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Buttery Garlic Naan Bread

Buttery Garlic Naan Bread

Prep Time 30 mins
Cook Time 20 mins
Resting time 2 hrs
Total Time 2 hrs 50 mins
Cuisine India
Servings 4
Calories 260 kcal


  • 300 g all-purpose flour
  • 1 teaspoon salt
  • ½ a teaspoon baking powder
  • 3 tablespoons plain yoghurt
  • 80 ml warm whole milk (approximately)
  • 60 ml warm water
  • 2 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 30g melted butter
  • 2-3 garlic cloves finely chopped
  • 2 tablespoons fresh coriander leaves finely chopped


  • In a small bowl put 60 ml warm water. Add the active dry yeast and sugar. Give it a mix and leave it for 10 minutes or until foamy.
  • In a large bowl add flour, baking powder, salt, and yoghurt. Add the yeast mixture that we have prepared.
  • Gradually add warm milk and knead.
  • Knead into a soft, smooth dough. In this process, you can put a little oil in the palm of your hand to make it easier.
  • Cover the dough with plastic wrap and keep it in a warm place for about 2-3 hours or until it doubles in volume.
  • Divide the dough into small portions and form it into small balls. There should be approximately 8 balls. Cover them with a tea towel.
  • Before rolling out the dough, melt half of the butter. Put a cast-iron skillet over medium-high heat. Grease it with a very light coat of oil using ½ tsp oil on a paper towel.
  • Roll out the dough with a rolling pin into a round shape about 20cm in diameter and 1.5 - 2mm thick. Sprinkle a little flour if it sticks to the bottom.
  • Brush a little bit of melted butter over the top (but it must be a very small amount) and place it in the hot skillet, buttered side down.
  • Wait until form small bubbles. This usually takes about 45-50 seconds. Brush this side with butter as well.
  • When a lot of bubbles come out, flip and cook the other side.
  • Remove and cover with a clean kitchen towel while working with the rest of the Naan.
  • Put a frying pan over medium-high heat. Add the rest of the butter and let it melt. Add the chopped garlic and sauté for a few seconds. Add the chopped coriander and mix.
  • Brush the warm Naan with this mixture before serving.


Tips and tricks:

  • For the best result use whole milk and yoghurt. They give a nice test to the Naan.
  • I highly recommend you use a cast-iron skillet to cook the Naan. It gives them a nice golden toasted bottom. If you don’t have an iron skillet, you can use a heavy-bottomed frying pan.
  • Do not roll your Naan too thick, it will make the Naan heavy and dense. So, try not to roll them more than 2mm thick.
  • These Naan breads are good freshly made but you can store them if you want. When storing do not brush them with butter. Let them cool completely and transfer them to Ziplock bags. When ready to eat, heat them in the microwave for few seconds, then brush them with melted butter.