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95min
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Indian

Garlic Naan

A practical home-kitchen method for making garlic naan from scratch in Thailand, using gram weights for dry ingredients and millilitres for liquids.

◷ 95 minutes ◉ Easy
Flatbreads & Asian Breads Side Dish
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Garlic Naan cooking guide
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What you need

Ingredients

Serves
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  • 400 Plain / All-Purpose Flour
    Bread Wheat Flour 1 kg Bread Wheat Flour 1 kg1 kg · ฿75.00
  • 7 Instant Yeast
    Yeast Yeast
  • 8 Fine Salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • 8 Sugar
    White Sugar 1 kg White Sugar 1 kg1 kg · ฿0.39
  • 180 Water lukewarm
  • 100 Plain Yogurt
    Plain yoghurt Plain yoghurt1 piece · ฿22.00
  • 25 Cooking Oil
    Soybean oil 1 liter Soybean oil 1 liter1 litre · ฿48.00
  • 15 Garlic finely chopped
    Peeled Garlic 80 g Peeled Garlic 80 g80 g · ฿20.00
  • 25 Unsalted Butter melted
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What your Big C basket really costsPack sizes can leave useful food for another meal — it is not all consumed by this recipe.
Basket checkout estimate฿190.19
Estimated value used฿190.19
Estimated pantry value left฿0.00

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Cooking instructions

Cooking Mode turns the method into large, slide-by-slide instructions with timers, read-aloud, screen-awake and optional voice controls.

  1. 1

    Mix the dough

    Mix flour, yeast, salt and sugar. Add water, yogurt and oil and mix to a soft dough.

  2. 2

    Knead

    Knead until smooth and elastic.

  3. 3

    Rise

    Cover and leave until puffy and roughly doubled.

  4. 4

    Divide

    Divide into equal balls and rest covered.

  5. 5

    Shape

    Roll or stretch into teardrop or oval breads. Add filling before sealing and rerolling if making cheese naan.

  6. 6

    Cook

    Cook on a very hot dry cast-iron pan until blistered, then turn and cook the second side. Brush with butter, oil or garlic butter as appropriate.

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Per serving

Nutritional information

Calories—
Protein—
Carbohydrates—
Fat—
Saturated fat—
Fibre—
Sugar—
Sodium—
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Check before cooking

Allergens and dietary notes

GlutenMilk / dairy

Useful substitutions

Use coconut yogurt for a dairy-free naan.

Storage and reheating⌄

Storage

Best used fresh. Cool completely before covering; refrigerate enriched or filled doughs and freeze longer-term where appropriate.

Reheating

Refresh baked breads or pastry in a moderate oven until warmed through; do not microwave laminated pastry unless necessary.

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Cooking and allergy notice

Cooking times and quantities are approximate. Check product labels, handle raw ingredients safely and ensure meat, seafood and eggs are cooked thoroughly.

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