Greek Yogurt Naan Bread
Looking for an easy naan bread recipe, then look no further than this Greek Yogurt Naan Bread! This traditional Indian flatbread is wonderful for its tender and chewy texture, featuring a crispy underside and airy bread bubbles. Making it at home is a breeze, with the added bonus of greek yogurt and garlic-infused butter. Delicious!
Truthfully, you can’t go wrong with naan. You can even use this flatbread to make easy flatbread pizzas or grilled cheese sandwiches. We love to serve it with curry recipes like my Indian Butter Chicken Recipe, Chickpea Curry. or Massaman Curry Recipe.
Why This Recipe Works
- Easy naan recipe. Requiring minimal ingredients, this homemade naan bread is such an easy recipe!
- Greek yogurt naan bread. This naan bread has a wonderfully chewy texture and great flavor thanks to the greek yogurt addition.
- Garlic naan bread. Featuring delicious garlic butter, this garlic naan recipe produces delicious results with simple ingredients!
- Warm Water: The warm water will help the yeast get foamy and ready to go!
- Active Dry Yeast: This simple naan bread recipe is a yeast naan bread.
- Sugar: The touch of sugar in the water will help the yeast activate more fully and product a light, airy structure in the dough.
- Flour: No need for fancy flour! Just all-purpose flour.
- Greek Yogurt: Use plain yogurt. It adds the perfect element to this simple naan bread recipe.
- Garlic: We make a delicious garlic-infused butter to brush on the naan dough prior to cooking it. This makes it extra yummy!
- Make the greek yogurt naan dough. To the bowl of a stand mixer fitted with the dough hook, add 1 cup warm water, 2 1/2 tsp active dry yeast, 1 1/2 tablespoons granulated sugar and mix for a few seconds. Let sit for 10 minutes until foamy. Add 3 1/2 cups of flour, 1 1/2 tsp salt, 1/2 tsp baking powder, 3 tablespoons plain greek yogurt, and 1 large egg. Mix on low speed until combined and the dough pulls away from the bowl. If the dough is too sticky, add 1 tablespoons flour and mix. Mix for 4 minutes.
- Let dough rise. Remove the dough from the stand mixer bowl and place it in a lightly oiled bowl. Cover wit ha damp warm towel and let rise for 1 hour or until doubled in size.
- Make the garlic butter. To a saute pan over medium-low heat add 1/4 cup butter and melt. Add the minced garlic and cook for 1 minutes. Pour through a fine mesh strainer to remove the minced garlic. Transfer butter to a separate bowl.
- Divide dough. Once the dough is risen, divide into 8 equal pieces. Roll out each dough ball with a rolling pin on a lightly floured surface until 1/4 inch thick or less in a somewhat circular shape (shape doesn’t really matter).
- Cook the naan bread. Heat a large skillet over medium low heat. Brush each piece of dough on both sides with garlic-infused butter and place on the skillet. Cook for 60-90 seconds and flip. Watch closely and adjust the temperature as needed. The naan bread is done when both sides are golden. Remove and place on a plate and repeat with the rest of the bread. Serve with your favorite Indian food!
If you have a stand mixer, this process is a breeze. However, you can knead this dough by hand and get the same results, it will just take a little extra time and more muscles.
To boost the garlic flavor and intensity add some of the garlic bits back into the butter after passing it through the fine mesh strainer.
The rolled out naan should be no greater than 1/4″ inch thick. I keep mine fairly thin because they will puff up as they cook. If they’re too thick, they may not cook throughout.
Cook the naan for 1-2 minutes on the first side and then flip it over and cook the other side for another minute or two. You’ll have to finagle with the temperature so that you can get the heat of the skillet just right.
Make Ahead, Storing, and Freezing
Store the naan in an airtight container or ziplock bag at room temperature for 3 days or in the fridge for up to 5.
To freeze naan, wrap the homemade naan in aluminum foil and then place the foil wrapped flatbread in a zip top bag. You can freeze naan for 1-2 months. When ready to eat it, remove it from the freezer and bring to room temperature. Warm naan in the microwave if you wish.
This flatbread is like a spoon. Talk about an oxymoron! But in all actuality, traditional naan bread is often used to scoop up saucy dishes. It’s commonly served with curry recipes like my Indian butter chicken recipe, Chickpea Curry. or Massaman Curry recipe.
Naan is a leavened oven-baked flatbread. Leavened meaning it has a raising agent such as yeast and/or baking powder (or baking soda) in the bread. This naan has yeast and baking powder. Traditionally it’s cooked in a tandoor, or a clay oven. The greek yogurt naan recipe I’m sharing today will be cooked on a cast iron skillet on the stove.
I just use regular flour (all-purpose flour) and it works great. No need for something fancy for this homemade naan recipe!
We use a skillet or saute pan for this recipe and it works great.
Recipes to Serve with Naan
- Coconut Curry Noodles with Vegetables
- Thai Massaman Curry
- Curry Chicken Rice and Peas
- Chickpea and Spinach Curry
- Vegetarian Butter Chicken
Greek Yogurt Naan Bread
- 1 cup warm water
- 2 1/2 teaspoon active dry yeast
- 1 1/2 tablespoons granulated sugar
- 3 1/2 cups all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 3 tablespoons plain Greek yogurt
- 1 large egg
- 1/4 cup butter
- 3 garlic cloves - minced
- In the bowl of a stand mixer fitted with the dough hook, add the warm water, sugar, and yeast. Mix for a few seconds until it’s combined. Let sit for 10 minutes until yeast becomes foamy.
- Add the flour, salt, baking powder, Greek yogurt, egg to the bowl. Mix on low speed until the dough is smooth. Dough should pull aways from the sides of the bowl. If the dough is too sticky, add a touch more flour. Continue mixing for 4 minutes.
- Remove the dough and place it in a lightly oiled bowl. Cover with a damp warm towel and let rise for 1 hour or until doubled in size.
- In a sauté pan, over low medium-low heat melt the butter and add the garlic cloves to the butter. Cook for 1 minute. Pour the garlic infused butter through a fine mesh strainer and discard the garlic bits. Keep the garlic butter nearby in a separate bowl (this will be used to cover the naan before cooking them).
- Once the dough has risen, divide the dough into 8 equal sized dough balls.
- On a lightly floured surface, roll each ball out into a circular/oval shape, no greater than ¼ inch thick. Do this with the remaining dough balls.
- Heat a large saute pan or cast iron skillet over medium to medium-low heat. Brush the naan with the garlic infused butter (on both sides). Place the naan on the skillet and cook for 60 to 90 seconds. Flip the dough and cook the other side for another minute or so. Watch them closely because you may have to finagle with the temperature of your stove top. The naan is done when both sides appear golden brown.
- Remove from the pan and place on a plate. You can cover the naan with a towel to keep them from drying out if you wish.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.