Chilli Garlic Naan Recipe
Make Chilli Garlic Naan Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Naan Dough
Chilli Garlic Topping & Flavoring
Optional Finishing
Method
Prepare Yeast & Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 110°F / 43°C), sugar, and instant dry yeast. Stir briefly and let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.
- 2
Mix dry ingredients
In a large mixing bowl or stand mixer bowl, whisk together the all-purpose flour and salt so the salt is evenly distributed.
- 3
Combine wet and dry
Make a well in the center of the flour. Add the yogurt and 2 tablespoons vegetable oil. Pour in the activated yeast mixture. Using a wooden spoon or dough hook on low speed, mix until the dough comes together—about 2–3 minutes. If dough is very stiff, add up to 1–2 tablespoons warm water. If too sticky, add up to 2 tablespoons more flour.
- 4
Knead
Knead the dough on a lightly floured surface for 6–8 minutes by hand until smooth and slightly elastic, or knead with a stand mixer fitted with a dough hook for 4–5 minutes.
- 5
First rise
Lightly oil a clean bowl with the remaining 1 tablespoon oil. Place dough in the bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours.
Make Chilli Garlic Topping
- 6
Prepare garlic butter base
In a small saucepan or skillet over low heat, melt the unsalted butter gently. Remove from heat once melted—do not brown. Add the finely minced garlic to the warm (not piping hot) butter and let sit 3–5 minutes to mellow and infuse the butter.
- 7
Add aromatics
Stir in the red chile flakes, kashmiri chili powder (if using), finely chopped fresh green chile, lemon juice, salt, and black pepper to the garlic-butter mixture. Taste and adjust salt or chile. Finally, stir in the chopped cilantro. Keep warm or set aside at room temperature.
Shape & Cook Naan
- 8
Divide dough
Punch down the risen dough to release air. Turn onto a lightly floured surface and divide into 6 equal pieces (about 90–100 g each for medium naan). Shape each piece into a smooth ball and cover with a damp towel. Let rest for 15–20 minutes to relax the gluten.
- 9
Preheat cooking surface
If using a stovetop skillet: preheat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot (1–3 minutes). If using an oven: preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet placed on a middle rack. If using a grill, preheat to high.
- 10
Roll out
On a lightly floured surface, roll one dough ball into an oval or teardrop about 7–8 inches long and 1/8–1/4-inch thick. Dust off excess flour.
- 11
Apply topping before or after cooking (two methods)
Option A (on-skillet): Using a pastry brush or the back of a spoon, brush a thin layer of the chilli-garlic butter over the top of the rolled naan, leaving a little margin. Gently transfer (flip onto palm or use a spatula) the naan onto the hot skillet, butter-side up. Cook until the surface shows small bubbles and the bottom is golden-brown, 1–2 minutes. Flip and cook the other side 1–2 minutes until charred spots appear and cooked through. Immediately brush the cooked top with more chilli-garlic butter, sprinkle optional sesame or nigella seeds, and finish with additional chopped cilantro if desired. Option B (after cooking): Cook plain naan on the hot skillet (no topping) for 1–2 minutes per side as above. Once cooked, remove from heat and immediately brush both sides generously with the chilli-garlic butter and sprinkle seeds/cilantro.
- 12
Repeat
Repeat roll, top and cook with remaining dough balls. Adjust heat as needed so the pan stays hot but doesn't burn the naan.
Finish & Serve
- 13
Final touches
Stack cooked naans and keep them covered with a clean towel to stay soft while you finish the batch. If you like extra gloss, brush each naan again with any remaining butter mixture and squeeze a tiny additional lemon juice if desired.
- 14
Serve
Serve warm with curries, kebabs, or as a flavorful bread on its own. Garnish with extra chopped cilantro and a sprinkle of sesame or nigella seeds if used.