Master The Art Of Homemade Chilli Garlic Naan With This Easy Recipe

To make Chilli Garlic Naan, knead a dough using flour, yogurt, and warm water, and let it rest for an hour. Roll out the dough, then top with chopped garlic, chilies, and coriander leaves, pressing it gently. Cook on a hot tawa or in a preheated oven until it puffs up and turns golden. Finish with a brush of butter for extra richness and serve warm.

Start by making a soft dough with flour, yogurt, and a little warm water, then let it rest to rise. After resting, divide and roll out each dough ball, topping with a mixture of finely chopped garlic, chilies, and coriander leaves. Gently press the topping into the dough. Cook the naan on a hot tawa until both sides are golden, or bake in a preheated oven for a tandoori-style finish. Add a final brush of melted butter for extra flavor. Serve the naan hot with your favorite curry or chutney for a deliciously spicy meal addition.

Ingredients:

For the Dough:
- 2 cups all-purpose flour (maida)
- 1 teaspoon sugar
- teaspoon baking powder
- teaspoon baking soda
- teaspoon salt
- cup yogurt
- 1 tablespoon oil
- to cup warm water, as needed
For the Chilli Garlic Topping:
- 4-5 cloves garlic, finely chopped
- 1-2 green or red chilies, finely chopped (adjust as per spice preference)
- 2 tablespoons fresh coriander leaves, chopped
- Butter or oil for brushing
Optional: Nigella seeds or sesame seeds for added texture and flavor

Instructions:

Step 1: Prepare the Dough

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
Add yogurt and oil, then gradually add warm water. Knead to form a smooth, soft dough.
Cover the dough with a damp cloth and let it rest for about 1 hour, allowing it to rise slightly.

Step 2: Prepare the Topping

In a small bowl, mix the chopped garlic, green or red chilies, and coriander leaves.
Set aside for later use.

Step 3: Shape and Roll the Naan

After the dough has rested, divide it into equal portions (around 4-6 pieces depending on desired size).
Take a dough ball and roll it out into an oval or round shape on a floured surface, about inch thick.
Sprinkle the garlic-chili-coriander topping on one side of the rolled-out dough, gently pressing it in so it sticks.

Step 4: Cook the Naan

On a Tawa/Pan:

Heat a thick-bottomed tawa or skillet over medium heat.
Place the naan on the tawa, topping side up. Once bubbles form on the surface, flip the naan to cook the other side until golden brown.
Flip it back over and press it down slightly to cook evenly. You can brush a bit of butter or oil on each side while cooking for added richness.

In an Oven:

Preheat your oven to its highest temperature (around 250 C or 480 F).
Place the naan on a baking sheet and bake for 3-5 minutes, or until it puffs up and turns golden brown.
You can switch on the broiler for the last minute to achieve a charred, tandoori-style texture.