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Garlic Naan

I have always loved Naan but never quite got to make them at home. So the other day while making Butter Chicken, I decided to make Garlic Naan as well. Well, someday I gotta try making them home right?? The only concern I had was whether the texture would be just like we get in restaurants. For that


  • 2 cups Flour
  • 1 teaspoon Yeast
  • 1 teaspoon Sugar
  • 1 teaspoon Salt

To be ground to a paste

  • 1/2 cup Garlic
  • 2 teaspoons Cumin seeds
  • 2 - 4 Green chillies chopped
  • 1 tablespoon Lemon juice
  • 2 tablespoons Sugar


  • Grind the garlic, green chillie, cumin seeds, lemon juice and sugar to a smooth fine paste. Keep aside.
  • Dissolve the yeast and sugar in 4 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
  • Combine all the ingredients including the ground paste in a bowl and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
  • Cover the dough with a wet muslin cloth and keep aside till it doubles in volume (approx.15 to 20 minutes).
  • Press the dough lightly to remove the air.
  • Divide the dough into equal portions and roll out each portion into a 100 mm. (4") diameter circle or elongated shapes.
  • The Pressure Cooker Method.
  • Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down over an open flame.
  • Apply a little water on one side of each naan and stick the wet side of the naan around the inside of the pressure cooker.
  • Place the pressure cooker upside down directly on the flame and cook till both sides are golden brown. You can apply 3 to 4 naans at a time inside the walls of the pressure cooker.
  • The Tawa/Griddle Method.
  • Heat the tawa on high flame. Wet your hands with a bit of water. Take a naan and flip-flop it from one hand to the other to lightly dampen it. Place it on the hot tawa and cover with a lid. After a minute, remove the lid and check the Naan. If the sides of the naan has started to brown, take the naan using a tong and show the uncooked side on top of the flame, just like you make phulkas. When they start turning brown, remove from fire.
  • The Baking Method.
  • Preheat the oven to 200Calong with the tray. Lightly apply water to either side of the naan and place the Naan on the baking tray carefully. Bake for approxiately 8 minutes or till brown in colour.
  • Apply butter on the Naans and serve them hot.