Methi Garlic Butter Naan

Naan is an authentic traditional bread generally eaten with creamy rich Mughlai gravy.


“Naan”, as we know it today, originates from Central and South Asia with influence from the Middle-East. The most familiar and readily available varieties of naan in Western countries are the South Asian varieties.


This recipe is dedicated to our 85th #FoodieMonday Bloghop wherein the theme of this week is #NigellaSeeds.


For Methi Garlic Butter Naan

Preparation time: 3 hours

Cooking time: 15 mins


  • 2 cups All purpose Flour
  • 1 cup Wheat flour
  • 1/2 cup Rawa or Semolina or Suji
  • 1 cup curd
  • 1/2 cup Milk
  • 2 cups finely chopped fresh methi leaves
  • 1 tbsp grated garlic pods
  • 1/2 cup yeast water – 1 tsp active instant yeast + 1 tsp sugar + 1/2 cup warm water – Prove the yeast
  • Warm water to knead the dough
  • Salt as per taste

    For butter tempering

  • 1 tbsp butter
  • 1/2 tsp Ghee
  • 1 tsp Nigella seeds
  • Finely chopped garlic 1 tbsp



  • Mix everything and knead a soft dough. You have to knead it for at-least 10 mins to achieve perfect dough.
  • Cover it with cling film and let it prove for 2 hours.
  • Dough is ready
  • Roll out the naans and cook them well over a tandoor.
  • Once done, brush your garlic butter over
  • Serve hot with your favorite curry or Dal Makhani!



8 thoughts on “Methi Garlic Butter Naan

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