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Easy Butter Garlic Naan
Β If youβve ever wished you could make restaurant-style Garlic Naan at home without any stress, youβre going to love this recipe!
Making restaurant-style garlic naan at home is easier than youβd think. All you need is a few pantry staple ingredients and 30 minutes to recreate the best, homemade garlic naan. Since this is a no-yeast recipe, the dough needs almost no resting time, which means you can whip up a batch whenever the craving for it hits.Β
This recipe keeps things really easy, even if youβre new to making naan. And once you get the hang of it, you can switch things up to add a little chilli to turn it into a chilli-garlic naan, or try our no-yeast naan variation when you want something even quicker.Β can get the same restaurant-style charred bits and a smokey flavour on the stovetop.Β Β
Jump to section: Garlic Naan
Ingredients for Garlic Naan
- Dry Ingredients: Maida, salt, sugar (helps tenderize, brown and balance flavors), and baking powder (for that signature naan fluffiness)make up the base of this naan.
- Wet Ingredients: Milk and water help bring the dough together, and a little oil keeps it smooth and easy to roll.
- Garlic Topping: Finely chopped garlic and coriander for that classic flavour.
- Finishing: Melted butter brushed on top once the naan is cooked to give it that glossy, restaurant-style finish.
Richaβs Top Tips
- Make sure the pan is hot enough, but not smoking before placing the rolled dough, or it wonβt stick properly.Β
- Once you make dough balls, leave them to rest on a greased plate or baking tray to prevent them from sticking to the plate or each other.Β Rest the dough properly: Those 30 minutes of resting time make a huge difference. The dough relaxes, becomes easier to roll, and cooks softer.
- Roll it evenly (and not too thick): A thin, even naan puffs better on the tawa and cooks without turning chewy.
- Use water to help it stick: Brushing the non-garlic side with water before placing it on the tawa ensures the naan sticks well and wonβt fall off when you flip the pan.
- Cook on medium heat: Too high and the naan burns before it cooks through, too low and it dries out. Medium heat gives the perfect puff and colour.
- Press the garlic in gently: Lightly pressing the garlic onto the dough helps it stay put while cooking instead of falling off on the tawa.
Frequently Asked Questions
This usually happens when the dough isnβt soft enough or the naan is rolled too thick or too thin. Make sure the dough is well-rested and roll it out evenly so it has room to puff on the tawa.
You can swap part of the maida for atta, but using 100 percent whole wheat will make the naan denser and less soft. A half-and-half mix works best if you want a healthier version.
Keep the heat at medium, roll the dough thin, and donβt overcook it. Removing the naan as soon as it gets those golden brown spots keeps it soft.
No, this stove-top method gives you the same smoky, charred effect without any special equipment.
Storage Tips
- Fridge: Keep leftover naan wrapped in foil or in an airtight container for 2 days. Warm it on a tawa with a little butter to bring back the softness.
- Freezer: Garlic naan freezes really well. Cool completely, stack with butter paper between each piece, wrap tightly, and freeze for up to a month.
- Reheating: Heat on a tawa for 1β2 minutes until soft. Avoid the microwave for too long because it can make the naan chewy.
Serving Ideas
Garlic Naan goes with almost any creamy curry or sabzi, but here are some tried-and-loved pairings that turn it into a full, comforting meal:
- With Restaurant-Style Paneer Butter Masala: The soft naan soaks up that creamy, rich gravy beautifully.
- With Amritsari Dal: A cozy, earthy combo that tastes like proper North Indian comfort food.
- With Slow Cooker Chicken Curry: Perfect for days when you want something hearty but hands-off.
- With South Indian Style Egg Curry: If you want something spicy, comforting, and quick.
- With Easy One Pot Mutton (Lamb) Kofta Curry: For a fuller, more indulgent meal.
- With Chana Masala: A classic vegetarian pairing that never disappoints.
- With Dal Tadka: Simple, wholesome, and perfect when you want something light but satisfying.
Customisation Ideas
- Extra-Garlic Loverβs Naan: Mix grated garlic directly into the dough and brush the naan with garlic butter at the end for a double-hit of flavour.
- Cheesy Garlic Naan: Right after flipping the naan and letting it puff, sprinkle shredded mozzarella or cheddar on the cooked side. It melts instantly and tastes like restaurant-style cheese naan.
- Chilli-Garlic Twist: Mix finely chopped green chillies into the garlic topping before pressing it onto the dough. Adds heat without changing the recipe structure.
- Herb Explosion: Swap coriander for fresh chives or parsley if you want a milder, fresher flavour profile.
Did You Know?
The word βnaanβ comes from the Persian word nΔn, which simply means βbread.β The earliest mentions of naan date back to 1300 AD in the writings of Indo-Persian poet Amir Khusrau. It was originally baked in royal Mughal kitchensβmaking naan the original food of emperors.
Now itβs over to you! Make a fresh, cozy, homemade garlic naan without special equipment using simple ingredients for that amazing restaurant-style flavour. Serve it hot, share it around, and watch how quickly it becomes a favourite.Β
Donβt forget to tag me on Instagram @my_foodstory when you make it. Iβd love to see your fluffy naans!
Watch Garlic Naan Recipe Video
Garlic Naan
Ingredients
For naan
- 3 tablespoons milk
- 3 tablespoons water
- 1 pinch salt
- 1 pinch sugar
- 1 Β½ + β teaspoon baking powder
- 1 cup maida
- 2 teaspoons sunflower oil divided
Other
- 2 tablespoons water
- 1 tablespoon finely chopped garlic
- 1 tablespoons finely chopped coriander leaves
- 1 tablespoons butter melted
Instructions
- Add all dry ingredients, maida, salt, sugar, baking powder in a bowl and mix well. Add 1 teaspoon oil, milk & water and knead for 7-8 minutes till you get a soft, smooth dough. Add oil on the surface of the dough & keep covered to rest for 30 minutes.3 tablespoons milk, 1 pinch salt, 1 pinch sugar, 1 Β½ + β teaspoon baking powder, 1 cup maida, 2 teaspoons sunflower oil, 3 tablespoons water
- Herb butter: Take melted butter in a bowl, add coriander leaves. Mix and set aside.1 tablespoons butter, 1 tablespoons finely chopped coriander leaves
- Heat tawa on medium.
- Divide the dough into 3-4 balls. Take a ball of dough, place it on a rolling platform and roll into a round or oval shaped naan, about 6 inches long and β inch thick. Sprinkle chopped garlic and gently press with fingers.1 tablespoon finely chopped garlic
- Brush the non garlic side with water and place the water side on the hot tawa so that it sticks well to the tava (watch video for details). cook on high until bubbles form on top, about 1-2 minutes. Flip the tava over so that the naan is directly over the flames. Set the heat to medium and move the tava around till more bubbles form and naan is brown all over and charred around the edges.2 tablespoons water
- Alternatively, if the naan does not stick to the tava or slips out while frying, you may hold the naan with tongs and fry the naan over flames on either side till they turn brown.
- Transfer the naan on a plate, brush with the herb butter and serve. Repeat the same process of making naan with the rest of the dough.
Video
Notes
- If the dough is extremely sticky, add a teaspoon of flour at a time till itβs workable. The dough should be soft and pliable
- Roll the naan thin so that it puffs up better
- To make this in the oven, heat the oven to 220C or as high as your oven will go. Place the baking tray in the oven to get it nice and hot. Roll out the naan with all the toppings. Brush the other side with water and place it water-side down on the hot baking tray, being careful not to burn yourself. Now place the baking tray back in the oven. After 3-4 minutes once you see the naan puff up and see bubbles on top, turn on the broil function (or only the top element) and cook it for another 2-3 minutes till it browns a bit. Then take it out and brush it with butter.
Nutrition
This article was researched and written by Harita Odedra.
The post Easy Butter Garlic Naan appeared first on My Food Story.
