Why This Recipe Works
"Garlic naan recipe" is one of the most consistently searched food terms in the UK, every single week of the year. Every time someone makes a curry at home — whether it's Butter Chicken, Chicken Tikka Masala, Dal Makhani, or Chana Masala — they search for naan to go with it. This makes Garlic Naan the ultimate "connector" recipe: it doesn't need to stand alone, it needs to link to everything. And the reason most people search for it rather than just buying it is because homemade naan, fresh off the pan, is genuinely in a different league to anything from a packet.
The barrier has always been the myth that you need a tandoor. You don't. A regular non-stick frying pan or cast-iron skillet on your kitchen hob produces naan that's 90% as good as a tandoor — soft, puffy, lightly charred, with those beautiful blistered spots. The other myth is that naan requires yeast and an hour of proving. This recipe uses yogurt and baking powder instead — the yogurt adds tang and tenderness, the baking powder provides the lift, and the dough is ready to roll in 5 minutes flat. At Pick N Save, we stock everything from the yogurt and ghee to the fresh garlic and coriander. We also carry seven different ready-made frozen naan brands — Shana, Leicester, Rayan, Sounas, and more — for nights when you want naan but don't want to make dough. Both options are valid, and we've been supplying our Harrow customers with both since 1999.
Step-by-Step Method
Step 1: Make the Dough (5 Minutes)
In a large mixing bowl, combine 300g of plain flour (or self-raising flour for an even softer naan), 1 teaspoon of baking powder, ½ teaspoon of salt, and ½ teaspoon of sugar. Make a well in the centre and add 150g of thick natural yogurt (Desi Natural Yogurt 1kg — the tang is essential for naan's flavour), 1 tablespoon of sunflower oil or melted ghee (KTC Butter Ghee 500g), and 2–3 tablespoons of warm milk — just enough to bring the dough together.
Mix with a spoon until the dough starts to form, then use your hands to knead it in the bowl for 2 minutes until you have a soft, smooth, slightly sticky ball. The dough should be softer than chapati dough — closer to the texture of a soft pizza dough. If it's too dry, add another tablespoon of yogurt. If too sticky, dust with a pinch of flour. Cover with a damp tea towel and rest for 5 minutes — or up to 30 minutes if you have time (longer resting gives a softer naan, but 5 minutes works perfectly well).
Step 2: Make the Garlic Butter
While the dough rests, prepare the garlic butter — this is what transforms plain naan into garlic naan. In a small bowl, mix 3 tablespoons of melted butter (Anchor Butter Salted 500g) with 3–4 cloves of garlic, finely minced or grated (Fresh Garlic Medium or Garlic Prepack 200gm), and 2 tablespoons of finely chopped fresh coriander (Fresh Coriander Bunch). Add a tiny pinch of salt if using unsalted butter. Set aside. The garlic stays raw in the butter — it cooks when it hits the hot naan and gives that sharp, fragrant garlic punch that defines restaurant naan.
Step 3: Shape the Naan (3 Minutes)
Divide the dough into 6 equal portions (about the size of a large golf ball each). On a lightly floured surface, roll each ball into a teardrop or oval shape — roughly 15–18cm long and about 5mm thick. Naan is traditionally teardrop-shaped, not perfectly round — don't worry about precision. Imperfect shapes look more authentic. If the dough springs back when you roll it, let it rest for another minute before trying again — the gluten needs to relax.
Optional technique for extra puff: Instead of rolling, stretch the dough gently between your palms, letting gravity pull it into a long teardrop shape. This keeps more air pockets intact, which means bigger, more dramatic bubbles when cooking.
Step 4: Cook on the Stovetop (2 Minutes Per Naan)
Heat a large non-stick frying pan, cast-iron skillet, or flat tawa over high heat. The pan must be properly hot — sprinkle a few drops of water on it; if they evaporate instantly with a sizzle, you're ready. Do NOT add oil or butter to the pan — the naan cooks dry.
Place one naan flat in the hot dry pan. Within 30 seconds, you'll see small bubbles forming on the surface. After 1–1.5 minutes, the underside should be golden-brown with dark blistered spots. Flip the naan and cook for another 60–90 seconds until the second side is also golden and blistered. For extra char and puff, use tongs to hold the naan directly over a gas flame for 5–10 seconds per side — the naan will puff up dramatically and develop a gorgeous charred pattern. If you have an electric hob, press the naan gently with a folded kitchen towel while it's in the pan — this encourages puffing.
Step 5: Brush with Garlic Butter and Serve
The moment the naan comes off the heat — while it's still blazing hot — brush the top generously with the garlic butter mixture. The butter melts instantly into the hot bread, the raw garlic sizzles and cooks on contact, and the coriander releases its fragrance. The kitchen will smell exactly like an Indian restaurant. Stack the finished naan on a plate and cover with a clean tea towel to keep them soft and warm while you cook the remaining pieces. Serve immediately alongside any curry — or eat the first one straight away while it's too hot, burning your fingers, because nobody has ever waited for a fresh naan to cool down.
Pro Tips from Our Store
- Yogurt is the secret to no-yeast naan: The lactic acid in natural yogurt tenderises the gluten in the flour, producing a soft, pliable dough that doesn't need hours of yeast-rising. It also adds the slightly tangy flavour that defines naan. Desi Natural Yogurt is ideal — thick-set, properly tangy. Don't use Greek yogurt alone (too thick) or flavoured yogurt (wrong flavour). Regular natural yogurt is perfect.
- High heat is everything: Naan needs the hottest pan you can manage — it should be almost smoking before the naan goes on. High heat is what creates the signature charred blisters on the surface. Low heat produces pale, flat, bread-like naan with no character. Cast iron is ideal because it holds heat evenly. Non-stick works but doesn't get quite as hot.
- The gas flame trick: If you have a gas hob, the single most effective technique for restaurant-style naan is holding the cooked naan with tongs directly over the open flame for 5–10 seconds per side. The naan puffs up like a balloon and develops charred spots that are impossible to achieve in a pan. This is how most Indian restaurants finish their naan (the tandoor produces the same effect).
- Don't over-roll: Naan should be about 5mm thick — thicker than a chapati. If you roll it too thin, it won't be soft and fluffy in the middle. The thickness is what gives naan its pillowy, bread-like texture that's perfect for scooping up thick curries.
- Make the dough ahead: The dough can be made up to 24 hours in advance and refrigerated in a covered bowl or cling film. Pull it out 15 minutes before cooking to bring it to room temperature. This is useful for dinner parties — make the dough in the morning, cook the naan fresh when guests arrive.
- Frozen naan for zero-effort nights: If you don't want to make dough, our frozen naan range is excellent: Shana Naan Garlic 300g (2 pieces, best flavour), Leicester Garlic/Corriander Naan 2s (garlic-forward), Rayan Garlic Nann 3pc (best value), Sounas Naan Garlic Corinder 5s (bulk pack), Rayan Tasty Garlic Naan Bread Longlife x3, and Shana Naan Chilli & Corriander 300g (for a spicy twist). Heat directly on a dry hot pan for 1 minute per side, or in the oven at 200°C for 3 minutes.
Variations to Try
- Plain Naan: Skip the garlic butter. Instead, brush with plain melted ghee (KTC Butter Ghee 500g) the moment it comes off the pan. Simple, classic, lets the curry be the star.
- Cheese Naan: Before cooking, place a tablespoon of grated mozzarella or cheddar in the centre of each rolled naan, fold the dough over to seal, and re-roll gently to enclose the cheese. Cook as normal — the cheese melts inside, creating a gooey, stretchy pocket. Kids go absolutely mad for this.
- Peshwari Naan (Sweet Stuffed): Make a filling by blending 50g of desiccated coconut (TFS Desicated Coconut 250g), 30g of ground almonds (from Uthra Almonds 700g — ground in a blender), 2 tablespoons of sugar, and 1 tablespoon of sultanas. Stuff each naan with a tablespoon of the mixture before rolling and cooking. Peshwari Naan is sweet, coconutty, and the perfect match for mild, creamy curries like Korma.
- Keema Naan (Meat-Stuffed): Use leftover lamb keema (see our Lamb Keema recipe when published) as a stuffing. Place a tablespoon of cooled keema in the centre of each naan, seal, and roll. Cook as normal. A complete meal in a bread — popular as a hearty lunch or party snack.
- Bullet Naan (Chilli Garlic): Add 1 teaspoon of chilli flakes and 1 finely chopped green chilli (Indian Chilli 400g) to the garlic butter. Brush generously over the hot naan. This is the "bullet naan" that's trending on social media — fiery, garlicky, and incredibly moreish. Not for kids.
What to Serve with Garlic Naan
Garlic Naan goes with every curry in our recipe collection. Here are the best pairings from our kitchen:
- Butter Chicken — the classic. Naan soaks up the rich, creamy sauce perfectly.
- Chicken Tikka Masala — Britain's favourite curry deserves Britain's favourite bread.
- Dal Makhani — tear and scoop. The thick, creamy dal clings to the naan beautifully.
- Chana Masala — naan plus chole is one of India's most popular combos.
- Paneer Tikka — wrap tikka pieces in naan with a drizzle of mint chutney for a quick wrap.
- Pav Bhaji — naan works as a pav substitute and adds a different texture.
- Chicken Biryani — naan alongside biryani is the full-feast approach.
Shop This Recipe at Pick N Save
Every single ingredient for this recipe is available at picknsave.co.uk with home delivery across London and the UK, or click and collect from our store in Harrow. Here's your shopping list:
- Dairy: Desi Natural Yogurt 1kg | Continental Low Fat Natural Yogurt 400g | Henna Natural Yogurt 1kg | Lancashire Greek Style Yogurt 1kg | Freshways Whole Milk 2L
- Butter & Ghee: Anchor Butter Salted 500g | Anchor Unsalted Butter 500g | KTC Butter Ghee 500g | KTC Butter Ghee 2kg | Khanum Pure Ghee 500g
- Fresh Produce: Fresh Garlic Medium | Garlic Prepack 200gm | Garlic Large Prepack | Fresh Coriander Bunch 1Pc | Indian Chilli 400g
- For Peshwari Variation: TFS Desicated Coconut 250g | Taj Shredded Coconut 300g | Uthra Almonds 700g | Fudco Green Raisins 700g
- Frozen Naan (Ready-Made Alternative): Shana Naan Garlic 300g | Leicester Garlic/Corriander Naan 2s | Rayan Garlic Nann 3pc | Sounas Naan Garlic Corinder 5s | Rayan Tasty Garlic Naan Bread Longlife x3 | Shana Naan Chilli & Corriander 300g | Leicester Naan Plain 2s | Leicester Spicy Naan 2s | Rayan Plain Naan 3pc | Rayan Tasty Naan Plain Longlife 3s | Sounas Naan Round 5s | Sounas Super Naan Long Life 5s | Sounas Wholemeal Naan Long Life 5s | Rayan Tasty Wholemeal Naan
- Frozen Roti & Chapati (Alternatives): Shana Chapatti Multi Pack 20s | Shana Masala Chapati 400g | Crispy White Chapati 15s | Crispy Chapati Brown 15s | Crispy Gujrati Roti 15s | Crispy Methi Roti 15s
- Frozen Paratha (Alternatives): Shana Paratha Plain Multi Pack 15 pack 1.2kg | Shana Original Paratha 400g | Shana Paratha Garlic 400g | Shana Onion Paratha 480g | Shana Wholemeal Lacha Paratha 1.2kg | Haldirams Home Style Paratha 360g | Haldirams Lachha Paratha 360g
