Buttery garlic naan bread with 2-ingredient doughVJ
This quick and easy buttery garlic naan is made with just self-raising flour and Greek yoghurt. It's tender, fluffy, and ready in minutes—perfect for a fast Indian-inspired side.
Equipment
- 1 Mixing bowl
- 1 Frying pan non-stick, for cooking the naan
Ingredients
Main ingredients
- 4 heaped tablespoons self-raising flour for that quick-rise, tender dough
- 4 rounded tablespoons unflavoured Greek yoghurt keeps it soft and flavorful
- 1 teaspoon crushed garlic add more or less to taste
- ½ teaspoon salt adjust to your taste
- 1 ounce butter for frying (approximately 25g)
- 1 tablespoon chopped coriander to garnish
Instructions
Instructions
- Grab a mixing bowl. Toss in the self-raising flour, Greek yoghurt, crushed garlic, and salt. Mix until sticky dough shows up. No need to fuss too much.
- Turn dough onto a floured surface. Knead it lightly until the dough feels smooth and springy but don’t overwork it.
- Divide that dough into 4 equal pieces. Roll each piece flat into an oval or circle about ¼ inch thick. That’s gonna cook up nicely.
- Fire up your non-stick skillet over medium heat. Drop a little butter in so it melts and sizzles.
- Place one rolled naan in the hot pan. You’ll notice little bubbles after 2–3 minutes. Flip it once the bottom hits a golden brown.
- Cook the other side for another 2–3 minutes. Repeat these steps with the rest of the dough, adding butter as you go.
- Brush each naan with melted butter and scatter chopped coriander on top right before serving.
Notes
If the dough mixture is too sticky, add a spoonful of flour. If too dry, add some yoghurt. Aim for a soft smooth dough. Fry slowly for golden brown naan. Store leftovers wrapped in foil for up to 2 days or freeze.