Garlic Jalapeno Naan

Kathy and Jim bought a Leopard 48 from us in 2018 and have lived and worked aboard ever since. (FYI: A pre-owned Leopard 48 is a good live-aboard catamaran and is usually great value for money). Kathy and Jim are both attorneys and have successfully conducted business remotely since they have moved aboard in 2018. They are loving the lifestyle and it gives them the opportunity to also do the things they love, i.e. travelling and sailing. Jim is a real MacGyver type, a fantastic skill to have on a boat but they are also enthusiastic foodies! So, while traveling they sample the local food and Kathy recreates it in her galley onboard Jimkat. Kathy is smart (the woman has several degrees!) and funny AND she is a great cook! She is very adventurous in the galley and literally has every spice, condiment, gadget and ingredient known to man on her boat. She can whip up anything in a flash! I asked her to share her go-to bread recipe with us – a simple bread that can be whipped up quickly when you run out of bread and don’t have time to do the real thing. Well, she came up with this Naan recipe and I absolutely love it! I really like the Garlic & Jalapeño but you can do your own version of toppings or enjoy it just plain.
Try this recipe. You will not be disappointed.


  • 250G all purpose flour (best to weigh flour, but approx 2 cups)
  • 1/2 c whole milk yogurt from Indian grocer (this is crucial, it’s unlike anything you’ll get a typical grocery, IMO)
  • 1/8 c milk
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1/2 up to 1 tsp Salt
  • 2 Tbsp Vegetable Oil
  • Diced fresh garlic
  • Diced jalapeño
  • Chopped cilantro


Best garlic jalapeño naan I have ever made – outstanding with tonight’s yellow curry & an off-dry Riesling.

First off, naan has to be THE most fun bread to make in the history of bread – I LOVE making naan. And this. This one is just…off the chain.

Combine flour, salt and sugar. Make a small well in the center and add the oil and yogurt. I used my baby KitchenAid mixer, but you can also mix & knead this by hand.

Gradually add the milk a bit at a time and start kneading/mixing the dough until smooth and elastic and an impression made in the dough with your finger bounces right back. Shape dough into a ball & let rise in an oiled bowl, covered in a warm place, for about 2-3 hours.

Once dough has risen (note that there may not be a ton of rise here since there is no yeast in this recipe), divide into 6 pieces. Knead a little more by shaping each piece into balls, then roll out as thin as possible (my first ones were perfectly thin but then I got really hungry and some of my last ones were a tad thick – no matter, they were all delicious!).

Add the garlic, jalapeño and cilantro to each rolled out piece of naan and roll the toppings into the dough a few more times so they stick.

Drizzle some oil in a pan, drop the naan in with the topping side up & brown on the bottom until the naan starts to bubble up, then flip and brown the topping side.

Serve warm with fresh ghee.


Want more galley kitchen recipes for your charter yacht business? Check out our guru recipes and other charter management tips.


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