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Garlic Naan


Rate this recipe 4/5 (4 Votes)
Garlic Naan 0 Picture


  • Refined flour (maida) 4 cups
  • Garlic peeled 25 cloves
  • Baking powder 1 teaspoon
  • Soda bicarbonate 1/2 teaspoon
  • Salt to taste
  • Sugar 2 teaspoons
  • Milk 1 1/2 cups
  • Yogurt 2 tablespoons
  • Fresh coriander leaves chopped 2 tablespoons
  • Oil 2 tablespoons
  • Butter 6 tablespoons


Servings 4
Level of difficulty Average
Preparation time 180mins
Cooking time 10mins
Cost Average budget


Step 1

Sieve flour, leaving some aside for dusting, with baking powder, soda bicarbonate and salt. Grind twenty garlic cloves to a fine paste. Chop the remaining finely. Add sugar, milk, garlic paste, yogurt, chopped garlic, chopped coriander leaves to the flour mixture and mix. Add water as required and knead into a medium soft dough. Apply a little oil, cover with a damp cloth and set aside for at least an hour. Punch dough with your hands to make it soft and pliable. Divide dough into twelve to sixteen equal portions, cover and let it rest for an hour more. Melt butter. Flatten each dough ball between your palms, apply melted butter and dust with flour. Roll into a ball again and keep it covered for fifteen minutes. Preheat oven to 250°C. Roll each dough ball on a floured surface into a five to six inch diameter disc. Pull it from one end to get the elongated shape of a naan. Cook in the preheated oven at 250°C for seven minutes. You can also cook in a tandoor till brown spots appear on the surface. Remove and serve hot drizzled with melted butter.

Naans can also be cooked on a griddle (tawa) by moistening them on either side with a little water while cooking

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  • 2.25 Cups of flour
  • 1 Egg, beaten
  • 3 Tsp. of lard
  • 1/5 Cup of warm water
  • 5 Tsp. of olive oil
  • 1 Onion, minced
  • 1/2 pound of ground beef
  • Salt and pepper, to season
  • 1 Tsp. of chili powder
  • 1 Tsp. of cumin
  • 2 Garlic cloves, diced
  • 1 Can of diced tomatoes


  1. In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly. 
  2. In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well. 
  3. Roll out the empanada dough, and cut out circles with a ramekin. 
  4. Cover a baking tray with a piece of parchment paper, and place the dough circles on top. 
  5. Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
  6. Cook at 350°F for 15 to 20 minutes, or until golden.
  7. Remove from oven... and enjoy!

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Toshka/Maria Breads- Pita