Easy no-yeast Naan

September 10, 2014

no yeast naan

This is not only a quick and easy recipe for the most delicious Indian flatbread, but also makes the softest, fluffiest Naan you can imagine. There is no yeast involved, so that’s why you don’t have any annoying resting-time, waiting for the dough to rise.

I have to admit, I am a little obsessed with flatbread. Nearly as much as I am with burger buns or pancakes. I simple won’t accept, that it is not possible to make a really good Pita or Naan at home. I mean, there are some good restaurants out there, that are capable, so why can’t I do it?? You see, my goals are ambitious and I am not easy to satisfy. So far, I ate the best Naan in South India, in Kannur to be precisely. The guys who baked it, had it in the tandoor oven just for some seconds and it came out so fluffy and delicious, David had to stop me ordering just a couple of Naans for dinner – nothing else. They usually don’t heat the tandoor oven for lunch, only for dinner; so that’s why I ate normal food for lunch ;-) and got to know some other Indian treats. Recipes following soon – hopefully.

Easy no yeast Naan

Ok, so the recipe itself is pretty darn simple. You mix all the wet ingredients, and then add all the dry ones until combined. You have to knead the dough until smooth, 5 minutes or so. Let it sit for half an hour, then divide it into parts and roll them out. Bake this flatbread in a griddle, skillet or non-stick pan (I do the latter). Wrap the ready Naans in a (non-detergent smelling) kitchen towel, this will make them really soft. Brush them with melted butter and/or garlic to your liking before serving. This makes them even softer, if possible. I prefer my Naan plain or with butter – garlic seems to be too dominant, but that’s up to your taste. Nothing else to add, except: I’m sure it will not be the only time you’ll be baking this bread ;-)

Easy no-yeast Naan

Yield: 4 Naans (6'' x 9'')

Easy no-yeast Naan


  • 1 ¼ cup all purpose flour (5.65 oz / 160 g)
  • ½ teaspoon baking powder
  • 1/3 teaspoon granulated sugar
  • ½ teaspoon salt
  • 3 tablespoons + 1 teaspoon milk (50 ml)
  • 2 tablespoons butter (1 oz / 27 g)
  • ¼ cup plain, creamy yoghurt (2 1/3 oz / 65 g)
  • Optional: melted butter for brushing (Butter-Naan), 2 cloves of garlic, cut lengthwise (Garlic-Naan)


  1. Mix flour, baking powder, sugar and salt in a bowl.
  2. In a small saucepan heat milk together with butter (in small pieces), until butter has melted. You can also do this in a microwave. Let the milk cool down slightly.
  3. In a big bowl add yoghurt and stir in warm (not hot!) milk until smooth.
  4. Gradually, add the dry ingredients and stir with a spoon, until the ingredients come together.
  5. With your hands, knead to a smooth dough. It’s best to first knead in the bowl and later on a lightly floured surface. If the dough is still sticky, add a little more flour.
  6. Let the dough rest for at least ½ hour on a lightly-floured surface and put the empty bowl upside-down on top of it. Alternatively, let it rest in the bowl, covered with a kitchen towel. The longer the dough rests, the softer it gets and the easier it will roll out.
  7. Split dough in 4 equal parts (it's best to use a kitchen scale), form each of them into a ball and roll out.
  8. Rotate the dough-disk while rolling, and flip it over occasionally. Sprinkle with flour every now and then, so it will not stick to your rolling pin or surface. When finished, the Naan should have an oval shape, 6’’ x 9’’ large and about 1/8 inch thick.
  9. Preheat skillet or pan to medium high heat – but don’t add any oil.
  10. Pick up the Naan, remove excess flour by slapping the dough between your hands and put it into the pan. Cook until bubbles have formed on top and the bottom side gets lightly colored. Then flip, and cook until done, about 1 minute.
  11. Wrap the ready Naans in a (non detergent smelling) kitchen towel while baking the rest. That will make them really soft.
  12. For Butter-Naan, brush bread with melted butter, for Garlic-Butter-Naan rub bread with garlic halves first and then brush it with butter.


You can prepare the dough in advance, just put it in the refrigerator instead of letting it rest for ½ hour. Before using, bring it back to room-temperature (½ hour will do).


Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to enjoy@lilvienna.com

Naan picture from userUser elkhaus (picture left) followed the recipe: "I would have never thought how easy it is to bake Naan in my own kitchen. I'll do it again soon for sure! Btw, the Aloo Masala right next to it was delicious too."

Naan cooked by user

the everyday kitchen writes: "I tried the blueberry nocken for breakfast and naan for lunch today! Both turned out really well! The recipe was so straightforward that I managed to attempt these two new recipes in one day!" 

Naan picture by userBlog-reader Sofia: "This naan recipe is super-easy and the outcome is just great! I have been to India a couple of times and thus have already tried to bake Naan at home. At some point it was really frustrating. So far, this is the best tasting Naan I've had since visiting India!"
Easy no-yeast Naan was last modified: June 23rd, 2017 by Ursula

22 thoughts on “Easy no-yeast Naan

    1. Ursula Post author

      Hi san donato milanese! Yes, I am also writing recipes for the Austrian newspaper Der Standard – so these recipes are in German only. Sooner or later I will translate it for lilvienna.com (hopefully soon), but this can sometimes take a while. Ursula

  1. Larry

    Is it possible to get the carbs and sugars etc per serving and what is considered an actual serving? Thanks either way

    1. Ursula Post author

      Hi Larry,
      Sorry, I don’t have that kind of information. This recipe makes 4 breads. How many breads are considered a serving depends on what else you eat with this Naan.

  2. bulbul

    About once a year, I embark on a quest to make naan at home which usually ends up in a mess and lot of what looks like crackers. This recipe is the first one of seven or eight that actually worked! I used cream instead of milk and ghee instead of butter and they came out really gorgeous and fluffy. I’d make a picture, but alas, I ate them all :) There is still something missing, some minor detail, but with this as the basis, I will get there. Thank you so much!

    1. Ursula Post author

      Hi bulbul, It’s so great that you tried my recipe and that it worked! I make this naan probably once a month – I simply can’t get enough and I love how puffy they get in the pan ;-)
      I never follow recipes exactly, so feel free to do so as well. It’s always good to have a “basis-recipe” that actually works as starting point.

  3. Robin

    My naan was doughy in the middle, what do you think I did wrong? It was rolled thin and it was still good, just not cooked in the middle like I’m used to. I will add that your weight measurement only gave me 1 cup of flour, although the dough was not too dry so I didn’t add anymore..

    I made chicken flat bread pizza with mine, they were awesome! Naan, bbq sauce, cheese, onions and peppers and grilled chicken breast tossed with bbq sauce. Put under the broiler until the veggies are a little brown on the edges and cheese is melted and you’ve got a fantastic snack!

    1. Ursula Post author

      Hi Robin – your chicken flat bread pizza sounds fantastic!! If you really have rolled out the dough thin, the only problem I can think of is too low temperature or if you left it in the skillet for too little time (did it get a nice goldenbrown color?). Did you preheat your pan to medium-high heat? Usually, when you put the bread into the skillet/pan, it will get bubbles on the upper side. I always press those down a little with a spatula gently. I only flip the bread, when the bottom side gets goldenbrown spots and then the other side as well. I never had an underbaked bread. So I guess you should turn the temperature up a bit. Try it again some time! I bet it will work perfectly the second time! About the measurements: If you have used 160 g (5.65 oz) it’s perfect. Some people directly spoon the flour with the measuring cup, then you would have about 160g for 1 cup. I always spoon the flour into the measuring cup, which makes 130g for 1 cup. The amounts by weight on the blog are always reliable, however the cups (which I am personally not a huge fan of, especially not with flour) are somehow always a little different.

    2. Serena Williams

      Mine too was doughy in the middle. I cooked mine on a non-stick frying pan medium heat and cooked it for a while until it felt cooked and was almost burning. I’m wondering if it might be best to cook on a BBQ plate. I’m also wondering if there is a Kneading time and maybe that’s where I went wrong, other than that from what I could eat they were pretty damn good and it would be something savoury I could take on a long flight with me in 5 weeks as I have many multiple chemical intolerances and cannot eat plane food

      1. Ursula Post author

        Hi Serena,
        I used to cook mine in a non-stick frying pan too for my first attempts and it definitely works. But I would suggest using a cast iron or something similar since some non-stick coatings don’t like to be heated over medium-high heat without any content (teflon-coatings for instance). And since you have to preheat the pan/griddle for quiet some time until it’s hot, I’d rather use a cast iron griddle or a ceramic coated pan. Play around with the recipe a little: turn on the heat a little higher, roll the naan a little thinner. At some point, you’ll get the perfect naan ;-)

  4. Sarah

    I only deviated from my stand-by recipe (Made In India – Meera Sodha) because I was out of yeast and having a Naan Emergency, but I’m baffled by all the sugar. I figured maybe it had something to do with lack of yeast, and went forth in trust. And lo and behold – dessert naan! Unless you want naan that tastes like pancakes at Shari’s, use less sugar or just pass this recipe by.

    1. Ursula Post author

      Hi Sarah, Sorry that the naan is too sweet for your taste. I do not like sweet bread (eg naan) at all, so for me a third of a teaspoon (1/3 teaspoon) is not a lot of sugar. But please, feel free to omit it if you give the recipe another try.

    1. Ursula Post author

      Hi Mimi,
      I usually double the amount in the recipe and freeze any leftovers. I wrap 2 naans tightly in cling wrap and then put all of them (2 packages with 2 breads, for instance) in a freezer bag. This way I can remove small amounts from the freezer. You can either let them defrost tightly wrapped overnight and briefly reheat them in a hot griddle or you put them (as many as you like) in the oven (at about 350°F), tightly wrapped in aluminum foil – all of them together in one aluminum foil “package”. If you choose the oven method, you can put them there right out of the freezer too, but it will take a little longer to reheat them.

      If you have leftovers and want to eat them the next day, simply wrap them tightly in cling wrap or a freezer bag. Reheat them in a hot griddle.

  5. Mimi R.

    This naan turned out great! Mine didn’t bubble much, though. I wonder if I didn’t make it thin enough. It was still delicious! Thank you for the recipe. The dough was so easy to work with. I doubled the recipe, hoping for leftovers…but we ate it all!

    1. Ursula Post author

      Hi Mimi,
      I also always double the recipe – sometimes we do have leftovers. They freeze great ;-) You can experiment a little with the recipe, rolling the dough thinner/thicker or turning the heat up, or you could try a different griddle. Maybe there will be bubbles the next time. Thanks so much for trying the recipe, Ursula

  6. Natalie

    I made this last night to go along with some homemade butter chicken. It was such an easy and delicious recipe! I used self-rising flour as it’s what I had on hand, so I didn’t need to add the baking powder. I also added a pinch of baking soda. They were soft and paired perfectly with our meal. I can’t wait to make them again!

    1. Ursula Post author

      Hi Natalie! That’s great to hear. I am happy that you like the result. I make these Naans pretty often. Simply can’t get enough ;-))


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