My garlic naan (Makes 10 to 12)

August 5, 2017


When it comes to eating it, if i taste something I really like I am determined to make it at home.  Naan bread is always on my takeout or eating order, always. I love the texture and flavour and it’s a must for our curry nights at home. I make a batch of 12 and freeze them.  They defrost in the toaster on a low setting within minutes and they taste as fresh as just made.



  • 500g Strong white bread flour

  • 1 tbsp. of black onion seeds

  • 1 x garlic clove (grated)

  • 1 tsp salt

  • 2 tsp of caster sugar

  • 7g sachet of fast action yeast

  • 1 x 150g of greek yogurt

  • 1 tbsp. rapeseed oil

  • 300ml of warm skimmed milk (you may not use all)

  • Non stick frying pan


  1. In a bowl combine all the ingredients except for the water,

  2. If using a Kitchenaid, turn on and gradually add the milk.  I use the same process if I were to knead by hand,

  3. Knead for 6 minutes in the machine and then put the dough onto a floured surface and knead by hand for a few minutes,

  4. The dough will feel a little sticky to start and then become nice and smooth after a few minutes of kneading,

  5. Place the dough back into the bowl, cover with cling film and leave to rest for 1 hour,

  6. Heat a large non stick frying pan,

  7. Place the dough onto a floured surface and divide into 10 to 12 portions,

  8. Take each piece of dough and roll out into desired shape to make your naan,

  9. Place each naan portion into the frying pan and leave until your start to see the dough bubble which can take up to a minute, then flip and do the same with the other side. Be careful not to burn,

  10. Stack the naan onto of each other to keep warm,

  11. When you are ready to eat them have them either by themselves or spread some butter onto and enjoy with your curry.

Share on Facebook
Share on Twitter
Please reload

© 2017 Biagio Amata. Proudly created with

  • Black Instagram Icon