Garlic Naan: Easy, Cheesy, Restaurant-Style Delight
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Andy Hay
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There’s just something magical about tearing into a warm, pillowy piece of garlic naan bread fresh off the pan. The aroma of minced garlic, the melted cheese stretching with every bite, and those little golden bubbles that form on the surface—it’s pure comfort food. And the best part? You can make this homemade garlic naan recipe right at home in about 20 minutes, using simple pantry staples you likely already have on hand. Whether you’re scooping up a creamy curry, wrapping it around grilled meats, or just enjoying it straight from the pan, this easy garlic naan recipe is a total game changer. Follow these simple instructions to make this easy, garlicky cheese naan in just 20 minutes.
Ingredients:
For the Dough
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup full-fat Greek yogurt
For the Cheese Mixture
- 1 cup mozzarella cheese, shredded
- 3 cloves garlic, minced
- 1/4 cup chopped cilantro
For the Butter Mixture
- 1/4 cup butter
- 2 cloves garlic, minced
- 2 tablespoons chopped cilantro
Instructions:
- In a large bowl, mix together flour, baking soda, salt, and Greek yogurt. Combine until a dough forms. If it feels dry, wet your hands and continue handling until it comes together into a smooth ball.
- In a separate bowl, mix together the mozzarella cheese, garlic, and cilantro.
- Lightly flour your countertop and sprinkle a little flour over the dough. Divide the dough into 6–8 equal pieces.
- Flatten each piece slightly, add 1–2 tablespoons of the cheese mixture to the center, fold the dough around it, and roll flat with a rolling pin.
- Heat a dry, non-stick pan over medium heat. Cook each naan for 3 minutes on one side, flip, and cook for another 2 minutes. Repeat with the rest.
- While the naan is cooking, melt butter in a small saucepan and add garlic and cilantro. Brush this garlic butter over each naan once cooked.
The Simple Ingredients Behind Garlic Naan (and How It Differs from Roti)
At its core, garlic naan bread is made from simple dry ingredients: all-purpose flour, baking soda, and salt. Traditionally, naan may use yeast or buttermilk, but for this easy version, we’re keeping things super simple and using full-fat Greek yogurt to form the dough. The yogurt brings the perfect amount of moisture and tang, giving us that soft, tender texture you love. If the dough ever feels a bit dry, a splash of warm water will bring it together beautifully.
While naan and roti are both beloved flatbreads, naan tends to be softer, chewier, and often enriched with yogurt or fillings, like the cheesy minced garlic mixture we’re using here. Roti, on the other hand, is typically made only with flour and water.
So to answer the common questions—What is garlic naan made of? What is naan made of?—our version is really just flour, salt, baking soda, and yogurt. Add in some flavorful minced garlic, fresh cilantro, and cheese, and you’ve got yourself a homemade garlic naan recipe that rivals any restaurant version.
Why This Cheese Naan Recipe Works
This easy garlic naan recipe keeps things streamlined without sacrificing any flavor. By skipping yeast and using baking soda, we eliminate rising time. The result? A super soft, chewy naan that’s ready in no time. The naan dough comes together easily in one bowl with just a wooden spoon or your hands, a hot skillet and you’re ready to cook in minutes.
What really sets this apart is the rich, cheesy filling made with shredded mozzarella, minced garlic, and fresh cilantro. It melts beautifully inside each piece, creating gooey pockets of goodness with every bite.
My Tips and Tricks for Perfect Garlic Naan Bread
If you follow these simple tips, you’ll have flawless garlic naan bread every single time — and the best part? No oven needed. Just a hot cast iron skillet gives you that authentic texture and that perfect golden look char every time.
1. Measure Carefully
When measuring your dry ingredients like all-purpose flour, make sure to spoon it into your measuring cup and level it off to avoid packing it too tightly.
2. The Right Yogurt
Stick with full-fat Greek yogurt. It brings the perfect richness to the naan dough. If your dough feels a bit dry, add just a splash of warm water or wet your hands while mixing to help it come together.
3. Mix with a Wooden Spoon
Start combining your ingredients using a wooden spoon, or a stand mixer with hook attachments if you prefer a hands-off approach. Once it comes together, switch to your hands to gently form it into a smooth ball. You don’t need an oiled bowl—this dough is quick and easy, no resting or rising required.
4. Equal Portions
Once your dough ball is formed, use a knife or bench scraper to divide it into 6–8 equal portions. This ensures every piece cooks evenly and holds just the right amount of cheesy filling.
5. Rolling It Out
Use a lightly floured surface and a rolling pin to gently flatten each portion. Don’t roll too thin—you want some thickness to support the melted cheese inside.
6. Cooking Surface Matters
For that authentic restaurant char, I highly recommend using a cast iron skillet preheated to medium-high heat. This creates those signature golden bubbles and gives your garlic naan that chewy texture we all crave.
7. Brush with Garlic Butter
Once cooked, generously brush each naan with your prepared garlic butter mixture or ghee for a nuttier flavor. The combination of melted butter, minced garlic, and cilantro infuses each piece with irresistible flavor that takes it completely over the top.
Garlic Cheese Naan: Quick Ingredient Swaps
While I love this recipe as-is, you can always tweak it slightly depending on what you have on hand:
- No cilantro? Use parsley or green onions — about 1–2 tbsp finely chopped works great.
- Add a pinch of chili flakes for a little heat, or if you like it spicier, try ½ tsp to start.
- Blend in some cheddar with the mozzarella for extra cheesy pull—add ¼ cup or a couple of extra tbsp depending on how cheesy you want it.
- No Greek yogurt? You can substitute sour cream if necessary—just be mindful of moisture levels and add a little extra flour if the dough feels too wet.
Total Time Breakdown
One of my favorite things about this homemade garlic naan recipe is how quickly it comes together:
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
You’ll go from pantry to plate before you even have time to set the table.
Serving Suggestions
While this garlic naan recipe pairs beautifully with your favorite curries, don’t stop there:
- Use it as a wrap for grilled chicken or veggies.
- Slice and dip into hummus or tzatziki.
- Top it like a flatbread pizza with tomatoes, mozzarella, and herbs.
- Roll it up for an epic breakfast wrap with scrambled eggs and hot sauce.
Why You Need to Make This Easy Naan Recipe
This cheese naan recipe delivers big on satisfaction with minimal effort. No yeast, no rising and no waiting. You simply mix, roll, cook, and enjoy. The cheese filling makes it extra indulgent, while the garlic butter finish takes it completely over the top. It’s approachable, customizable, and guaranteed to disappear fast once it hits the table.
If you’ve ever been intimidated by making flatbreads, this recipe will show you just how doable it is. Once you’ve tried it, you’ll find yourself making it again and again—whether to accompany a curry or just because you need some warm, garlicky bread in your life.
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Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Hi Andy, any ideas for the best substitute for the yoghurt for someone who has a dairy intolerance?
Hi Aidan, you can use a thick, unsweetened dairy-free yogurt like coconut, cashew, or soy. Just keep in mind that it might be a little thinner than the Greek dairy version version!
Hi Andy..I would like to take a bunch of these to my girls at the legion. What would be the best way to keep them some what warm..without them going soggy..I know the girls would eat these at room temperature for sure. Thanking you in advance.
I’m talking about your Garlic Naan recipe.
That sounds like such a fun idea, Debbie — they’ll love them! To keep your naan warm without going soggy, here’s what I recommend:
Let them cool slightly on a wire rack after cooking so steam can escape. Then wrap them loosely in foil (not airtight) — this keeps warmth in but lets a bit of air circulate. If you’re transporting them, pop the foil-wrapped stack into an insulated bag or cooler to hold the heat.
They’re also great at room temperature, so even if they cool off, they’ll still taste amazing.
Can you use gluten free 1:1 flour for this?
We’ve never tried the GF 1:1 but I think this should work just fine, CK! Let us know how it goes if you decide to go for it.
Andy, these are SO GOOD. Never buying naans again — thank you for sharing so many great recipes.
That’s awesome to hear—homemade really is a game changer! Thanks for sharing, Michelle!
Usually get 2% or 5% Greek yogurt—so —would adding a measure of butter compensate for not having full fat yogurt ?
Thank you!
Hi Shirley! Using 2% or 5% Greek yogurt will still work just fine—no need to add extra butter. Enjoy!