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A close up vertical image of a stack of garlic naan on a board with bowls of curry, dhal and rice in the background
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5 from 1 vote

Quick and Easy No Rise Garlic Naan

These homemade skillet naan are soft, fluffy, well-seasoned, carb-tastic goodness that can stand on its own or be complemented by other sides, dips or toppings.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: Indian
Servings: 4
Calories: 208kcal
Author: Kitrusy


For the Naan

For the Garlic Butter

  • 2 tbsp salted butter (melted)
  • 2 cloves finely diced garlic
  • cilantro (finely chopped)


  • In a bowl, thoroughly combine the flour, vital wheat gluten, salt and baking powder together.
  • In a separate bowl, combine the milk, water, oil and yogurt together
  • Add the wet ingredients to the dry ingredients and stir until it forms a dough that comes together and cleans the sides of the bowl.
  • Turn the dough out onto a clean surface sprinkled with flour and knead it for five minutes (to activate the gluten) until a smooth ball forms.
  • Divide the dough into eight portions and roll it out into a flatbread (irregular) shape.
  • Heat a skillet/cast iron pan/frying pan on high heat. Once hot, lower the heat to medium and place one of the rolled out dough rounds into the pan (do not grease the pan) and allow it to cook for about 30 seconds until bubbles appear on the top and a spatula easily slides under it. Flip it and cook on the other side for another 30 seconds. Your round should be fully cooked with brown/charred spots on it.
  • Remove from the heat and place onto a plate lined with a kitchen towel. Cover the cooked naan with the towel (top and bottom) This helps keep it warm and soft.

For the Garlic Naan:

  • Once all of the naans are cooked, melt the butter and add the finely diced garlic and at least a tbsp of cilantro to it. Using a teaspoon, and starting with the bottom naan, spoon a bit of the butter, garlic and cilantro onto the naan and spread it around with the back of the spoon. Place the next naan on top and spoon more of the butter mixture over the top of it. Continue working until the tops of all of the rounds are coated in the butter and garlic mixture.
  • Serve immediately and store any leftovers wrapped in a damp paper kitchen towel in an airtight container or ziplock bag. To reheat you can use either a warm pan, a toaster oven, or a regular convection oven.


  • Keep in mind that whole wheat flour absorbs more water than regular white flour so if your dough is too wet and you want to add more flour add it just a little at a time.
  • This naan is great even without the garlic butter so feel free to omit it and enjoy these flatbreads plain.
  • These naans are a great base for a host of toppings and creations including pizza; pesto-chicken-spinach-cheese, mushrooms-feta-greens, etc. Feel free to experiment with your favorites!


Calories: 208kcal | Carbohydrates: 24g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 648mg | Potassium: 203mg | Fiber: 3g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 0.5mg | Calcium: 113mg | Iron: 0.9mg