Green Onion Garlic Naan Bread recipe

I create Chef John-style naan for fast, yeast-free, and tasty. This speeds up my favorite naan. It's delicious with or without garlic and green onions. Naan stays soft when stacked and covered with a dishcloth.

-1 ½ cups bread flour, plus more as needed -½ teaspoon kosher salt -2 teaspoons baking powder -1 cup plain Greek yogurt -4 cloves garlic, crushed -½ cup thinly sliced green onions -2 tablespoons melted butter




Place bread flour in bowl. Whisk in salt and baking powder until mixed.

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STEP  1 .

Introduce Greek yogurt carefully, then garlic and green onions. Use a wooden spoon to slowly combine everything. Mix, stir, and press until shaggy dough forms.

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Press dough with hands on surface. Knead dough for a few minutes until elastic and sticky. Increase flour as needed but limit it. Knead dough 3–5 minutes until stretchy.

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Let sit on the counter for 15–20 minutes wrapped in plastic.

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With bench scraper, cut 6 equal pieces. 1 segment ball. Cover with flour. Roll to 1/8" using a pin. An imperfect round naan is fine. Roll sticky dough with minimal flour.

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Middle-high cast-iron skillet heat. Heat dough circles in hot dry skillet for 1 minute until bubbles form and bottom is gently browned. Flip and cook naan 1 minute more. Use spatula to fry. Flip twice more and cook 15 seconds per side without overcooking for texture. Grid-to-plate naan.

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Maintain warmth and moisture with a kitchen towel while cooking the other naan flatbread. Keep 6 naan breads stacked and covered with a kitchen towel.

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Remove the 6 naan flatbreads and brush the first with melted butter on both sides. Place second naan on top and brush only top. Butter and stack naan. Serve triangle-folded naans.

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See also

Tandoori chicken Recipe