Chilli Garlic Naan- restaurant style

One of the most popular Indian breads and a hot favourite in all Indian restaurants is the Naan. I always thought that we must need a tandoor oven to cook a naan. But I was pleasantly surprised that we can still make it at home with the same effects of a tandoor oven by using a simple gas stove at home.

This recipe shows how to make Naan at home in restaurant style tasting more delicious and softer than any other restaurant. The toppings can be changed to get different types of naans or skip it to get plain naan. A great and easy recipe to try today.

Chilli Garlic Naan

  • Servings: 10 naans
  • Difficulty: easy
  • Print


  1. Plain flour or Maida- little over 2 cups
  2. Yeast sachet (7g) – 1/2 sachet
  3. Sugar- 1/2 tsp
  4. Warm milk- 1/3 cup
  5. Yogurt- 3- 4 tbsp
  6. Baking soda- 1/4 tsp
  7. Salt as required
  8. Oil- 1 tbsp
  9. Chopped garlic- 3 tbsp
  10. Chilli flakes as required
  11. Coriander leaves- a little
  12. Butter or ghee a little as required for topping (optional)


  • In 1/3 cup warm milk, add half sachet yeast and 1/2 tsp sugar and set it aside to froth for 5 mins. Make sure the milk is not too hot or cold.
  • In little over 2 cups of plain flour, add little salt, 1/4 tsp baking soda, 3-4 tbsp of yogurt, and the yeast mixture. Knead into dough and add little more milk/water as required to be able to bring into a ball.
  • Then add 1 tbsp oil and knead for 3 mins and set aside covered for 2-3 hours for the dough to rise.
  • Make the dough into balls of small size. On a floured surface, take each ball of dough and roll it thin to oval or round shape like a roti.
  • On the top, sprinkle some finely chopped garlic, chilli flakes and coriander leaves. Roll the pin over to press it a bit in. You can skip the toppings for plain naan.
  • Heat a flat pan on stove. In medium heat, cook the naan with the topping facing up. After 1 min or so, the bottom will be cooked. Take tongs and remove the naan from pan.
  • Place a rack from the grill over the flame.  On low to medium flame, place the other side (top) of the naan over the rack facing the flame and cook for around 1-2 mins. You will get burnt pops like in a tandoor oven.
  • Remove and spread some butter or ghee over the top optionally.
  • Enjoy the light, soft naan with your favourite side!

Please find the video recipe below: