Homemade naan breads, with garlic and coriander butter

10th July 2020

I’m never buying naan breads from the supermarket again now I know how to make these!

Some homemade things are a faff I admit, like I have a love/hate relationship with bread, if I have the time to proove and bake bread then great but I know I can pick a loaf up from my bakery that’s just as nice I feel a bit deflated about baking my own! But not naan breads, nowhere can you buy something as delicious as these soft, airy garlic butter breads! The supermarkets are thick and dry, so I’m so excited about sharing this recipe with you. Yes it involves yeast and proving time but it’s straight forward and worth the effort, I promise!

Let me know if you give these a go by tagging me in Instagram and Facebook.

Homemade naan breads, with garlic and coriander butter

Recipe by Sarah's Healthy KitchenCourse: MainDifficulty: Easy


Prep time


Cooking time





Soft, airy naan breads with garlic and coriander butter


  • 40ml warm water

  • 1 tsp honey

  • 1 sachet fast action yeast (7g)

  • 90ml semi skimmed milk

  • 125g greek yogurt

  • 340g plain flour

  • 1/2 tsp baking powder

  • 1/2 tsp bicarbonate of soda

  • 1/4 tsp salt

  • 1/2 tbsp olive oil

  • 10g unsalted butter, melted for brushing

  • Garlic & coriander butter-

  • 15g unsalted butter

  • 1/4 tsp garlic powder

  • Pinch of salt

  • Small handful of fresh coriander


  • First add the yeast, honey and warm water into a large mixing bowl, stirring until the yeast is dissolved. Stand for 10 minutes until bubbles appear.
  • Add the milk, yoghurt, flour, baking powder, bicarbonate soda and salt. Using a wooden spoon bring the dough together and use your hands to form a ball.
  • Rub the olive oil over the dough ball so it is well greased, then cover with a damp tea towel and leave to prove in a warm place for 1 hour. 
  • Remove the dough from the bowl and divide into 8 equal balls. Wrap any spares in cling film and place in the fridge, where they will last for up to 3 days.
  • On a lightly floured surface, rollout the dough until thin (around a cm) and brush the top side with melted butter.
  • Lightly oil a griddle pan and place on a high heat. When the pan is hot, place the naan butter side down and brush the top with melted butter whilst cooking. Place a large lid over the naan to retain the heat (this helps the bubbles form!) Cook for about a minute until bubbles start to form in the dough, then flip over and cook for a further minute or two. Repeat with each naan.
  • To make the garlic and coriander butter, melt the butter gently in the microwave or in a saucepan, add the salt, garlic powder and chopped coriander and stir through. Brush onto the cooked naans.

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