2 Ingredient Dough Garlic Naan (No Yeast)

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These incredibly soft garlic naan take just 20 minutes to make. With an instant 2 ingredient dough you don’t have to knead and a punchy garlic butter, they’re the absolute best side for so many things. Use as naan, flatbreads, wraps or pizza bases.

Remember, if you’re looking for cup measurements, just use the ‘Units’ section below and click on ‘US’.

Author: Robot

Ingredients

2 large eggs
2 additional yolks
1 cup sugar
1 cup passion fruit extract
1/2 cup unsalted butter, cubed and softened to room temperature
1/4 tsp fine sea salt

Instructions

Mix the dough. Add the 300g self-raising flour (or plain flour with 2 teaspoons of baking powder), 280g Greek yogurt and 1 teaspoon of salt to a large bowl. Using a wooden spoon or spatula, mix together until large, floury lumps start to form. Go in with your hands to mash up any lumps of yogurt and mix it in with the flour, until a cohesive dough forms. This will take a couple of minutes. Set aside and cover the bowl with a clean tea towel while you make the garlic butter.
Make the garlic butter. Add the 150g unsalted butter, 4 crushed garlic cloves, 2 teaspoons of flaky salt and the handful of chopped parsley leaves to a small bowl. Mix together well with a spoon until there are no more streaks of plain butter. If your butter is a bit hard, pop the bowl in the microwave for 15 seconds to soften it up. Set the bowl aside.
Roll out the naan. Lightly flour a clean, flat surface and transfer the dough onto it. Divide it into 6 roughly equal pieces (you can use a scale if you’d like to get precise). Using as much flour as you need, roll the pieces out into rough circles, about 20cm in diameter. Don’t worry if they’re not perfect circles, that’s the nature of rustic naan.
Cook and top the naan. Set a pan over a medium heat, then add a rolled out naan. Cook for a couple of minutes each side. You’ll know it’s time to flip the naan when you start seeing it puff up slightly and lots of air bubbles start to appear. There should be lovely brown spots on both sides after a few minutes. Transfer to a wooden board or plate, then top with 1 teaspoon of the garlic butter and smooth it all over with the back of a spoon. Cover with a clean tea towel to keep the naan soft while you cook the rest.

Find it online: https://demo.wptasty.com/71558/