Garlic naan


10 mins 10 mins 20 mins




  • Cheddar cheese grated 1/4 Cup

  • Mozzarella cheese grated ½ Cup

  • chopped 2-3 tbs Hara dhania (Fresh coriander)

  • 1 & ½ tbs chopped Lehsan (Garlic)

  • ½ kg sifted Maida (All-purpose flour)

  • 1 & ½ tsp Namak (Salt)

  • ½ tbs Sugar powdered

  • 1 & ½ tsp Baking powder

  • ½ tsp Baking soda

  • ½ Cup Dahi (Yogurt)

  • 2 tbs Cooking oil

  • Water lukewarm 1 Cup or as required

  • 1 tsp Cooking oil

  • 2-3 tbs Makhan (Butter)

  • 1 & ½ tbs chopped Lehsan (Garlic)

  • 2-3 tbs chopped Hara dhania (Fresh coriander)


  1. In bowl add mozzarella cheese, cheddar cheese, fresh coriander leaves & garlic. Mix well & set aside.

  2. In bowl add all-purpose flour, , baking powder, salt, sugar, baking soda and mix well.

  3. Add cooking oil, yogurt and mix well.

  4. slowly add lukewarm water and press until dough is formed.

  5. Cover & let it proof for 45 minutes (room temperature).

  6. Grease hand with oil and press mix again until smooth.

  7. Divide the mixture into four equal parts. Take one part and make a ball.

  8. Add cooking oil and roll out dough with the help of rolling pin.

  9. Add prepared cheese filling (2-3 tbs) and fold all edges to seal the filling then prick with skewer and roll out gently with the help of rolling pin. Apply water on naan (makes 4).

  10. Heat griddle or iron pan. Place naan and cook on low flame until it starts to bubble and bottom has browned. Then flip griddle and cook other side directly on the flame until it turns brown or charred.

  11. In frying pan add butter and let it melt.

  12. Add garlic and cook for 1 minute.

  13. Add fresh coriander and mix well.

  14. Apply garlic butter on the surface of the naan & serve.

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