Recipe guide · 4 min read
How to Make Restaurant Style Garlic Naan
In brief: Garlic naan needs a soft dough and fierce heat. Mix maida with salt, sugar, curd, a little baking powder, oil and warm water. Knead until smooth, then rest until the dough relaxes and becomes easy to stretch. Divide into balls and keep them covered so the surface does not dry while you prepare the garlic
Soft, blistered naan brushed with garlic butter and finished with coriander.
Ingredients
- 2 cups maida
- 1/2 cup yoghurt
- 1 tsp sugar
- 1/2 tsp baking powder
- 1 tbsp oil
- Warm water and salt
- 4 garlic cloves
- Butter and coriander
How to make it
- 1Knead flour, yoghurt, sugar, baking powder, oil, salt and warm water into a soft dough. Rest for one hour.
- 2Mix melted butter with chopped garlic and coriander.
- 3Roll dough into ovals, wet one side and place on a hot tawa. Invert over flame to blister, or cook both sides in a hot pan.
- 4Brush generously with garlic butter and serve immediately.
Chef tips
- Keep dough covered so it does not dry.
- Use fierce heat for tandoor-style blisters.
- Brush with butter while the naan is hot.
Why this recipe works
Garlic naan needs a soft dough and fierce heat. Mix maida with salt, sugar, curd, a little baking powder, oil and warm water. Knead until smooth, then rest until the dough relaxes and becomes easy to stretch. Divide into balls and keep them covered so the surface does not dry while you prepare the garlic butter.
Mix melted butter with finely chopped garlic, coriander and a pinch of salt. Roll each dough ball into an oval or teardrop, keeping it slightly thick. For a tandoor-style finish at home, cook the naan on a very hot tawa. Wet one side lightly, place it wet-side down so it sticks, then flip the tawa over the flame to blister the top.
Brush generously with garlic butter the moment it comes off the heat. Stack under a clean cloth for a minute so the naan stays soft. Serve with butter chicken, dal makhani, kadhai chicken or any gravy that deserves a proper scoop.
The restaurant finish comes from patience more than heavy cream or extra masala. Taste at the end, rest the dish for a few minutes, and serve it hot with naan, roti or jeera rice. At Sardaar Ji Dhaba, we look for the same balance every time: a gravy that clings, spice that stays warm, and a final bite that still feels generous.
The first bite should make you look up from the table.
Kitchen note · Sardaar Ji Dhaba