The Place


Recipe: Savory or sweet naan

Posted at 1:55 PM, Jun 01, 2016
and last updated 2016-06-01 15:55:34-04

Tahmina Martelly showed us the perfect recipe to make delicious Naan. Using the basic recipe, you can customize it to be either savory or sweet. For more great recipes, click here.

Garlic Naan


  • 6-7 Naan
  • 3 cups all purpose flour
  • ½ cup warm milk (I prefer whole milk)
  • ½ cup full fat plain yogurt (room temperature)
  • 1 tsp sugar
  • 2 ¼ tsp yeast
  • ¼ cup warm water
  • 1 tsp salt
  • ½ tsp baking powder
  • Garlic and chopped cilantro
  • Butter


In a small bowl, mix together warm water, yeast and sugar and set aside until yeast is bubbly (3-5 minutes). In a large bowl mix flour, salt, and baking powder together. Make a well in the center of the mixture and pour in yogurt and milk along with the frothy yeast mixture.

Begin kneading together to form a soft dough. Dough should incorporate well but be slightly sticky. Form the dough into a ball and rub a little oil over the top. Cover with plastic wrap and let it rest in a warm place for about 1 ½ hours or until doubled in size.

After dough has doubled, punch it down and make 6-7 equal sized balls out of dough. Adjust rack in oven to be 6 inches away from the broiler. Turn on the oven to broil (most ovens that should be 450-500 F). Take a non-stick or cast iron skillet and heat over medium heat. On a clean counter top, sprinkle some flour and roll out dough to an oblong or tear drop sized shape.

Press in some chopped garlic and cilantro and place naan with the garlic/cilantro side up on the hot skillet until it begins to puff around the sides and gets nice dark brown color on the bottom. Do not flip over. Place Naan on a baking sheet. Repeat the process until the baking sheet has enough Naan.

Usually 3 Naans are the maximum amount that will fit on a sheet. Place under the broiler for 1-3 minutes, keeping an eye on the bread. When the top gets nicely browned and slightly charred, take it out of the oven.While the Naan is still hot, brush with a little butter or use a cold butter stick with half the wrapper off and dab over the hot naan.

Serve warm.

Desert naan

To make dessert naan, add pistachio, almonds, coconut, dried fruits (such as apricots, golden raisins, dates), dot with butter and cook in the same fashion. Add additional butter and either warmed honey or maple syrup while still hot. It's delicious.