This Garlic Naan Bread is super duper simple – it couldn’t get any easier! With ingredients that you most likely already have at home, these Naan breads can be whipped up in no time at all. As this is not a yeast leavened naan bread, there is no waiting for yeast to activate and rise. All you need is self-raising flour, garlic powder, salt and yoghurt. I also like to add some Nigella seeds for a slight peppery flavour, a speck of colour and just because they look so pretty! You can leave them out or replace with black sesame seeds… The garlic butter brushed over the top is optional but highly recommended!
How to make the naan breads
With just 2 minutes to mix, 15 minutes for the dough to relax, 5 minutes to roll these out and 10 minutes cooking time, they really are a quick and easy flatbread to make.
You will notice in the first and second pics below, this is the dough after being mixed in the bowl. Its a little shaggy but still forms a ball. Once the dough has had time to relax and then you shape again into a nicer ball before dividing, you will notice the consistency of dough changes and become more smooth and easier to work with. This is what you are aiming for. It is super simple to roll out on a lightly floured surface.
I made 4 nice size naan breads with this dough, but if you like, you can make 6 small or even 8 smaller ones depending on your needs. Just divide the dough into the size you are after.
Step-by-step
What to serve with naan bread
Naan bread is extremely versatile and can be used is so many ways.
- Serve naan bread with classic Indian curries like butter chicken, tikka masala, or vegetable korma.
- Indian Spiced Yoghurt Chicken Breasts, Bill Grangers Curried Chicken & Rice
- Pair naan with grilled meats or kebabs for a delicious fusion meal.
- Use naan as a wrap or base for creating Indian-inspired sandwiches or pizza.
- Serve alongside dips such as hummus, tzatziki, or raita for a unique appetiser.
- Enjoy with traditional Indian side dishes like daal (lentil curry), chutneys, or pickles.
- Use to soak up sauces from stews or braised dishes for a satisfying meal.
❄️ Storage
ROOM TEMPERATURE:
Allow the flatbread to cool completely to room temperature. Once cool, transfer to an airtight container and store at room temperature for up to 2 days. They do benefit from being reheated prior to eating through. See instructions below.
FREEZE:
Naan bread freezes so well so they are the perfect thing to make ahead of time (or make a double batch – one for now, one for later). Allow to cool completely then transfer to freezer safe zip-lock bags, expelling as much air as possible from the bag. Label, date and freeze for up to 2 months. Thaw in the fridge or on the bench top before reheating as below.
REHEATING:
You can reheat these a number of ways. You can reheat gently in the oven, microwave, frying pan or in your toaster!. My favourite way is in the toaster, its quick and easy and heats them just right!
They are best brushed with the garlic butter mixture just prior to serving but they can also be frozen with this mixture already brushed on them. Its up to you.
The Easiest Garlic Naan Bread Ever
Ingredients
- 260g self-raising flour
- 1 teaspoon garlic powder
- 1 ½ teaspoons nigella seeds (or 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 (optional)
- 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.
GARLIC BUTTER TO BRUSH TOPS (OPTIONAL)
- Combine the melted butter, garlic, coriander and salt in a small bowl. Brush mixture over the tops of the Naan breads and serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use large size and eggs are 55-60 g each, unless specified. - NIGELLA SEEDS (OPTIONAL BUT HIGHLY RECOMMENDED)
Nigella seeds are small black seeds derived from the Nigella sativa plant native to South and Southwest Asia. The seeds have a distinctive peppery and slightly bitter flavour, often used in Indian, Middle Eastern, and North African cooking. They are commonly sprinkled on breads, pastries, and savoury dishes for added flavour and texture. Nigella seeds can be purchased from Indian grocers, online spice stores and food stores that sell a large selection of spices such as Harris Farm etc. You can substitute the nigella seeds with black sesame seeds if you cant get hold of them. It won’t be the same flavour but it will still look lovely. You could even use white sesame seeds if thats all you have. - GARLIC POWDER
If you wish, you can replace the garlic powder in the dough mix for a grated garlic clove or two, or even garlic granules. This can also be omitted for a non-garlic naan bread.
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