How to make Garlic Naan -

North Indian baked flat bread infused with a nice garlic flavour.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) , Garlic (लहसुन)

Cuisine : Punjabi

Course : Breads

Garlic Naan

Garlic Naan Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 2.30-3 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Garlic Naan Recipe

  • Refined flour (maida) 4 cups

  • Garlic peeled 25 cloves

  • Baking powder teaspoon

  • Soda bicarbonate 1/2 teaspoon

  • Salt to taste

  • Sugar 2 teaspoons

  • Milk 1 cup

  • Yogurt 2 tablespoons

  • A few sprigs of fresh coriander finely chopped

  • Oil 2 tablespoons

  • Butter 6 tablespoons


Step 1

Grind twenty garlic cloves to a fine paste and chop the remaining finely. Set aside.

Step 2

Sieve flour, leaving some aside for dusting, with baking powder, soda bicarbonate and salt in a bowl.

Step 3

Add sugar, milk, garlic paste, yogurt, chopped garlic, chopped coriander leaves to the flour mixture and mix. Add water as required and knead into a medium soft dough. Apply a little oil, cover with a damp cloth and set aside for at least an hour.

Step 4

Punch dough with your hands to make it soft and pliable.

Step 5

Divide dough into twelve to sixteen equal portions, cover and let it rest for an hour more.

Step 6

Melt butter. Flatten each dough ball between your palms, apply melted butter and dust with flour.

Step 7

Roll into a ball again and keep it covered for fifteen minutes.Preheat oven to 250°C.

Step 8

Roll each dough ball on a floured surface into a five to six inch diameter disc. Pull it from one end to get the elongated shape of a naan.

Step 9

Cook in the preheated oven at 250°C for seven minutes. You can also cook in a tandoor till brown spots appear on the surface.

Step 10

Remove and serve hot drizzled with melted butter.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.