Butter Garlic Naan


5/5 stars  100% LIKED IT
Added to 70 cookbooks
This recipe has been viewed 105016 times

A popular leavened bread of exquisite taste cooked in a tandoor. A tandoor is a clay oven which is known to have originated in Persia. The tradition carries on even today in modern day Iran and several North Indian homes. I have added some pounded mint leaves to the naan dough to enhance the flavour and appearance of this bread. Instead of using a tandoor, these naans have been cooked over gas on the sides of an inverted pressure cooker. You can even make them in a gas tandoor if you have one. I have also made the naans smaller sized so that they can be cooked faster.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 6 naans.
Show me for servings


To be ground into a coarse paste
1/4 cup garlic (lehsun) cloves
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
1 tbsp lemon juice
1 tsp sugar

Other ingredients
1 cup plain flour (maida)
1/2 tsp fresh yeast, crumbled
1/2 tsp sugar
1 tbsp oil
1/2 tsp salt
oil for greasing
butter for brushing

  1. Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
  2. Combine all the ingredients including the ground paste in a bowl and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
  3. Cover the dough with a wet muslin cloth and keep aside till it doubles in volume (approx.15 to 20 minutes).
  4. Press the dough lightly to remove the air.
  5. Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter circle.
  6. Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down over an open flame.
  7. Apply a little water on one side of each naan and stick the wet side of the naan around the inside of the pressure cooker.
  8. Place the pressure cooker upside down directly on the flame and cook till both sides are golden brown. You can apply 3 to 4 naans at a time inside the walls of the pressure cooker.
  9. Remove the naans brush with butter and serve hot.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Drink Cool, Stay Cool

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 22 May 12 02:59 PM

 on 19 Nov 10 11:54 PM

This one's a real winner!! My naan turned out quite soft and incredibly tasty, even on its own! I also garnished it a generous amount of cheese to add that extra richness to it! A sinful, crispy delight!