This is the easiest naan bread recipe, and it is ready in under 15 minutes and you only need 4 ingredients to make it. Perfect dipped into a homemade curry or to use as an easy pizza base. This Easy Naan Bread is yeast free, but still soft, fluffy and pillowy.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Homemade bread doesn't have to be complicated and this Easy Naan Bread recipe is the simplest. Because it is yeast free, there is no need to leave it to rise and it's as simple as mixing the ingredients together, rolling it out and dry frying. Perfect if you are totally new to bread making.
Of course it is easy to buy it in a shop, but making your own is far easier than you might think. Plus, there are minimal ingredients, less packaging to throw away, cheaper and you can make just the amount that you need. You probably already have the ingredients to make it in your kitchen now.
Looking for more Naan Bread recipes? Try our delicious Peshwari Naan or our spicy Chilli Naan.
Jump to:
What Is Naan Bread?
Naan bread is a soft and fluffy teardrop shaped bread that is popular in East Asian countries. Traditionally it is made with flour, yeast, water and salt and served alongside curry and stew or just on their own.
Whilst ours isn't totally traditional, as it doesn't use yeast, it is still delicious. We left out the yeast, so that these could be ready in under 15 minutes. We also cook ours in a very hot frying pan to make them even quicker, whereas traditionally it would be done in a very hot clay Tandoor oven.
Why You Will Love Them
- Quick and easy - This is as simple as just mixing everything together in a bowl and rolling out your naan bread. Because it is yeast free, it takes less than 15 minutes.
- Cheap - It's so much cheaper to make your own bread and it's made with ingredients your probably already have. These naan breads work out to less than 4p/5¢ each!
- Can make as much as you need - The best thing about making your own bread is that you can make exactly the amount you need, so there is no waste.
- Different flavours - Use this as a basic recipe and then add different toppings. We have given some options below.
- Versatile - Whilst we love dipping it in a homemade curry and making sure none of the sauce goes to waste, it's also delicious to use as a wrap with some halloumi and salad in it.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Flour - We used plain (all-purpose) flour.
- Yogurt - We used plain yogurt (Greek yogurt would work too). Just don't use a flavoured yogurt.
- Baking powder - This is what makes the naan bread light and fluffy. If you leave it out, you would need to use self raising flour instead.
- Salt - You don't have to use this, but it does give it some extra flavour.
Variations
The great thing about this easy naan bread recipe is that you can add different flavours, so you never have to have it the same way twice. Use this as the base recipe, and then get creative. Here are some of our favourite ways to flavour it:
- Brush with butter and then sprinkle some red chilli flakes or crushed garlic on top.
- Chilli or sesame oil works well.
- Put some crushed garlic and chopped fresh coriander into the dough.
- Knead some garam masala or cajun seasoning into the dough.
- Add some coconut, raisins and almonds like our Peshwari Naan recipe.
- Make a cheesy version by sprinkling cheese on half of the rolled naan and folding it over like a quesadilla before frying.
How To Make Naan Bread - Step by Step
- Step 1: Put all the ingredients into a large mixing bowl.
- Step 2: Using your hands mix well to form a ball of dough.
- Step 3: Put on a floured surface and knead for 2 minutes.
- Step 4: Cut the dough into eight equal pieces.
- Step 5: Roll out until about 0.5cm/0.25 inch thick. If possible, pull into the traditional "teardrop" shape.
- Step 6: Heat a dry frying pan over a high heat. Cook each naan bread until charred spots appear and the naan start to puff up - about 2 minutes each side.
What to Serve it With
These easy naan breads are so versatile, they go with almost anything. Here are our favourite ways to use them.
Curry - Our favourite way to use them is to serve them alongside a curry. We love dipping it into the sauce and making sure that none of it goes to waste. Some of our favourite curries are Salmon Curry, Slow Cooker Chicken Curry, Easy Lentil Curry or Slow Cooker Beef Curry.
Dip - We think these are perfect for dipping and they make a nice change from crisps. Why not try our Roasted Carrot Hummus, Restaurant Style Salsa or Tzatziki?
Soup - There is so much more that you can dip into soup than just a slice of bread, and these fluffy naans are perfect for dipping. Why not try our Kale Soup, Potato and Leek Soup, Creamy Vegetable Soup or Carrot and Coriander Soup.
Pizza - Did you know that naan breads make a delicious pizza bread? Why not try our Naan Bread Pizza?
Extra Tips
- Don't worry about spending ages kneading this bread. You just need to bring all the mixture together and then knead a couple of times and it will be good to roll out.
- You need to make sure that the pan is very hot when the bread goes in it. This is so the bread cooks quickly and puffs up.
- If you don't have a rolling pin, then you can use a wine bottle to roll out these easy naan breads.
Frequently Asked Questions
Yes, you can make up the dough in advance. Once it is mixed together, wrap it up and then it will keep in the fridge for 2 days. You can then just roll it and cook as normal.
These are always best eaten fresh, however if you have leftovers then you can store them in an air tight container for the next day. Reheat them in a frying pan or toaster. They will be a little bit crispier than they would have been the first time, but still just as good.
Yes, these freeze really well. Wrap them up individually and then put them in a freezer bag and they will keep for 2 months. Let them defrost at room temperature and then reheat them as above.
You want the dough to still be a little sticky, but it should still be workable and easy to hold. If it is really sticky, then add a little more flour. The same way, if it is too dry, then you need to add a little more yogurt. It depends on what brand of yogurt you are using, as some are much runnier than others.
To make these gluten free, swap the flour for a gluten free flour. You may need to adjust the amount of yogurt used a little, as gluten free flour can absorb yogurt differently.
To make these vegan, simply swap the yogurt for a dairy free one.
More Bread Recipes
If you've tried this easy naan bread recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Easy Naan Bread (Yeast Free)
Ingredients
- 250 g (2 cups) Plain flour
- 250 g (1 cups) Plain yogurt
- 2 teaspoon Baking powder
- 1 pinch Sea salt
Instructions
- Put all the ingredients in to a large mixing bowl.
- Using your hands mix well to form a ball of dough.
- Put on a floured surface and knead for 2 minutes.
- Cut the dough into eight equal pieces and roll out until about 0.5cm/0.25 inch thick. If possible, pull into the traditional "teardrop" shape.
- Heat a dry frying pan over a high heat. Cook each naan bread until charred spots appear and the naan start to puff up - about 2 minutes each side.
Recipe Tips
- Don't worry about spending ages kneading this bread. You just need to bring all the mixture together and then knead a couple of times and it will be good to roll out.
- You need to make sure that the pan is very hot when the bread goes in it. This is so the bread cooks quickly and puffs up.
- If you don't have a rolling pin, then you can use a wine bottle to roll out these easy naan breads.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Natalie says
Really simple to make and tasted great. I will definitely be making these again.
Wendy says
These tasted good for a quick naan that doesn't require yeast. Thumbs up there. However, the prep and cook times are pretty misleading. There's no way measuring, mixing, kneading for 2 mins, and rolling out 8 can be done in 5 human minutes. Maybe if you're reeeally rushing or are a chef? I'm an experienced home cook, and it took me at least 10. The cook time is WAY off. It says 4 minutes, which seems exciting, but that's 4 minutes PER NAAN. 4 mins for 8 naan comes to around 30 minutes cooking them one by one -- definitely not quick, and they didn't fit 2 to a pan. I'll probably halve the recipe next time so it doesn't take so long.
Dannii Martin says
I can measure, mix and roll them out in 5 minutes, so that is what the time is based on. Yes, the cook time is per naan (and the calories are per naan too). These are very quick for homemade naans compared to other recipes. Yes, halving the recipe would cut the time spent making these, but you would also have less naans.
Sierra says
Super quick and easy! The leftovers are excellent for lil naan pizzas!
Valerie Hannah says
Should the baking powder be 2 TEA spoons, rather than tablesoons - it seems an awful lot!
Hailey says
Loved the recipe and was truly done in 15 mins. I used plain Greek yoghurt as my plain yoghurt and I found the temperature “setting” that worked best for my gas stove with a normal (not cast iron) pan was between 7 and 8. I brushed my naan with butter and homemade ginger garlic paste and it is delicious.
Dannii Martin says
So glad you enjoyed it.The ginger garlic paste on it sounds delicious.
Jess says
Worked out in the end and tasted good, but I needed quite a bit more flour than called for in the recipe. It was very wet and sticky and I added at least a 1/4 more C of flour. I used a scale to measure, so I know it was done according to the recipe as written.
chris says
Help. I have followed the recipe. Its my first time dry frying. I was skeptical. But these just start burning within 10 seconds and do not cook in the middle. What am I doing wrong
Mindy says
Just love this recipe. I followed to a T and it did not disappoint. I did add chopped rosemary and fresh cracked pepper. I will say when I put these in my cast iron, I brushed garlic confit butter on one side. **chefs kiss** So delicious! Love the chew. So good.
Dannii Martin says
Make sure the heat is not turned up too high and you are using a good quality pan. They will till have some slight black burn marks on them.
Hailey says
Hi. I am not a pro and am trying this recipe today. But i have found with many Asian/middle eastern dishes, when they say “High heat” putting my stove at medium maybe medium high (like 1 notch above medium) makes all my recipes come out perfect.