Tandoor-baked naan topped with garlic and fiery chilies

In a small bowl, combine 2 teaspoons of active dry yeast, 1 teaspoon of sugar, and 1/4 cup of warm water (not hot). Stir and let it sit for 10 minutes until foamy.

Activate Yeast

In a large mixing bowl, add 2 cups of all-purpose flour and 1/2 teaspoon of salt. Make a well in the center and pour in the foamy yeast mixture, 1/4 cup of plain yogurt, and 1 tablespoon of oil. Mix until a shaggy dough forms.

Make Dough

Turn the dough onto a floured surface and knead for about 8–10 minutes until the dough is soft and elastic. If it's sticky, add a little more flour as needed.

Knead Dough

Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1–2 hours or until doubled in size.

Let Dough Rise

Finely mince 4–5 garlic cloves and 2 fresh green chilies (adjust to your heat preference). Combine them in a small bowl with 1 tablespoon of melted butter or ghee and a handful of chopped fresh cilantro (optional).

Prepare Garlic and Chili Topping

Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a ball and let rest for 5–10 minutes.

Divide and Shape Dough

Take one dough ball at a time and roll it out on a floured surface into an oval or tear-drop shape, roughly 1/4 inch thick.

Roll Out Naan

Brush the top side of the naan with the garlic-chili butter mixture, pressing lightly so the toppings stick.

Apply Topping

Heat a tandoor or heavy cast iron skillet over high heat. Place the naan topping-side up onto the hot surface. Cook for 1–2 minutes until bubbles form. Flip and cook the other side for another 1–2 minutes, or until golden brown and slightly charred.

Cook in Tandoor or Hot Skillet

Optionally, brush the hot naan with additional melted butter or ghee for extra richness before serving.

chilli garlic naan

Recipe information

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