Quick and Easy Naan Bread Recipe with Yogurt No Yeast

If you’ve ever wondered how to make homemade naan bread that rivals the soft, chewy texture of those served at Indian restaurants, you’re in the right place.

Prep Time10

Cook Time15

Total Time25

Course: Bread

Cuisine: American

Keyword: afterschool snack, bakery recipe, bread making, bread recipe, easy recipe

Servings: Servings

Calories: 208kcal

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Kitchen Essentials

skillet

Cast Iron

Shallow Bowl

Ingredients

2 Cups Self-Rising Flour (or 2 cups all-purpose flour + 2 tsp baking powder + ½ tsp salt)
¾ Cup Plain Greek Yogurt or regular yogurt
2 Tablespoons Olive Oil or melted butter
1 Tablespoons Warm Water 1-2 tablespoons if needed for consistency

Optional Add-Ins

1 Clove Garlic minced for garlic naan
1 Teaspoon Nigella Seeds or sesame seeds for texture and flavor

Instructions

Mix Dry Ingredients. In a large mixing bowl, combine self-rising flour (or the flour, baking powder, and salt mixture).
2 Cups Self-Rising Flour
Add Yogurt. Stir in the yogurt and olive oil using a wooden spoon until the dough starts to come together. Add warm water, a tablespoon at a time, if the dough feels too dry.
¾ Cup Plain Greek Yogurt, 2 Tablespoons Olive Oil, 1 Tablespoons Warm Water, 1 Clove Garlic, 1 Teaspoon Nigella Seeds
Knead the Dough. Turn the dough onto a lightly floured surface and knead for 2–3 minutes until it forms a soft, smooth ball.
Divide Dough. Divide the dough into 6 equal pieces and roll each into a ball.
Roll Out. Roll each ball of dough into a flat oval shape using a lightly floured rolling pin.
Cook the Naan. Heat a dry skillet or cast iron pan over medium-high heat. Cook each naan for 1–2 minutes on the first side, until bubbles form. Flip and cook for another 1–2 minutes until golden brown spots appear.
Serve. Brush with melted butter or garlic butter and sprinkle with sea salt or herbs if desired.

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Notes

Servings: Makes 6 naan breads (serves 3–6 people, depending on portion size)

Nutrition