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Green Onion Garlic Naan Bread
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Prep Time:
20 minutes
Cook Time:
3 minutes
Total Time:
38 minutes
Make Chef John's no-yeast garlic naan with green onions for a flavorful and quick dish.
Ingredients:
  • 1.5 cups bread flour, plus more as needed
  • 0.5 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 cup plain Greek yogurt
  • 4 cloves garlic, crushed
  • 0.5 cup thinly sliced green onions
  • 2 tablespoons melted butter
Instructions:
  • In a bowl, combine bread flour, salt, and baking powder, whisking until evenly mixed.
  • Gently incorporate Greek yogurt, followed by garlic and green onions into the mixture. Use a wooden spoon to slowly combine everything until a shaggy dough forms. Keep mixing, stirring, and pressing as needed.
  • Turn out the dough onto a work surface and gently combine using your hands. Knead for a few minutes until the dough is elastic and slightly sticky. Add minimal flour as needed. Knead until the dough is slightly stretchy, for about 3 to 5 minutes.
  • Cover with plastic wrap and let it rest at room temperature for 15 to 20 minutes.
  • Using a bench scraper, divide the dough into 6 equal pieces. Take one portion and shape it into a ball, then place it on a generously floured surface. Roll out the dough nice and thin, aiming for about 1/8 inch or less thickness. Don't worry if it's not a perfect circle. Make sure to use additional flour for rolling to prevent sticking, but use as little as needed.
  • Preheat a cast iron skillet over medium-high heat until hot. Place dough circles into the skillet and cook until bubbles form and the underside is lightly browned, about 1 minute. Flip naan and cook for 1 more minute. Press with spatula to enhance cooking. Flip twice more, cooking for 15 seconds per side. Ensure naan remains flexible.
  • Stack all 6 naan breads on top of each other and cover with a kitchen towel to stay warm and moist while you cook the remaining naan breads.
  • Once all 6 naan breads are cooked, gently unstack them. Brush each naan with a light layer of melted butter on both sides, then stack them on top of each other, brushing only the top side of each. Fold each naan into a triangle shape and serve.

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