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Butter garlic naan

Butter garlic naan is a soft  Indian bread  garnished with lots of chopped garlic and is infused with the garlic flavor.It is most often accompanied with the North Indian gravy.I prepared Butter Chicken and Tandoori murg with this  which is a very good combination.Traditionally it is baked in an Indian oven called as Tandoor. But it is  mostly found only in restaurants or in North India especially Punjabi homes.

Recipe adapted from Sanjeev Kapoor

Refined flour(maida)- 2 cups
Garlic-12 cloves
Butter- 3 tbsp

Baking powder- 1/2 tsp

Soda bicarbonate-1/4 tsp
Salt- to taste
Fresh coriander leaves- a few springs
Sugar-2 tsp

Milk- 1/2 cup

Yogurt- 1 tbsp

Oil- 1 tbsp

  1. Sieve flour, leaving some aside for dusting, with baking powder, soda bicarbonate and salt.
  2. Peel and wash garlic.
  3. Grind 9 cloves of garlic to a fine paste.
  4. Chop the remaining finely.
  5. Clean, wash and finely chop coriander leaves.
  6. Add sugar, milk, garlic paste, yogurt,chopped garlic, chopped coriander leaves to the flour mixture and mix.
  7. Apply a little oil, cover with a damp cloth and keep aside for at least an hour.
  8. Punch the dough with your hands to make it soft and pliable.
  9. Divide the dough into twelve to ten equal sized portions, cover and let it rest for an hour more.
  10. Melt butter ,flatten each dough ball between your palms, apply melted butter and dust with flour.
  11. Roll into a ball again and keep it covered for fifteen minutes.
  12. Preheat oven to 250 degree Celsius.
  13. Roll each dough ball on a floured surface into a five to six inch diameter disc.
  14. Pull it from one end to get it elongated shape of a naan.
  15. Cook in the preheated oven at 250 degree Celsius for 7 minutes.
  16. You can also cook in a tandoor till the brown spots appear on the surface.
  17. Remove and serve hot drizzled with melted butter.


  • Naans can also be cooked on a griddle( tawa) by moistening them on either side with a little water while cooking. 
  • I Used a tawa to prepare this naan and lastly I fried it  directly on the  flame for few seconds.
  • I kept  the shape of the naan round. 
  • The original recipe called for eggs which I have not used.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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