These incredibly soft garlic naan – or flatbreads – take less than 15 minutes to make. With an instant 2 ingredient dough, you don’t have to knead and drizzled with garlic butter, they’re the absolute best side. Use as naan, flatbreads, wraps or pizza bases.
Garlic naan has to be one of the best 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 and 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’re a great beginner recipe, even if you’ve never made your own bread before.
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:
- Chop them into triangles and serve with a speedy dip, I love pairing them with this sizzling yogurt dip, loaded bread dipping oil or beet and feta dip.
- Stuff them with lamb koftas and drizzle with tahini yogurt sauce.
- 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.
Ingredients
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 – anything too runny will make 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 8″/20cm in diameter. Don’t worry if the circle is rough around the edges.
Mix 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 medium heat. Transfer your naan to the pan and cook for a couple of minutes on each side, until you 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 anything too runny 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.
They’ll 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 freshen 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
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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2 Ingredient Dough Garlic Naan (No Yeast)
- Total Time: 15 minutes
- Yield: 6 naan 1x
- Diet: Vegetarian
Description
These incredibly soft garlic naan – or flatbreads – take less than 15 minutes to make. With an instant 2 ingredient dough, you don’t have to knead and drizzled with garlic butter, they’re the absolute best side. Use as naan, flatbreads, wraps or pizza bases.
Ingredients
For the naan/flatbreads –
- 300g self-raising flour (or use plain flour and add 2 teaspoons baking powder)
- 280g Greek or thick Greek-style yogurt
- 1 teaspoon salt
For the garlic butter –
- 150g butter (ideally unsalted)
- 2 teaspoons flaky sea salt
- 4 garlic cloves, crushed
- Handful flat-leaf parsley leaves, chopped
Instructions
- Mix the dough. Add the 300g self-raising flour (or plain flour with 2 teaspoons of baking powder), 280g Greek yogurt and 1 teaspoon of salt to a large bowl. Using a wooden spoon or spatula, mix together until large, floury lumps start to form. Go in with your hands to mash up any lumps of yogurt and mix it in with the flour, until a cohesive dough forms. This will take a couple of minutes. Set aside and cover the bowl with a clean tea towel while you make the garlic butter.
- Make the garlic butter. Add the 150g unsalted butter, 4 crushed garlic cloves, 2 teaspoons of flaky salt and the handful of chopped parsley leaves to a small bowl. Mix well with a spoon until there are no more streaks of plain butter. If your butter is a bit hard, pop the bowl in the microwave for 15 seconds to soften it up. Set the bowl aside.
- Roll out the naan. Lightly flour a clean, flat surface and transfer the dough onto it. Divide it into 6 roughly equal pieces (you can use a scale if you’d like to get precise). Using as much flour as you need, roll the pieces out into rough circles, about 8″/20cm in diameter. Don’t worry if they’re not perfect circles, that’s the nature of rustic naan.
- Cook and top the naan. Set a pan over medium heat, then add a naan. Cook for a couple of minutes on each side. You’ll know it’s time to flip the naan when you start seeing it puff up slightly and lots of air bubbles start to appear. There should be lovely brown spots on both sides after a few minutes. Transfer to a wooden board or plate, then top with 1 teaspoon of the garlic butter and smooth it all over with the back of a spoon. Cover with a clean tea towel to keep the naan soft while you cook the rest.
Notes
INGREDIENT NOTES: Make sure you’re using a thick Greek or Greek style yogurt (fat-free is fine too). Anything too runny will make it tricky to make a cohesive dough and you’ll have to use a lot more flour. This will result in dense and doughy naan. These naan are also DELICIOUS with my roasted garlic butter if you a little more time, or try them with wild garlic butter.
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.
STORAGE INSTRUCTIONS: The naan will keep well for 3 days in an airtight container at room temperature – just give them a quick blast in the toaster to freshen them up after day 1. They freeze well TOO – I like to freeze them in zip-lock bags and then just quickly defrost them in the toaster when you need them.
- Prep Time: 5
- Cook Time: 10
- Category: fakeaways
- Method: stove top
- Cuisine: indian
Nutrition
- Serving Size: 1 naan
- Calories: 284
- Sugar: 2g
- Sodium: 1132.2mg
- Fat: 9.6g
- Saturated Fat: 5.4g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 39.4g
- Fiber: 1.4g
- Protein: 9.3g
- Cholesterol: 24mg
Keywords: naan bread, naan recipe, garlic naan, garlic bread, 2 ingredient naan
These were so easy to make and really delicious! Rather than spreading after cooking, I decided to melt a little of my garlic and parsley butter in the pan, then spread it on one side of the dough before cooking, placing it in the hot pan buttered side up, then flipping. They were very much enjoyed by my foodie group friends alongside the butter chicken. 😋
What a genius idea Jackie!! Sounds amazing and I love that you all enjoyed them with your butter chicken xx