Elephant ear garlic naan from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 220) by Meera Sodha

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Accompaniments: Pumpkin, black-eyed bean + coconut curry (Olan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alysekstokes on June 04, 2026

    I’ve made this multiple times, always with great results. Sometimes I skip the garlic butter for a more neutral flavored bread (especially nice when pairing with a dish that has really flavorful sauce).

  • rach3190 on May 11, 2026

    This was bread, but not naan. Still tasty, but not what I'm looking for. Will find another recipe, but steal her butter-garlic-salt brush-on that was divine.

  • mondraussie on June 13, 2020

    Fantastic and easy!

  • Yildiz100 on November 09, 2018

    I started with the rack about 1/3 of the way down to avoid the issue that others had. My breads puffed a bit, but not much. I baked for exactly 5 minutes. I think the were a bit underdone, but they did stay soft. I followed the instructions exactly in terms of size and shape (weighed the dough and measured width with a tape measure) and I think they were too thick. They were a bit heavy and more pita like than naan like. I probably will not repeat, but if I did, I would try rolling them much thinner.

  • sosayi on November 02, 2018

    Following up to say that the leftovers froze and reheated beautifully! Just be sure to separate them with some parchment or wax paper to avoid them sticking together in the freezer.

  • sosayi on October 18, 2018

    I'm torn on this recipe. It was quite easy to put together, with good flavor, but I didn't feel that the baking instructions worked out quite right. You're told to put an oven rack to the top of the oven and bake on a thin baking tray from there. My naans, though, poofed up enough that they touched the top heat coils, which made burnt lines across the tops, so I'd try at a lower level. I also wonder if a pizza stone heated up might give a better browned bottom, as my bottoms were quite pale and anemic looking compared to the tops, even having pre-heated the thin baking pan. So... worth trying but perhaps look at a few other naan recipes for better baking instructions.

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