The Easiest Garlic Naan Bread

Homemade garlic naan in minutes – no yeast, no waiting

This No Yeast Garlic Naan Bread is the quickest way to get soft, fluffy naan on the table without any rising time or special ingredients. Made with self-raising flour and yoghurt, the dough comes together in minutes and cooks straight away in a hot pan. Each naan is finished with a generous brush of garlic butter while still warm, making them perfect for scooping up curries, dipping into sauces, or tearing off and eating straight from the pan.

Stack of golden no-yeast garlic naan bread in a basket lined with a red polka dot cloth, brushed with garlic herb butter and sprinkled with herbs, on a white timber surface with small bowls of yogurt, lemon, garlic and butter nearby.

These garlic naan are all about speed and flavour, with none of the fuss that usually comes with bread making. Using self-raising flour and yoghurt gives you that classic soft, chewy naan texture without yeast, kneading for ages or waiting around for dough to rise. You can keep them simple, add nigella or sesame seeds for extra flavour, or go all in with the garlic butter – brushing it on while the naan are still hot so it soaks straight in. They’re the kind of bread that disappears fast, whether you’re serving them with curry, using them to scoop up sauces, or tearing pieces off as soon as they come out of the pan.

Why You’ll Love This Garlic Naan Recipe

No yeast, no rising time – You can have fresh, homemade garlic naan on the table in minutes without any planning ahead.
Soft and fluffy texture – Self-raising flour and yoghurt give these naan the perfect balance of softness and chew.
Cooks in a frying pan – No oven or special equipment needed, just a hot pan on the stove.
Simple pantry ingredients – Everything you need is easy to find and likely already in your kitchen.
Easy to customise – Add nigella or sesame seeds, adjust the garlic, or keep them plain.
Finished with garlic butter – Brushing the naan while hot adds rich flavour and that irresistible aroma.
Perfect for curries and dips – Ideal for scooping, dipping and soaking up sauces.

How To Make Garlic Naan (Step-by-Step)

These garlic naan come together fast – just mix, rest, roll and cook. The dough only takes a couple of minutes to bring together, and after a quick 15-minute rest it turns soft, smooth and super easy to handle. A light dusting of flour is all you need to roll each piece out to the perfect naan shape.

This recipe makes four generous naan, but it’s easy to stretch the batch further. Make six medium breads or eight smaller ones if you’re serving a crowd or pairing them with lots of dishes. Just divide the dough to whatever size suits your meal.

Tips for Making and Serving Garlic Naan

Let the dough rest – Even a short 15-minute rest makes the dough softer and much easier to roll without springing back.
Don’t over-flour the bench – Too much flour can dry the dough out; use just enough to stop sticking.
Roll unevenly on purpose – Slightly uneven naan create better bubbles and a more authentic texture when cooked.
Use a hot pan – The pan should be properly hot so the naan puff and blister rather than dry out.
Cook one at a time – This gives you better control and prevents steaming instead of browning.
Brush with garlic butter while hot – This helps the butter soak straight in for maximum flavour.
Keep cooked naan warm – Wrap them in a clean tea towel while you cook the rest to keep them soft.
Serve immediately – Garlic naan are best eaten fresh, straight from the pan, while warm and fluffy.

What to Serve With Garlic Naan

Garlic naan is incredibly versatile and pairs beautifully with so many dishes. Serve it warm with classic Indian curries like butter chicken, tikka masala or a veggie korma. It’s also perfect with Indian-style favourites such as my Indian Spiced Yoghurt Chicken Breasts or Lamb Korma Meatball Curry.

For something different, try folding naan into wraps, using it as a base for naan pizza, or pairing it with dips like hummus, tzatziki or raita. It’s great alongside daal, chutneys, grilled meats or kebabs, and it’s the ultimate bread for soaking up sauces – stews, braises, curries and more.

tack of golden no-yeast naan bread in a basket lined with a red cloth, brushed with garlic herb butter, on a rustic white timber table with small bowls of salt and nigella seeds.

Close-up of freshly cooked no-yeast naan bread brushed with garlic herb butter, stacked in a basket lined with a red cloth, with a small bowl of melted butter on a white timber background.

How to Store and Reheat Naan

To store: Let the naan cool completely, then keep in an airtight container at room temperature for up to 2 days.
To freeze: Stack with baking paper between each naan and freeze for up to 2 months.
To reheat: Warm in a dry frying pan, toaster or microwave until heated through.
Best tip: Brush lightly with garlic butter after reheating to freshen them up.

FAQ’s

Can I make these garlic naan ahead of time?

Yes. You can cook them ahead, let them cool, then store or freeze and reheat just before serving.

Can I freeze garlic naan?

Absolutely. Freeze cooked naan with baking paper between each one for up to 2 months.

Can I use plain flour instead of self-raising flour?

Yes. Replace it with plain flour plus 2 teaspoons of baking powder and a pinch of salt.

What can I use instead of yoghurt?

A thick dairy-free yoghurt works well, or sour cream for a slightly richer naan.

Why didn’t my naan puff up?

The pan may not have been hot enough – naan need high heat to bubble and blister properly.

Can I make this recipe without garlic?

Yes. Leave out the garlic and butter for a plain naan that works as a base for wraps or dips.

These quick and easy garlic naan are soft, fluffy and ready in minutes. With no yeast or rising time, they’re made from simple pantry staples and finished with a buttery garlic brushing that takes every piece to the next level. Perfect for serving with curries, dips or scooping up sauces. homemade garlic naan made with simple ingredients and no yeast. Soft, fluffy and ready in minutes – perfect with curries, dips or as a quick side. Leave a comment below and let me know how they turned out for you!

More Indian Recipes To Try:

No Yeast Garlic Naan Bread

Soft, fluffy no yeast garlic naan bread made with self-raising flour and yoghurt, cooked in a frying pan and finished with garlic butter. These easy homemade naan are ready in minutes and perfect for serving with curries, dips or scooping up sauces.

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Prep Time:10

Cook Time:10

Course: Appetiser, Bread, Side Dish, Snack

Cuisine: Indian

Keyword: Easy garlic naan, Garlic Naan, Homemade naan bread, No Yeast Naan, Quick Naan, Yoghurt Naan

Servings: 4

Author: Kate Brodhurst

Ingredients

260g self-raising flour
1 teaspoon garlic powder
1 ½ teaspoons nigella seeds (or use black sesame seeds)
½ teaspoon salt
200g natural Greek style yoghurt

GARLIC BUTTER TO BRUSH TOPS (OPTIONAL)

40g butter, melted
1 clove garlic, finely grated
2 teaspoons chopped coriander
Pinch of salt

Instructions

Combine flour, onion, powder, nigella seeds and salt in a bowl. Add yoghurt. Using your hands, mix and knead until a rough balls forms. Cover and set aside for 15 minutes for the dough to relax.
Gently knead the dough again to achieve a smooth ball then divide into 4 equal portion. Shape each portion into a small ball by rolling on it quickly on a dry bench top under the cupped palm of your hand. Set aside and repeat.
On a lightly floured surface, roll out each portion of dough until 3-4mm in thickness, in an oval shape, similar to a store bought naan bread.
Heat a frying pan over medium high heat. Working with one naan at a time, cook for 1 ½ – 2 minutes until the underside is lightly golden and top of the naan bread had large random bubbles over it. Turn over, then cook the other side for about 1 minute until those bubbles have browned. Transfer naan to a clean towel and wrap to keep warm. Repeat with remaining naan breads. Serve warm as they are or brush with the Garlic Butter below.