Soft Stretchy

Jul 16, 2024, Updated Sep 11, 2024 Transform your Indian meals with homemade garlic naan that is so impossibly soft it almost melts in your mouth. It is great as a side for dipping, scooping, and topping. This is the next-level Butter Naan Recipe. Find out why it went totally viral (12M+ views!) with this ultra delicious homemade garlic naan recipe.

Here’s What You Need

Gather up these pantry staples to make the best garlic naan of your life!

Make Ahead and Storage

You can prepare the garlic naan dough ahead of time and store it in the refrigerator for up to 4 days.

All-purpose flour Instant dry yeast: Helps the dough rise and gives the naan its airy texture. Make sure its fresh! Kosher salt Baking powder and baking soda: Do you really need both? YES! They each contribute to the light and fluffy texture of this magical naan. Plain yogurt or buttermilk: You can use plant-based yogurt (unflavored) with good results. Butter: Adds richness and helps soften the naan bread. It’s also used for brushing over the cooked naan for added flavor. Garlic: Fresh is better than bottled or powdered for this recipe. Cilantro (optional)

Butter Swaps: Ghee can be used for a richer flavor. Non-dairy butter can be swapped in. Cilantro: Fresh is best, but in the video (in recipe card below) I used the bottled dried kind. You could use parsley and serve this as an alternative to garlic bread with Italian food. Yeast: You can swap in active dry yeast, but you’ll have to proof it separately in the warm water first, then add this with the yogurt. Gluten Free: I’ve had reports back on my Instagram of this recipe working well with all-purpose gluten free flour.

Tools to Grab

Gather up these kitchen bits and bobs to make your garlic naan bread:

Stand mixer with a paddle and hook attachments: To make the dough Cast iron skillet: To cook the naan in.

Mix the dry ingredients for the dough

In a stand mixer with a paddle attachment, combine 4 cups of all-purpose flour, 1 tbsp instant dry yeast, 2 tsp kosher salt, 1 tsp baking powder, and ½ tsp baking soda. Mix on low speed until well combined.’

Mix the wet ingredients for the dough

Add ¾ cup plain yogurt (or buttermilk) and 1 cup warm water to the bowl. Mix on low speed until a shaggy dough forms.

Knead the dough

Switch to the hook attachment and knead at medium to low speed for 4 minutes. Initially, the dough may appear sticky but will come together during kneading. Avoid adding extra flour unless absolutely necessary.

Divide and shape the dough

Generously flour your work surface. Turn out the dough, sprinkle with flour, and knead briefly into a large ball. Divide the dough into 8 equal portions, rolling each into a ball. Dampen hands if needed to handle the sticky dough, adding a touch more flour if necessary.

First rise

Oil a sheet of parchment paper. Place dough balls on it, roll them to coat with oil, and cover with another piece of parchment. Let rise in a warm place for 1 hour.

Roll and rest the dough

On a floured surface, roll each dough ball with a rolling pin to about ¼” thick. Lightly flour as needed. Use hands to gently stretch dough into a slightly oblong shape. Let rest for 10 minutes.

Preheat and cook

Preheat a cast iron skillet over medium-high heat for 5 minutes. Test heat by sprinkling a few drops of water; if they sizzle and evaporate immediately, the pan is ready. Place a naan in the skillet, cover, and cook until bubbles form on top (about 30-60 seconds). Flip and cook until it starts to char in spots (about 30 seconds more).

Brush Naan with Garlic Butter

Transfer cooked naan to a plate and cover it with a towel to keep it warm. Mix 4 tbsp melted butter with minced garlic and cilantro (optional). Brush warm naan with garlic butter immediately for added flavor and moisture.

Inadequate resting time: Allowing the dough to rest is essential for gluten relaxation and optimal texture. Skipping or shortening the resting time can lead to less soft, fluffy, stretchy naan. Heat management: Preheat the skillet thoroughly. A hot skillet mimics the high temperatures of a traditional tandoor oven, essential for achieving the signature bubbles and charred spots. Cooking at the wrong temperature: Cooking naan at too high a temperature can cause it to cook too quickly on the outside while remaining doughy inside. Conversely, cooking at too low a temperature may not allow the naan to puff up and develop the gorgeous tandoor-style charred spots. Handling sticky dough: Use plenty of flour on the surface where you’re letting your dough balls rise. Flour the tops as well before you cover them up. This dough is very sticky and has a tendency to stick to any surface it touches.

Here’s how to store uncooked naan dough:

Follow the steps to make the dough. Leave it as one big dough ball (it’ll be easier to handle than small balls, which go floppy and very sticky). Oil the bowl and roll the dough around in the oil to coat it. This prevents a hard crust from forming on the surface. Tightly wrap the bowl in plastic wrap and refrigerate.

What to do when you’re ready to use it:

Dump out the naan dough on a very well-floured work surface and divide into 8 balls as directed. Allow the dough balls to come to room temperature and proceed with rolling, resting, and cooking as directed.

Once cooked, garlic naan can be stored for a short period. Allow the naan to cool completely before storing it in an airtight container and keep them at room temperature for up to 2 days. They’re better off frozen if you don’t plan to eat them on the first day!

How to reheat cooked garlic naan:

Wrap a stack of naan in aluminum foil and re-heat in the oven at 350ºF until warm.

For reheating an individual piece, I just pop it in the toaster until warm. You may have to break it in half to make it fit.

How to Serve this Garlic Naan recipe

If you’re going for a full Indian spread, you’ve got to start off with my Beef Samosas, Chicken Samosas or Potato Samosas (or all 3!). For curries to serve with your garlic naan, try my Paneer Butter Masala or a pot of Saag Paneer with a delicious spinach and cheese curry. Other main options are Malai Kofta or Palak Paneer – serve one or serve them all! Just skimming through? No problem! Here are my top takeouts:

Creamy Madras Lentils are the ultimate vegetarian comfort food you’ll want to mop up with soft roti or dippy naan. Make my Potato Curry for a hearty, budget-friendly curry with potatoes that soak and carry tons of flavor. Here’s an Indian Chai made the authentic Indian way. Up your Indian bread making with my recipe for Paratha (flaky, layered Indian flatbread) Indian Chickpea Curry Recipe is another super tasty, cost-effective and hearty veggie curry I just adore.