Green Chili Garlic Naan Recipe

Activate yeast

In a small bowl, sprinkle 1 tsp sugar over the warm water (about 105–115°F / 40–46°C). Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine the all-purpose flour and 1 tsp salt. Make a well in the center and add the foamy yeast mixture, yogurt, and 2 tbsp vegetable oil. Stir with a spoon or your hand until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with a dough hook on medium speed for 5–6 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1–1.5 hours until doubled in size.

Prepare green chili-garlic paste

While the dough rises, place the chopped green chilies, 6 garlic cloves, cilantro (if using), 1 tbsp lemon juice, 1 tsp salt, and 2 tbsp olive oil into a small food processor or blender. Pulse until a coarse to smooth paste forms, scraping down the sides as needed. Taste and adjust salt or lemon. Set aside.

Safety note

When handling hot chilies, avoid touching your face and consider wearing gloves. Wash hands thoroughly after handling.

Divide dough

After the dough has doubled, punch it down and turn onto a lightly floured surface. Divide into 8 equal pieces (about 90–100 g each). Roll each piece into a ball and let rest 10 minutes covered to relax the gluten.

Roll out naan

Working with one ball at a time, roll or stretch each dough ball into a teardrop or oval about 7–8 inches (18–20 cm) across and roughly 1/8 inch thick. Brush the rolled surface lightly with a little olive oil to help the topping adhere.

Apply green chili-garlic

Spread about 1–1.5 tbsp of the green chili-garlic paste evenly over the top surface of each rolled naan, leaving a small edge free of topping to allow for puffing. Press the paste lightly so it adheres.

Cook on skillet

Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes). Place one naan, topped-side up, onto the hot skillet. Cook 1–2 minutes until bubbles form on the surface and the underside has brown spots. Flip and cook the other side 30–60 seconds, pressing gently with a spatula to ensure even contact. If desired, for a charred effect, hold the cooked naan with tongs and briefly expose the top to an open flame or a very hot broiler for 5–10 seconds.

Repeat

Repeat with remaining naans, adjusting heat as necessary so they cook quickly and develop brown spots without burning.

Make garlic butter

While cooking the final naans, melt 4 tbsp unsalted butter in a small saucepan or microwave-safe bowl. Stir in the finely minced garlic and 0.25 tsp salt. Keep warm.

Brush and garnish

As each naan comes off the skillet, immediately brush the hot naan generously with the garlic butter on both sides. Sprinkle with the optional chopped cilantro if desired.

Serve

Stack the naans into a cloth-lined basket to keep warm and soft. Serve hot as an accompaniment to curries, chutneys, or on their own.