Spelt Garlic Butter Naan Bread (from scratch)




This spelt garlic butter naan bread was originally published on The Culinary Jumble. 

I’ve talked before about how my bread making was revolutionised by a simple bread machine. However, a couple of years on from buying it, I do find myself turning more towards my stand mixer, instead. I talk more on my recipe post for hot dog buns about why that is.

I’ve adapted the recipe to show directions for both a bread machine and stand mixer.



Although I do make loaves and allow the machine to bake them, I much prefer to mould the bread into whatever shape I like. My base recipe for bread doesn’t change much. If I am making something savoury like naan bread, then I add garlic powder and herbs. If it was cinnamon buns, I would add sugar and spices. Simple really. My recipes for pita bread, focaccia, mozzarella red onion bread, Belgian buns, and now this recipe for spelt garlic butter naan bread, all start off the same.  The sky’s the limit. 

This isn’t an authentic naan bread. First off, I don’t have a tandoor clay oven, so it will never taste like your favourite curry house bread. There is no yoghurt either, which is often used in traditional naan bread.

That said, it’s divine. Baked in the oven, the dough is pillowy soft and the melted butter and oodles of garlic almost make it a meal in itself. 



What can I serve with naan bread?

Usually the question is, what do I serve with a curry. However, as this spelt garlic naan bread is the star of today’s show, we’ll turn things on their head a little. 

A flavoursome curry, such as my simple butter curry or garlic coconut chicken curry, is absolutely without doubt my favourite way to eat naan as a side. However, any dish with a thick sauce would be perfect for dipping naan in. Don’t limit naan bread to just a way to soaking up sauces, though. Naan has a myriad of potential other uses. Serve with a thick tomato soup or make a naan bread pizza, grilled cheese, or anything else you would use bread for. 



Spelt Garlic Butter Naan Bread (from scratch)

Course Side Dish
Cuisine Indian
Servings 8 naan


Dough (see note 1):

  • 250ml (1 cup) milk
  • 50g (3½ tbs) butter
  • 1 egg
  • 400 - 450g (3⅓ - 3¾ cups) spelt flour (see note 2)
  • 7g (2 tsp) dried yeast (see note 3)
  • 2 teaspoons sea salt
  • 1 tablespoon sugar
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried coriander

Garlic Butter

  • 30g (⅛ cup) butter
  • 5 garlic cloves (crushed)
  • Sea salt
  • fresh coriander (chopped)



    Bread Machine:

    • Add the milk, butter and egg to your bread machine pan. Then add 400g (3¼ cups) of flour, and the remaining dough ingredients, taking care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
    • On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

    Stand Mixer:

    • Add the milk, butter and egg to your stand mixer bowl, and mix together. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
    • Add 450g (3¾ cups) of flour, and the remaining ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
    • Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
    • Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
    • When the dough is ready, knock it back, and on a floured surface, form into a rough ball.

    For both methods:

    • When the dough is ready, pre-heat the oven to 225°C / 437℉ and line one or two large baking trays with parchment paper.
    • Divide the dough into eight fairly equal amounts. Take each one, and using your hands, roll into a rough ball.
    • Roll out (with a rolling pin) so that the length is slightly longer than the width. The size and thickness will vary depending on personal preference: the thicker the dough, the fluffier the naan will be (baking time may vary depending on the thickness).
    • Repeat with the remaining seven dough balls, and place onto the prepared trays allowing space between them.
    • Let them rest again for around 15 minutes.
    • Bake for around ten minutes (they are ready when dark brown spots start to appear).
    • Remove from the oven, cover with a tea-towel and gently push the air out of them. Be careful because the steam is hot.

    Garlic butter:

    • Mix the softened butter with the crushed garlic.
    • Brush or spread over the warm bread, sprinkle with sea salt and a little fresh coriander.
    • Serve while still warm (keep them covered until ready to eat). Enjoy!


    1. I have made the dough using both a stand mixer and bread machine with identical results. I have not made the dough by hand, but I see no reason why you couldn't do so!
    2. You can use spelt or regular flour for this recipe (just use the same amount).
    3. In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe dry active yeast is the most similar for the purpose of making this particular bread.
    I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
    In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
    Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.


    Spelt Garlic Butter Naan Bread (from scratch)Spelt Garlic Butter Naan Bread (from scratch)

    3 thoughts on “Spelt Garlic Butter Naan Bread (from scratch)”

    • I made these tonight and we absolutely loved them. Fluffy, tasty – totally glorious.

      I found the dough to be very sticky which made them difficult to roll.

      Also do you have any tips for what I could replace the egg with to make it vegan ?

      Thanks so much for the recipe.

      • Hi Lisa! So glad you liked them – we do, too! I deliberately keep the dough sticky so that the bread is lighter. To make things easier, I just use tonnes of flour when handling the dough. I will go back to the recipe to make sure readers are aware of this from now on, so thank you! As for the egg, you could just omit it (and perhaps use a little less flour to compensate for less liquid!

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