Easy Garlic Naan (without Yeast)

garlic naan made without yeast, garnished with coriander, served on a white plate.

5 from 2 votes

This easy garlic naan is flavourful, scrumptious and incredibly quick and easy to make without using yeast! You will love this restaurant-style garlic naan, made with no fancy equipment or oven.

Prep Time5

Cook Time15

Total Time20

Course: Breads, Indian bread

Cuisine: Indian

Servings: garlic naans

Calories: 153kcal

Author: Sonia

Ingredients

150 g plain flour (all-purpose flour) (plus extra for dusting)
¼ teaspoon Baking powder
⅛ teaspoon Salt
110 g Natural yogurt or homemade yoghurt

Garlic butter

1 clove Garlic minced
1 tablespoon Coriander chopped
¼ cup Salted butter melted

Instructions

Mix dry ingredients (flour, baking powder and salt) in a bowl. Add the whisked yoghurt and mix to form a sticky dough.
Knead the dough until ingredients combined to form a smooth, slightly soft and sticky dough, divide into four sections/balls.
Preheat tava/frying pan on low heat.
Using a rolling pin, roll one dough ball into a thin tortilla/flatbread on a floured surface.
Cool on preheated tava for 2-3 minutes, or until you see bubbles forming on the surface of the naan. Flip to cook the other side.
Optional step (recommended for restaurant-style/tandoori flavoured naan) - Once both sides are cooked and have bubbles/air pockets, carefully grill/char the naan on an open flame (stovetop) for a few seconds. Use tongs to carefully flip the naan to grill the other side.
Transfer naan onto a plate and spread with garlic butter mixture. Repeat steps with remaining dough.

Garlic butter mixture

Mix melted butter, garlic and coriander/cilantro into a bowl, set aside to garnish on top of naans.

Notes

Use a pre-heated tava: preheat the tava on low-medium heat, this will help cook the naan at the right temperature – if the temperature is too low the naan will stick to the tava and not form bubbles, resulting in an undercooked, dry naan. With the correct temperature, the naan will form air pockets and bubbles which allows the naan to become cooked, crispy and fluffy
Grill naan slightly on stovetop flame: although this is an optional step, it is highly recommended for a delicious, roasted flavour of naan that resembled restaurant-style naan made using a tandoor.
Ensure dough is kneaded to appropriate consistency: we want the dough to be slightly soft and sticky and kneaded appropriately to ensure ingredients are well mixed.
Sprinkle your worktop lightly with flour and roll dough gently with the rolling pin: This helps to create naan of even thickness and keeps them from sticking to the worktop (if you roll them too hard the force will make them stick to your worktop, this could make you use extra flour, which will make the naan tough and reduce their softness).
Cook and roll simultaneously: this is a time-saving tip – in the method above, you’ll notice I recommend cooking the naan whilst rolling out the next naan, this helps you save time and make the naans faster.

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