Can I make this Garlic Naan Bread Recipe without a kitchen mixer?

Absolutely! While I use a kitchen mixer with a hook attachment in the directions for convenience, you can definitely make this homemade naan by hand. You'll combine the ingredients in a large mixing bowl and then turn the dough out onto a lightly floured surface. You will need to knead it by hand for about 5-7 minutes, or until it becomes smooth and elastic, but still tacky. The rest of the steps for this naan bread recipe, from rising to baking, will be exactly the same!

Recipes

Garlic Naan Bread Recipe

The fantastic flavor of freshly made Garlic Naan Bread, with its irresistible aroma and soft texture, is almost universally loved. For me, enjoying at least one piece feels absolutely essential whenever I'm sitting down to an Indian meal. This homemade naan recipe is designed to bring that authentic, fluffy naan experience right into your kitchen, whether you use a grill or a pan. This garlic naan is a perfect side dish for any Indian meal, and this specific naan bread recipe uses simple ingredients like bread flour, Greek yogurt, and active dry yeasts to create the perfect soft naan.

Tom the Chef Founder

Published:
November 6, 2025

Before You Start

Let’s talk about important parts of the recipe before you start…

My Favorite Homemade Garlic Naan Bread Recipe

Hello! As the author of this recipe, I’m thrilled to walk you through making what I consider the perfect Garlic Naan Bread Recipe. There is something truly special about tearing into a piece of soft, fluffy naan that you’ve made from scratch. The aroma of the garlic and butter from the brushing mixture combined with the slightly charred, pillowy soft texture of the Indian bread is just irresistible. I’ve developed this naan bread recipe to be as straightforward as possible, using Greek yogurt to give the dough a wonderful tenderness. We will also use active dry yeasts for a reliable rise. This guide will show you how to make naan that rivals your favorite restaurant, whether you cook it on a grill to simulate a tandoori oven or in a simple fry pan. Let’s get started on this delicious homemade naan!

Activating the Yeasts and Dough Hydration

A key part of this Garlic Naan Bread Recipe is managing the dough, and that starts with the yeasts and hydration. I use 1 ½ TSP of active dry yeasts. Unlike some recipes, I mix it directly with the 2 ¼ cups of bread flour, 1 TSP of confectioners’ sugar, and 1 TSP of salt. The sugar helps give the yeasts a little food to get started. The hydration comes from ½ cup of warm water (about 80 to 90°F) and ½ cup of Greek yogurt. This combination of Greek yogurt and water is crucial for the final texture. A quick note: if you are using a very high-quality, thick Greek yogurt, you might find the dough a bit stiff. If it crumbles or is hard to form, don’t be afraid to add up to an extra ¼ cup of water. It’s always best to start with the ½ cup, though, and see how the dough feels as it kneads. This step is vital for achieving a soft, fluffy naan rather than a dense one.

Kneading the Naan Dough

Kneading is another essential step in this Garlic Naan Bread Recipe. Once you add the water, Greek yogurt, and 1 TBSP of Extra Virgin Olive Oil to the dry ingredients, I recommend using a kitchen mixer with a hook attachment. First, knead on low speed for just about 1 to 2 minutes. The goal here is just to get all the ingredients to come together or, as I say, “partially incorporated.” Once it’s a shaggy mass, you’ll increase the speed to medium-high. Let it knead for about 3 to 4 minutes. What you’re looking for is the formation of a sticky dough. This stickiness is a good sign! It means the dough is well-hydrated, which will translate directly to a soft naan after it’s baked. Don’t be tempted to add too much extra flour here; a sticky dough is what we want for this homemade naan.

The Raising Process for Fluffy Naan

Patience is a virtue, especially when making bread. For this naan bread recipe, the rising (or proofing) stage is what develops flavor and creates that signature light, airy, and fluffy naan texture. After kneading, you’ll remove the bowl from the mixer. You don’t even need to take the dough out; just cover the bowl with a plate or some plastic wrap. This traps the warmth and moisture. Now, let it rise in a warm place. This needs about 2 to 3 hours. You’ll know it’s ready when the dough has at least doubled in size. This slow rise allows the active dry yeasts to work their magic. As a tip, if your schedule is busy, you can even extend this rising time to as long as 10 hours to fit your convenience, which can also develop a more complex flavor in your homemade naan.

Shaping the Naan

How you shape the dough is another key part of this Garlic Naan Bread Recipe. After the dough has risen, you’ll place it on a lightly floured countertop. Using a bowl scraper, which I find very handy, you’ll divide the dough into eight even parts. Don’t stress about making them perfectly identical; the size doesn’t need to be exact. Then, using a rolling pin, you’ll flatten each piece. I aim for about 1/4″ thickness. This thickness gives you that perfect balance of a soft, slightly chewy center. However, if you are someone who prefers a crispy naan, you can certainly roll them out thinner. A little tip from me: if you find the dough is still quite sticky and clinging to your rolling pin, just lightly flour the top of the dough pieces before you start flattening them. This makes the process much easier.

Baking on a Grill vs. a Pan

For this naan bread recipe, you have two great options for baking. My preferred method, which I note in the recipe, is the grill (on medium heat). I feel this is a little better because it partially simulates a tandoori oven, which is traditionally used for this Indian bread. The direct heat helps the garlic naan puff up and gets you those wonderful little charred spots. A bonus is you can bake more at a time on a grill. However, a non-stick fry pan or sauté pan on medium-high heat (with no extra oil added to the pan itself) works wonderfully too! The process is the same for both: brush one side of the naan with the garlic mixture, place it brushed-side down, and bake for 1-2 minutes until you see brown spots. While that side cooks, brush the top side. Then, flip it and bake for another 1-2 minutes. This versatility is what makes this homemade naan recipe so accessible.

Recipe

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