Soft, fluffy, garlicky, and easy to make at home. This recipe makes 6 naan. The exact protein amount depends on the flour and Greek yogurt brands you use, so the pictured 32 g protein claim may not apply to every version.
Ingredients
For the naan
- 2 cups (240 g) all-purpose flour
- 1 cup (225 g) plain Greek yogurt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1–2 tablespoons water, only if needed
- 1 tablespoon olive oil
For the garlic topping
- 3–4 cloves garlic, finely minced
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh cilantro or parsley
- ¼ teaspoon red pepper flakes, optional
Instructions
- Make the dough:
In a large bowl, mix flour, baking powder, baking soda, and salt. - Add the Greek yogurt and olive oil. Mix until a soft dough forms. If it feels too dry, add water 1 tablespoon at a time.
- Knead:
Knead the dough for about 3–5 minutes, until smooth. Cover and let it rest for 20–30 minutes. - Prepare garlic butter:
Mix melted butter with minced garlic, herbs, and red pepper flakes. - Divide the dough:
Divide into 6 equal pieces and roll each into a ball. - Roll out:
On a lightly floured surface, roll each ball into an oval or round naan, approximately ¼-inch thick. - Cook:
Heat a heavy skillet or cast-iron pan over medium-high/high heat. Place one naan onto the hot, dry pan. Cook for about 1–2 minutes, until bubbles form and the underside has browned spots. - Flip and cook another 1–2 minutes until golden and cooked through.
- Add garlic butter:
Immediately brush the hot naan generously with the garlic butter mixture. - Serve:
Repeat with the remaining dough and serve warm.
⭐ Tips for Soft Naan
- Don’t add too much flour—the dough should remain soft.
- Letting the dough rest helps make the naan more tender.
- Make sure the skillet is properly hot before cooking.
- Keep finished naan covered with a clean kitchen towel so they stay soft.
Serving idea: Enjoy with chicken tikka, creamy curries, lentils, or a yogurt-based dipping sauce.
