🧄 Garlic Butter Flatbread (Naan Style)
Soft, fluffy, and brushed with rich garlic butter — perfect for scooping curries, wraps, or mezze platters.
This easy stovetop flatbread gives you that classic naan-style texture without needing a tandoor oven.
🛒 Ingredients
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2 cups all-purpose flour
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1 teaspoon sugar
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1 teaspoon instant yeast
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½ teaspoon salt
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¾ cup warm milk (or water)
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2 tablespoons plain yogurt
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1 tablespoon olive oil
🧈 Garlic Butter:
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3 tablespoons melted butter
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2 cloves garlic, minced
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1 tablespoon chopped fresh parsley (optional)
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Pinch of salt
👩🍳 Instructions
1️⃣ Make the Dough
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In a bowl, mix flour, sugar, yeast, and salt.
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Add warm milk, yogurt, and olive oil.
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Mix and knead for 8–10 minutes until soft and smooth.
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Cover and let rise for 1 hour, or until doubled.
2️⃣ Shape
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Divide dough into 6 equal balls.
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Roll each into an oval or circle (about ½ cm thick).
3️⃣ Cook
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Heat a heavy pan over medium-high heat.
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Place one flatbread in the dry pan.
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Cook 1–2 minutes until bubbles form.
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Flip and cook another 1–2 minutes until golden spots appear.
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Repeat with remaining dough.
4️⃣ Brush with Garlic Butter
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Mix melted butter with garlic, parsley, and salt.
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Brush generously over warm flatbreads.
🥙 Serving Ideas
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Serve with butter chicken or tikka masala
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Use for wraps or shawarma
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Pair with hummus and baba ganoush
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Enjoy with soups or stews
✨ Variations
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Add shredded mozzarella inside before cooking for cheesy naan
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Mix minced garlic directly into the dough
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Sprinkle nigella seeds on top before cooking
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Make it whole wheat by replacing half the flour
❓ Q & A
Q: Can I make this without yeast?
Yes! Substitute yeast with 1 teaspoon baking powder and skip the rising time.
Q: Can I freeze it?
Absolutely — freeze cooled flatbreads and reheat in a pan.
Q: Can I bake instead of pan-cook?
Yes, bake at 220°C (425°F) for 6–8 minutes, but pan-cooking gives better texture.
