Authentic Garlic Naan Recipe: Soft, Fluffy, and Tandoori-Style

Method

1. Prepare the dough by mixing the flour, yeast, sugar, and salt in a large bowl. Add the yogurt and warm water, then knead for 8-10 minutes until smooth and elastic. Cover and proof in a warm spot for 1.5 hours or until doubled in size.

2. While the dough proofs, prepare the garlic butter. Melt the butter in a small pan. Add the Nigella seeds (Kalonji) — these are bloomed in the hot butter for 30 seconds to release their nutty, onion-like aroma. Stir in 2 tablespoons of the minced garlic and cook on low heat for 1 minute until fragrant but not browned. Set aside.

3. Punch down the risen dough and divide into 6 equal balls. Let them rest for 10 minutes.

4. Roll each ball into an oval shape about 1/4 inch thick. Press the remaining raw minced garlic and fresh coriander into the top surface of the dough.

5. Heat a heavy cast-iron skillet (tawa) over medium-high heat. Brush the underside of the naan with plain water and place it water-side down onto the hot pan.

6. Once bubbles appear on the surface, flip the pan upside down over the direct gas flame (or flip the naan if using electric) to char the garlic and coriander for 30-60 seconds.

7. Remove from the heat and immediately brush with the Nigella seed and garlic butter prepared earlier—this finishing step ensures the spices remain vibrant and aromatic.

Notes

Questions