Buttery Garlic Naan Made with 2-Ingredient Dough

This homemade buttery garlic naan bread is soft and fluffy with a gentle garlic note and rich buttery flavour. It’s made in minutes using a simple 2-ingredient dough and delivers restaurant-style results at home.

The best and easiest naan bread

This buttery garlic naan is one of the easiest and most satisfying breads you can make at home.

Forget buying dry, store-bought naan—this version is soft, moist and tearable, with a light chew and real buttery flavour.

It’s remarkable how good the bread is considering it uses only two main ingredients. This 2-ingredient dough is forgiving and quick, and the final result is fluffy, garlicky and delicious.

• No yeast required
• No kneading necessary
• No proving time
• Mixes in under a minute
• Fried and ready in minutes

Quick, simple and very rewarding.

What you need

You only need two pantry staples for the dough. Exact measurements are in the recipe card below.

• Self-raising flour – use self-raising, not plain. (To make your own, mix 1 tsp baking powder with 1 cup plain flour.)
• Unflavoured Greek yoghurt (or thick natural yoghurt)

Optional flavour additions

• Crushed garlic
• Salt to taste

You’ll also need butter for frying—it gives the best flavour. Ghee works well too. Finish with chopped fresh coriander if you like.

How to make it

This recipe scales easily: use one heaped tablespoon of self-raising flour and one level tablespoon of Greek yoghurt per piece of naan, then add flavourings as desired. The dough comes together quickly and is easy to shape.

Mix the dough

Measure the self-raising flour into a bowl—one heaped tablespoon per naan. Add the Greek yoghurt at a ratio of one level tablespoon per heaped tablespoon of flour.

For garlic naan, stir in crushed garlic (about one clove per piece) and a pinch of salt. Adjust garlic to taste or omit for plain naan.

Mix by hand until the mixture forms a soft ball of dough. If it’s too sticky, add a spoonful of flour; if too dry, add a little more yoghurt. Aim for a soft, non-sticky dough.

Shape the naan

Divide the dough into the number of pieces you want to make and flatten each into an oval about 1/4″ (6 mm) thick. Lightly dust the work surface with flour if needed.

Fry the naan

Heat a knob of butter in a frying pan until it sizzles. Add as many naans as will fit comfortably—work in batches so you can turn them easily.

Fry for about 3 minutes per side over medium heat, until golden-brown and cooked through. Keep the heat moderate so the naan browns without burning.

Repeat until all pieces are cooked. Sprinkle with chopped coriander and serve warm with your favourite curry or as a tasty side.

Can I freeze garlic naan bread?

You can freeze cooked naan, but because this recipe is so quick, it’s often faster to make fresh. If you do freeze them, cool completely, place in a sealed bag and freeze for up to 6 months.

To use, defrost at room temperature and warm in a dry frying pan over low heat until heated through.

Variations

For a sweeter peshwari-style naan, replace the garlic with desiccated coconut and ground almonds.

Add about 1/2–1 teaspoon ground almonds and 1/2–1 teaspoon desiccated coconut per heaped tablespoon of flour. For extra texture and sweetness, fold in a few chopped raisins.

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📋The recipe

If you try this recipe and enjoy it, please leave a rating in the comments. For questions or feedback you can reach Veronica at [email protected].

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