# Garlic Naan

A recipe for making soft garlic naan from scratch.

- Servings: 10 servings
- Total time: 140 min
- Cuisine: Indian
- Category: Baked Goods
- Language: en

## Ingredients

- 1 whole garlic bulb
- 40 g butter
- 300 ml warm water
- 10 g yeast
- 10 g salt
- 20 g sugar
- 500 g strong bread flour
- 40 g milk powder
- 2 tbsp butter
- coriander, chopped

## Instructions

1. Start with a whole bulb of garlic and finally chop it up.
2. Melt about 40 grams of butter in a little pan and keep the heat low.
3. Add the chopped garlic to the melted butter and let it bubble away.
4. Prep the yeast by combining 300 ml of very warm water, 10 grams of yeast, 10 grams of salt, and 20 grams of sugar. Stir and leave it to wake up.
5. Strain the softened garlic through a sieve, pressing out the garlicky gold, and keep both the garlic bits and the butter separately.
6. In a big bowl, combine 500 grams of strong bread flour and 40 grams of milk powder.
7. Pour in the yeast mixture and bring it all together.
8. Leave the dough for 20 minutes to allow the flour to get friendly with the water.
9. Knead in half of the softened garlic and the cooled down butter that was made earlier.
10. Transfer the dough onto a floured surface, bring it together gently, and then pop it back into the bowl.
11. Cover the bowl and let the dough overproof for a good two hours.
12. Before shaping the naan, melt a couple more tablespoons of butter and stir in the rest of the garlic plus some chopped coriander.
13. Once the dough is puffed up, knock it back and divide it into 10 to 12 balls, each weighing about 90 to 100 grams.
14. Roll out the dough balls into circles or ovals, about 2 to 3 millimeters in thickness.
15. Cook them one by one on a hot tava or skillet, waiting for bubbles to form on top.
16. Once bubbles appear, flip the naan over and let it finish cooking on the other side.
17. Brush the hot naan straight away with the garlicky coriander butter.

## Equipment

- pan
- sieve
- bowl
- tava
- skillet

## Tips

- Strain the softened garlic and keep both the garlic bits and butter.
- Knead in half of the softened garlic and cooled butter after the first 20-minute rest.
- Let the dough overproof for a good two hours.
- Brush the naan with garlicky coriander butter while they are still hot.

## Source

- Original video: https://www.facebook.com/share/v/1EA7ToRyfE/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/0116c687-6e60-4071-b3a0-40edd3e68e36
- Extracted: 2026-06-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt