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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Soft Garlic Naan (Stovetop Version)

Lehsuni Naan

(31 reviews)
"

We didn't have a tandoor at home, but my mom's stovetop naan was magic. She'd brush it with garlic butter and we'd fight over the last piece.

"
Soft Garlic Naan (Stovetop Version)
Prep time:20 mins
Cook time:15 mins
Total time:35 mins

Protein

7g

Carbs

42g

Fat

12g

Calories

310 kcal

Servings:
4
Vegetarian

Ingredients

all-purpose flour2 cups
yogurt0.50 cup
warm water0.50 cup
active dry yeast1 tsp
sugar1 tsp
salt1 tsp
garlic4 cloves
(finely minced)
butter2 tbsp
(melted)
cilantro1 tbsp
(chopped)

Directions

Make the Dough

  1. In a bowl, combine warm water, sugar, and yeast. Let sit for 10 minutes until frothy.
  2. Add flour, salt, yogurt, and yeast mixture. Mix to form a soft dough. Be sure to stir thoroughly so the ingredients are evenly mixed.
  3. Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour until doubled.

Roll and Cook

  1. Divide dough into 6 balls. Roll each into an oval shape.
  2. Sprinkle garlic and press lightly into dough.
  3. Heat a cast-iron pan until very hot. Place naan in pan and cook for 1–2 minutes per side until puffed and charred in spots. Stir occasionally and monitor the heat so it doesn't burn.
Chef's tip: You can use a blowtorch or broiler to give that extra tandoori char if you're feeling fancy.

Finish and Serve

  1. Brush with melted butter and sprinkle with cilantro.
  2. Serve hot with curry.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.