Garlic Naan Recipe
Garlic Naan is the restaurant favourite everyone wants at home: pillowy, blistered bread brushed with garlic butter and scattered with coriander. A hot pan or grill is all you need.
- Prep time
- 20 mins
- Cook time
- 20 mins
- Total time
- 40 mins
- Servings
- 4 servings
- Calories
- 340
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Ingredients
- 300 g plain flour
- 1 tsp instant yeast
- 1 tsp sugar
- 150 ml warm milk
- 2 tbsp yoghurt
- 2 garlic cloves, minced
- 2 tbsp butter, melted
- Fresh coriander, chopped
- 1/2 tsp salt
Instructions
- Mix the flour, yeast, sugar and salt, then add warm milk and yoghurt and knead into a soft dough; rest 1 hour until doubled.
- Divide into 6 balls and roll into teardrop shapes.
- Cook each naan in a dry, very hot pan for 1-2 minutes per side until puffed and charred in spots.
- Brush generously with garlic butter and scatter with coriander.
- Serve warm, stacked under a tea towel.
- Plate Garlic Naan nicely, garnish as you like, and serve fresh.
Pro tips
- A ripping-hot pan gives the blistered, tandoor-like spots.
- Do not over-flour the dough or the naan will dry out.
- Brush with butter while hot so it soaks in.
Frequently asked questions
Can I make naan without yeast?
Yes, use baking powder instead and rest the dough for 20 minutes; the texture will be a little denser.
Can I cook naan in the oven?
Yes, bake on a preheated tray at 250C for 3-4 minutes.
How do I store naan?
Wrap cooled naan tightly and freeze for up to a month; reheat in a dry pan.
