Garlic Naan

Garlic naan recipe on stove top and tawa with step by step photos. Garlic naan bread is Indian leavened flatbread made with wheat flours and spiced with garlic.

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.

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garlic naan, garlic naan recipe

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 (cilantro 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.

Other naan recipes on the blog are:

garlic naan recipe

In this garlic naan, 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 (clarified butter) instead. I have adapted the garlic naan recipe from my Wheat flour naan.

Serve garlic naan bread with your favorite Indian lentil dish like dal fry, dal makhani or curry recipes like palak paneer, chickpea curry, paneer masala, dum aloo, matar paneer.

How to make garlic naan

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 + 1.5 cups all purpose flour),
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

Making garlic naan

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

Cooking 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 naan in the napkin so that they remain warm. You can also serve the garlic naan bread 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 them with your favorite Indian lentil dish like dal makhani, rajma, dal tadka or curry recipes like paneer butter masala, chickpea curry, kadai paneer.

garlic naan, garlic naan recipe

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Garlic Naan

4.94 from 31 votes
Garlic naan is Indian leavened flatbread made with wheat flours and spiced with garlic.
garlic naan recipe, garlic naan bread recipe
Author:Dassana Amit
Prep Time:3 hrs
Cook Time:30 mins
Total Time:3 hrs 30 mins
Course:breakfasts,brunch,main course
Servings (change the number to scale):4 to 5
(1 CUP = 250 ML)


  • 1.5 cups whole wheat flour
  • 1.5 cups all purpose flour
  • 2 teaspoon garlic paste or minced garlic
  • 2 teaspoon sugar
  • 1.5 teaspoon dry active yeast
  • 1.5 or 2 teaspoon lemon juice or 3 to 4 teaspoon curd (yogurt)
  • 4 tablespoon oil or ghee (clarified butter)
  • ¾ cup water - add more if required
  • 2 tablespoon finely chopped garlic
  • 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)


making dough

  • Proof the yeast in sugar dissolved with 3/4 cup warm water.
  • After the yeast proofs and rises, add all the flours, garlic paste, lemon juice or yogurt, salt and oil to the yeast mixture.
  • Knead to a smooth dough. Add water if required while kneading.
  • Cover with a moist cloth and keep the dough to leaven for 1:30 to 2 hours.

rolling garlic naan

  • When the dough doubles up, then make medium sized balls of the dough.
  • Cover and keep aside for 15-20 mins.
  • In a plate or tray take the chopped garlic, celery leaves and nigella seeds. Mix these well.
  • Take each ball on a dusted board and roll into a small disc of 2 inches.
  • Place this disc on the garlic-celery-nigella-seeds mixture.
  • Remove and keep on a dusted board. Now roll to a round of about 5 to 6 inches diameter.

making garlic naan

  • Heat a tava or frying pan.
  • Place the garlic and celery side of the naan touching the hot tava.
  • Cook this side till browned and done. Now hold the garlic naan with a tong and place the uncooked side directly on the fire.
  • Roast this side on the fire till browned and done.
  • Smear some oil or ghee on top of the naan. Cook all the garlic naan this way.
  • Serve garlic naan bread hot or warm.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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121 comments/reviews

  1. Garlic naan turned out awesome.. thanku so much…Ur website is s blessing… there is nothing that u haven’t covered… there is not day I hve not used ur website for cooking.

    • thank you very much archana. so glad to read your feedback. stay blessed and happy cooking.

  2. Hi Dassana,
    I tried this naan today. It turned out so good. I wish I could host you for a meal and thank you in person for the various yummy meals I have cooked and shared with my family out of your recipes. Your step by step pics have truly helps. Keep going !!

    Love & Light to you always5 stars

    • hi shweta, that is so sweet of you. thanks for this consideration. felt good reading your comment. thanks again and love, light and wisdom to you too.

  3. 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.

  4. 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.

  5. HI dassana can I refrigerate leftover dough and use it next morning for making pizza base. Bdw thank you so much for the recipe5 stars

    • you can do this way. welcome pratiksha.

  6. 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 sweden5 stars

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

  7. 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.

  8. Super yumm recipe..turned out grt…u ‘ve taught me how to make naan at home…tnxxxxx a ton …love ur blog…5 stars

    • thanks divya and nice to know. happy cooking.

  9. 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.

  10. 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 🙂5 stars

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

  11. 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.5 stars

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

  12. 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.5 stars

    • 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 🙂

  13. I made them, they are just perfect! Thanks a lot for the recipe and the clear instructions.5 stars

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

  14. 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.)



    • 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!5 stars

        • 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.

  15. 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.

  16. 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.

  17. Its very nice recipes

    • thanks sadanand

  18. Thank you5 stars

    • welcome rosy

  19. 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.5 stars

    • 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.

  20. Yummy

  21. 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.5 stars

    • welcome swati. thanks for your sweet feedback.

  22. 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.

  23. 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?

  24. Thank you very much for your homemade recipes

    • welcome kavita

  25. Thank you very much.

    • welcome s.satish

  26. Awesome

  27. 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.5 stars

    • 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.