Garlic Naan - The best restaurant style tawa naan flavored with lots of garlic and butter. Made with whole wheat flour, this no yeast naan is super easy to make, so delicious and requires no oven or tandoor. Much better than store-bought and tastes great with dals and curries!. This is the best garlic naan recipe you will ever need!
About this naan
I cannot tell you the super taste of this homemade garlic naan until you yourself try it at home.
My family could not believe that I have made naan. As they were looking like the restaurant ones, kiddos were claiming that it is a Naan from the restaurant. I felt really happy when they told me that it is not at all looking like the homemade ones.
Well, it was indeed not looking like the homemade naan. It was perfect and tasted so delicious with dal makhani. What a pure bliss it was!!
Indeed, Garlic Tawa Naan recipe is not as complicated as it looks. If all the ingredients from the list above are ready on the platform, then the very next step is simply kneading the dough.
So, add the ingredients one by one which I will be mentioning below. If you follow the recipe to the 'T', then you have your best ever naan recipe ready at home. Without any further delay, let us quickly take a look at how make delicious naan breadat home.
Finally, I am here with the best recipe of Butter Garlic Naan.
Ingredients you will need
Now, we will list down the ingredients we will use to make this naan.
We need the whole wheat flour, Yogurt, Luke Warm Milk, Baking Powder, Baking Soda, Sugar, Salt, Ajwain (carom seeds), Garlic cloves, Butter, Oil, Water, Black Sesame seeds.
Now that we have the list of ingredients, note them quickly.
If you see, all ingredients are easily available in supermarkets or grocery stores. The flavor of every component gives an impact on the Garlic Naan making it tastier and tempting, be it ajwain, garlic or the Black Sesame seed.
Difference between naan and roti or chapati
Often people have been asking me about the difference between a Naan and a Roti or Chapati.
Chapati which we eat on regular basis is basically a whole wheat flour healthy flatbread. And, Naan which we usually eat at a restaurant on the other side is made from the maida along with yeast or soda/baking powder.
Naan is made using leavened dough, that chefs, bhatiaras or even we make in tandoor or bake in oven. It is like-wise healthy but high on calories.
Naan is influenced from the Middle-East and is very popular in Central Asia. Indian sub-continent consists of large variety of Naan’s/Roti in the world.
Can I make it without oven or tandoor?
Without a doubt, yes, we can make naan without oven or tandoor. In this recipe, I have cooked naan using regular griddle which we call it as tawa.
This home-made Naan, I usually serve with an extremely amazing dal makhani. However, not specifically just the Dal Makhni, we can serve it with any Punjabi or Mughlai delicacy.
It goes perfect with Kali Masoor Dal. You can also serve this Tawa garlic naan with curries like Paneer Makhanwala, Kadhai Paneer, Butter chicken, Murgh Saagwala, or Matar Paneer and so on.
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Tawa Garlic Naan Recipe
- 3 ½ cups Whole Wheat Flour (atta)
- ¾ cup Yogurt
- ¾ cup Milk (luke warm)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Sugar
- Salt to taste
- 1 tsp Carom Seeds (ajwain)
- 1 ½ tbsp Garlic Cloves ( finely chopped)
- ⅓ cup Butter
- 2 tbsp Vegetable Oil
- ¼ cup Water (only if needed)
- Black sesame seeds ( as needed to sprinkle on top)
- First of all, melt butter in small pan. Add garlic and allow it to simmer for 3 – 4 minutes on a very low flame to infuse the garlic flavor into butter.
- Take it off the heat and allow it to cool to room temperature or just luke warm.
- In a large bowl, add flour, baking powder, baking soda, sugar, Ajwain and mix.
- Now, add yogurt, oil, and 2 tablespoons melted garlic butter to flour mixture.
- Gradually, add little warm milk and start kneading the dough.
- If the dough is not soft and you feel the need of water, then add warm water to it. Do not add too much water at once, tablespoon at a time.
- Then, knead the dough for good 4-5 minutes. Dough should be soft and smooth.
- Cover the dough with damp cotton and keep it in a warm for place for at least an hour.
- Once the dough is leavened and ready to roll, heat the griddle and divide the dough into equal parts depending upon the size of the naan you prefer to make.
- Grease the platform. Take one ball, sprinkle the sesame seeds on the ball. Start pressing the ball with your fingers to make it in an oval shape or any shape you prefer. The thickness of the naan should be around 6-7 mm. You may use the rolling pin to roll the naan.
- Carefully flip the naan and brush it with water.
- Now, place the naan on the hot griddle with the watered side on the hot griddle. This will ensure that naan sticks well on the griddle
- Cover the naan with a lid and let it cook for ½ a minute
- Take off the lid and turn the griddle upside down such that the top side of the naan is on direct flame. Allow it to get a charred appearance which will also help the naan to get cooked well.
- Take it off the griddle. Brush it with the remaining garlic butter on the top and sprinkle some chopped coriander leaves. Serve!
Love your recipes. My family enjoyed your world famous yakhni pulao and chicken dum Biryani. Can I ask a favour? Could you please mention number of servings for breakfast/lunch/dinner cuisine and number for desserts so that I could tweak the recipe for my family of four? Shukran and regards.
thank you very much for the appreciation 🙂
sure, will update the servings in all the recipes soon `in Shaa Allah
Hi Farrukh, Could you please let me know where to use the lukewarm milk? Thanks!
Apologies for delayed reply
I have corrected the needful, you can check the recipe