Garlic Naan

This recipe from Chaos in the Kitchen makes 8 large flat breads, preps in about 15 minutes, rises for 1 ½ hours, and cooks in about 20 minutes. I’ll have to remember to take a picture next time, but wanted to share the recipe, since it was so easy, and so, so good.


  • 1 cup warm water
  • 2 tsp, or 1 package, Active dry yeast
  • ¼ cup sugar
  • 2 tsp salt
  • 3 tbsp milk
  • 1 egg, beaten
  • 4 ½ cup bread flour or all purpose flour, approximately
  • 2 tsp minced garlic
  • ¼ cup melted butter


  1. Combine warm water and yeast in a bowl and let stand until frothy.
  2. Stir in sugar, salt, milk and egg until thoroughly combined.
  3. Begin folding in flour 1 cup at a time until you have a workable ball of dough that isn’t too sticky.
  4. Turn dough out onto a floured surface and knead until smooth and elastic.
  5. Place dough in an oiled bowl, turn to coat, cover with a damp cloth and set someplace warm to rise for 1 hour.
  6. Once dough has risen, punch down and knead in minced garlic. Alternately you can leave out the garlic for regular naan.
  7. Form dough into 8 balls. set out on an oiled cookie sheet to rise for 30 minutes. Cover with a damp cloth.
  8. While dough is rising heat a grill pan, griddle, or heavy skillet to medium high heat.
  9. Roll out one ball into a thin circle about the size of a pancake or the size you want your bread to be.
  10. Brush the surface or the grill with oil and place the dough circle on the hot surface.
  11. Cook several minutes or until brown, brush the uncooked side with melted butter and flip over to cook.
  12. Brush the cooked side with butter and once browned underneath, remove to a plate and keep warm in a warm oven or under a dish towel.
  13. Repeat with all dough balls: roll out, grill one side, brush with butter, flip, brush with butter, remove.
  14. Serve warm, sprinkled with chopped parsley or cilantro if desired.

3 thoughts on “Garlic Naan

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