Garlic Naan

Total time:
40 mins


2 Cups – Plain Flour

½ Teaspoon – Salt

2 Teaspoon – Sugar

½ Teaspoon – Baking Powder

2 Tablespoon – Olive oil

¾ Cup – Soy Milk (Room Temperature)

7, 8 – Garlic Chopped

1 Tablespoon – Kalonji (Nigella seeds)

3 Tablespoon – Chopped Coriander

garlic naan


Add all the ingredients together in a stand mixer bowl, knead it with your hand or mix it for at least for 4 -5minutes in a mixer until it dough becomes smooth.

Transfer dough in a greased bowl, cover the bowl with a kitchen towel and keep it aside for 15- 20 minutes.

After 20 minutes the dough will be fluffy and soft, divide dough in 6 equal parts. If you see the dough is still sticky apply oil in your hands and roll dough balls in your palm and make it smooth and then  sprinkle flour on the flat surface and start rolling

Take a dough ball flatten it and roll it into an oval shape, sprinkle garlic, nigella seeds, chopped coriander on top, press gently with the help of a rolling pin. Apply water on one side of naan bread, flatten it on a hot iron skillet, I prefer an iron skillet but you can use any flat pan. Cook for a couple of minutes until bubbles starts appearing on top.  Tilt pan over direct heat, cook naan until it gets crispy and cooked evenly.

Apply butter over cooked naan bread and enjoy with your favourite curry


You can store naan bread, but make sure you don’t brush it with oil when cooked. Let cool it completely to room temperature to prevent condensation. Transfer to zip lock bag and store at room temperature for 2, 3 days or store it in refrigerator for 4, 5 days.
While rolling if you don’t get the shape right, make sure to apply some oil in your palms that will make rolling easier.