Phase 1: Preparation & Setup
Measure all ingredients precisely. Wash and dry the cilantro. Mince the garlic finely. Set aside.
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Vegetarian / शाकाहारी Indian / North Indian Fast food craving
Artisanal Garlic Butter Tandoori Naan – Pillowy, Charred Flatbread with Nigella & Cilantro
Team MaBapu Foods improved
Improved Healthy Tag To Fast Food
A little about this dish
Artisanal Garlic Butter Tandoori Naan is a North‑Indian bakery staple that marries the airy softness of yeast‑leavened dough with the smoky char of a tandoor or high‑heat skillet. The dough, enriched with yogurt and a touch of milk, rises to a light, airy crumb. When cooked on a high flame, it develops blistered, slightly blackened edges that give it a rustic, smoky aroma. A generous brush of garlic butter, studded with nigella seeds and fresh cilantro, adds a fragrant, buttery finish that balances the dough’s subtle tang. Compared to store‑bought naan, this version offers a richer flavor profile, a crisp exterior, and a tender interior, making it a healthier, homemade alternative that still satisfies cravings for that iconic tandoori taste.
01 · Everything you need
Ingredients सामग्री
250g All‑Purpose Flour (मैदा)
250 gram1 tsp Active Dry Yeast (खमीर)
1 teaspoon1 tsp Sugar (चीनी)
1 teaspoon1 tsp Salt (नमक)
1 teaspoon125g Plain Yogurt (दही)
125 gram60ml Warm Milk (गर्म दूध)
60 ml30ml Warm Water (गर्म पानी)
30 ml15ml Oil (तेल)
15 ml30g Butter (मक्खन)
30 gram4 cloves Garlic, minced (लहसुन)
4 clove1 tsp Nigella Seeds (काली जीरा)
1 teaspoon2 tbsp Fresh Cilantro, chopped (धनिया)
2 tablespoon1 tsp Mustard Oil (सरसों का तेल) – optional for authentic tandoor flavor
1 teaspoon02 · From prep to plate
Make it with care. बनाने की विधि
Phase 1: Preparation & Setup
In a small bowl, dissolve the yeast in 30ml warm water with 1 tsp sugar. Let sit for 5 minutes until frothy.
Phase 2: Foundation & Initial Cooking
Phase 2: Foundation & Initial Cooking
Phase 2: Foundation & Initial Cooking
Transfer dough to a lightly oiled surface and knead for 8–10 minutes on medium heat (if using a stovetop dough warmer) or at room temperature until smooth and elastic.
Phase 3: Core Cooking / Simmering / Frying / Baking
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Phase 3: Core Cooking / Simmering / Frying / Baking
Punch down the dough, divide into 4 equal portions, and roll each into a ball. Let rest for 10 minutes.
Phase 3: Core Cooking / Simmering / Frying / Baking
Heat a heavy‑bottomed skillet or tawa on high flame. When the surface is very hot, place a rolled dough ball on it. Cook for 2–3 minutes until bubbles form and the underside shows light char marks.
Phase 3: Core Cooking / Simmering / Frying / Baking
Flip the naan, cook the other side for 1–2 minutes until golden and blistered. Remove and place on a clean cloth to keep warm.
Phase 3: Core Cooking / Simmering / Frying / Baking
While the naan is still hot, melt 30g butter in a small saucepan over low flame. Add minced garlic and sauté for 30 seconds until fragrant. Stir in 1 tsp mustard oil if using, then remove from heat.
Phase 3: Core Cooking / Simmering / Frying / Baking
Brush the hot naan generously with the garlic butter, sprinkle with 1 tsp nigella seeds and chopped cilantro. The heat will melt the butter into the dough, creating a glossy finish.
Phase 4: Finishing / Resting / Draining & Cooling
Let the naan rest for 1 minute to allow the butter to set. If not serving immediately, wrap each naan in a clean kitchen towel to retain warmth.
Phase 5: Plating, Serving & Storage
Serve the naan hot, accompanied by a side of plain yogurt or a simple green chutney. Store any leftovers in an airtight container at room temperature for up to 2 days; reheat in a skillet on low flame for 1 minute to restore crispness.
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FSSAI™ COMPLIANT
VEG शाकाहारी
Energy
359 kcal
Protein
8.5g
Carbs
52.3g
Fat
12.8g
Sodium
618mg
Potassium
143mg
NUTRITIONAL INFORMATION
पोषण संबंधी जानकारी • Per Serving Basis
Approx. Serving Size / सर्विंग माप: 1 naan
Servings Per Recipe: Approx. 4
Energy / ऊर्जा
359 kcal
(1502 kJ)
18%
Adult RDA*
| Nutrient / पोषक तत्व | Per Serving | % DV* |
|---|---|---|
| Carbohydrates / कार्बोहाइड्रेट | 52.3 g | 19% |
| Total Sugars / कुल शर्करा | 1.5 g | 3% |
| Dietary Fiber / आहारीय रेशा | 0.5 g | 2% |
| Protein / प्रोटीन | 8.5 g | 16% |
| Total Fat / कुल वसा | 12.8 g | 19% |
| Saturated Fat / संतृप्त वसा | 5.2 g | 24% |
| Trans Fat / ट्रांस वसा | 0 g | — |
| Cholesterol / कोलेस्ट्रॉल | 19 mg | 6% |
| Sodium / सोडियम | 618 mg | 31% |
| Potassium / पोटैशियम | 143 mg | 4% |
⚠️ Statutory Disclaimer / वैधानिक सूचना:
Nutritional values are computed per serving based on reference composition standards. Individual dietary requirements may vary. Not a substitute for a varied, balanced diet.
* % Daily Values are based on ICMR-NIN 2020 RDA for an adult (2000 kcal).
A little kitchen confidence
Your recipe questions
What’s the best way to get the dough to rise properly?+
Let it sit in a lightly oiled bowl, covered with a damp cloth, in a warm spot for about an hour until it doubles.
How do I get those smoky char marks on the naan?+
Heat a heavy‑bottomed skillet or tawa until the surface is very hot, then cook each side until bubbles form and the underside shows light char marks.
Can I use a regular skillet instead of a tandoor?+
Yes, a high‑heat skillet works fine; just keep the flame high and flip when bubbles appear.
MF
Meet the recipe’s creator
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