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PAKISTANI FLAVOUR. SHARED EVERYWHERE.
Sides & chutneys

Garlic Naan

Soft pan-cooked naan with a garlic-butter finish.

South AsianMildVegetarian
Prep25 min
Cook15 min
Soak / rest1 hr 15 min
Total1 hr 55 min
Times are estimates, including soaking or resting where shown.
Let’s get cooking
Garlic Naan
AI-generated serving illustration. Your finished dish may vary.

Let’s get cooking.

  1. 01

    Mix flour, yeast, sugar and salt. Add yogurt, lukewarm water and oil. Knead 8–10 minutes into a soft dough, adding a little water if dry. Cover and leave warm for 60–75 minutes until noticeably risen.

  2. 02

    Melt butter gently with minced garlic for 1 minute, then add coriander. Divide dough into 4 balls and roll each into an oval about 5 mm thick.

  3. 03

    Heat a dry heavy frying pan until hot. Cook each naan 2–3 minutes per side until puffed and browned, lowering heat if it scorches. Brush with garlic butter and keep wrapped in a clean towel until serving.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗
Ingredients & allergy notes

Includes: Milk · Wheat

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

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COOKING VIEW

Garlic Naan

Step 1 of 3

Mix flour, yeast, sugar and salt. Add yogurt, lukewarm water and oil. Knead 8–10 minutes into a soft dough, adding a little water if dry. Cover and leave warm for 60–75 minutes until noticeably risen.