Garlic Naan

Adapted from: Maunika Gowardhan and Cook With Manali

Yield: 4 servings



  • ¾ tsp active dry yeast
  • 2 Tbsp water, lukewarm (110–115°F)
  • 1 tsp granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 Tbsp (85g) whole milk, room temperature
  • 8 ½ Tbsp (120g) Greek yoghurt, room temperature
  • 1–2 cloves of garlic, grated*


  • ¼ cup (56g) Pure Indian Foods Original Ghee, divided
  • 3–4 cloves of garlic, finely chopped*
  • handful of cilantro, finely chopped

*We love the organic, gourmet garlic from New Dawn Fields!


  1. In a small bowl, dissolve yeast in lukewarm water with sugar. Mix well and leave undisturbed for about 10 minutes until the mixture gets foamy.
  2. In a large bowl, whisk together flour, baking powder, and salt. Make a well in the centre, then add milk, yoghurt, grated garlic, and foamy yeast mixture. Mix with a spatula and/or your hands until flour is moistened.
  3. Knead with your hands or in the bowl of a stand mixer fitted with dough hook until dough is smooth.
    NOTE: If the dough is still rather sticky after kneading for a bit (such as on a very humid day in Atlanta), you can add a little bit more flour—a few tablespoons at most.
  4. Once dough is smooth, form into a ball and place into a well-oiled bowl. Roll dough around in bowl to coat all sides with oil. Cover bowl with cling film. Place bowl in a warm, dry spot and leave undisturbed until dough doubles in size, roughly 1 hour.
  5. After dough has doubled in size, punch it down to release excess gas build-up.
  6. Divide dough into 4 equal pieces. Roll into balls, then cover with an oiled piece of cling film and allow to rest for 10–15 minutes.
    NOTE: If dough is sticky, oil your hands before dividing.
  7. During the second proof, melt 3 tablespoons (42g) of ghee over medium-low heat. Add chopped garlic and cook just until garlic has browned a little. Remove from heat and allow to infuse. Once cool, pour into a small bowl.
  8. After second proof, flour your work surface and rolling pin. Roll naan out to 7–9" in diameter, but don’t worry about making them perfectly round.
  9. Melt remaining 1 tablespoon of ghee. Brush tops of naan with melted ghee.
  10. Heat up a cast iron skillet over medium to medium-high heat. Once it’s hot, brush pan with a little melted ghee. Place naan in skillet, ghee side down. Cook for 1–2 minutes until bubbles begin to form.
  11. Brush top side with garlicky ghee. Using tongs, flip naan over and cook for 1-2 minutes until underside browns. Remove from pan and cover with foil while you make the other three naan.
  12. Once all naan are made and they’re still warm, brush or drizzle with remaining garlicky ghee and top with chopped cilantro.
  13. Serve immediately with saag paneer, aloo gobi, tofu tikka masala, or any other favourite dish!

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