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No-Yeast Garlic Butter Naan Recipe

No-Yeast Garlic Butter Naan
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Soft, fluffy, and full of garlicky goodness, this no-yeast naan is a quick and easy Indian flatbread perfect for pairing with curries, dips, or even enjoyed on its own. Cooked on a stovetop or in an oven, it’s ready in under an hour using simple ingredients from your pantry. Perfect for beginners!

Ingredients

Scale

For the Dough:

  • 2 cups all-purpose flour
  • 3 tbsp plain yogurt (sour preferred; opt for full-fat)
  • 1 egg white (substitute: 2 tbsp milk for egg-free version)
  • 6 tbsp milk (add more as needed)
  • 1 tbsp canola oil (+1 tsp for greasing)
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp garlic paste (or grated fresh garlic)
  • ½ tsp baking powder
  • ¼ tsp baking soda

For Toppings:

  • 3–4 tbsp melted salted butter (substitute: ghee for richer flavor)
  • 2–3 garlic cloves, finely minced (optional but recommended)
  • 2–3 tbsp chopped fresh cilantro (optional)

Instructions

1. Make the Dough

  1. In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, sugar, and salt.
  2. Add yogurt, egg white, garlic paste, oil, and ¼ cup of milk. Mix until a rough dough forms.
  3. Gradually add more milk (1 tbsp at a time) to make a soft dough that’s pliable but not sticky.
  4. Lightly grease a clean bowl with oil, place the dough inside, and cover with a kitchen towel. Rest for 10–15 minutes.

Pro Tip: Avoid over-kneading—it’ll make the naan dense. The dough should feel soft, not stiff.

2. Roll It Out

  1. Divide the dough into six even portions and roll them into balls.
  2. On a floured surface, roll each ball into an oval or circle about 6 inches long.
  3. Cover the rolled dough with a towel to prevent drying while cooking.

Visual Cue: The dough should stretch easily without breaking. If it’s sticky, sprinkle some flour.

3. Cook the Naan (Two Methods)

Method A: Stovetop (Tawa Method)

  1. Heat a heavy skillet or tawa over medium-high heat.
  2. Place one rolled-out naan onto the hot pan and wait for bubbles to form (~1–2 minutes).
  3. Flip the naan and cook the other side until golden spots appear (~1 minute).
  4. For a smoky flavor, hold the naan directly over a flame for 10 seconds using tongs.

Common Mistake: Avoid using a cold pan—it won’t puff properly. Preheat the skillet well.

Method B: Oven Method

  1. Preheat your oven to 500°F. Place a baking tray inside while it heats.
  2. Carefully place the rolled naan on the hot tray and bake for 3–4 minutes.
  3. Brush with butter and broil for 1 minute to get a charred finish.

Pro Tip: Flip the naan halfway through baking for even cooking.

4. Add the Garlic Butter Topping

  1. Melt butter in a small bowl. Stir in minced garlic and cilantro, if using.
  2. Brush the garlic butter generously over the hot naan right after cooking.

Tip: Serve immediately for the softest texture.

Notes

Serving Suggestions:

  • Perfect with curries like butter chicken, chicken tikka masala, or dal makhani.
  • Serve as a side with yogurt dips or mint chutney.
  • Use leftover naan as a base for flatbread pizzas!

Tips & Tricks:

  • For vegan naan, substitute yogurt with dairy-free yogurt and butter with vegan butter.
  • Want extra flavor? Sprinkle sesame seeds or nigella seeds on top before cooking.

Storage & Reheating:

  • Store cooked naan in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
  • To reheat:
  • Use a warm skillet for ~1 minute per side.
  • Wrap in foil and warm in a 300°F oven for ~5 minutes.
  • Freeze uncooked rolled naan in layers between parchment paper. Cook directly from frozen for convenience.

Find it online: https://indianrecipe.info/no-yeast-garlic-butter-naan/