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    Chetna Makan's naan on the barbecue

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    Chetna Makan's naan on the barbecue

    • Total time: 20 minutes + proving

    Serves: 6


    1 garlic bulb
    ½ tsp sunflower oil
    150g plain flour
    150g strong white bread flour
    1 tsp caster sugar
    1 tsp salt
    7g sachet fast acting yeast
    2 tbsp natural yogurt
    150ml whole milk, lukewarm
    1 green chilli, seeded and finely chopped
    Butter, to serve



    1. Cut the top off the garlic bulb and place on a piece of foil. Drizzle over the oil, season with salt and pepper and wrap loosely in foil so the whole bulb is covered. Place it on top of the hot barbecue for 15 minutes or until soft. Let it cool for about 10 minutes then squeeze the cloves out of their skin.

    2. In a bowl, combine the flours, salt, sugar and yeast. Now add the yogurt and slowly add the milk. You might not need all the milk or need a bit more. Bring it together into a soft dough. 

    3. Roughly chop  5-6 of the roasted garlic cloves and add to the dough with the chopped chilli. Knead for 2-3 minutes until smooth. Cover and let it rest for an hour.

    4. Divide the dough into 6 portions and roll out each portion into an oval or round shape, roughly 20-25cm. Place on a hot barbecue and cook the breads for a couple of minutes until puffed and golden then flip over and cook for a further 2 minutes. Spread with a little butter and serve warm.

    Cook's tip

    If you don’t have a barbecue, roast the garlic at 200ºC, gas mark 6 for 20-25 minutes or until soft. Prepare as above and dry fry the naan in a nonstick frying pan or griddle for 2 minutes each side.


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