Chili Lime Garlic Naan Bread
March 26, 2025 by Kimberly
Golden, pillowy, buttery goodness with a little heat, a little zing, and a whole lot of garlic. The kind of flatbread that somehow steals the show, no matter what it’s served with.
90 MINUTES
EASY
VEGETARIAN
INDIAN
6 NAANS
FLUFFY
EVERYDAY
BREAD
ALL YEAR
ABOUT THE RECIPE
Somehow, warm, buttery flatbread just makes life better. This one is extra special: soft, fluffy, brushed with melted butter, garlic, chili, fresh herbs, and a hit of lime zest for that unexpected, almost-too-good touch. It’s got that perfect balance of richness, freshness, and just a little spice, making it dangerously easy to eat. Whether you’re scooping up curry, using it as a base for something wild, or just eating it straight up, this one’s a keeper.
How to serve
This one is best served straight from the pan. Warm, pillowy, and soaked in that garlicky, buttery goodness. It’s the perfect sidekick to just about anything: curries, dips, grilled meats, or even a fancy little cheese plate. But let’s be honest, it’s also pretty great just by itself. Tear it, fold it, dunk it. No rules here.
How to store
If, by some miracle, you have leftovers, wrap them in foil and store at room temp for a day or in the fridge for up to two days. Reheat in a dry pan or warm oven for that fresh-off-the-stove feel.
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Chili Lime Garlic Naan
- Total Time: 90 min
Description
RECOMMENDED EQUIPMENT
- stand mixer
- small bowl
- large bowl
- plastic wrap
Ingredients
DOUGH
- 300 grams pizza flour (or any flour that contains at least 12g protein per 100g)
- 1 tsp dry active yeast
- 1/2 tsp white sugar
- 125 milliliters lukewarm water
- 1 tsp salt
- 2 tbsp yogurt
- 1 tbsp avocado oil
GLAZE
- 1–2 tbsp butter, melted
- fresh chili
- zest of 1 lime
- fresh parsley
- 2 garlic cloves
Instructions
- Add the dry yeast to lukewarm water, stir in the sugar, and let it sit for a few minutes until it becomes foamy and bubbles form.
- In the stand mixer, combine the flour with salt, yogurt, and avocado. Once the yeast mixture is ready, pour it in and knead everything into a smooth dough. It should be slightly sticky but not cling to your fingers or the bowl.
- Transfer the dough to a lightly floured bowl, dust the top with a little flour, cover tightly with plastic wrap, and let it rest in a warm place for about 1 hour or until it doubles in size.
- While the dough is rising, finely chop a fresh chili and the parsley leaves. Mix them in a bowl with the zest of one lime and two pressed garlic cloves. Set this mixture aside—melted butter will be added later.
- Once the dough has risen, divide it into six equal pieces, shape them into balls, and let them rest under a damp towel for another 15 minutes.
- In the meantime, heat a cast-iron skillet until it’s very hot.
- Roll out each dough ball into a thin, flat round. Cook in the dry, hot skillet for about 2 minutes per side until bubbles form and the bread is fully cooked.
- Stir the melted butter into the prepared chili-lime-garlic mixture.
- Remove the naan from the pan, brush each one with the flavored butter using a pastry brush, and stack them on top of each other.
- Either keep the naan warm in the oven or cover them with a towel until ready to serve.
- Passive Time: 60 min
- Cook Time: 30 min
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