Naan Recipe Without Yeast

This naan recipe without yeast is quick, easy, and perfectly fluffy. Top with butter or ghee and dip into your favorite meals to soak up that amazing flavor!

Overhead view of a piece of naan with butter and cilantro on it

Christopher loves carbs almost as much as I love chocolate. Almost. So, I make all types of bread to keep him happy.

He loves the taste of naan and although I’ve made it with yeast, an old friend said she made it without it, so I modified my old recipe. This is one of my favorite naan bread recipes.

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Fun Fact. When Christopher and I were first married, I never bought bread from a store and made every single loaf that we consumed. This lasted 7 years.

It was fun but so time consuming and now I make it when I feel like it and not as a necessity.

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Helpful tips

  • I use two different flours, both sprouted spelt and all-purpose, but if you prefer to use just all-purpose white flour, this recipe will still work.
  • Sometimes I will use whole wheat flour for this recipe.
  • Use Greek yogurt because it’s thicker than regular yogurt and it helps the dough not be too watery.
  • I use garlic paste in the dough, but you can either omit it or replace it with 3 cloves of minced garlic.
  • Although, I use my hands to mix the dry and wet ingredients together because I like to feel the texture, but you can use a rubber spatula if you prefer.
  • Don’t be afraid to add more water or flour as needed but add it in small amounts.
  • To make sure a cast iron pan is hot enough, wet your fingers with water and flick them at the pan. If the drops evaporate nearly instantly, it is hot enough.
  • Use a very small amount of oil in the cast iron pan before you start cooking the naan. It helps brown the bread without burning it. Refresh with a few drops of oil every three pieces or as-needed.
  • Work with one dough ball at a time and keep the rest of them covered with a kitchen towel until you need them. This prevents the dough from drying out too much.
  • Once the naan is cooking, start rolling the next ball into shape – I prefer an oval shape. I find you can roll it with time to spare. You can also use a tortilla press if you prefer.
  • If you want to keep the naan warm while you make each flatbread, place it in your oven on the warm setting.
  • Hubby loves to brush melted butter on the garlic naan before eating it.

How to make this naan recipe without yeast

Pre-step

Get a mixing bowl, rolling pin and a cast iron skillet.

Step one

Gather the ingredients – spelt flour, all-purpose flour, yogurt, garlic paste, baking soda, and salt. (A)

Step two

Add the dry ingredients to the mixing bowl. (B)

Photo on the left - flours, yogurt, baking soda, salt and yogurt. On the left - the dry ingredients in a glass bowl with yogurt in the background

Step three

Mix the dry ingredients until combined. I use a pastry blender.

Step four

Add the yogurt, garlic paste and water. (C)

Step five

Use either a rubber spatula or your hands to mix the dough until it is combined. (D)

On left - yogurt and garlic paste added to the dry ingredients and on the right - a hand mixing the ingredients into dough

Step six

Form the dough into a ball. (E) Cover with a dish towel and let it rest for 20 minutes. (D)

On the left - the naan dough mixed together and the right is the dough after it rests

Step seven

Flour a board and roll the dough with your hands into a thick log. (G)

Step eight

Cut the dough into 8 pieces. (H)

The dough rolled out into a log and then cut into smaller pieces

Step nine

Roll each piece into a ball and place it back into the mixing bowl. Cover again with the towel to prevent the balls from drying out.

Step ten

Heat a cast iron pan on medium-high heat, once it heats up, lower to medium heat and add a couple of drops of olive oil in the pan.

As you are waiting for the pan to heat up, flour the board again, place one of the balls on it and sprinkle flour on top. (I)

Step eleven

Don’t be afraid to use as much flour as you need to not have the dough stick to the rolling pin.

Roll the dough into whatever shape you like. I like them to be fairly round and between 1/8 and 1/4 inch thick. (J)

A ball of dough with flour on it on a marble board with a rolling pin behind it and then the ball rolled out in a circle

Step twelve

Add the dough round to the pan and swish it around letting the small amount of oil spread.

Cover the pan and set the timer for 30 – 40 seconds. My electric stove top isn’t as hot as a gas top so my naan takes 40 seconds per side.

Flip and cook for another 30 – 40 seconds.

Step thirteen

Meanwhile, once the first naan goes into the pan, roll out the next ball in preparation. But remember to keep the other dough balls covered while they wait their turn. They dry out quickly if left uncovered.

Repeat until each ball of naan has cooked.

A pile of naan bread on a blue plate with a rolling pin in the background

I plate a piece of naan. I love to butter it and add some chopped cilantro.

A naan round on a green plate with butter on it and cilantro. There are a pile of the bread in the background

I can’t wait any longer, I need to take a bite.

A piece of naan with a bite taken out of it with a pile of bread in the background on a dark blue plate

I hope you enjoyed this easy naan recipe without yeast. It’s easy and delicious.

Other bread recipes

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Overhead view of a piece of naan with butter and cilantro on it - square

Naan Recipe without Yeast

This naan recipe without yeast is quick, easy, and perfectly fluffy. Top with butter or ghee and dip into your favorite meals to soak up that amazing flavor!
5 from 9 votes
Print Pin Rate
Course: Bread
Cuisine: Indian
Keyword: naan, naan recipe without yeast, no yeast naan
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 20 minutes
Total Time: 40 minutes
Servings: 8 pieces
Calories: 149kcal

Ingredients

  • 1.25 cups all-purpose flour
  • 1 cup sprouted spelt flour
  • 1 teaspoon baking soda
  • .25 teaspoon salt
  • 1 cup Greek yogurt
  • .25 cup water (or more)
  • flour (for dusting the board)
  • 3 teaspoon garlic paste (or 3 cloves crushed)

Instructions

  • Add the flours, baking soda and salt to a mixing bowl and use a dough blender to mix until combined.
    1.25 cups all-purpose flour, 1 cup sprouted spelt flour, 1 teaspoon baking soda, .25 teaspoon salt
  • Add yogurt, water and garlic and use your hands to combine until the dough is smooth. Don't be afraid to add more water or flour as needed.
    1 cup Greek yogurt, .25 cup water, 3 teaspoon garlic paste
  • Form into a big ball and return to the bowl. Cover with a dish towel and let it rest for 20 minutes.
  • Flour a board and form the dough into a thick log. Cut into 8 pieces and place them back in the bowl. You will be working with one ball at the time – keep the other balls covered with the dish towel.
    flour
  • Flour the board again and place one of the balls on it. Flour and roll into the shape you like. I like a circular shape.
  • Heat a cast iron skillet on medium/low heat and once it has heated, add a couple of drops of olive oil. Take the naan you rolled out, place it in the pan and swish it around. Cover and set the timer for 30 – 40 seconds. Flip and cook for another 30 – 40 seconds.
  • As the first naan is cooking, work on the next ball by flouring and rolling it into shape.
  • Repeat the cooking process and rolling the naan until it all has cooked.
  • Plate a piece of naan and butter it or dribble ghee or olive oil on it.
  • Eat
  • Smile
  • Enjoy
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Notes

Helpful tips
  • I use two different flours, both sprouted spelt and all-purpose, but if you prefer to use just all-purpose white flour, this recipe will still work.
  • Sometimes I will use whole wheat flour for this recipe.
  • Use Greek yogurt because it’s thicker than regular yogurt and it helps the dough not be too watery.
  • I use garlic paste in the dough, but you can either omit it or replace it with 3 cloves of minced garlic.
  • Although, I use my hands to mix the dry and wet ingredients together because I like to feel the texture, but you can use a rubber spatula if you prefer.
  • Don’t be afraid to add more water or flour as needed but add it in small amounts.
  • To make sure a cast iron pan is hot enough, wet your fingers with water and flick them at the pan. If the drops evaporate nearly instantly, it is hot enough.
  • Use a very small amount of oil in the cast iron pan before you start cooking the naan. It helps brown the bread without burning it. Refresh with a few drops of oil every three pieces or as-needed.
  • Work with one dough ball at a time and keep the rest of them covered with a kitchen towel until you need them. This prevents the dough from drying out too much.
  • Once the naan is cooking, start rolling the next ball into shape – I prefer an oval shape. I find you can roll it with time to spare. You can also use a tortilla press if you prefer.
  • If you want to keep the naan warm while you make each flatbread, place it in your oven on the warm setting.
  • Hubby loves to brush melted butter on the garlic naan before eating it.

Nutrition

Serving: 1serving | Calories: 149kcal | Carbohydrates: 27g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 220mg | Potassium: 64mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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22 Comments

  1. I love naan bread, and always have it in the house. I also love making bread. I need to give this a try…I know it will be so much better than store bought.

  2. Yes!! I’m itching to try this no yeast naan. I think I’ve developed an intolerance for commercial yeast, so I’m curious to try non yeast versions of all my favourites.

  3. I’ve had never made naan bread before but your recipe was so easy to follow even I came up with spectacular results! My wife loved the naan and asked me to make it again tomorrow.

  4. This naan is a great recipe for being able to whip up a side for soups or stews without having to worry about if you have yeast in the pantry or not.

  5. Me and my family love naan bread and you made it with no yeast which is always good if you dont have any at home! I would love to make this recipe for my family as soon as possible. I cant wait to make this!

  6. Naan has been my go-to bread lately and I’m LOVING the sound and looks of yours! I cannot wait to try your recipe as it’s way easier than others I’ve seen! Loving the step by step instructions too! Killer job!

  7. I adore Naan and this is the perfect recipe. This is super easy to try together and cooks up perfectly . This is the perfect post with such detail it makes making this bread super easy.

  8. Yummy naan. I make naan without yeast most of the times at home and I can tell this one always is a crowd pleaser. So easy to make and so delicious looking!

    1. Sorry, Desi. I’ve been on vacation. If it’s thinner than Greek yogurt, hold off on the water and add by the 1/2 ounce as you don’t want the dough to be too wet. Let me know how it comes out.

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