Garlic Naan

A simple garlic naan. Makes 6.
15 minutes prep time, 1 hour resting, then 25 minutes rolling and cooking.


  • 1 1/2 Tablespoons warm filtered water
  • 1/2 Tablespoon sugar
  • 1 teaspoon (slightly heaped) active dry yeast
  • 2 cups plain Flour
  • 1/2 teaspoon himalayan salt
  • 1/3 cup warm milk
  • 1/3 Plain Greek Yoghurt
  • Melted butter, for brushing
    (before and after cooking)
  • 2 cloves minced garlic


  1. Combine the yeast, sugar, and water and let sit until very foamy, about 10 minutes.

  2. Meanwhile, sift the flour and salt together in a large bowl and create a well in the centre.

  3. Whisk in the warm milk and plain yoghurt into the yeast mixture until well-combined. Pour into the well in the dry ingredients. Stir until a dough is formed, then turn out onto a lightly-floured surface and knead until smooth, about 3-4 minutes.

  4. Transfer the dough to a large, lightly oiled bowl and cover loosely with a damp kitchen towel. Let rise at room temperature until doubled in size, about 1 hour.

  5. Turn the dough out onto a floured surface. Knead briefly into a disc and cut the dough into 6 equal-sized pieces. Roll each piece into a ball.

  6. Preheat your cast iron pan on low heat. Roll out your first dough ball to about 3mm thickness, then brush one side lightly with butter before cooking.

  7. Cook until large bubbles form on the surface (don’t pop these, it’s cooking on the inside), about 2 minutes. Flip the dough and cook the other side until golden (I press down at this point otherwise the bubbles will burn), about 1-2 more minutes.

  8. Stack the cooked naan on a plate, brush with garlic butter, and cover with a towel to keep warm as you cook the remaining pieces.