Garlic Naan for 8 pieces


½ pack dry yeast (or 15 g fresh yeast)

1 tsp sugar

100 ml warm water

300 g half-white flour

½ TL baking powder

1 level teaspoon salt

100 g yoghurt

2 tbsp butter, melted

Flour to roll out the dough

3 cloves of garlic, peeled


1. In a small bowl, mix yeast, warm water and sugar and leave to stand for 5 minutes until the liquid begins to foam.


2. In a large bowl, mix flour, baking powder and salt. Add yoghurt, butter and yeast mixture and mix with your hands. With lightly floured hands knead the dough vigorously onto the work surface for about 5 minutes until smooth. (This dough should be loose and sticky, so do not add too much flour).


3. Roll into a sausage and divide into 8 pieces. Form each piece into a ball and place all the rolled-out balls on a large oiled tray.  Cover with a damp cloth and leave to rest for 30-60 minutes until the balls have doubled in size. Meanwhile prepare a paste of garlic with a little oil.


4. On a slightly floured surface, roll out each ball into an oval shape with the rolling pin until it has a diameter of about 15 cm and is 1-2 mm thick.


5. Heat a frying pan at medium to high heat until it has reached the smoking point. Place the naan in the pan, DON’T TOUCH IT. Wait till big bubbles rise on the first surface. Then lift it to see it has become a bit brown on th underside. Now flip it over and cook the other side. Lift to check the underside and once the bubbles have turned dark brown, remove from the pan. (Variation: In a preheated oven at 250-300°C on the middle rail bake 5-8 minutes until they rise slightly and are golden brown. Or in summer on the grill 3-5 minutes grill).  


6. While the naan is still hot, sprinkle the garlic paste on it and serve hot.