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Stack of golden no-yeast 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.

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 minutes
Cook Time:10 minutes
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.

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

  1. 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.
  2. Dough rest: A short 15-minute rest makes the dough softer and easier to roll, giving better texture once cooked.
  3. Flour substitutions: If you don’t have self-raising flour, use plain flour with 2 teaspoons baking powder and a pinch of salt.
  4. Garlic level: Garlic powder gives a mild flavour, while fresh grated garlic adds a stronger hit. Adjust to taste or leave it out for plain naan.
  5. Seeds: Nigella seeds add a subtle peppery flavour, but black or white sesame seeds work well, or omit entirely.
  6. Cooking heat: Cook naan in a properly hot pan to encourage bubbling and light charring without drying them out.
  7. Serving tip: Brush with garlic butter while hot for the best flavour and texture.