Garlic Naan

Indian flat bread with ghee, coriander and fried garlic

For anyone who is a fan of Naan will love this recipe! Indian bread that’s popular in restaurants across the subcontinent and perfect with Dal or curries like Butter Chicken or Aloo Gobi.

This recipe is similar to my 5 minute Naan recipe using milk and yoghurt which keeps the consistency of the dough soft and also the resultant naan fluffy. Cooking this over a frying pan is simple and quick way. A good quality cast iron pan is great to get those speckles across the bread and sear as it cooks over a high heat. Flavouring the naan with ghee infused with garlic. Finish with coriander for a delicious accompaniment to any meal.


  1. In a small bowl add the yeast, sugar and mix in water. Leave to rest for 10 minutes

  2. In a mixing bowl add the flour, baking powder and salt. Add the milk and yoghurt along with the sugar mix to the dry ingredients. Mix well to a slightly sticky dough

  3. Cover with cling film and leave in a warm place for 1 hours. I normally leave it near an Aga or warm oven

  4. Heat the 3 tbsp ghee over a low flame in a sauce pan (leave the remaining ghee to cook the naan) and add the garlic. Fry for half a minute as it changes colour slightly, take it off the heat and let it infuse

  5. Turn the dough out onto a board using the flour to dust knead for a minute and divide in 4 portions. Adding flour to it roll out the naan to a 7” diameter. It doesn’t have to be round so don’t worry about the shape as long as it fits in your frying pan. Make all four naans and brush the top side with ghee

  6. Heat a large frying pan over a medium to high heat. As the pan begins to smoke brush it with a little ghee. Slap the ghee side of the naan over the hot pan. Cover and cook for 1 minute as bubbles begin to form. Brush the top side with ghee

  7. Turnover and cook for a further 1 ½ minute as it browns on the underside as well. Take it off the pan and cover with foil while you make the remaining. While their warm pour over the garlicky ghee, top with coriander and serve with your favorite tikka or curry

  • MoreenT

    Can I use salted butter than ghee?

    • Maunika Gowardhan

      Yes ofcourse!

  • Ronnie

    Can you refrigerate the dough

  • Jennifer

    Just wanted to say that this recipe works fabulously with a big dollop (like maybe 80g, but I never weigh it) of sourdough starter instead of yeast. I got hooked on making this naan at the very beginning of covid lockdown, and used up my last packet of yeast on it just as yeast vanished from every store in my city. With the starter, I use the same amount of yogurt and everything else except the milk, which I add just enough of (once everything else is in) to mix it to the right consistency. I’ve let the dough rest for anywhere from 1 to 3 hours, and the results are always fantastic. Today I even made it with starter discard that was so “hungry” it smelt like vinegar . . . and the naan was delicious. Thank you, Maunika, for a recipe that seems to turn out no matter what you do to it!

    • Maunika Gowardhan

      Good tip! Thank you:)

  • Sam Hudson

    Hello, I don’t know where I went wrong but my dough was extremely sticky- even when adding more flour. They didn’t cook very well in the pan either ☹️

    • Maunika Gowardhan

      As the recipe mentions the dough will be sticky. So will rest for an hour after which knead for a minute. The sticky consistency ensures you have soft fluffy naans!


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