Garlic Naan
Soft. Pillowy. Garlicky perfection. Better than any restaurant — and you don’t even need a tandoor oven.
Side Dishes · Prep 75 min · Cook 15 min · Serves 8 · Medium · By Tina · Published
Ingredients
- 3 cups flour
- 100 g yogurt
- 120 ml milk, warm
- 1 tsp yeast, instant
- 6 cloves garlic, minced
- 3 tbsp ghee, melted
- 3 tbsp cilantro, chopped
🫓 Garlic Naan
Homemade naan is a total game changer. Once you make it, you’ll never go back.
Soft, pillowy, studded with garlic, and brushed with melted ghee — this naan is the kind of bread that makes you want to skip the main course and just eat the whole batch straight off the pan.
I know it sounds intimidating, but I promise — if you can make pizza dough, you can make naan. And the result is so much better than anything from a packet.
👩🍳 Instructions
1. Make the dough: Mix flour, yogurt, yeast, sugar, and salt. Knead until smooth and elastic — about 8 minutes. The dough should be soft and slightly tacky.
2. Let it rise: Cover and rest in a warm spot for 1 hour until doubled in size.
3. Shape the naan: Divide into balls and roll each one into an oval shape. Don’t worry about perfection — rustic is beautiful.
4. Add the garlic: Press minced garlic into one side of each naan. The garlic should stick right into the dough.
5. Cook it hot: Heat a cast iron skillet until it’s very hot. Cook each naan for 2–3 minutes per side until puffed and charred in spots.
6. Finish with ghee: Brush each naan with melted ghee the moment it comes off the pan. Sprinkle with fresh cilantro.
💡 Tips from My Kitchen
A cast iron skillet works beautifully — get it really hot and you’ll get those gorgeous charred bubbles just like a tandoor.
Yogurt is the secret to that soft, tender texture. Use full-fat for best results.
Make extra — these freeze perfectly. Just reheat in a hot pan for 30 seconds per side.
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Show me your naan! Tag @sugarspicelab ❤️
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