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Recipe

Garlic Naan

1 h 50 min · Serves 6 · Pakistani

Why make it

Soft, blistered oven-baked naan brushed with garlic and coriander butter. It needs no tandoor, just a very hot tray, and it's ideal for scooping up karahi or daal.

Serves 6

You’ll need

  • 500 g plain flour (maida), plus extra for dusting
  • 2 tsp instant dry yeast
  • 1 tbsp sugar
  • 1½ tsp fine salt
  • ½ tsp baking powder
  • 220 ml warm milk (about 38°C, comfortably warm to the touch)
  • 80 g plain yogurt, at room temperature
  • 2 tbsp cooking oil, plus extra for the bowl

+ 5 more in the full recipe
1

Step 1 of 10

Stir the sugar and yeast into the warm milk in a small bowl. Leave it until the surface is foamy and puffed, about 10 minutes. If nothing happens, the yeast is old, so start again with fresh yeast.
2

Step 2 of 10

Whisk the flour, salt and baking powder in a large bowl. Make a well in the middle and add the yeast milk, yogurt and oil.
3

Step 3 of 10

Mix to a shaggy dough, then knead on a lightly floured surface for 8 to 10 minutes. It is ready when it is smooth, soft and springs back slowly when pressed. Add a spoonful of milk if it feels stiff, or a little flour if it stick…
4

Step 4 of 10

Put the dough in an oiled bowl and turn it once to coat. Cover with a damp cloth and leave somewhere warm until doubled in size, about 1 hour.
5

Step 5 of 10

Put two heavy baking trays upside down on the oven racks, then heat the oven to its highest setting, ideally 240 to 250°C. Preheating the trays gives the naan a blistered base.

The last 5 steps are in the full recipe.

Cook’s tip

Use a very hot oven and preheated trays. A cool tray gives pale, bread-like naan instead of puffy, blistered ones.

Ready to cook?

Garlic Naan

Exact amounts, every step, timings and tips, free on RecipenKitchen.

 Get the full recipe