Butter Garlic Naan Recipe - Garlic Flavoured Flatbread
A vegetarian North Indian Recipes recipe with all purpose flour (maida), -/2 teaspoons active dry yeast, curd (dahi / yogurt) - whisked. Ready in 4h 30m, serves 12.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making the Butter Garlic Naan, prep all the ingredients and keep them ready
cloves garlic - ground(8)butter - softened(2 tablespoon)cloves garlic - finely minced(6)butter - melted(2 tablespoon) - 2
In a large mixing bowl, add the flour, salt, sugar and yeast and stir to combine
all purpose flour (maida)(3 cups)-/2 teaspoons active dry yeast(1)salt - as requiredsugar(1/2 teaspoon) - 3
Add the curd, butter, garlic paste and mix well
curd (dahi / yogurt) - whisked(1/4 cup)cloves garlic - ground(8)butter - softened(2 tablespoon)cloves garlic - finely minced(6)butter - melted(2 tablespoon) - 4
Gradually add the lukewarm water and knead it into a soft pliable dough
lukewarm water - as required - 5
Knead for about 8-10 minutes on a flat, lightly floured surface
all purpose flour (maida)(3 cups) - 6
(Use the hook attachment for kneading, if using a stand mixer)Place the dough in a well oiled bowl and cover with a damp kitchen towel
- 7
Let the dough rest for 2 hours, till it doubles in size
- 8
Punch down the dough, once doubled and knead for a minute or two
- 9
Divide the dough into 6-7 equal portions and shape them into a ball
- 10
Pat or Roll out each ball to a 7-8 inch elongated, tear shape
- 11
(Keep the other dough balls covered while your roll out one
- 12
) Sprinkle some chopped garlic over the Naan and press well
cloves garlic - ground(8)cloves garlic - finely minced(6)teaspoons coriander (dhania) leaves - chopped(2)mint leaves (pudina) - chopped(1 teaspoon) - 13
Turn it over and brush this side with some water
lukewarm water - as required - 14
Preheat an iron griddle over medium heatPlace the water brushed side on the hot iron griddle
lukewarm water - as required - 15
Invert the griddle exposing the garlic side directly to the flame, without directly touching the flame
cloves garlic - ground(8)cloves garlic - finely minced(6) - 16
Move the griddle slowly so that the Naan cooks evenly
- 17
In about a minute, the Naan starts browning and you can see a few bubbles
- 18
Using a pair of tongs, take off the Naan from the griddle and cook the other side directly on the flame
- 19
Keep moving the naan for even cooking
- 20
Mix the coriander and mint with the melted butter
butter - softened(2 tablespoon)teaspoons coriander (dhania) leaves - chopped(2)mint leaves (pudina) - chopped(1 teaspoon)butter - melted(2 tablespoon) - 21
Brush the Garlic Naan with this herbed butter and serve Butter Garlic Naan with Punjabi Sabut Moong Ki Dal and Dry Methi Malai Matar, along with Beetroot Raita for a satisfying meal
cloves garlic - ground(8)butter - softened(2 tablespoon)cloves garlic - finely minced(6)butter - melted(2 tablespoon)
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Butter Garlic Naan Recipe - Garlic Flavoured Flatbread
A vegetarian North Indian Recipes recipe with all purpose flour (maida), -/2 teaspoons active dry yeast, curd (dahi / yogurt) - whisked. Ready in 4h 30m, serves 12.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making the Butter Garlic Naan, prep all the ingredients and keep them ready
cloves garlic - ground(8)butter - softened(2 tablespoon)cloves garlic - finely minced(6)butter - melted(2 tablespoon) - 2
In a large mixing bowl, add the flour, salt, sugar and yeast and stir to combine
all purpose flour (maida)(3 cups)-/2 teaspoons active dry yeast(1)salt - as requiredsugar(1/2 teaspoon) - 3
Add the curd, butter, garlic paste and mix well
curd (dahi / yogurt) - whisked(1/4 cup)cloves garlic - ground(8)butter - softened(2 tablespoon)cloves garlic - finely minced(6)butter - melted(2 tablespoon) - 4
Gradually add the lukewarm water and knead it into a soft pliable dough
lukewarm water - as required - 5
Knead for about 8-10 minutes on a flat, lightly floured surface
all purpose flour (maida)(3 cups) - 6
(Use the hook attachment for kneading, if using a stand mixer)Place the dough in a well oiled bowl and cover with a damp kitchen towel
- 7
Let the dough rest for 2 hours, till it doubles in size
- 8
Punch down the dough, once doubled and knead for a minute or two
- 9
Divide the dough into 6-7 equal portions and shape them into a ball
- 10
Pat or Roll out each ball to a 7-8 inch elongated, tear shape
- 11
(Keep the other dough balls covered while your roll out one
- 12
) Sprinkle some chopped garlic over the Naan and press well
cloves garlic - ground(8)cloves garlic - finely minced(6)teaspoons coriander (dhania) leaves - chopped(2)mint leaves (pudina) - chopped(1 teaspoon) - 13
Turn it over and brush this side with some water
lukewarm water - as required - 14
Preheat an iron griddle over medium heatPlace the water brushed side on the hot iron griddle
lukewarm water - as required - 15
Invert the griddle exposing the garlic side directly to the flame, without directly touching the flame
cloves garlic - ground(8)cloves garlic - finely minced(6) - 16
Move the griddle slowly so that the Naan cooks evenly
- 17
In about a minute, the Naan starts browning and you can see a few bubbles
- 18
Using a pair of tongs, take off the Naan from the griddle and cook the other side directly on the flame
- 19
Keep moving the naan for even cooking
- 20
Mix the coriander and mint with the melted butter
butter - softened(2 tablespoon)teaspoons coriander (dhania) leaves - chopped(2)mint leaves (pudina) - chopped(1 teaspoon)butter - melted(2 tablespoon) - 21
Brush the Garlic Naan with this herbed butter and serve Butter Garlic Naan with Punjabi Sabut Moong Ki Dal and Dry Methi Malai Matar, along with Beetroot Raita for a satisfying meal
cloves garlic - ground(8)butter - softened(2 tablespoon)cloves garlic - finely minced(6)butter - melted(2 tablespoon)
Rate this recipe
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