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deux naan à l'ail noir décorés de gousse d'ail noir

Black garlic naan

Ingredients for 6 to 8 naans

  • 300g of all purpose flour
  • 1 pack of baker’s yeast
  • 1 tablespoon of neutral oil
  • 3 tablespoons of yoghurt
  • 120ml of lukewarm milk
  • 20ml of lukewarm water
  • 2 teaspoon of black garlic purée
  • 4 black garlic cloves
  • 30g of butter (salted or not, depending on preferences)


1. Activate the yeast beforehand following the instructions on the package if necessary.

2. In a mixing bowl, add the flour and yeast and mix.

3. Gradually pour the lukewarm milk in and mix. Add the yoghurt and mix again.

4. Add lukewarm water according to the dough consistency to obtain a sticky and malleable dough and knead the dough for approximately 5 minutes.

5. Add a teaspoon of black garlic purée and knead until the purée is well incorporated and the dough has a slightly darker color.

6. Add a tablespoon of neutral oil and knead until the dough forms a non sticky ball. Cover and let sit for at least an hour.

7. Divide the dough into 8 to 10 equal portions and roll them into balls.

8. Melt the butter in a bowl and incorporate the chopped garlic cloves.

9. On a floured surface, roll out a ball of dough into a 3-4mm thick naan.

10. Brush one face with black garlic butter and cook the buttered side first on a hot pan (preferably stone pan). Brush the other face with garlic butter. Once little bubbles start to form, flip the naan over and cook for approximately 3 minutes.

Enjoy on its own or garnished !

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