This homemade buttery garlic naan bread is soft and fluffy, with a hint of garlic, and a delicious buttery taste, and it’s made in minutes with the amazing 2-ingredient dough. This recipe is EPIC!!!
The best and easiest naan bread
This recipe for buttery garlic naan bread is the best recipe I have ever made. Full stop!
I can’t believe how much money I’ve spent in my life buying dry, tasteless naan bread, when this recipe was just waiting to be developed.
Honestly, this naan bread is soft, fluffy, moist, tearable, shareable, buttery, garlicky, and downright delicious. It’s hard to believe that it’s made with only two main ingredients. But it’s true. This is another miracle 2-ingredient dough recipe!
- there’s no yeast
- you don’t have to knead
- no waiting for the dough to prove
- mixes in less than a minute
- takes five minutes to fry
This is UNBELIEVABLE!!!!
I want to make it! What do I need?
You are not going to believe this – seriously, you need 2 main ingredients. You can get exact measurements on the printable recipe card at the end of this post.
- self-raising flour – it must be self-raising flour, not plain. You can make your own self-raising flour by mixing one teaspoon of baking powder with a cup of plain flour.
- unflavoured Greek yoghurt (or thick natural yoghurt)
If you want to add extra flavour you will need
- crushed garlic
And finally you will need butter for frying. Don’t fry this in oil, butter just makes it taste so much better!!! If you have ghee (clarified butter), you could use this for frying instead.
Oh, and don’t forget some chopped fresh coriander for sprinkling.
So how do I make it?
This recipe doesn’t really have any exact measurements – you can make as many pieces of naan bread as you need. So as long as you always have self-raising flour and Greek yoghurt on hand you can rustle up this buttery garlic naan bread in an instant.
Mix the dough
First of all, you need to measure out your self-raising flour into a mixing bowl. You will need one heaped tablespoon of flour for each piece of naan bread that you are making.
Next, add the Greek yoghurt. For this, you will need one level tablespoon of yoghurt for each heaped tablespoon of flour.
If you want to make garlic naan, add some crushed garlic (approximately 1 crushed garlic clove for each piece). This makes it nice and garlicky – if you want it stronger just add more, or milder just add less.
If you prefer a plain naan, simply leave out the garlic!
For the salt just add one pinch per piece. Of course, salt is always optional, so you can leave this out if you wish.
And that’s it – now all you have to do is get your hands in and mix eveything together until it forms a nice soft ball of dough.
This is a very forgiving recipe so if the mixture is too sticky just add another spoonful of flour, or if it is too dry, add more yoghurt. The aim is to get a nice soft non-sticky dough.
Shape the naan bread
The next step is to shape the naan into ovals.
Divide the dough into the number of pieces you are going to be making. Using your hands, flatten each piece into an oval shape approximately 1/4″ thick.
Sprinkle a little flour onto your work surface if necessary.
Fry the naan
Now melt a knob of butter in your frying pan until it starts to sizzle.
Add as many pieces of naan as will fit easily into your frying pan. You can fry the naan in batches so leave enough room so that you can turn them over easily.
Fry the naan for about 3 minutes per side. Keep the heat turned down to medium so the naan browns nicely but doesn’t burn.
Repeat until all the naan has been cooked.
Sprinkle with freshly chopped coriander and serve warm with your favourite curry.
Can I freeze garlic naan bread?
Technically yet, you can freeze this garlic naan, but practically I wouldn’t bother.
This is such a quick and easy recipe you can have a fresh batch mixed and fried in the same time that it would take to defrost and warm the frozen naan.
That said, if you do want to freeze them, just transfer the cooled fried naan bread to a ziploc bag and store in the freezer for up to 6 months.
To use, defrost on the counter top and warm up in a dry frying pan over a low heat until heated through.
If you prefer a sweeter naan bread you can easily turn this garlic naan bread into an easy peshwari naan by substituting the garlic for coconut and ground almonds.
Just add half a teaspoon of ground almonds and half a teaspoon of desiccated coconut for each heaped tablespoon of flour, and mix into the dough.
For an even more authentic peshwari taste, chop up a few raisins and add these with the coconut.
If you enjoyed this garlic naan bread recipe you may like these recipes too:
- Saag aloo (spinach and potato curry)
- Tandoori Lamb Chops
- Beef samosas with peas and potatoes
- Potato and onion bhajis
- Kashmiri chicken and prawn curry with lychees
- Easy lamb curry
- Samosas with cheese and sweetcorn filling
Convert grams to cups
To help you convert your recipe measurements, I have created a handy Cookery Conversion Calculator which will convert ingredients between grams, ounces, tablespoons, cups and millilitres. I hope you will find it useful.
If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read about how to do this in this post on baking at high altitudes.
Pin for later
Why not pin this recipe to your pinterest board so you can make it later. Just click the image below.
Buttery garlic naan bread recipe
Buttery garlic naan bread with 2 ingredient dough
(Click the stars to rate this recipe)
- Mixing bowl
- Frying Pan
- 4 heaped tablespoons self-raising flour
- 4 rounded tablespoons unflavoured Greek yoghurt
- 1 teaspoon crushed garlic add more or less to taste
- ½ teaspoon salt to taste
- 1 oz (25g) butter for frying
- 1 tablespoon chopped coriander to garnish
- Measure the ingredients into a mixing bowl and then mix together to form a soft ball of dough. Note 1.
- Divide the dough into 4 equal pieces and then flatten each one into an oval shape approximately ¼" thick.
- Melt the butter in a frying pan until it starts to sizzle.
- Add the naan bread and fry for approximately 3 minutes per side until golden.Note 2
- Serve warm, sprinkled with chopped fresh coriander.
- If the mixture is too sticky just add another spoonful of flour, or if it is too dry, add more yoghurt. The aim is to get a nice soft non-sticky dough.
- Fry the naan slowly so it does not burn. The naan should be a nice golden brown on both sides and cooked through.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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