Naan Recipe No Yeast With Yogurt Spice Cravings

Naan is one of those life luxuries that needs no introduction. It’s a favorite when hubby and I are looking to splurge, and my girls go crazy for it!

Which is why I love this easy naan recipe with no yeast that can be made any time the craving strikes! We use it as the utensil to scoop up tasty curries, kebabs and tandoori tikka. And I know your family will love it too! Use this recipe for a no yeast naan, and make a pillowy soft plain or butter naan, or add a simple topping and transform it into garlic naan without yeast!

What is Naan/ Naan Bread?

Naan is an Indian flatbread that is popular throughout the Indian sub continent. Traditionally it is cooked in a clay oven called tandoor. The name ’naan’ comes from the Persian word, Nan, for bread baked on hot pebbles in ancient Persia. Fun fact: The word ‘Naan’ itself refers to a type of bread, therefore, calling it “naan bread” is technically not required. But even still, it is a popular custom in the United States and other parts of the world.

A Weeknight Indian Flatbread

I love this shortcut naan recipe for so many reasons, including:

It requires 8 simple ingredients that are probably already tucked away in your pantry and fridge! It’s ready to cook in 30 minutes after a short rest on the counter or in the Instant Pot. It is a multitasker as the bread can be rested and prepared while dinner is simmering away on the stove. This versatile recipe can be used in multiple ways - as an accompaniment for curries, or as wrap for kebabs and tikka, or as a base for making Naan Pizza. It adds that special restaurant night out feeling in the comfort of your own home.

Instant vs. Traditional Naan Recipe

I consider this instant naan because it’s ready to cook in half the time it takes for a traditional naan recipe with yeast. This is mostly due to the fact that there is no waiting around for the yeast to activate and proof. And once you’ve mastered this one, check out Restaurant Style Garlic Naan for more info on naan made the authentic way!

Ingredients - Notes & Substitutions

All it takes is a handful of pantry ingredients to make naan in your home kitchen! In addition to sugar, salt, water and olive oil, here’s what you need:

All Purpose Flour: Unbleached, unbromated all purpose flour provides just the right amount of bounce and spring. For a healthy spin, try replacing half of the all purpose with whole wheat (atta) flour. Baking Powder + Baking Soda: These two chemical leaveners give the bread lift without having to sit around waiting for yeast to proof. Yogurt: Yogurt is that one secret ingredient that gives the bread it’s soft and fluffy texture. It’s also the distinguishing factor from roti or pita. For a vegan version, use cashew yogurt or almond milk yogurt instead. Toppings: This is all about personal preference. Keep it simple with butter or add in a few flavor pops like garlic, cilantro and nigella seeds.

Step By Step Instructions for Homemade Naan

Let’s dive deep into homemade naan bread that’s ready for the table in no time!

Mix dry ingredients: Combine flour, baking powder, baking soda, sugar and salt to the stand mixer. Using the dough hook mix the ingredients for 30 seconds on low speed. Alternatively, add the ingredients to a large bowl and mix well (Pic 1). Add wet ingredients: Start by adding 1 tablespoon of oil and yogurt, and mix into the flour. Now add ¼ cup water and start kneading on low speed, scraping the sides of the bowl. Add more water if needed, a tablespoon at a time. Knead for 2-3 minutes until you get a soft and stretchy dough (Pic 2). Finish the dough: Add the remaining 1 teaspoon of oil and knead for another 30 seconds. If the dough looks sticky, add a teaspoon or two of flour (Pic 3). Rest: To rest and proof the dough, add it to the Instant Pot steel insert and set the yogurt mode for 30 minutes and cover with a glass lid. Or, you can simply cover the mixing bowl with a damp kitchen towel and set aside in a warm corner for 1 hour (Pic 4).

Divide and roll: Dust your hands with flour and transfer the dough onto a flat surface. Using a bench scraper or a chef’s knife, divide the dough into 6 equal parts for large-sized naans or 8 equal parts for medium. Roll each dough ball in your palms to make a smooth ball (Pic 5). Shape into flatbread: Using a rolling pin, apply gentle pressure and roll each dough ball into a large oval shape, about 8-inches long and ¼-inch thick, using as little flour as possible. If using nigella seeds, spread a few on top and roll once more to press them into the naan (Pic 6). Cook on the stove top: Heat a non-stick skillet on medium-high heat. When hot, using a pastry brush, spread some water in the pan. Place the naan, topping side up, and let it cook till large bubbles start to form (about 1 - 1½ minutes) (Pic 7). Flip and finish: Flip the naan and cook on the other side for another 1 - 1½ minutes. Remove naan and brush with some melted butter or oil. Enjoy warm with your favorite Indian curry (Pic 8).

Alternative Method: Baked Naan

Try a Variation: Vegan Naan Bread Without Yeast

It’s so easy to make this recipe vegan by swapping out the dairy yogurt for a nut-based yogurt such as cashew or almond milk yogurt. There is also the option of coconut yogurt (which makes it nut free!), but this will impart a slightly sweet coconut flavor.

Serving Suggestions

This homemade naan recipe is pretty versatile. My girls like the plain butter version, but hubby and I enjoy the extra finesse of garlic naan. This instant naan recipe is best used in the following ways: Serve warm as an accompaniment alongside curry, dal and stews. Use it as a wrap smeared with chutney for kebabs and tikka recipes. When I have some leftover naan in the fridge, I use it as the base for pizza. Here are two personal favorites - Paneer Naan Pizza and Keema Naan Pizza!

Storage & Reheating Instructions

Simply stash any leftovers in the fridge or freezer. Fridge: Store in a plastic storage bag or airtight container in the fridge for up to 4 days. Freezer: Place in a plastic freezer storage bag with squares of parchment between each piece, push out all the air, label, date and freeze for up to 1 month. Reheat: Place in a 350 degree oven or preheated skillet over medium heat for 5 minutes, or until warmed through. There is no need to thaw the naan from frozen, just add a few minutes to the reheating time.

Recipe Tips & Notes

Flour: Substitute half the all-purpose flour with whole wheat (atta) flour for a slightly healthier and fiber rich naan. Yogurt: Use dairy yogurt or make it vegan by swapping it out for a plant-based yogurt such as cashew, almond milk or coconut yogurt. Note: The coconut yogurt will impart a slightly sweet coconut flavor. Toppings: Butter and garlic naan are two of my family’s favorites, but top it with whatever combo suits your fancy. Feel free to swap out the nigella seeds for granulated onion, garlic and oregano! Stove Top: Preheat the skillet over medium-high heat for two minutes, then coat the pan with water. This helps create those sought-after brown bubbles and caramelized bits. Baked: My preferred option when I want to make a batch of naan for family and friends. Broil it for 1-2 minutes after baking for a tandoor-style chaat. Storage: Place in a plastic storage bag or airtight container with squares of parchment between each piece. Store in the fridge for up to 4 days or freeze for up to 1 month. Reheat: Reheat for 5 minutes in a skillet set over medium heat or in a 350 degree oven. Add a few minutes if reheating from frozen.