Garlic Naan

Ingredients for 3 naan breads

• 100 ml hot milk

• 1 large garlic peeled (ground or chopped into very fine small pieces)

• 2 tea spoons of sugar

• 2 tea spoons of dried active yeast

• 450 g plain flour

• Half a tea spoon of salt

• 1 tea spoon of baking powder

• 2 table spoons of vegetable oil

• 150 ml of natural yogurt

• 1 large egg

• Butter or margarine to lightly paste the naan once cooked


1. Put the milk in a bowl. Add 1 tea spoon of the sugar, and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.

2. Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tea spoon of sugar, the yeast mixture, 2 table spoons of vegetable oil and the yoghurt and egg. Mix and form a ball of dough.

3. Empty the ball of dough onto a clean surface and knead for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 0.25 tsp of oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in bulk.

4. Pre-heat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Pre-heat your grill.

5. Punch down the dough and knead it again. Divide into three equal balls. Keep two of them covered while you work with the sixth. Roll this ball into a oval shaped naan, about 18cm at its widest.

6. Now spread out the garlic over the nan covering all the edges and center of nan with garlic. Remove the hot baking tray from the oven and slap the naan onto it. Put it immediately into the oven for three minutes. It should puff up. Place the baking tray and naan under the grill, about 7.5 to 10cm away from the heat, for about 30 seconds or until the top of the naan browns slightly.

7. Once the naan is cooked paste it lightly with butter or margarine Wrap the naan in a clean tea towel. Experiment with naans of different sizes and thickness to suit your taste.