Garlic naan is a soft, leavened flatbread from India, typically baked in a tandoor and brushed with garlic-infused butter. Its pillowy texture and savory garlic flavor make it far more than a side dish—it’s a versatile base for quick meals. This article shows you three genuinely useful ways to use garlic naan: as a pizza crust, as a wrap for spiced chicken, and as a base for a breakfast-style egg skillet. Each recipe is designed to be fast, satisfying, and to turn leftover naan into a brand-new meal.
Ingredients
- 4 pieces garlic naan (about 8 inches / 20 cm each)
- For the pizza: 1/2 cup (120 ml) tomato sauce or marinara
- 1 cup (100 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 teaspoon dried oregano
- For the chicken wrap: 1 lb (450 g) boneless, skinless chicken breast, sliced thin
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120 g) plain yogurt (or tzatziki)
- 1 cup (30 g) fresh spinach or arugula
- 1/2 cup (75 g) cherry tomatoes, halved
- For the egg skillet: 4 large eggs
- 2 tablespoons (30 g) butter
- 1/4 cup (30 g) crumbled feta cheese
- 1 tablespoon (3 g) fresh parsley, chopped (optional)
Instructions
Garlic Naan Pizza
- Preheat your oven to 400°F (200°C). If you have a pizza stone, place it in the oven while it heats.
- Place the naan on a baking sheet (or on a piece of parchment paper if using a stone). Spread 2 tablespoons of tomato sauce evenly over each naan, leaving a 1/2-inch (1 cm) border.
- Sprinkle with mozzarella and Parmesan, then dust with oregano.
- Bake for 8–10 minutes, until the cheese is melted and bubbly and the edges of the naan are golden and crisp. If you like a browner top, switch to broil for the last 1–2 minutes, watching carefully.
- Slice and serve hot.
Chicken and Spinach Naan Wrap
- In a medium bowl, toss the sliced chicken with olive oil, cumin, paprika, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed) and cook for 4–5 minutes per side, until the chicken is golden and cooked through. The safe minimum internal temperature for chicken is 165°F (74°C), checked with a food thermometer.
- Warm the naan in a dry skillet over medium heat for about 30 seconds per side, or in the microwave for 20 seconds.
- Spread 2 tablespoons of yogurt down the center of each naan. Top with a quarter of the cooked chicken, a handful of spinach, and a few tomato halves.
- Fold the naan over the filling like a burrito, tucking in the ends. Serve immediately.
Garlic Naan Egg Skillet
- In a large nonstick skillet, melt the butter over medium heat. Tear the naan into bite-sized pieces and add to the skillet. Toast for 2–3 minutes, stirring occasionally, until lightly golden and crisp.
- Make four wells in the naan pieces. Crack an egg into each well.
- Cover the skillet with a lid and cook for 4–5 minutes, until the egg whites are set but the yolks are still soft. If you prefer firmer yolks, cook 1–2 minutes longer. For food safety, egg dishes should reach 160°F (71°C) if you are cooking them all the way through.
- Sprinkle with feta and parsley, then serve directly from the skillet.
Tips
- Use day-old naan: Stale naan actually works better for these recipes because it holds its shape and crisps up nicely. If your naan is very fresh, you may want to toast it briefly before assembling.
- Make your own garlic naan: If you have time, homemade naan is easy: mix 2 cups (250 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup (120 ml) plain yogurt, and 1/2 cup (120 ml) warm water. Knead, rest for 30 minutes, then roll and cook in a hot skillet. Brush with garlic butter after cooking.
- Don’t overload the naan: Too many toppings can make the naan soggy. Keep the sauce and toppings moderate, especially for pizza.
- Adjust the garlic: If you love garlic, add an extra clove of minced garlic to the butter when making homemade naan, or sprinkle a little garlic powder on the pizza before baking.
Serving Suggestions
These garlic naan creations are complete meals on their own, but they pair well with a simple side salad dressed with lemon and olive oil. The pizza goes nicely with a bowl of tomato soup, while the wrap is great with a side of roasted sweet potato wedges. The egg skillet is perfect for brunch alongside fresh fruit or a light green salad.
Variations
- Vegetarian wrap: Replace the chicken with 1 cup (150 g) of roasted chickpeas or paneer cubes. Cook them in the same spices until heated through.
- Different pizza toppings: Try cooked sausage, bell peppers, red onions, or olives. For a white pizza, skip the tomato sauce and use ricotta or a garlic cream sauce.
- Spicy version: Add a drizzle of sriracha or a pinch of red pepper flakes to the yogurt for the wrap, or to the tomato sauce for the pizza.
- Breakfast wrap: Use scrambled eggs instead of the chicken for a breakfast-style wrap. Just scramble 4 eggs in a skillet until fully cooked (160°F / 71°C), then wrap with cheese and veggies.
Storage and Reheating
Leftover assembled pizzas or wraps can be stored in an airtight container in the refrigerator for up to 3 days. The egg skillet is best eaten fresh, but leftovers can be refrigerated for up to 2 days. To reheat, place pizza in a 375°F (190°C) oven for 5–7 minutes, or in a toaster oven until hot. Wraps can be reheated in a dry skillet over medium heat for 2–3 minutes per side, or in the microwave for 1 minute. The egg skillet can be reheated in the microwave in 30-second bursts, but the eggs may become rubbery. Always reheat leftovers to a safe internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use frozen garlic naan? Yes, you can use frozen naan. Thaw it in the refrigerator overnight or at room temperature for about 30 minutes. Pat it dry with a paper towel before using to remove excess moisture.
What if I don’t have garlic naan? Can I use plain naan? Absolutely. Plain naan works in all these recipes. To add garlic flavor, mix 1 clove of minced garlic with 2 tablespoons of melted butter and brush it over the naan before assembling.
Can I make these recipes gluten-free? Yes, if you use gluten-free naan or flatbread, these recipes are naturally gluten-free. Just check that your other ingredients (like soy sauce, if used) are gluten-free.
How do I keep the naan from getting soggy? For pizza, pre-bake the naan for 2–3 minutes before adding toppings. For wraps, don’t add the yogurt sauce until just before serving, and avoid overfilling.
Can I grill the naan instead of baking or pan-frying? Yes, grilling adds a nice smoky flavor. Grill the naan for 1–2 minutes per side over medium heat. For the pizza, assemble the toppings on the grilled naan and then return to the grill with the lid closed for 3–4 minutes until the cheese melts.
Is it safe to eat leftover chicken wrap cold? Yes, if the chicken was cooked properly and the wrap has been refrigerated within 2 hours of cooking, it is safe to eat cold. However, for best flavor, reheat it until hot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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