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Toasted Sesame and Garlic filled Naan

Toasted Sesame and Garlic filled Naan

PREP TIME: 10 minutes
COOK TIME: 10 minutes
Resting time 28 minutes
TOTAL TIME: 20 minutes
5 from 3 votes



  • 2 cups / 240g all purpose / cake flour
  • 1 teaspoon salt
  • ¼ teaspoon bicarbonate of soda / baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon white granulated sugar
  • cup / 80ml plain unflavoured yoghurt or buttermilk
  • cup / 80ml water
  • 2 Tablespoons / 30ml oil
  • 2 Tablespoons / 30g butter melted for brushing naan


  • 2 cloves crushed garlic
  • 1 teaspoon crushed cumin
  • 4 chives/ shallots/ spring onions finely chopped
  • 1 ½ Tablespoons toasted sesame seeds SEE NOTE 1



  • Combine flour, salt, baking powder and bicarbonate of soda ( baking soda ) in a large bowl.
  • Stir in the yoghurt, oil and water until the dough starts to form. Add a little more water if you find the dough too dry.
  • Mix together to form a smooth soft dough. If you feel that the dough is too sticky, then just add a bit more flour. Up to a ¼ cup extra added flour added should be fine. Allow the dough to rest for 30 minutes.


  • Combine chopped chives ( shallots / green spring onions ) crushed garlic, crushed cumin, and toasted sesame seeds in a bowl.


  • After the dough has rested for 30 minutes, divide it into 8 to 10 equal pieces.
  • Flatten a piece of the dough to form a little circle. Place a teaspoonful of the filling onto the flattened circle and gather the dough to form a pouch keeping the filling inside.
  • Flatten the filled dough and gently roll out to about a ¼ cm thickness onto a floured surface. Avoid rolling out the naan too thick, because it will puff up while cooking on the pan. Rolling it out too thick will also result in a stiff textured naan when cooked and it will lose that soft, pliable texture.
  • Once the naan is rolled out, brush it with a little melted butter and place the buttered side down onto a pan on medium heat. You will see bubbles appear on the surface. When this happens, brush the top with the melted butter and using a spatula flip the naan over. Cook on each side for about 45 seconds.
  • Continue and do the same with the rest of the dough and filling.
  • Stack the cooked naan and keep covered with foil or a tea towel. The moisture will helps soften the naan and make them more pliable.


  1. Toast sesame seeds in a dry pan over medium heat for 3-5 minutes or until lightly browned, stirring occasionally.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie