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Garlic Naan

Recipe by Connie Veneracion
Naan is a flatbread cooked in a tandoor and eaten in parts of Asia, the Middle East and Caribbean.
No tandoor? Make garlic naan on the stovetop using a griddle.
Prep Time 30 mins
Cook Time 10 mins
Resting time 15 mins
Total Time 55 mins
Course Breakfast, Side Dish, Snack
Cuisine Middle Eastern, South Asian
Servings 10 naan
Garlic naan on a plate


  • 2 cups bread flour
  • ½ teaspoon baking powder
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • 2 tablespoons oil
  • ¾ cup full-fat milk
  • 1 teaspoon chopped garlic
  • ¼ cup chopped cilantro
  • ghee for brushing


  • In a bowl, whisk together the bread flour, baking powder, sugar and salt.
  • Make a well in the center, and pour in the milk and oil.
    Measuring dry and wet ingredients for garlic naan
  • Stir the contents of the bowl to form the dough. Keep stirring until the dough starts to form into a ball.
    Mixing dough by hand
  • Transfer the dough to your work surface and knead until smooth, about ten minutes.
    Kneading dough by hand
  • Form the dough into a ball, cover loosely with cling film and leave to rest for ten to 15 minutes.
  • While the dough rests, chop the garlic and cilantro.
    Chopping garlic and cilantro on bamboo board
  • Cut the dough into halves, and each half into five equal portions.
    Cutting dough into portions
  • Roll each portion between the palm of your hands to form a ball.
  • Flatten each ball with a rolling pin.
  • Sprinkle garlic and cilantro on the dough. Use the rolling pin to press them into the dough.
  • Lightly brush a griddle with ghee then lay the rolled dough, two to three at a time (depending on the size of your griddle) and brush the tops with more ghee.
    Flattening dough and cooking naan on a pan
  • Cook the rolled dough until the undersides are lightly browned and the top is bubbly.
  • Using a kitchen torch, scorch the top of the naan until blistered and blackened in spots (see notes after the recipe).
    Scorching the top of garlic naan with a kitchen torch
  • Serve the garlic and cilantro naan warm.


Without a tandoor, the more common way of cooking the top of the naan is to invert the pan and let the flames of the gass stove lick the dough.
That technique means cooking the naan one piece at a time. Meanwhile, with a kitchen torch, no flipping is required and the naan can be cooked in batches of two to four.
Garlic naan and butter chicken
Updated from a recipe originally posted in August 24, 2020
Keyword Bread, Flatbread