garlic naan recipe, how to make garlic naan | garlic naan bread recipe

4.93 from 26 votes

garlic naan recipe on stove top and tawa with step by step photos – made this delicious garlic naan bread 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. another variation you can make is this cheese garlic naan recipe.

garlic naan on stove top

other naan recipes on the blog are:

garlic naan recipe

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.

serve garlic naan bread with your favorite indian dal like dal fry, dal makhani or curry like palak paneer, chana masala, paneer masala, punjabi dum aloomatar paneer.

garlic naan recipe below:

garlic naan recipe, garlic naan bread recipe
4.93 from 26 votes
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garlic naan recipe | garlic naan bread recipe

soft and light garlic naan recipe - a leavened indian bread
course breakfasts, brunch, main course
cuisine indian
prep time 3 hours
cook time 30 minutes
total time 3 hours 30 minutes
servings 4 to 5
author dassana amit

ingredients (1 cup = 250 ml)

  • 1.5 cups whole wheat flour (atta)
  • 1.5 cups all purpose flour (maida)
  • 2 teaspoon garlic paste or minced garlic (lahsun)
  • 2 teaspoon sugar
  • 1.5 teaspoon dry active yeast
  • 1.5 or 2 teaspoon lemon juice OR 3 to 4 teaspoon curd (yogurt or dahi)
  • 4 tablespoon oil or ghee
  • ¾ cup water - add more if required
  • 2 tablespoon finely chopped garlic (lahsun)
  • 1 to 2 tablespoon chopped celery or coriander leaves (optional)
  • 1 teaspoon nigella seeds (kalonji)
  • 1 to 1.5 teaspoon salt or as required
  • extra oil or ghee for frying or smearing on the naan (optional)

how to make recipe

making dough for garlic naan

  1. proof the yeast in sugar dissolved with 3/4 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.

rolling garlic naan

  1. when the dough doubles up, then make medium sized balls of the dough.
  2. cover and keep aside for 15-20 mins.
  3. in a plate or tray take the chopped garlic, celery leaves and nigella seeds. mix these well.
  4. take each ball on a dusted board and roll into a small disc of 2 inches.
  5. place this disc on the garlic-celery-nigella-seeds mixture.
  6. remove and keep on a dusted board
  7. now roll to a round of about 5 to 6 inches diameter,

making garlic naan

  1. heat a tava or frying pan.
  2. place the garlic and celery side of the naan touching the hot tava.
  3. cook this side till browned and done.
  4. now hold the garlic naan with a tong and place the uncooked side directly on fire.

  5. roast this side on the fire till browned and done.
  6. smear some oil or ghee on top of the naan.

  7. cook all the garlic naans this way.
  8. serve garlic naan hot or warm.

how to make garlic naan recipe:

1: in a large bowl or pan take ¾th cup lukewarm water. dissolve 2 tsp sugar in the warm water. then add 1.5 tsp dry active yeast to it and stir.

adding yeast for garlic naan recipe

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

yeast for garlic naan recipe

3: the yeast has bubbled up.

yeast for making garlic naan recipe

4: add:
both the flours (1.5 cups whole wheat flour/atta + 1.5 cups all purpose flour/maida),
2 tsp garlic paste (or minced garlic),
4 tbsp oil (or ghee),
1.5 or 2 tsp lemon juice (or 3 to 4 tsp yogurt)
and salt as required to the yeast mixture.

adding flour to yeast for naan recipe

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

dough to prepare garlic naan recipe

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

dough preparation to make garlic naan reicpe

7: make medium size balls from the dough.

dough balls for garlic naan recipe

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

garlic naan recipe dough preparation

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

dough to make garlic naan recipe

10: place the round disc on to a tray or plate containing:
2 tbsp finely chopped garlic,
1 to 2 tbsp chopped celery (or coriander leaves)
and 1 tsp nigella seeds/kalonji.
all mixed together evenly.

adding nigella seeds to garlic naan dough

11: remove.

garlic naan recipe preparation

12: now place on a dusted rolling board.

garlic naan recipe preparation

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

making garlic naan recipe

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

making garlic naan recipe

17: 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

18: 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

19: 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, rajmadal tadka or curry like paneer butter masalapunjabi chana masalakadai paneer.

garlic naan, garlic naan recipe

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



117 thoughts on “garlic naan recipe, how to make garlic naan | garlic naan bread recipe

  1. Hi dear,thank you for all the amazing recipes.I’ve been wanting to try the garlic Naan recipe and was wondering if I can freeze the dough right after making it and then thaw it and use it later.

    • simone, you can freeze the dough. naan dough freezes well. later you can thaw and make naans.

  2. Hi dassana after keeping it for 2 hrs dough was too much soft is it should be the same way

    • dough is soft and it will become more soft as it gets leavened. after 2 hours, if not using the dough, then refrigerate it.

  3. HI dassana can I refrigerate leftover dough and use it next morning for making pizza base. Bdw thank you so much for the recipe

    • you can do this way. welcome pratiksha.

  4. Dear Dasanna!
    Thanks for this recipe! I´ve made it a couple of times and it always turns out awesome! My boyfriend eats more than half the stack in a heartbeat everytime. And it´s made on an electric stovetop!
    Love from sweden

    • Welcome Ulle. Glad to know this. Thanks for this positive feedback.

  5. Hi Dassana, can i make this without yeast too? I have tried your other naan recipe without yeast so can i make this one also without the yeast- please advice. Thanks

    • yes you can pallavi. you can use the same no yeast naan recipe and just add garlic in the dough.

  6. Super yumm recipe..turned out grt…u ‘ve taught me how to make naan at home…tnxxxxx a ton …love ur blog…

    • thanks divya and nice to know. happy cooking.

  7. Hello Dassana, tried making garlic naan today…. The yeast I used didn’t froth well & hence the dough didn’t rise well too. Still the naans were appreciated by the kids…. Thanks a lot for sharing this recipe…Any particular brand of yeast you would suggest?

    • i use the gloripan/mauripan yeast. i still have a stock in the fridge. see if you can get online. i have used both their dry active yeast as well as instant yeast. both were good.

  8. Dear Dassana,
    I tried many of your recipes and love your blog a lot…cooking became a passion for me now a days and this is absolutely bcoz of you only …Thank you so much dear 🙂 and today i tried ur garlic naan and kadai paneer, though it take some time for me to prepare the garlic naan as it was my first try it was yummy…thanks once again 🙂

    • thank you jayanthi for your positive and encouraging words. you are always welcome.

  9. This recipe came out perfectly. I have tried out so many of your recipes and go through your blog whenever I find myself running out of ideas on what to cook. Thank you for your detailed explanations and pictures and mostly for the sheer variety of recipes.

    • your appreciation means a lot to us thankyou so much for your kind and positive words. god bless you.

  10. Hi Dasanna , I am one of the silent follower , reading through your blog taking inspiration in cooking ( as I love cooking )yesterday I made Garlic Naan with the help of this recipe and my husband was totally surprised – he couldn’t imagine how can naan be made on Stove top 🙂 . May daughter loved it too.I also made Beetroot rice with Mint Raita and everything was a hit.I wish I could attach pics 🙂 Thank you & you are absolutely wonderful in writing recipes , I just feel like I am talking to my mom when reading as its so detailed.
    I wish good luck and look forward for trying more & more recipes from your blog.

    • so nice to read your comment renuka. thank you very much. i feel motivated and encouraged to share more recipes when i get to read comment like yours. wish you too good luck 🙂

  11. I made them, they are just perfect! Thanks a lot for the recipe and the clear instructions.

    • pleased to know you liked them noelia 🙂 thankyou for your kind words and you are welcome.

  12. 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.)

    Thanks,

    Michelle

    • welcome michelle. whole wheat flour is called ‘atta’ in india. but not sure about US variety. but i think it should work.

      • When my MIL came from India she found that the regular whole wheat flour we buy in American stores does not produce rotis and parathas that taste right. We make special trips to Indian grocery stores over an hour away to stock up on authentic atta and other items you can’t find in regular US grocery stores. If possible, use actual atta, but US whole wheat works in a pinch.

        On a side note, Dassana, as an American of European descent married to an Indian, your website has been an amazing life saver. I came across it over a year ago trying to find eggless cake recipes, and I think I have been checking it weekly if not daily since then. I am trying your dishes all the time and I want to thank you for creating this site. I am now better able to make dishes for my husband that he grew up with. Thanks!

        • thanks for the info hay. its really helpful. in fact in india, we just get whole wheat flour labelled as atta and basically meant for making chapatis or rotis. i did read about the whole wheat flour in US being different and not suited to make chapatis. however, i really don’t have any experience on using the whole wheat flour available in the US. in all my whole wheat bakes also, i use atta, the indian one. thanks again for the info.

          felt good to read your comment and thank you. i wish you all the best in your future.

  13. 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!

    • thanks fatima for your kind words and sharing positive feedback on garlic naan. glad to read your comment.

  14. 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!

    • thanks maria. glad to know that you liked the recipes presentation and the website. i wish you all the best.

  15. Its very nice recipes

    • thanks sadanand

  16. Thank you

    • welcome rosy

  17. 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.

    • 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.

  18. Yummy

  19. 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.

    Swati.

    • welcome swati. thanks for your sweet feedback.

  20. 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.

    • you can add 1 tsp of instant yeast. the rest of the recipe remains same.

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

    • what is flour tortoise?

  22. Thank you very much for your homemade recipes

    • welcome kavita

  23. Thank you very much.

    • welcome s.satish

  24. Awesome

  25. 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.

    • thanks & welcome. nice to know that you have been able to use the tava finally. in fact many flat breads can be made in the tava.

  26. 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.

    • thanks gin for the feedback. good to know the variations also worked well.

  27. 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

    • thanks gayathri. feels nice when we know that the website helps a lot of people in cooking. it surely encourages us.

  28. Thanks for wonderful recipe.

    • welcome sudarshan

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

    • 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.

  30. 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!:-)

    • 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.

  31. 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

    • thanks amber.

  32. hi i like u r post . the way u present like easy .very nice

    • thanks bhavesh

  33. 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.

    • 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.

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

    • thanks gaurav

  35. 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 going..you will have many more to read & appreciate & thank you for this great work!!
    Deepta.

    • welcome deepta. i am glad to know that you liked the site. positive feedback from readers is always motivating. thanks for the rating.

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

  37. 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?

    • 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.

  38. I luv they way u cook n its so easy n tasty

    • thanks rimi

  39. 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.
    Thanks
    Sonal

    • 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+.

  40. 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!

    • 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.

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

    • thanks kristen for trying the recipe and sharing your feedback.

  42. 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.

    • 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.

  43. 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.

    • 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.

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

  44. This looks delicious. Like the spreading of the kalonji, celery and garlic on top.

  45. nice receipi

  46. Hi! Dassana Welcome back.waiting for your posts.Going to make allof them Thanks.Take care.

    • thank shubha. do make all of them. all of the recent recipes are too good. you too take care.

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

    • thanks. thats amritsari chole in the background. amritsari chole is a popular chole/chana dish from amritsar in punjab.

  48. 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..

    • 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 🙂

  49. Is there any substitude for “yeast” in this recipe?

    • no there is no substitute for yeast in this recipe.

  50. The naan looks so good, very soft. Would love to try it with just whole wheat flour.

  51. 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

    • 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.

  52. Beautifully done!

  53. Very well done naan Dassana!

  54. Such a delicious Naan,love the garlic flavored one..perfect wid that chole,I m drooling over it though I finished my dinner

  55. I like the idea of adding celery in ti. I usually add green garlic. naan looks fabulous.

    • addin green garlic chives is also a good option

  56. Very well explained, going to try this soon. Pics are inviting too

  57. I have always wanted to make naan but have never gotten around to it … May have to try the whole wheat version 🙂

    • do try the whole wheat naan version CJ. even this tastes damn good.

  58. Wish I could have a bite 🙁 and ur pics are soooooo tempting…..really nice post.

  59. 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

    • welcome suhani.

      • Thank u Dassana,,,,,,,,,,,,,,

        Such a nice recipe……….

        • thanks subhada

          • thanks for giving me good recipes

            • welcome

              • Thanks for your wonderful recipie.
                I modified a bit and used fresh garlic cloves , blended them with yougurt. Put a pinch of black pepper, green pepper, butter in the whole wheat flour to knead.Prepared them in the oven. My family enjoyed it with koftaa dish.
                I’m making naans again tomorrow.

                • thats a very good variation you have added in the naan. thanks for the positive feedback.

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