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2 Ingredient Dough Garlic Naan (No Yeast)

Nov 14, 2022 | 2 comments

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.

A pile of garlic naan with charred spots on baking paper on a wooden board, with a small bowl of garlic butter in the background.

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.

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!

Ingredients for garlic naan laid out on a grey marble background and labelled.
  • 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?

What’s the best yogurt to use?

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.

How long will the naan last?

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.

Can I freeze the naan?

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.

What’s the best pan to cook them in?

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.

A pile of garlic naan with charred spots on baking paper on a wooden board, with a small bowl of garlic butter in the background.

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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

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A pile of garlic naan with charred spots on baking paper on a wooden board, with a small bowl of garlic butter in the background.

2 Ingredient Dough Garlic Naan (No Yeast)


  • Author: Kate Alexandra
  • Total Time: 20 minutes
  • Yield: 6 naan 1x
  • Diet: Vegetarian

Description

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.

Remember, if you’re looking for cup measurements, just use the ‘Units’ section below and click on ‘US’.


Ingredients

Units Scale

For the naan – 

  • 300g self-raising flour (or use plain flour and add 2 teaspoons baking powder)
  • 280g Greek 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

  1. 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. 
  2. 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 together 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.
  3. 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 20cm in diameter. Don’t worry if they’re not perfect circles, that’s the nature of rustic naan.
  4. Cook and top the naan. Set a pan over a medium heat, then add a rolled out naan. Cook for a couple of minutes 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

Make sure you’re using a thick Greek or Greek style yogurt (fat-free is fine too). Plain natural yogurt tends to be a bit too runny to make a cohesive dough and you’ll end up having to use a lot more flour. This will result in dense and doughy naan.

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.

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 really well – I like to freeze in zip-lock bags and then just quickly defrost in the toaster when you need them.

These naan are also DELICIOUS with my roasted garlic butter if you’ve got a bit more time.

  • Prep Time: 8
  • Cook Time: 12
  • Category: fakeaways
  • Method: stove top
  • Cuisine: indian

Nutrition

  • Serving Size: 1 naan

Keywords: naan bread, naan recipe, garlic naan, garlic bread, 2 ingredient naan

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I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.

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2 Comments

  1. Jackie

    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. 😋

    Reply
    • Kate Alexandra

      What a genius idea Jackie!! Sounds amazing and I love that you all enjoyed them with your butter chicken xx

      Reply

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