Editorial: Kockums JernverkPublished: 2026-11-06

Garlic butter naan

Name: Garlic butter naan
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 300 g plain flour; 1 tsp fast-action dried yeast; 1 tsp sugar; 1 tsp salt; 150 ml natural yoghurt, at room temperature; 75 ml lukewarm water; 2 tbsp neutral oil; 50 g butter; 2 garlic cloves, crushed; 2 tbsp chopped fresh coriander; Flaky sea salt

Makes 6 · 1 hour 30 minutes · Griddle 40 x 27

Soft naan that puffs up and blisters on a dry, smoking-hot griddle. Brush with garlic butter straight away and serve warm, whether cooked indoors on the hob or outside over embers.

Naan is a soft leavened flatbread made with yoghurt in the dough and traditionally baked in a tandoor oven. At home it works best on a very hot, dry carbon steel surface, where the bread puffs up and blisters in one to two minutes per side.

Two puffed teardrop-shaped naan breads with charred blisters, garlic butter and coriander on a carbon steel griddle on a fire stand over glowing embers

Ingredients

Makes 6

300 g plain flour
1 tsp fast-action dried yeast
1 tsp sugar
1 tsp salt
150 ml natural yoghurt, at room temperature
75 ml lukewarm water
2 tbsp neutral oil

Garlic butter

50 g butter
2 garlic cloves, crushed
2 tbsp chopped fresh coriander
Flaky sea salt

Method

Mix the flour, yeast, sugar and salt in a bowl. Add the yoghurt, water and oil and work into a soft, slightly sticky dough, about 5 minutes.
Cover the bowl and leave the dough to rise at room temperature for about 1 hour, until almost doubled.
Melt the butter with the garlic and stir in the coriander.
Heat the dry griddle over a high heat on the hob, or on the fire stand over embers, for about 5 minutes.
Divide the dough into 6 pieces. Stretch or roll each into a teardrop shape about 5 mm thick, using a little flour.
Lay one or two naan on the griddle. Cook for 1–2 minutes until bubbled up and charred in spots underneath, then turn and cook for 1 minute more.
Brush immediately with the garlic butter, sprinkle with flaky salt and keep warm under a tea towel while you cook the rest.

Why it works

Naan needs fierce, dry heat to puff before it dries out. Carbon steel can be heated empty over a high heat, and the recessed cooking area keeps the heat concentrated, whether on the hob or on the fire stand over embers.