Last Updated on 2 months by Neha Deshmukh

Garlic Naan Recipe – Authentic Indian Flatbread with Garlic Butter

Hey everyone! If you’ve ever been to an Indian restaurant and fallen head-over-heels for that soft, buttery, garlicky naan… you’re in the right place. I remember the first time I tried to make naan at home – it was a bit of a disaster! But trust me, with a little practice (and this recipe!), you’ll be whipping up restaurant-quality garlic naan in no time. It’s seriously the perfect accompaniment to any Indian meal, or even just a cozy night in.

Why You’ll Love This Recipe

This garlic naan recipe is all about simplicity and flavor. It’s surprisingly easy to make, even if you’ve never worked with dough before. The combination of warm, soft bread and that incredible garlic butter is just… chef’s kiss. Plus, the aroma while it’s cooking? Unbeatable! You’ll be hooked, I promise.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 cup wheat flour (atta) – about 360g
• 1 tsp garlic paste
• 2 tbsp oil
• 1 tsp salt
• 1 cup hot water – about 240ml
• 3 tbsp butter
• 4 garlic cloves
• 2 green chilli
• 2 tbsp coriander (fresh cilantro), chopped

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Wheat Flour: Choosing the Right Type

I recommend using atta, which is a whole wheat flour commonly used in Indian cooking. It gives naan that lovely, slightly nutty flavor and perfect texture. You can find it at most Indian grocery stores, or online. All-purpose flour can be used in a pinch, but the texture won’t be quite the same.

Garlic: Fresh vs. Paste – What’s Best?

I’ve used garlic paste here for convenience, but freshly minced garlic is fantastic too! If using fresh, about 6-8 cloves would be equivalent to 1 tsp of paste.

Oil: Regional Oil Preferences for Naan

Traditionally, ghee (clarified butter) is used in naan for richness. However, any neutral-flavored oil like vegetable or canola oil works well. Some people even like to use mustard oil for a more pungent flavor – it’s a regional preference!

Butter: Salted or Unsalted?

I prefer salted butter for the garlic butter, as it enhances the flavor. If you only have unsalted, just add a pinch of salt to the melted butter.

Green Chilli: Adjusting the Heat Level

The green chilli adds a lovely little kick. Feel free to adjust the amount to your liking – remove the seeds for a milder flavor, or add more for extra heat!

Coriander: Freshness and Flavor Impact

Fresh coriander (cilantro) is a must! It adds a bright, fresh flavor to the garlic butter. Don’t skimp on it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the wheat flour, garlic paste, oil, and salt.
2. Pour in the hot water and mix everything together. Let it rest for about 5 minutes – this allows the flour to absorb the water.
3. Now, knead the dough! Add a little warm water if needed, and knead for 5-7 minutes until you have a soft, smooth dough. It should be pliable and not too sticky.
4. While the dough rests, let’s make the garlic butter. Melt the butter in a small bowl. Add the minced garlic, chopped green chilli, and coriander. Mix well and set aside.
5. Divide the dough into 8 equal portions.
6. Roll each portion into a thin circle, about 6-8 inches in diameter.
7. Brush the rolled dough with the garlic butter, and sprinkle with a little flour.
8. Fold the dough into pleats, then roll it into a spiral shape. Gently flatten it again.
9. Heat a tawa (flat griddle) over medium-high heat.
10. Place the naan on the hot tawa and roast for 1-2 minutes per side, applying a little oil. You want it to develop golden brown spots.
11. Serve hot with your favorite curry, yogurt, or pickle!

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

Achieving the Perfect Soft Texture

The key to soft naan is a well-kneaded dough and a good rest. Don’t rush the kneading process!

Mastering the Tawa Roast

Make sure your tawa is hot before you start cooking. This helps the naan puff up and get those lovely charred spots.

Working with Sticky Dough

If the dough is too sticky, add a little flour, one tablespoon at a time. If it’s too dry, add a little water, one teaspoon at a time.

Garlic Butter Consistency

Don’t be shy with the garlic butter! It’s what makes this naan so special.

Preventing Naan from Puffing Up Too Much

If your naan is puffing up too much, gently press down on it with a spatula while it’s cooking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Garlic Naan

Substitute the butter with vegan butter or olive oil.

Gluten-Free Garlic Naan

Use a gluten-free flour blend designed for Indian breads. The texture will be different, but still delicious!

Spice Level Adjustment: Mild, Medium, Hot

Adjust the amount of green chilli to control the heat. You could also add a pinch of red chilli powder for extra spice.

Festival Adaptations: Serving Naan During Special Occasions

During festivals like Diwali or Eid, I love to add a sprinkle of nigella seeds (kalonji) to the naan for extra flavor and a festive touch.

Whole Wheat Garlic Naan

Use 100% whole wheat flour (atta) for a more nutritious version.

Serving Suggestions

Garlic naan is incredibly versatile! Here are a few of my favorite ways to serve it:

• With butter chicken or any creamy curry
• With dal makhani (black lentil curry)
• With yogurt and a sprinkle of chaat masala
• As a side with tandoori dishes
• Simply on its own, dipped in your favorite chutney!

Storage Instructions

Leftover naan can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap it in a damp paper towel and microwave for a few seconds, or warm it on a tawa.

FAQs

Let’s answer some common questions:

What type of flour is best for making naan?

Atta (whole wheat flour) is the traditional choice, but all-purpose flour can be used as a substitute.

Can I make the dough ahead of time?

Yes! You can make the dough a few hours ahead of time and let it rest in the refrigerator. Just bring it to room temperature before rolling.

How do I get the naan to puff up?

A hot tawa, a well-kneaded dough, and a little bit of oil are the keys to getting naan to puff up.

What can I serve with garlic naan besides curry?

Naan is great with yogurt, pickles, chutneys, or even just on its own!

Can I cook naan on a griddle instead of a tawa?

Yes, a griddle works just fine! Just make sure it’s hot enough.

How do I store leftover naan to keep it soft?

Store it in an airtight container at room temperature, wrapped in a damp paper towel.

Enjoy making (and eating!) this delicious garlic naan. I hope it becomes a staple in your kitchen, just like it is in mine! Let me know how it turns out in the comments below. Happy cooking!