Garlic Naan

Naan and Garlic Naan are the most popular North Indian bread all over the World. Who does not like the garlicky goodness of the Garlic Naan? The steam wafting from the Garlic Naan as you tear it and the aroma of browned bits of garlic hitting your nose, even before you take the first bite.

Soft, yet crispy - all at once.

  • 1 cup whole milk

  • 2 teaspoon dry active yeast (7 grams - 1 small packet)

  • 1 teaspoon sugar

  • 4 cups all-purpose flour, plus more for dusting

  • ½ teaspoon baking powder

  • ½ teaspoon kosher salt

  • 1 cup whole milk Greek Yogurt

  • 1 large egg, beaten

  • 2 heaping tablespoons minced garlic, divided

  • 1 teaspoon canola oil

  • 4 tablespoons unsalted butter

  • 4 tablespoons chopped cilantro

Cooking Instructions

Makes 8 Naans

  1. Warm the milk, so it’s slightly warmer to touch.

  2. In a small bowl, combine yeast, sugar, and milk. Cover and set aside for 10 minutes until the froth is formed. This is when the yeast is activated or bloomed.

  3. Sift the all-purpose flour into a large bowl. Add baking powder and salt. Whisk to combine.

  4. Make a well in the middle of the flour. Add the yeast mixture, yogurt, beaten egg, and half of the minced garlic.

  5. Mix to form a dough. Dust working surface with some flour. Turn out the dough onto the work surface and knead it for 5 to 7 minutes. You will start with a sticky dough and end up with a smooth, elastic dough after kneading.

  6. Oil the large bowl that you had used before, with canola oil. Put the dough in the oiled bowl. Cover the top of the bowl with plastic wrap, and then with a kitchen towel. Keep the bowl in a warm, dark place for 3 to 4 hours, until the dough doubles in size.

  7. Preheat the oven to 400 degrees F. Place the Chef Avenue Carbon Steel Skillet in the oven and let it preheat for 5 minutes.

  8. Melt the butter in a small bowl. Add the remaining garlic and cilantro. Mix to combine.

  9. Take out the dough onto a floured surface. Punch it down to remove excess air. Divide the dough into 8 equal portions and roll them into round balls.

  10. Roll the ball to form a disk with approx. 8-inch diameter. Brush it with the garlic butter, spooning out the garlic and cilantro, and pressing it slightly on top of the Naan.

  11. Place each Naan, one at a time, on the preheated skillet. Bake it on the topmost rack of the oven for 6 to 7 minutes. Turn the Naan over and bake for another 4 to 5 minutes.

  12. Stack the prepared Naans in a pile and keep pile covered with a layer of paper towel and a kitchen towel, to keep warm.  

Serving Suggestions

Garlic Naan can be served with Tandoori Chicken, or any other Indian style vegetable or meat dish. For that matter, you may replace regular bread with Garlic Naan for any meal.

If you make the Naan a little thicker, you can use it as bread substitute for any sandwich of your choice. Be sure to bake the thicker Naan a couple of minutes extra, to make sure they are fully baked.

Tandoori Chicken Naanwich: Remove bones from Tandoori Chicken and chop the chicken into bite-size pieces. Make Cilantro Chutney by blending 1 cup of packed roughly chopped cilantro, ½ Serrano chili pepper, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 2 teaspoons water until smooth in a blender. Cut the round Naan in the center. Spread the chutney on one piece and sprinkle shredded cheese on the other. Stack the Tandoori Chicken, sliced tomatoes, sliced cucumber to make a sandwich.


Cilantro grows from coriander seeds.

  • Make sure the milk is just warm and not hot.  Otherwise it will kill the yeast and the dough will not rise.

  • Do not use garlic paste. Instead, mince or chop garlic into small pieces. Garlic pieces should be visible, yet not off putting when you bite into them.

  • If you like plain Naan, you can omit garlic from this recipe completely.

  • You can convert this into Garlic Cheese Naan, by sprinkling hot Naan with shredded cheese, as soon as it is taken out of the oven. A blend of Cheddar, Colby, and Monterey Jack works perfectly.