Bernetta I use this recipe quite a lot on weeknights when I don’t have a carb to go with my meal, as it only takes five minutes to make and it tastes delicious. It’s soft, slightly chewy, and perfect for scooping up curries or using as a quick flatbread. If you want to, you can add in extras like garlic or parsley to turn it into a garlic naan bread. Conveniently, the ingredients follow a 1:1 ratio, so you can easily adjust the amounts based on how much you need.
Ingredients
- 125g self-raising flour
- 125g greek yoghurt
- Salt – to taste
Method
- In a mixing bowl, combine the flour and yogurt and sprinkle in some salt if you have some on hand. Stir with a spoon until the mixture starts to come together. Then, use your hands to gently press and knead it into a soft dough. If it feels too sticky, add a little more flour. If it’s too dry, add a tiny bit more yogurt.
- Lightly dust a clean surface with flour. Place the dough on it and divide it into two or four equal pieces. Shape each piece into a ball, then use your hands or a rolling pin to flatten them into oval or round shapes, about ½ cm thick.
- Heat a frying pan (non-stick or cast iron works best) over medium heat. Add a small amount of butter to the pan and let it melt.
- Place one of the naan pieces in the pan. Cook for about 1–2 minutes until bubbles start to form and the bottom has golden brown spots.
- Flip the naan, add a little more butter to the pan if needed, and cook for another 1–2 minutes on the other side until golden brown and cooked through.
- Repeat with the remaining pieces, adding more butter as necessary.
- If you want to turn this into garlic naan, watch the video below—I’ll show you how to do it without chopping a garlic clove. 👀
