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.

other naan recipes on the blog are:

• cheese naan
• whole flour naan
• naan bread recipe (with yeast)
• naan recipe (without yeast)
• butter 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.

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

4.93 from 26 votes

print

garlic naan recipe

soft and light garlic naan bread 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

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 garlic naan 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 bread hot or warm.

TRENDING NOW

idli podi recipe, how to make idli podi recipe | idli milagai podi

tomato rasam recipe, how to make tomato rasam | easy tomato rasam

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.

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

3: the yeast has bubbled up.

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.

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

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.

7: make medium size balls from the dough.

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

making garlic naan

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

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.

11: remove.

12: now place on a dusted rolling board.

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

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

cooking garlic naan on tawa

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

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.

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.

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 garlic naan bread straight away.

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, rajma, dal tadka or curry like paneer butter masala, chana masala, kadai paneer.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.