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

Naan Recipe without Yeast

Easy and delicious this no yeast naan just begs to be used to sop up some yummyness.
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


  • 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)


  • Add the flours, baking soda and salt to a mixing bowl and use a dough blender to mix until combined
  • 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
  • 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 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


Helpful tips
  • I use two different flours, both sprouted spelt and all-purpose, but if you prefer to use just all-purpose, this recipe will still work.
  • 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 crushed cloves of garlic.
  • 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.
  • I use a very small amount of oil in the cast iron pan before I 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 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 find you can roll it with time to spare. You can also use a tortilla press if you prefer.


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