🧄 Garlic naan

Name: Garlic naan
Total time: 150 min
Yield: 6
Cuisine: India · North India
Ingredients: 500 g plain flour; 150 g plain yogurt; 7 g dried yeast; 1 tsp sugar and 1 tsp salt; 180 ml warm water; 6 garlic cloves, finely chopped; 30 g butter, melted; Chopped fresh coriander

Origin: India · North India

256kcal

per serving · 90 g

285kcal

per 100 g

7 gProtein8 g / 100 g

7 gFat8 g / 100 g

40 gCarbs45 g / 100 g

Garlic naan is the classic tandoor flatbread made from a yeasted wheat dough enriched with yogurt, topped with finely chopped garlic and brushed with melted butter as it comes out of the oven. The bread is soft and chewy with crisp, toasty garlic spots and a buttery aroma. It is one of the most ordered breads in Indian restaurants, served with curries and grilled meats.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: yogurt, butter

Contains glutenbecause of: flour

Contains dairybecause of: yogurt, butter

Not keto45 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

flouryogurtyeastgarlicbutter

Recipe

6 servings150 min

Ingredients

500 g plain flour
150 g plain yogurt
7 g dried yeast
1 tsp sugar and 1 tsp salt
180 ml warm water
6 garlic cloves, finely chopped
30 g butter, melted
Chopped fresh coriander

Method

Dissolve yeast and sugar in the warm water; leave 10 minutes.
Mix flour, salt, yogurt and the yeast mixture into a soft dough; knead 8 minutes and let rise until doubled.
Divide into 6 balls and stretch into ovals.
Press chopped garlic and coriander into the top of each naan.
Cook in a very hot covered pan, 1–2 minutes per side, until puffed and charred in spots.
Brush with melted butter and serve hot.

How to make it lighter

Brush with half the butter, or mix the garlic with a little water instead.
Share a garlic naan and fill the rest of the plate with vegetables or salad.
Roll the dough a bit thinner and make 8 smaller naan.

History

Garlic naan is a variation on the traditional naan of North India and is especially associated with Indian restaurant menus, where it became one of the most popular breads. It is eaten today wherever Indian food is served.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →