This easy no-yeast naan is soft, chewy, and made right on the stovetop with simple pantry ingredients. If you ever wanted homemade naan without the wait, this quick naan recipe without yeast delivers all the flavor and texture with minimal effort!
Warm, pillowy, and brushed with butter, this quick Indian-style naan without yeast pairs beautifully with curries, dals, and everyone’s favorite butter chicken! There’s no yeast, no oven, and no complicated steps - just an easy homemade naan recipe you'll make on repeat.
And if you love easy flatbreads, I’d really recommend trying Sheermal, Turkish pide, or Kachapuri recipe.
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Why You’ll Love This Recipe
✨ This homemade naan comes together quickly with no yeast and no long proofing time.
✨ Soft, chewy, and nicely blistered, it has the looks and texture of a classic restaurant-style naan!
✨ This recipe uses simple ingredients you most likely already have in your kitchen.
✨ Easy, uncomplicated steps make this quick naan recipe perfect for even beginners.
⭐️ Made this recipe? Please consider leaving a review. Your comments and star ratings help other readers find and trust my recipes.
Ingredients For No-Yeast Naan
Flour: All-purpose flour gives the softest texture. However, I have made it using a combo of all-purpose and whole-wheat flour plenty of times. We enjoy this version as well.
Leavening agents: Since we are not using yeast, baking powder and baking soda are the leavening agents in this recipe. Make sure your baking powder is fresh and not expired.
Yogurt: Plain yogurt adds tang and moisture to the naan and keeps it soft and tender. For vegan naan recipes without yeast, use plant-based yogurt.
Topping: I love to top the naans with kalonji (onion seeds or nigella seeds) and fresh cilantro.
Butter: For the yummiest butter naan, we brush the hot naans with melted butter! You can also use ghee.
Please see the recipe card for full information about the ingredients and quantities.
Variations
One of the best things about homemade naan is how easy it is to customize.
- Top with finely chopped garlic to make garlic naan!
- Stuff it with cheese, as I did with my cheese-stuffed flatbread
- Sprinkle mint leaves or chili flakes on the rolled naan dough for a kick.
How To Make No Yeast Naan
Video Recipe
Step-By-Step Instructions
Step 1: Combine all-purpose flour, sugar, salt, baking powder, and baking soda in a bowl. Mix in the yogurt and water.
Step 2: Knead the dough for 7-8 minutes, until you get a smooth, soft, slightly sticky dough. Rub a few drops of oil over the ready dough, cover with a damp kitchen towel, and let the dough rest for 20-30 minutes.
Step 3: Divide the dough into 6 equal-sized balls.
Step 4: Working with one dough ball at a time, sprinkle nigella seeds and fresh coriander on the work surface. Place a dough ball on top.
Step 5: Roll it out into an oval shape. Sprinkling your topping on the prep area helps it stick better.
Step 6: Heat a griddle pan, and place the rolled-out naan on it, seed side up. Let it cook for 1-2 minutes until you see bubbles on the surface.
Step 7: Flip the no-yeast naan bread and let it cook on the other side for 2-3 minutes till puffy.
Step 8: After the naan has cooked on both sides, you can cook it on open flame on a gas stove (using tongs, of course) to get beautiful charred and crispy edges.
Step 9: Once cooked, take it off the heat and brush liberally with melted butter. Serve hot!
Top Tips
- Knead the dough well for 7-8 minutes. A soft, elastic dough will give soft and chewy naans.
- Let the dough rest. This helps the gluten relax, making the naan softer and easier to roll.
- If the dough seems too dry, add more liquid, one spoon at a time.
- Use a hot skillet. A properly heated pan helps naans puff up and get golden brown spots.
- For the charred look, finish the cooked naan on the open flame of your stovetop for 20-30 seconds. Remember to use tongs!
- Brush with butter while the naan is still hot. This gives a lovely sheen and flavor.
How To Serve And Store
The best way to have this no-yeast naan is hot, just off the griddle. Pair it with:
- Dips and sauces like the ever-popular classic hummus or creamy tzatziki
- A hot bowl of keema aloo curry, Moroccan vegetable stew, dals, or butter chicken.
- This soft naan also works wonderfully as an easy flatbread for wraps, sandwiches, and pizzas. Make delicious wraps with crispy baked chicken nuggets, easy cheese falafels, and air-fryer falafels.
Store the leftover naans in an air-tight container for 3-4 days in the refrigerator. You can also freeze them for up to 1 month. Reheat in a skillet or a preheated oven for 3-4 minutes.
Recipe FAQs
Naan is a very popular, very delicious leavened Indian flatbread. It is traditionally baked in a clay oven called tandoor and has an astonishingly soft and pillowy texture.
In the absence of yeast, yogurt (along with baking powder and soda) is what makes the no- yeast naan soft. If you don’t want to use yogurt, you can also use store-bought or homemade buttermilk.
Was your griddle or tawa hot enough? It’s the high heat that makes naan without yeast nicely blistered and bubbly.
Yes, you can prepare the dough a few hours ahead of time. Keep it covered with a damp cloth in the refrigerator. Naan dough dries out quickly. Let it come to room temperature before rolling out and cooking.
Yes, this no-yeast naan recipe can be made in the oven. Follow the instructions to prep the dough. Preheat your oven to 200 C / 400 F. Lightly grease a baking tray. Place the rolled-out naan, seed-side up, on the tray. Leave space between each piece and bake for 5-6 minutes or until brown and puffy.
More Flatbread Recipes
Did you try this recipe? I'd love to hear how it turned out. Please drop a comment below or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this easy no-yeast naan recipe as much as we do!
📖 Recipe
Easy No Yeast Naan
Ingredients
- 1.5 cup All-purpose flour
- 1/2 tsp Salt
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Sugar
- 1/4 cup Plain yogurt
- 1/4 -1/3 cup Water, for kneading the dough
- 1/4 tsp Oil, for spreading on the kneaded dough
- 2 tsp Kalonji/ Onion seeds/ Nigella seeds
- 2-3 tsp Cilantro, chopped
- 2-3 tbsp Melted butter to brush on top of naan You can also use ghee
Instructions
- In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. 1.5 cup All-purpose flour, 1 tsp Sugar,1/2 tsp Salt,1 tsp Baking powder, 1/4 tsp Baking soda
- Mix in the yogurt and water. Start with 1/4 cup of water.Knead the dough for 7-8 minutes, until you get a smooth, soft, slightly sticky dough.If the dough is too sticky, add more flour. If it's too dry, add some water or extra yogurt. 1/4 cup Plain yogurt, 1/4 -1/3 cup Water, for kneading the dough
- Rub a few drops of oil over the ready dough, cover with a damp kitchen towel, and let the dough rest for 20-30 minutes.1/4 tsp Oil, for spreading on the kneaded dough
- Divide the dough into 6 equal-sized balls. Lightly flour the work surface. Sprinkle a few nigella seeds and a little bit of chopped cilantro on the work surface. Place a dough ball on the toppings and roll it into an oval shape - see the video and pictures above.2 tsp Kalonji/ Onion seeds/ Nigella seeds, 2-3 tsp Cilantro, chopped
- Heat a tawa or a griddle pan, place the rolled out naan on it, the seed side should face up.Repeat with the remaining dough balls.
- Let it cook for a minute till you see bubbles on the surface. Now flip the naan and let it cook on the other side for 2-3 minutes. It will get a bit puffy.You can also cook the naan on direct gas flame for an additional 30-60 seconds to get that blistery, tandoor-like look. Be sure to use tongs to hold the naan.
- Once cooked, take it off the heat and brush liberally with melted butter. Serve hot. Enjoy!2-3 tbsp Melted butter to brush on top of naan
Video
Notes
- Knead the dough well for 7-8 minutes. A soft, elastic dough will give soft and chewy naans.
- Let the dough rest. This helps the gluten relax, making the naan softer and easier to roll.
- If the dough seems too dry, add more liquid, one spoon at a time.
- Use a hot skillet. A properly heated pan helps naans puff up and get golden brown spots.
- For the charred look, finish the cooked naan on the open flame of your stovetop for 20-30 seconds. Remember to use tongs!
- Brush with butter while the naan is still hot. This gives a lovely sheen and flavor.
Amy Ardizzone says
Delicious! My family and I really enjoyed making these!
Natasha Minocha says
Thank you so much, Amy! Really appreciate your lovely feedback. xx