Lola’s Kitchen: Garlic Naan Recipe

Posted February 24, 2017 by Lola in Lola's Kitchen / 18 Comments


Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.

For some reason I dislike making bread, I don’t have the patience for it and yeast seems to dislike me. So to say I was hesitant to try out a naan recipe with yeast is a understatement. But at the same time I like the taste of bread and while I have a good recipe for naans without yeast, it doesn’t taste the same. To be honest I think these garlic naans taste a lot better. Luckily at my first attempt these garlic naans turned out great and the taste was so good.Tthe naans have a soft and fluffy texture and the taste is really good. The garlic taste is subtle, but really adds something. These are some of the best naans I’ve eaten and I definitely will be making these again. Do keep in mind to start early when making these as the dough has to rise for a bit.

This recipe is based on SJ Pajonas her Naan Bread with Garlic and Cilantro Recipe



  • Water – 1 1/2 cup
  • Flour 400 gram / 3 cups
  • Sugar – 1 teaspoon
  • Dried Yeast – 1 teaspoon
  • Baking Powder – 2 teaspoons
  • Salt – 1 1/2 teaspoon
  • Garlic – 2-3 cloves

This recipe makes about 6 naans. Star at least 1,5 hours before you want to eat the naans with preparing them.


  1. Heat the water in a medium sized bowl in the microwave for about 1.5 minutes. Or until the water is slightly too hot to touch with your bare hands. Then add the sugar and yeast and let it stand for about 15 minutes on a warm spot. If your house isn’t warm, you might have to let it stand a bit longer. After the 15 minutes you should see a bit of froth on top and the water is slightly moving. If you don’t see any movement, your yeast isn’t working anymore and you have to start over. Don’t boil the water as boiling water seems to kill the yeast as well.
  2. In a big bowl combine the flour, baking powder, salt and garlic. I recommend using a garlic press for the garlic as that way it will be very small pieces and will be easier to distribute throughout the dough. Now add the water and yeast to the dough and knead till the dough doesn’t stick to your hands, but does stay easily in a round shape when you shape it. Add more water or flour if necessary. Cover the bowl wish a dishcloth and let it stand on a warm spot for at least and hour.
  3. Once the dough is done, preheat the oven to 220 degrees Celsius/ 450 degrees Fahrenheit. Cover your working surface and rolling pin in flour and tear about 1/6 or 1/8 of the dough. Depends on how big you want your naans to be and how many you want to make. I made 6 naans from this recipe. Roll the naan flat until it’s about 1/2 centimeter or 1/4 inch thick. Place it on a baking sheet covered with baking paper. I could fit about 2 naans on my baking sheet. Place in the oven and let it bake for about 15-20 minutes or until the top of the naans has some slight browned spots. Repeat until all naans are done
  4. Once the naans are done remove from the oven and eat with some curry. You can also let them cool down and reheat the next day or freeze them.


This were three of the naans I made.

Variation Tips

  • Naan without garlic. Don’t like garlic? Just leave that ingredient out.
  • Naan with cilantro or other spices. You can add lots of other spices to these naan to give them some addition flavor, think of cilantro, a bit of lemon juice or even turmeric or other curry spices.
  • Naan with sesame seeds. Add some sesame seeds on top of the naans before baking.


Do you like naan? What’s your favorite type of bread?

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18 responses to “Lola’s Kitchen: Garlic Naan Recipe

    • That’s why I hate making bread, the whole water temperature an yeast thing is difficult. I tried to explain it here, but it’s not really exact. I just put my hand in the water and if it’s just slightly too hot I put in the yeast. It’s a bit of a pain to get it right, but after a few tires it gets a bit easier.
      I do really love bread and these naans are so good, so I do make the time to make them now and then.

    • The second time I tried this the yeast didn’t work and I had to start over, but in the end it worked out. The garlic in these naans really adds something to them and the smell when these are in the oven is delicious.

    • Yay! Let me know how it turns out! I also love naan and I am so happy I got this recipe as these were do delicious. I’ve made them twice by now and while they take some time to make, they are so worth it.

  1. I am the same issue with bread and, quite honestly, don’t have much patience. These look amazing though, makes me wish someone in our family did have the patience lol.
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    • You can always double the recipe if you want more. last time I made about 7 naans with this recipe as I ended up adding quite some extra flour. They tasted great, although they do require some patience to make.

    • Yes patience is the hardest part of making these. It’s a real problem for me too, but when I do make an exception and try make these I am happy because they taste so good. I a glad I finally have a good recipe for the, so I can make it myself when I want to eat it.

    • I actually don’t really like sesame seeds, except for in very specific dishes, but I’ve seen other recipes include them, so I decided t add it as a variation tip.

      I am really glad you gave me this recipe. The naans turned out so well, although the second time I made these the yeast wouldn’t work and I had to start over, but it worked after that.

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