Butter Garlic Naan with rye, barley and wheat flours

Name: Butter Garlic Naan with rye, barley and wheat flours
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup all-purpose enriched wheat flour; 1 cup rye flour; 1 cup barley flour; 1/4 c flax meal; 1/2 tsp salt; 1 tsp yeast; 2 tablespoons olive oil; 1 tablespoon garlic powder; 1/2 tablespoon coriander, finely chopped for each Naan; 1/2 tablespoon celery micro green for each Naan; 1/2 tablespoon sesame seeds for each Naan; 4 tablespoon butter

Lakshmi Sridharan Ph D @cook_19872338

USA

Aromatic, tasty and easy to make Naan . Naan is one of my favorite dishes. I probably make it once in two months. I never use maida as an ingredient in any thing. Every time I make Naan I look for a better ingredients. This time I used gluten free barley, rye, flax and enriched wheat flour. I always use organic flour. Topped the Naan with sesame seeds, cilantro and celery microgreen. #GT #Naan

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

prep time 25mins, cook time 20mins

6 servings

1 cupall-purpose enriched wheat flour
1 cuprye flour
1 cupbarley flour
1/4 cflax meal
1/2 tspsalt
1 tspyeast
2 tablespoonsolive oil
1 tablespoongarlic powder
1/2 tablespooncoriander, finely chopped for each Naan
1/2 tablespooncelery micro green for each Naan
1/2 tablespoonsesame seeds for each Naan
4 tablespoonbutter
Main, Naan

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Steps

prep time 25mins, cook time 20mins

1

Prepare a checklist. Keep the necessary items near the cooking area.
2

Take the flours. Salt, garlic powder and yeast in a bowl. Whisk. Make a small well in the middle and add oil, and mix together by hand. Pinch with fingers and stretch and fold the sticky dough. The dough should be soft. Grease the dough with oil. Cover with a wet cloth; leave it in a warm place for an hour or so –until the dough doubles. On a lightly flour chapathi stone Place the dough; knead again to make a smooth ball. Cover with a WET CLOTH. Let it rest for 15 minutes.
3

Then, on a lightly floured chapathi stone, make a snake out of the dough. Then cut it into pieces, make each piece into a lemon sized ball. Keep the balls covered to prevent drying
Dust chapathi stone lightly with flour. Place the ball on the chapati stone, roll with a rolling pin to any desired shape. It does not have to be thin. You may stretch it.
4

Place the Skillet over medium heat. Sprinkle water on top and steam should come. Apply butter and place the naan. Reduce the flame slightly. Bubbles will appear on the top. You can flip it roast the other side for a minute or so
Remove it from the skillet. Place naan directly over the flame. It puffs a little, flip it over the flame. Both sides should be roasted good
5

Transfer the naan to a plate. Using a butter stick apply butter on both sides, sprinkle sesame seeds on the top. Top the naan with chopped cilantro and celery. Tastes better when it is warm.
Naan is ready to serve and enjoy. Serve with curd, pickles, stir fried veggies or koottu. I Served with stir fried mixed vegetable and also koottu with kidney and black beans.

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Lakshmi Sridharan Ph D @cook_19872338

on January 12, 2026 20:48

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography