2-Ingredient Garlic Butter Naan

This 2-Ingredient Garlic Butter Naan is soft, fluffy, and made with Greek yogurt and self-rising flour. It’s an easy no yeast naan cooked in a skillet, then brushed with garlic butter for a quick homemade flatbread that’s perfect with curries, soups, and saucy dinners.

Course bread

Cuisine American

Keyword 2-Ingredient Garlic Butter Naan

Prep Time 5

Cook Time 6

Total Time 11

Servings servings

Calories 233kcal

Author Ioana

Ingredients

For the Naan

2 cups self-rising flour plus extra for kneading
1 ½ cups thick Greek yogurt
½ teaspoon salt optional

For the Garlic Parsley Butter

3 tablespoons butter melted
2–3 garlic cloves finely minced
1–2 tablespoons fresh parsley finely chopped
Pinch of salt

US Customary - Metric

Instructions

In a large bowl, combine the self-rising flour and salt, if using. Add the Greek yogurt and mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead gently for 1–2 minutes, just until smooth. The dough should be soft and slightly tacky, but not sticky. Add a little extra flour only if needed.
Divide the dough into 6 equal pieces. Roll each piece into a ball, then flatten and roll into an oval shape, about ⅛ inch thick.
Heat a non-stick pan over medium-high heat. Cook each naan for 2–3 minutes, until bubbles form and golden spots appear underneath. Flip and cook for another 1–2 minutes, until cooked through and lightly charred in spots.
In a small bowl, mix the melted butter, minced garlic, chopped parsley, and a pinch of salt.
Brush the warm naan generously with the garlic parsley butter and serve immediately.

Notes

Use thick full-fat Greek yogurt for the best dough texture. If the yogurt is too runny, the dough may need extra flour.
The dough should feel soft and slightly tacky, not dry. Add extra flour gradually while kneading.
For a stronger garlic flavor, mix the garlic directly into the melted butter like this. For a milder garlic flavor, warm the butter and garlic together for 30–60 seconds before brushing.
Cook the naan in a hot pan so it puffs slightly and gets those golden spots.
Serve warm for the softest texture.

Nutrition