Garlic Naan Bread

Garlic naan with ingredients

Your kitchen just became your fave Indian restaurant. Garlic Butter Naan recipe now in my highlights! I suggest making this with my Chicken Tikka Masala recipe. An unforgettable combo, I promise. 


For the dough:

  • 1 cup milk
  • 2 tsp caster sugar
  • 8g dry active yeast
  • 250g plain flour
  • 250g high protein flour (such as Lighthouse Bread & Pizza Plain Flour)
  • 2 tbsp vegetable oil, plus extra to rub dough
  • 4 tbsp (¼ cup) natural, full fat yoghurt
  • 2 ½ tsp salt

For the garlic butter:

  • 60g salted butter (¼ cup)
  • 2 cloves garlic, finely chopped or grated
  • 1 tbsp fresh coriander leaves, finely chopped


  1. Whisk together milk and caster sugar, then sprinkle yeast on top to dissolve (around 5 mins).
  2. In the bowl of a stand-mixer with the dough hook attached, add yeast mixture to remaining dough ingredients and knead until well combined with no floury dry patches (around 2 mins), then cover and rest for 15 minutes.
  3. Knead on medium speed (setting 2-4 on the Kitchenaid) for 10 minutes. You can do this by hand but the mixture is quite sticky and I find the Kitchenaid to be 100x easier.
  4. Transfer dough to an oiled mixing bowl, rub with oil and cover.
  5. Prove in a warm spot (such as the oven with the light on) until doubled (1 - 1.5 hours).
  6. For the garlic butter, melt butter and allow to cool, then stir through garlic and coriander.
  7. Divide dough into 12 pieces.
  8. Punch down the balls and roll each ball out to an oval shape - around 12cm x 20cm Perfection is not important here, irregularly shaped naan is beautiful!
  9. Lay each flattened piece, lightly dusted with flour, on baking paper, with a piece of baking paper in between each layer. If you’re wanting to cook them later, wrap the baking paper parcel in plastic wrap or a tea towel and store in the fridge.
  10. Heat a cast iron, griddle or regular fry pan over the highest heat on your stove top.
  11. Cook naan breads by placing them on your hot pan for around 1 min, or until beginning to bubble. Use a spatula or tongs to flip over and cook on the other side for around 30 seconds.
  12. Brush with garlic coriander butter and sprinkle with some salt flakes.

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