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Green Onion Garlic Naan Bread


38 min

Green Onion Garlic Naan Bread

Green Onion Garlic Naan Bread Photo 1


38 min


6 persons




4.00 rating-star (9)


Author: Victoria Bailey
I am going to show you how to make naan Chef John-style—when I want it fast and I don't want to use yeast and wait for a dough to rise but I also want it just as good as if I did. While I originally tried this method to save time, it produces what might be my favorite style of naan. It really is incredible whether you use garlic and green onions, or not. As naan are made, they must be stacked and wrapped in a kitchen towel to keep them soft and supple.


  • bread flour, plus more as needed: 1.5 cups
  • kosher salt: 0.5 tsp
  • baking powder: 2 tsp
  • plain Greek yogurt: 1 cup
  • garlic, crushed: 4 clove
  • thinly sliced green onions: 0.5 cup
  • melted butter: 2 Tbsp

Metric Conversion

Stages of cooking

  1. Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
    Green Onion Garlic Naan Bread Photo 2
  2. Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
    Green Onion Garlic Naan Bread Photo 3
  3. Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
    Green Onion Garlic Naan Bread Photo 4
  4. Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
    Green Onion Garlic Naan Bread Photo 5
  5. Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
    Green Onion Garlic Naan Bread Photo 6
  6. Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
    Green Onion Garlic Naan Bread Photo 7
  7. Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
    Green Onion Garlic Naan Bread Photo 8
  8. When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.
    Green Onion Garlic Naan Bread Photo 9

History of the Green Onion Garlic Naan Bread:

Naan bread is a staple in Indian cuisine, and has been eaten for centuries. It is believed to have originated in the region that now encompasses India, Pakistan, and Iran. Naan bread is traditionally made with yeast, and is cooked in a clay oven called a tandoor. This gives the bread its signature chewy texture and slightly charred flavor.

The Green Onion Garlic Naan Bread recipe offers a unique twist on traditional naan bread. The addition of green onions and garlic gives the bread a fragrant and savory flavor that is perfect for mopping up curries, chutneys, and other Indian dishes.

Tips and Tricks for Green Onion Garlic Naan Bread Recipe:

  • Use bread flour for best results: Bread flour has a higher protein content than all-purpose flour, which helps the bread to develop a chewy texture. If you can't find bread flour, you can use all-purpose flour instead.
  • Don't overwork the dough: Knead the dough just until it comes together and is smooth. Overworking the dough can make it tough and chewy.
  • Roll out the naan as thinly as possible: This will help the bread to cook quickly and get a nice char on the surface. It also helps to use a rolling pin with light pressure to avoid tearing the dough.
  • Cook the naan in a hot skillet: Make sure your skillet is hot before adding the naan. This will help it to cook quickly and get a nice brown crust. You can also use a griddle or a tawa if you have one.
  • Keep the naan covered: Covering the naan with a kitchen towel helps to keep it soft and warm while you cook the other breads.

Tips for presenting the dish:

  • Serve the naan warm: Naan bread is best when it is still warm from the skillet. If you need to reheat it, you can wrap it in a damp paper towel and microwave it for a few seconds.
  • Serve with dipping sauces: This bread is perfect for dipping in sauces like raita, chutney, or even plain yogurt.
  • Garnish with fresh herbs: You can top the bread with fresh herbs like cilantro or parsley to add a pop of color and flavor.
  • Serve with other Indian dishes: This bread is a perfect accompaniment to Indian curries, biryanis, or kebabs.

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