These incredibly soft garlic naan take just 20 minutes to make. With an instant 2 ingredient dough you don’t have to knead and a punchy garlic butter, they’re the absolute best side for so many things. Use as naan, flatbreads, wraps or pizza bases.
Garlic naan has to be one of the best, most addictive sides around. And this version is honestly SO easy to make yourself. They use my favourite 2 ingredient yogurt and self-raising flour dough and it really is as simple as mixing, rolling out then cooking for a couple of minutes in a hot pan.
The result is fluffy, soft, gorgeously chewy and DELICIOUS naan you won’t be able to get enough of. They geniunely take less than 20 minutes and are perfect even if you’ve never made any kind of bread before.
The super quick and easy garlic butter is a bit of a game-changer – the recipe gives you more than you’ll need for spooning over the naan but it’s perfect drizzled over grilled meat or potatoes, or on toast!
While I love using these as garlic naan with a great curry – they’re wonderful with my easy New Zealand style butter chicken – they also work perfectly as wraps or flatbreads to enjoy in so many different ways.
- Stuff them with lamb koftas and drizzle with tahini yogurt sauce.
- Chop them into triangles and serve with creamy hummus or spinach and feta dip.
- Use any leftover naan in place of pita bread in my homemade pita chips recipe.
- They make excellent super quick pizza bases – try my spicy Hawaiian pizza or use your favourite toppings.
- Use them to mop up the delicious sauce in shakshuka or Turkish poached eggs.
You only need TWO ingredients for the base naan, then just a couple more to make a delicious garlic butter to top them with!
- Greek yogurt. You want to use a thick, proper Greek or Greek style yogurt – plain, natural yogurts tend to be a bit too runny and you’ll find it hard to form a dough without using a lot more flour (which will give you a dense, doughy end product). Fat-free Greek yogurt works well too.
- Self-raising flour. If you don’t have self-raising flour you can just use plain flour and add 2 teaspoons of baking powder.
- Garlic butter. This is a quick and simple mix of softened butter (ideally unsalted so you can control the level of salt), crushed garlic, flat leaf parsley and salt. I’ll sometimes add nigella seeds, but that’s optional. PRO TIP: If you need to soften the butter quickly, just pop it in the microwave at 15 second intervals, stirring as you go. You don’t want it completely melted, but soft enough to mix into a paste.
How to make them
Start by mixing your Greek yogurt, self-raising flour and a little salt in a large bowl. You want to mix it with a large spoon or spatula until large, floury lumps start to form. At this point, get your hands in there. I like to mash any lumps of yogurt into the flour until a cohesive dough forms.
Lightly flour a clean, flat surface and pop your dough onto it. Divide the dough into 8 roughly equal pieces (use a scale if you want to get precise here), then (using flour if needed), roll each piece out into a large circle, about 20cm in diameter. Don’t worry if the circle is rough around the edges.
Mix together the butter, crushed garlic cloves, chopped parsley and a little flaky salt and get ready to top your naan as they only need a few minutes in the pan to cook. Set a small pan (but large enough to fit your naan) over a medium heat. Transfer your rolled out naan into the pan and cook for a couple of minutes on each side, until you start to see bubbles forming. You should end up with lots of brown spots on both sides of the naan. Transfer the cooked naan to a board and top with a teaspoon of the garlic butter, smoothing it all over the top using the back of a spoon. Repeat with the rest of the naan, then enjoy!
PRO TIP: Cover the cooked, topped naan with a clean tea towel to keep them soft while you’re cooking the rest of the naan.
Got a question?
Any thick, Greek or Greek style yogurt is best – and fat-free is fine too. Try to avoid a runnier plain yogurt as you’ll find the dough quite sticky and hard to work with. You’ll end up having to add more flour which will give you a denser end product.
It will be fine for 3 days, stored in a covered container or wrapped in aluminium foil at room temperature. I like to give them a toast just to fresh them up after the first day.
Yes! They freeze really well. Store in zip lock bags and then quickly defrost in the toaster. You could spoon over extra garlic butter when after defrosting to freshen them up more.
I really like using my cast iron pan to cook the naan, because it gets really hot and maintains heat evenly. A super hot pan is going to help you get those gorgeous charred marks on your naan (which is what you want!)
1 dough, many ways
If you like this recipe, I’ve developed others that use this same, amazing flour and Greek yogurt dough. From pumpkin spice cinnamon rolls, to quick pizza, cheese and herb scones, bagels, garlic butter dinner rolls and more, it’s truly incredible what this dough can do.
Do you have my free Fakeaway Favourites e-book?
It’s filled with my absolute favourite takeaway dishes you can make at home!
From a quick pad thai and saag paneer, to Korean fried chicken, beef rendang and chicken satay, you’ll love exploring the book.
If you like this recipe, here are some more savoury baking ideas for you
- Easy No Knead Chilli Cheese Focaccia
- Easy 4 Ingredient Cheese and Herb Scones
- Vogels Style Bread Recipe (Quick and No Knead)
If you make this recipe, I’d love to hear what you think. Leave me a comment below to let me know how you get on.Print