Naan bread typically requires yeast and a lot of time to make. This naan bread recipe is SO easy, requiring only 30 minutes to prep the dough and a handful of healthy ingredients (like non-fat Greek yogurt) to make! Brushed with homemade garlic oil, this naan is yeast free and fabulous.
This naan bread is my latest obsession. How could one NOT get excited over homemade bread in just an hour? AND bread that makes you feel good, not unhealthy?
Brushed with fresh garlic infused olive oil, this naan might very well be your new obsession too.
Why Make This Garlic Naan Bread Recipe
- SO fast. Homemade naan bread with 30 minutes of prep, and 5 minutes to cook each naan. No yeast, and no lengthy rise time.
- Taste and texture perfection. Doesn’t taste or look like it took just an hour to make!
- 5 ingredient naan. 4 ingredient garlic oil.
- Dare I say healthy? Made with non-fat Greek yogurt and olive oil. Try using whole wheat flour for extra nutritious naan!
- Serve with anything. With a savory breakfast like Scrambled Eggs or a Fluffy French Omelette, for lunch with Muhammara Dip or Tzatziki, or for dinner with Fresh Salmon Burgers!
What is Naan?
Naan is a popular flatbread in Western, Central, and Southeast Asia that is traditionally made from leavened yeast and is oven baked.
This naan is made with Greek yogurt and baking powder instead of yeast, so there’s no lengthy rise time. It’s cooked in a pan to mimic those delicious air pockets that you get with traditional oven-baked naan!
Naan vs. Pita? Naan is typically softer and more tender, whereas pita is usually drier and used as a pouch to stuff with different fillings.
- All-purpose OR wheat flour – I’ve used both regular all-purpose flour and wheat flour. Both yield delicious naan!
- Non-fat Greek yogurt – I find that non-fat Greek yogurt makes the best naan. I have not tested this recipe with other types of Greek yogurt!
- Baking powder – baking powder helps your naan rise, acting in place of yeast.
- Salt – salt adds flavor.
- Extra virgin olive oil – a tiny bit of olive oil is used to grease your pan.
- Garlic – I love mincing my garlic extra fine (almost into a paste!) so it mixes well into our olive oil.
- Extra virgin olive oil – olive oil and garlic make the perfect topping. Yes. Please.
- Fresh Italian parsley or cilantro – a little bit of finely chopped parsley or cilantro makes our garlic oil even more delicious.
- Salt – salt for flavor!
How to Make Garlic Naan
Full instructions in the recipe card; this is just an outline!
- Dry ingredients.
Add flour, salt, and baking powder to a mixer. Stir.
- Form dough.
Add Greek yogurt, and use the dough hook attachment over medium speed to form a dough ball. Once a dough ball has formed, let mixer run for another minute.
Lightly flour your hands and a large working surface. Knead dough by hand for 3 minutes.
Set dough aside for 10 minutes.
- Garlic oil.
While dough is resting, mix together garlic, 2 tablespoons olive oil, parsley or cilantro, and salt. Set aside.
- Form naan.
Use a 1/3 cup measure to form 6 balls. Lightly flour working surface and a rolling pin, and roll out each ball to an oblong, thin shape. Dough should be thin, but not see-through.
Preheat a large, nonstick skillet over medium-high heat.
When skillet is very hot, add ¼ teaspoon olive oil and then the first naan. Cook on side #1 for 2-3 minutes until golden brown. Flip to side #2 and cook for 2-3 minutes until golden brown.
Repeat process for all naan, adding ¼ teaspoon more of olive oil every time.
Before serving, using a basting brush to brush each naan with garlic oil.
How to Store Garlic Naan
Naan is best enjoyed fresh (just made)! You can store dough in a sealed bag or wrapped with plastic wrap for 2-3 days in the fridge, rolling out dough as needed.
Store cooked naan, covered, for up to 3 days at room temperature. Refresh by reheating. Garlic oil should be stored separately in the fridge! Bring to room temperature for 20-30 minutes before using.
Reheating: if you want to reheat already made naan, place in a sealed foil package at 400 degrees for 3-8 minutes. Naan is absolutely best served right after cooking!
Freezing: you can freeze naan in a freezer-safe bag for 3 months, reheating by placing between damp paper towels in the microwave for 30-90 seconds, or by spritzing with water and baking at 375 degrees for a few minutes until hot.
What to Serve With Garlic Naan
The opportunities are endless for serving garlic naan bread. Whether it’s breakfast, lunch or dinnertime, there’s room for naan!
- Savory breakfast ideas include Scrambled Eggs, Breakfast Potatoes With Crispy Shallots & Peppers, or a Vegetable Egg White Frittata with garlic naan.
- Lunch ideas include The Ultimate Smoked Salmon Avocado Toast, Easy Chipotle Black Bean Soup, or spreads like Muhammara or homemade Tzatziki with garlic naan.
- Try naan with a dinner salad like a Green Goddess Salad, or with Fresh Salmon Burgers or Greek Pita Pizza.
Other Bread Recipes You’ll Love!
- Stand mixer (highly recommended)
- 1 ¾ cups all-purpose OR wheat flour plus more as bench flour
- 1 ¼ cup non-fat Greek yogurt
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- Extra virgin olive oil for greasing pan
- 4 large garlic cloves very finely minced
- 3 tablespoons extra virgin olive oil
- Small handful fresh Italian parsley or cilantro finely chopped
- Salt to taste
- In the bowl of a stand mixer with the whisk attachment, add flour, salt, and baking powder. Stir until well-combined.
- Add Greek yogurt, and use the dough hook attachment over medium speed to form a dough ball. It may take several minutes (1-4 minutes) to form a dough ball, so be patient and let your mixer do its thing! Once a dough ball has formed, let mixer run for an additional minute. Dough will be similar in texture to pizza dough.
- Stop mixer, and remove dough ball. Lightly flour your hands and a large working surface. Knead dough by hand for 3 minutes.
- Set dough aside for 10 minutes to give dough time to rest and breath.
- While dough is resting, mix together garlic, 2 tablespoons olive oil, parsley or cilantro, and salt to taste. Set aside.
- Use a ⅓ cup measure to form roughly 6 dough balls. Lightly flour working surface and a rolling pin, and roll out each ball to an oblong, thin shape. Dough should be thin, but not see-through.
- Preheat a large, nonstick skillet for 5 minutes over medium-high heat.
- When skillet is very hot, add 1/4 teaspoon olive oil and then the first naan. Cook on side #1 for 2-3 minutes until golden brown. Flip to side #2 and cook for 2-3 minutes until golden brown. The first 1 or 2 naan may have smaller bubbles, but as the pan continues to heat, you’ll likely see sizable bubbles form while cooking your naan!
- Repeat process for all naan, adding ¼ teaspoon more of olive oil every time. Keep naan in a 200°F oven until ready to serve.
- Naan is best served hot off the press. Before serving, using a basting brush to brush each naan with garlic oil.
- You can store dough in a sealed bag or wrapped with plastic wrap for 2-3 days in the fridge, rolling out dough as needed.
- You can likely use Greek yogurt that is not non-fat, but I have not tested this variation.
- You can let the mixer knead your dough completely, however adding the hand kneading component gives your dough a little edge up.
- Add in a pinch of hot pepper flakes to your garlic oil, for a spicy kick!
- Prefer butter over olive oil? Melt butter and use in place of olive oil for garlic butter!