The Easiest Garlic Naan Bread Ever
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!
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.