Green Onion Garlic Naan Bread

Name: Green Onion Garlic Naan Bread
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 6 servings
Cuisine: Indian, Pakistani
Ingredients: 2 tsp Baking Powder; 1.5 cups Bread Flour; 2 tbsp Butter; 4 whole Garlic; 0.5 cup Green Onion; 1 cup Plain Greek Yogurt; 0.5 tsp Salt

Side Dish 🥗Snack 🍿 Indian 🇮🇳Pakistani 🇵🇰 Low-Sodium Sugar-Free Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Green Onion Garlic Naan Bread pairs a soft, chewy bite with toasty char from the skillet, bright pops of scallion, and a mellow garlic aroma. Made without yeast and finished with melted butter, it’s flavorful and ready fast—perfect alongside curries, soups, or as a snack fresh from the pan.

Prep20 mins
Cook3 mins
Serves6
DifficultyEasy

1

Put the bread flour in a bowl. Add the salt and baking powder, then whisk well until evenly mixed.
2

Gently add the Greek yogurt, then add the garlic and green onions. Using a wooden spoon, slowly start mixing everything together, stirring and pressing until a shaggy dough forms.
3

Move the dough to a work surface and use your hands to press it together. Knead for a few minutes until the dough is elastic and slightly sticky. Add a little more flour only as needed, keeping extra flour to a minimum. Continue kneading until the dough is a bit stretchy, 3 to 5 minutes.
4

Wrap the dough in plastic and let it rest on the counter for 15 to 20 minutes.
5

Use a bench scraper to cut the dough into 6 equal pieces. Roll 1 portion into a ball. Place it on a generously floured surface, then use a rolling pin to roll it out thin, about 1/8 inch or less. It is fine if the naan is not perfectly round. You will need extra flour for rolling because the dough is sticky, but use as little as possible.
6

Heat a cast iron skillet over medium-high until hot. Place the rolled dough into the hot, dry skillet and cook until small bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip the naan and cook 1 more minute. Press down lightly with a spatula to increase contact during cooking. Flip two more times, cooking an additional 15 seconds per side, and avoid overcooking to keep the texture. The naan should still be flexible when you remove it to a plate.
7

Cover the naan with a kitchen towel to keep it warm and moist while you cook the remaining pieces. Stack all 6 naan on top of each other and keep them covered with a kitchen towel.
8

After cooking all 6 naan, unstack them and brush the first naan on both sides with a little melted butter. Place the second naan on top and brush only the top side. Continue stacking and buttering all the naan in this way. Fold each naan into a triangle and serve.