Spicy No-Knead Garlic Naan Flatbread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft and fluffy garlic naan flatbread with a spicy kick, made without kneading and perfect for pairing with Indian curries or as a flavorful snack. This Indian-inspired quick recipe, ready in about 30 minutes, pairs all-purpose flour, instant yeast, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Indian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Stir in 3/4 cup warm water and 1/4 cup plain yogurt until a shaggy dough forms.
  2. Step 2: Cover the bowl with plastic wrap and let the dough rest at room temperature for 8-12 hours until bubbly and doubled in size.
  3. Step 3: Once risen, turn the dough out onto a lightly floured surface and divide into 6 equal pieces. Roll each piece into a ball and let rest for 15 minutes.
  4. Step 4: Combine 2 tbsp melted butter, 4 minced garlic cloves, and 1 tsp red chili flakes in a small bowl.
  5. Step 5: Heat a cast iron skillet over medium-high heat until hot. Roll out one dough ball into a 6-inch oval, brush one side with the garlic-chili butter, and place that side down on the skillet.
  6. Step 6: Cook the naan for 1-2 minutes until bubbles form and the bottom is golden brown. Flip and cook the other side for 1-2 minutes, brushing the cooked side with more garlic butter.
  7. Step 7: Remove from skillet, sprinkle with 2 tbsp chopped fresh cilantro, and keep warm while cooking remaining naans. Serve warm.

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