garlic naan recipe, how to make garlic naan on stove top and oven

garlic naan on stove top

garlic naan recipe on stove top and oven with step by step photos – made the garlic naan some days back.

this recipe of garlic naan on stove top was requested by my dear reader suhani. the garlic naan was so good. it is exactly the way a naan should be. not at all chewy & hard the way we get in restaurants.

the garlic naan is light, soft and the garlic enhances the flavor so much. along with garlic i added some celery too. instead of celery you can use coriander leaves. garlic and celery both blended well in this naan and made it an aromatic and strongly flavored naan and we enjoyed the garlic naan with some amritsari chole.

other naan recipes on the blog are whole wheat naan, naan recipe with yeast, naan without yeast and whole wheat butter naan recipe.

garlic naan

in this garlic naan recipe, i have used 50:50 of both all purpose flour and whole wheat flour. you can use 100% of either too. also i have used oil to make the naan, but you can use butter or ghee instead. i have adapted the garlic naan recipe from my whole wheat naan recipe post.

lets start step by step garlic naan recipe:

1: in a large bowl or pan take 3/4th cup lukewarm water. dissolve sugar in the warm water. then add the yeast to it and stir.

adding yeast for garlic naan

2: dissolve the yeast and keep the mixture standing for 10 minutes or till the yeast froths up.

yeast for garlic naan

3: the yeast has bubbled up…

yeast for garlic naan

4: now add both the flours, garlic paste or minced garlic, oil, lemon juice and salt to the yeast mixture.

adding flour to yeast for naan

5: add water if required and knead into a smooth and soft dough.

garlic naan dough

6: cover with a moist cloth and keep aside for 1:30 mins to 2 hours for the dough to leaven and double. the dough after leavening in the below pic.

garlic naan dough preparation

7: make medium size balls from the dough.

garlic naan dough balls

8: cover again with a wet cloth and keep aside for 15-20 minutes. after 15 minutes in the pic below…

garlic naan dough preparation

9: on a dusted rolling board take a ball and roll it into a small round of 2 inches diameter.

garlic naan dough

10: place the round disc on to a tray or plate containing garlic, celery and nigella seeds all mixed together evenly.

adding nigella seeds to garlic naan dough

11: remove…

garlic naan preparation

12: now place on a dusted rolling board.

naan preparation

13: now with a rolling pin, roll the dough disc into 4 to 5 inches circle.

garlic naan preparation

14: you can make round shaped or tear shaped naans.

giving shape to garlic naan

15: place the side with the garlic and celery facing down on a hot tava/griddle or frying pan.

placing garlic naan on tava

16: when the base is browned and cooked completely, lift the garlic naan with tongs from the pan and place the uncooked side on fire. you can also cook the garlic naan on the tava/griddle itself, like we do for chapatis. you can also add oil or ghee to the tava when cooking the naans as we do for parathas. anyways you cook, they taste delicious. i tried all the methods. the final pics have the garlic naan cooked on tava only.

garlic naan on fire

15: roast the uncooked side of garlic naan on fire till browned and some black spots appear. this is how we love naans at home, a bit charred. keep on a plate and smear with oil or ghee.

garlic naan recipe

13: cook each garlic naan like this one by one. stack them up to be served later in a napkin. cover the naans in the napkin so that they remain warm. you can also serve the naan straight away.

cooking garlic naan on fire

14: serve garlic naan hot or warm. these garlic naan were very soft, so they did not become hard once they got cold. serve garlic naan with your favorite indian dal like dal makhani, rajma masalarestaurent style dal tadka or curry like paneer butter masalapunjabi chole, methi matar malai, kadai paneer, punjabi lobia masala.

garlic naan with amritsari chole

if you are looking for similar recipes then do check naan without yeast, garlic breadmatar kulcha, chole bhature, makki di roti and bajra roti.

garlic naan recipe details below:

4.9 from 17 reviews
garlic naan, how to make garlic naan recipe
soft and light garlic naan - a leavened indian bread
RECIPE TYPE: breakfast, brunch, main
CUISINE: indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1.5 cups whole wheat flour
  • 1.5 cups all purpose flour/maida
  • 2 tsp garlic paste or minced garlic
  • 2 tsp sugar
  • 1.5 tsp dry active yeast
  • 1.5 or 2 tsp lemon juice or 3 to 4 tsp yogurt
  • 4 tbsp oil or ghee
  • ¾ cup water... add more if required
  • 2 tbsp finely chopped garlic
  • 1 to 2 tbsp chopped celery or coriander leaves (optional)
  • 1 tsp nigella seeds/kalonji
  • 1 to 1.5 tsp salt or as required
  • extra oil or ghee for frying or smearing on the naan (optional)
  1. proof the yeast in sugar dissolved with ¾ cup warm water.
  2. after the yeast proofs and rises, add all the flours, garlic paste, lemon juice or yogurt, salt and oil to the yeast mixture.
  3. knead to a smooth dough.
  4. add water if required while kneading.
  5. cover with a moist cloth and keep the dough to leaven for 1:30 to 2 hours.
  6. when the dough doubles up, then make medium sized balls of the dough.
  7. cover and keep aside for 15-20 mins.
  8. in a plate or tray take the chopped garlic, celery leaves and nigella seeds. mix these well.
  9. take each ball on a dusted board and roll into a small disc of 2 inches.
  10. place this disc on the garlic-celery-nigella-seeds mixture.
  11. remove and keep on a dusted board
  12. now roll to a round of about 5 to 6 inches diameter,
  13. heat a tava or frying pan.
  14. place the garlic and celery side of the naan touching the hot tava.
  15. cook this side till browned and done.
  16. now hold the naan with a tong and place the uncooked side directly on fire.
  17. roast this side on the fire till browned and done.
  18. smear some oil or ghee on top of the naan.
  19. cook all the garlic naans this way.
  20. serve garlic naan hot or warm.

{ 93 Responses }

  1. Michelle says

    Hi Dassana,

    When you say whole wheat flour, is that the same as atta flour? (I believe the “whole wheat flour” in the US is different and I am not sure which to use.)



  2. Fatima says

    Hi dassana! Have been reading your blog for almost a year now…am a student and my intetest in cooking is just perking up. I tried your garlic naan recipe…I halved the recipe, used whole wheat flour and cut down the oil to 2tsps…gave me 3 cute 5-6″ naans. The dough rose up beautifully. I was doubtful about the inner texture of the cooked naans, though. But one bite, and I was really pleased with the results! Perfect and spongy! I had them plain with ketchup 😉
    You are doing an amazing job, love your site!

  3. Maria says

    I googled the recipe for kadi pakoda and stumbled upon your website. I have been reading it for the last hour and a half. I absolutely love it. Everything seems so well laid out and thoroughly explained. I am an amateur when it comes to cooking and a soon-to-be mom. I am so looking forward to trying out a couple of your recipes. Much love!

  4. Namrata Patel says

    Hello Mrs D,
    I am food fanatic just like u. Love to cook and experiment. Made your Garlic Naans today along with your another recipe Vegetable Makkhanwala. It turned out EXCELLENT. My house is full of critics, biggest being my mom…..She loved it….Chapter over…No need to explain how good both recipes turned out and each complimented one another. Thank You.

    • says

      welcome namrata. reading you comment made me feel that both the recipes are hit at your home and liked by everyone. recipes passed the biggest test :-) thanks for sharing this positive feedback.

  5. Swati says

    Hi Dassana,
    This recipe is explained so well. You really make cooking look and feel so effortless. I’m going to try this one for sure.
    Thanks a lot.


  6. verma says

    Hi,I want to try this recipe out but I only have instant yeast with me,please tell what variations do I need to make in the quantity of yeast.thanks in advance.

  7. Al says

    I tried using flour tortoise and worked well .Also try pizza dough from my local store.Save time and just as good..JMO

  8. Antoinette says

    I needed a naan recipe for my son’s geography class (we are studying India this week). I was excited to be able to use the tava I purchased in India almost 10 years ago, and have hardly used. Thank you for the easy to follow recipe and wonderful pictures.

  9. says

    Great recipe, I left out the yogurt and lemon (I was in a pinch) and used dried cumin instead of garlic and the seeds. They were delicious! A great flatbread too, as somebody mentioned. This is going to become a staple. I used coconut oil instead and I might try one time without it except in the pan to see the difference.

  10. GAYATHIRI says

    I Never seen such a wonderful website.Am living in UAE working as Engineer and my parents in INDIA.Your Website is helping me a lot in Surviving here.Trying Different foods daily daily & Lot of appreciation from colleagues :) Thanks a lot

  11. Alexandra Chopra says

    Hi…I was wondering if I could just use all purpose flour as I dont have any wholemeal??

    • says

      usually naans are made with all purpose flour. for health reasons, i add whole wheat flour. so you can easily make these garlic naans with all purpose flour.

  12. Santhy says

    I made this with all whole wheat, and mixed the nigella seeds, garlic and coriander leaves in the dough itself. Turned out amazingly well, thank you. My picky toddler polished off an entire naan and my 8 yr old had three!:-)

    • says

      welcome santhy and big thanks for writing this comment. i felt good reading that your kids loved it. that means you really made a good naan.

  13. Amber says

    This naan recipe helped guide me to having the most delicious flat bread. I follow this recipe except I do not add anything else but garlic and dry rosemary and I omit the oil because I fry the naan in a skillet in butter and olive oil. And I used only all purpose flour and cut the recipe in half it made 6 naans. Also I used lemon not yogurt. delicious

  14. Loree says

    I was confused by your photos and description and the step by step recipe. How much water is used to proof the yeast? With the photos, you mentioning adding water–is this additional water? In recipe you have lemon juice as an ingredient but it is not mentioned in the directions.

    • says

      i have used 3/4 cup water to proof the yeast. in the photos i mean additional water that needs to be added if required. thanks for pointing out about the lemon juice. i shall update in the directions as well as in the step by step pics. you can also add 2 tsp yogurt instead of the lemon juice.

  15. Gaurav says

    Your posts are really awesome. Specially due to the lot of pictures you provide depicting the step by step procedure. Thumbs up ^_^

  16. Deepta says

    Your site is just awesome!!! ***** is what it gets!!! Maybe I can give more :) I love your photos, your description & the recipes…I just came upon your site today & I have been on it fir past 2 hrs :) & made Corn Manchuria with Hakka Noodles. Your Indo Chinese is too good!!
    Keep will have many more to read & appreciate & thank you for this great work!!

  17. seema says

    amazing…….your recipes look wonderful…..have never tried them but will so very soon…luv your detailing in every step..

  18. Kanwal says

    Hi Dassana,

    I really like your Blog and tried Garlic Naan for the first time yesterday. It tasted great though they tasted more like “Kulchas” (which is great because that’s what I like with Chholey). However, I was thinking maybe I made a mistake. I used the exact measurements as described, but I had to leave for an errand so after 2 hours when it doubled, I wrapped it in plastic and kept it in the refrigerator. The next day I noticed it was doubled up again (it had been 24 hours in the refrigerator). So when I rolled them out and cooked on the “Tava” and then fire, they kind of puffed up with a bread like texture. They tasted great though – but more like Kulcha.
    My question – can we keep the dough in fridge if we can’t cook the same day? Also, if I have to change the quantity (reduce or increase), in what proportion would I change the quantity of Active dry yeast?

    • says

      thanks kawal. you can keep the dough in the fridge. its best to use the next day. if you cannot, then freeze the dough. it won’t double up then in the freezer. before making thaw the freezed dough completely. for three cups of flour, 1.5 to 2 tsp of yeast is used. so if reducing to half, that is using 1.5 cups flour than 3/4 tsp or 1 tsp yeast is fine. there is not much difference between kulcha and naan. somewhere i even read, that naan is made in the tandoor or oven and kulcha is made on the tava/griddle.

  19. says

    Hi Dassana,
    In my desperation to find a good recipe online… I stumbled upon you :).. And thank God it happened:)…
    Ha e never seen a good recipe like this. Have to try this:).
    I write a food blog at wordpress too and so a vast coverage of different food items. I suck at baking… May be will learn some good tips here:).
    How can I follow you online? I don’t have twitter. I am on Facebook and wordpress.

    • says

      thank sonal. baking is good. try baking more and you won’t feel that you don’t do it well. you can follow me through facebook or google+.

  20. Kati says

    I cannot wait to try this. One thing though – what would you recommend to somebody who is using an electric stove and cannot place the other side of the naan on the fire to finish cooking? Please advise – thank you!

    • says

      hi kati. you can cook the naan on a hot griddle or frying pan. no need to cook it on fire. just apply some oil or ghee or butter while cooking and you will get some crispiness on the naan. first cook one side and then cook the other side.

      another way is to brush some water on one side. place the watered side down on the griddle or frying pan. cover with a lid. you will see the naan bread rising at some places. flip after 1-2 minutes or more when you see the base cooked and browned. cook the other side now. once done brush some butter or ghee from top.

      you can also grill the naan. plus also bake the naan in an oven. the oven has to be very hot. so you can choose the highest temperature setting in your oven. pre heat the oven. place a baking tray or stone in the oven. once the oven is pre heated, place the naan on the heated tray or stone. remember to check after 2-3 minutes. on a high temperature setting, they will take about 3-4 minutes to cook. when you see them rising with brown spots, remove and brush with some butter or ghee or oil.

  21. Kristen F. says

    Made these tonight with our lentil sambar and mango & peach chutney. Truely fantastic! Really enjoyed making these and of course eating them! Yum!

  22. brynn says

    Hi there –

    Just tried this recipe. I made it with all white flour because I didn’t have whole wheat, and I didn’t have any garlic so I just made it plain. It turned out beautiful, it puffed in places and is chewy and soft. The taste isn’t the best – I think I need to add more salt and the garlic would DEFINITELY make a difference. I think I was just not adding enough flavor.

    • says

      i guess the salt must have been less. otherwise even plain naan tastes good. using the same recipe sometimes i make plain naan and just top it with nigella seeds.

  23. Jenifer says

    Hi Dassanna. I love your recipes. simple & easy to make. however my naans turned out to be hard. the batter also did not rise. only thing that i last added to the kneaded dough was lime. i dont know where i have gone wrong. pls advice.

    • says

      whenever the dough does not rise, it means that the yeast did not proof well. thats why the naan also became hard. yeast proofing if correctly done yields excellent naans or breads. i don’t think lime affects the leavening of the bread. so next time when you make the naan, always ensure that the yeast froths and bubbles. also buy good quality yeast.

    • uhsarp says

      The problem might be with the temperature. You need to bake them at a very high temperature.

  24. Anna says

    these look delicious! trying them soon. what is the chickpea dish in the background of your photos, it also looks yummy! thanks

  25. suhani says

    hi Dassana..i made garlic nan today and they were just too awesome..thanks for the recipe..plz come soon..i hope u r doing well..

    • says

      thanks for your concern suhani. i am good. just shifted and moved my whole house, so very busy there. will start posting after some days. glad to know that you made an awesome garlic naan :-)

  26. says

    new here. i liked it. my prb is the yeast. i have same yeast bt it doesnt froth up at all, when i was trying to make the buns. i dont know what is wrong as the dough doesnt rise at all for me. i made garlic kulcha though some weeks back

    do check my space when you gt time
    would subscribe to ur updates

    • says

      sure meena will check your space. the yeast does not froth as either the yeast is outdated or either the water is too cold or hot for the yeast to get activated.

  27. suhani says

    thank u so much Dassana..u took some time out of ur schedule for trying out the recipe..u r always helpful..thanks once again..will try the naan soon