Soft, pillowy, and deeply fragrant, these naan-style flatbreads come together without yeast — just Greek yogurt and baking powder. In a matter of minutes, the skillet turns out golden rounds with blistered edges, brushed with garlic butter and fresh herbs. They’re ideal alongside soups, curry, grilled dishes, and creamy dips.
Ingredients
- All-purpose flour — 300 g (2 1/2 cups)
- Plain Greek yogurt — 200 g (3/4 cup)
- Baking powder — 2 tsp
- Salt — 1/2 tsp
- Sugar — 1 tsp (optional)
- Vegetable oil — 1 tbsp (for the dough)
- Unsalted butter — 40 g (3 tbsp), for the garlic glaze
- Garlic — 3 cloves, finely grated or pressed
- Fresh parsley — 1 tbsp, chopped
- Salt — 1/4 tsp, for the garlic butter
- Vegetable oil — 1 tbsp, for frying, optional
How to Make It
- In a bowl, combine the flour, baking powder, salt, and sugar, if using.
- Add the yogurt and vegetable oil. Mix quickly into a soft dough: it should feel slightly sticky, but hold together in a ball.
- Cover and let rest for 10–15 minutes at room temperature so the gluten can relax.
- Divide the dough into 6 equal pieces. Roll each into a ball, then roll into an oblong flatbread about 3–4 mm thick.
- Heat a dry skillet, or one with a thin film of oil, over medium heat. Cook the flatbreads for 1–2 minutes per side, until they puff in spots and develop golden brown patches.
- For the garlic butter, melt the butter, then stir in the garlic, chopped parsley, and a pinch of salt.
- Brush the hot flatbreads immediately with the garlic butter and serve.
Nutrition
| Serving | Calories | Protein | Fat | Carbs | Fiber | Sugars | Sodium |
|---|---|---|---|---|---|---|---|
| 1 flatbread (of 6) | 210 kcal | 6 g | 7 g | 31 g | 2 g | 2 g | 320 mg |
Serving and Storage
- Serve with curry, lentil soups, shawarma, quesadillas, hummus, and tzatziki.
- Store cooled flatbreads in a bag for up to 2 days at room temperature or up to 5 days in the refrigerator.
- Reheat in a dry skillet for 30–60 seconds or in a toaster. You can freeze them for up to 2 months, separated with parchment.
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Tips and Variations
- Flour: all-purpose flour works well, or use a 50/50 mix with whole wheat flour (add 1–2 tsp water if needed).
- Yogurt: if it’s very thick, stir in 1–2 tsp water; if it’s thin, add 1–2 tbsp flour.
- Oven method: bake on a preheated baking sheet or stone at 240°C (464°F) for 5–7 minutes, then brush with butter.
- Without garlic: swap in clarified butter or ghee with a pinch of cumin or smoked paprika.
- Gluten-free: use a good-quality 1:1 gluten-free flour blend with 1/4 tsp xanthan gum if it’s not already included.
FAQ
Can I substitute regular yogurt for Greek yogurt?
Yes, use thick plain yogurt. If it’s a bit loose, strain it through cheesecloth or add a little flour as you mix the dough.
Why do the flatbreads turn out tough?
They may have been rolled too thin, cooked too long, or worked with too much flour. Keep the heat at medium and remove them as soon as golden spots appear.
Can I make them dairy-free?
Replace the yogurt with a thick unsweetened soy or coconut yogurt, and swap the butter for melted oil or a ghee-style alternative.
How can I make the garlic flavor more pronounced?
Let the garlic butter rest for 5–10 minutes before using it, or add a pinch of granulated garlic to the fresh garlic.