The picture looks like soft, golden, pan-cooked flatbreads brushed with garlic butter and sprinkled with herbs. They are fluffy, foldable, and perfect for breakfast, lunchboxes, snacks, or serving with tea. The exact ingredients in the pictured recipe cannot be confirmed from the photo, so this is a homemade version designed to achieve a similar result.
1. Recipe details
Preparation time
20 minutes
Resting time
60–75 minutes
Cooking time
20–25 minutes
Yield
8–10 flatbreads
Cuisine: Homemade / Middle Eastern–inspired · Method: Stovetop · Difficulty: Easy
2. Ingredients
A. For the flatbread dough
Makes approximately 8–10 medium flatbreads
All-purpose flour (maida)
500 g (about 4 cups, spooned and leveled)
Instant yeast
7 g (2¼ tsp)
Sugar
1 tbsp
Salt
1 tsp
Plain yogurt
120 g (½ cup)
Warm milk or water
180–220 ml, as needed
Cooking oil or olive oil
2 tbsp
0 of 7 ingredients checked
B. For the garlic herb butter
4 tbsp butter, softened or melted (about 55 g)
3–4 garlic cloves, finely minced
2 tbsp fresh coriander or parsley, finely chopped
½ tsp dried oregano (optional)
¼ tsp black pepper
A pinch of salt, to taste
1 tbsp olive oil, optional
C. Optional cheese filling
The image could be made with plain or filled flatbread. For a cheesy version, use:
200 g grated mozzarella
50 g grated cheddar, optional
2 tbsp chopped coriander
¼ tsp black pepper
A pinch of chili flakes, optional
D. Optional extra toppings
Sesame seeds or nigella seeds
Chili flakes
Extra chopped parsley or coriander
A little grated cheese
3. Step-by-step preparation
Yogurt naan – Luvele US
Step 1: Mix the dough
Add the flour, yeast, sugar, and salt to a large bowl.
Mix the yogurt, oil, and most of the warm milk or water separately.
Pour the liquid into the flour gradually and mix until a soft dough forms.
Add the remaining liquid only if needed. The dough should feel soft and slightly tacky, not stiff or dry.
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Step 2: Knead and let it rise
Knead by hand for 8–10 minutes, or with a mixer for 5–6 minutes.
Place the dough in a lightly oiled bowl and cover.
Leave in a warm place for 60–75 minutes, or until roughly doubled in size.
Step 3: Divide the dough
Gently press the risen dough to release excess air.
Divide into 8–10 equal portions.
Roll each portion into a smooth ball.
Cover and rest for another 10–15 minutes to make rolling easier.
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Step 4: Shape the flatbreads
Roll each ball into a circle about 15–18 cm wide and 4–6 mm thick.
For plain garlic flatbread, keep the circle as it is.
For cheese-filled bread, put 2–3 tablespoons of cheese filling in the center.
Gather the edges, seal securely, and gently roll again into a thick circle. Avoid tearing the dough.
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Step 5: Cook on the stovetop
Heat a heavy frying pan or skillet over medium heat.
Place one flatbread on the dry pan.
Cook for approximately 2–3 minutes until bubbles form and the underside develops golden-brown spots.
Flip and cook the other side for another 2–3 minutes.
Lower the heat if the outside browns too quickly before the center cooks.
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Step 6: Prepare the garlic herb butter
Melt the butter gently.
Stir in the minced garlic, chopped coriander or parsley, pepper, and optional oregano.
Brush the mixture generously over the hot flatbreads.
Stack the breads under a clean towel for 5 minutes to keep them soft.
4. How to get the same soft, golden appearance
Soft Fluffy Turkish Bazlama Flatbread on Stovetop – Dina Bakery
Cheese Naan bread Recipe (Stuffed with cheese) – Food Exit Recipes
Knoblauch-Naan – schmeckt wie im indischen Restaurant | Einfach Backen
For softness: Use yogurt and a soft dough. Avoid adding too much flour while kneading.
For a fluffy texture: Let the dough rise sufficiently and allow the portions to rest before rolling.
For golden spots: Use a properly heated pan rather than a cold skillet.
For garlic flavor: Brush the butter on immediately after cooking.
For cheese-filled bread: Seal the edges well and cook over medium-low heat so the filling melts without burning the outside.
For the sliced appearance in the lower photo: Cut the finished flatbreads into wedges using a sharp knife or pizza cutter.
5. Serving suggestions
Serve the flatbreads warm with:
Mint yogurt dip or garlic yogurt sauce
Chickpea curry, lentils, or chicken curry
Scrambled eggs or omelets
Grilled chicken and fresh salad
Tea as an afternoon snack
6. Storage and reheating
Storage method
Recommendation
Room temperature
Keep covered for up to 1 day in a cool environment
Refrigerator
Store in an airtight container for 3–4 days
Freezer
Freeze with parchment between breads for up to 2 months for best quality
Reheating
Warm in a covered skillet over low heat with a few drops of water
Microwave
Heat briefly under a slightly damp paper towel
Refrigerate cooked cheese-filled flatbreads within 2 hours, or within 1 hour if the room temperature exceeds 32°C. Reheat leftovers until steaming hot throughout.
7. Nutrition information
Approximate nutrition per flatbread, assuming 10 breads made from the dough recipe with garlic butter distributed across them, without cheese filling:
Nutrient
Approximate amount
Calories
220–260 kcal
Carbohydrates
34–39 g
Protein
5–7 g
Fat
6–9 g
Fiber
1–2 g
Sugar
2–3 g
Sodium
250–400 mg
These estimates vary with the flour brand, the amount of butter absorbed, the size of each bread, and the amount of salt used. Cheese filling will increase the calories, fat, and protein. These values are estimates, not laboratory measurements.
8. Common problems and solutions
Why are my flatbreads hard?
The dough may be too dry, over-floured, or overcooked. Add liquid gradually until the dough is soft, and cook over medium heat only until done.
Why are they not puffing up?
The yeast may be inactive, the dough may not have risen enough, or the pan may be too cool. Check the yeast’s expiry date and preheat the pan.
Why does the cheese leak out?
The dough may be too thin, overfilled, or poorly sealed. Use a moderate amount of filling and pinch the seam firmly closed.
Why is the outside burnt but the inside raw?
The heat is too high. Reduce it to medium-low, particularly for thick or stuffed flatbreads.
Can I make them without yeast?
Yes. Use about 1½ teaspoons of baking powder instead, and allow the dough to rest for 20–30 minutes. The result will be more like a quick yogurt flatbread and less airy than the yeast version.
9. Frequently asked questions (Q&A)
Q1. Can I use whole-wheat flour instead of maida?
Yes. You can replace half the all-purpose flour with whole-wheat flour. You may need a little more liquid, and the breads will be slightly denser.
Q2. Can I prepare the dough the night before?
Yes. Cover it and refrigerate overnight. The next day, let it sit at room temperature until easier to handle, then divide, shape, and cook.
Q3. Can I make this recipe without milk?
Yes. Use warm water instead. The yogurt still helps keep the dough tender; alternatively, use a plain unsweetened plant-based yogurt.
Q4. Which cheese works best?
Mozzarella gives a stretchy filling. A mixture of mozzarella and cheddar provides a stronger flavor. Avoid adding too much cheese, as it can leak during cooking.
Q5. Can I bake the flatbreads instead of using a pan?
Yes. Preheat the oven to 220°C. Place the shaped breads on a hot baking tray and bake for about 6–10 minutes, depending on thickness. Brush with garlic butter after baking. The texture may differ from stovetop bread.
Q6. Can I make the recipe without eggs?
Yes. The recipe above contains no eggs, so no egg substitute is needed.
Q7. Can I use dried herbs instead of fresh coriander or parsley?
Yes. Use approximately 1–2 teaspoons of dried herbs in place of the fresh herbs, adjusting to taste.
Q8. How do I keep the breads soft for a lunchbox?
Brush lightly with butter, stack while warm, let them cool enough to prevent excess condensation, and store in a sealed container. If filled with cheese or other perishable ingredients, keep refrigerated or in an insulated lunch bag with an ice pack until eating.
Q9. Can I make the dough without yogurt?
Yes. Replace the yogurt with a similar amount of milk or water, adding it gradually. The bread may be slightly less tender.
Q10. Are these flatbreads suitable for vegetarians?
Yes, if you use vegetarian-friendly cheese and butter. For a vegan version, use plant-based yogurt, oil instead of butter, and dairy-free cheese if desired.
10. Recipe at a glance
Mix a soft yeast dough with flour, yogurt, oil, and warm liquid.
Let rise for 60–75 minutes.
Divide, shape, and optionally fill with cheese.
Cook in a hot skillet for 2–3 minutes per side.
Brush with garlic herb butter.
Serve warm.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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