This yeast-free naan recipe delivers soft, pillowy flatbreads in minutes. No rise time required—simply mix, shape, and cook for warm naan brushed with butter or ghee. Tender with a slight chew, these rounds are ideal for dipping, scooping, or serving alongside curries, soups, and stews.
Christopher has always loved bread, and naan is one of his favorites. I used to make it with yeast, but after trying a no-yeast version suggested by a friend, I adapted my method. The result is quick, reliable, and delicious—perfect for busy weeknights or anytime you want fresh flatbread without the wait.
Years ago, when we first married, I baked every loaf of bread we ate for seven years. I still enjoy baking, but nowadays it’s for pleasure rather than necessity. This no-yeast naan is one of the easiest breads I make and consistently produces great results.
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Helpful tips
- This recipe uses a mix of sprouted spelt and all-purpose flour for flavor and texture, but you can use only all-purpose flour if you prefer.
- Whole wheat flour can be substituted for a heartier loaf.
- Greek yogurt is recommended because it’s thicker than regular yogurt and keeps the dough from becoming too wet.
- Garlic paste adds a nice savory note; replace it with three crushed garlic cloves or omit if you prefer plain naan.
- I prefer mixing the dough by hand to feel the texture, but a rubber spatula works fine.
- Add extra water or flour a little at a time until the dough reaches the right consistency.
- To check if a cast iron pan is hot enough, flick a few drops of water onto the surface—if they evaporate almost instantly, the pan is ready.
- Use a small amount of oil in the pan to encourage even browning without burning. Add a few drops every few pieces if required.
- Work with one dough ball at a time and keep the rest covered with a kitchen towel to prevent drying.
- Roll the next ball while the previous naan cooks. An oval or round shape, 1/8–1/4 inch thick, works well; a tortilla press also speeds the process.
- Keep cooked naan warm in an oven set to its lowest/warm setting while finishing the batch.
- Brush finished naan with melted butter or ghee for extra flavor—Christopher’s favorite finish.
How to make this naan recipe without yeast
Pre-step
Have a mixing bowl, rolling pin, and a cast iron skillet ready.
Step one
Gather ingredients: spelt flour, all-purpose flour, Greek yogurt, garlic paste (or crushed garlic), baking soda, salt, and water.
Step two
Add the dry ingredients to a mixing bowl and combine.
Step three
Mix the dry ingredients until evenly combined. A pastry blender or whisk works well.
Step four
Add the Greek yogurt, garlic paste, and water.
Step five
Use a rubber spatula or your hands to combine the mixture into a smooth dough. Add small amounts of water or flour if needed to reach the right consistency.
Step six
Form the dough into a ball, cover with a dish towel, and let it rest for 20 minutes.
Step seven
Flour a board and shape the dough into a thick log.
Step eight
Cut the log into eight pieces.
Step nine
Roll each piece into a ball and return them to the bowl. Keep covered to prevent dryness.
Step ten
Heat a cast iron pan on medium-high, then reduce to medium. Add a couple of drops of olive oil. While it heats, flour the board, place one dough ball on it, and dust the top with flour.
Step eleven
Use enough flour to prevent sticking and roll the dough to your preferred shape—round or oval—about 1/8 to 1/4 inch thick.
Step twelve
Place the rolled dough into the pan and swirl it so the oil spreads. Cover and cook 30–40 seconds per side, flipping once. On an electric stove you may need the full 40 seconds; gas stoves can be slightly faster.
Step thirteen
While one naan cooks, roll the next ball. Keep unused balls covered so they don’t dry out. Repeat until all pieces are cooked.
Serve naan warm. I like to butter each piece and finish with chopped cilantro.
It’s hard to resist—dig in and enjoy.
I hope you enjoy this easy, flavorful naan recipe without yeast. It’s fast, simple, and perfect for serving with your favorite dishes.
Other bread recipes
- No knead asiago cheese
- Beer bread
- Lemon blueberry bread
And as always, may all your dishes be delish.
If you try this recipe, please share your results in the comments. I love hearing from readers! Follow me on social media to see more recipes and food photos.
Naan Recipe without Yeast
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)
- 3 teaspoon garlic paste (or 3 cloves crushed)
Instructions
-
Combine all-purpose flour, sprouted spelt flour, baking soda, and salt in a mixing bowl and blend until even.
-
Stir in Greek yogurt, water, and garlic paste. Mix by hand or with a spatula until the dough is smooth. Add small amounts of water or flour as needed.
-
Form the dough into a single ball, cover with a dish towel, and rest for 20 minutes.
-
Flour a board, shape the dough into a log, and cut into eight pieces. Return the pieces to the bowl and keep covered while you work.
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Flour the board again, roll one dough ball to your preferred shape and thickness, and set aside.
-
Heat a cast iron skillet over medium/low heat and add a couple drops of olive oil. Place the rolled naan in the pan, swirl to coat, cover, and cook 30–40 seconds per side. Flip and cook the other side for 30–40 seconds.
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While one naan cooks, roll the next ball. Keep remaining balls covered to prevent drying.
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Repeat until all naan are cooked.
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Brush with melted butter or drizzle ghee or olive oil before serving.
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Enjoy.
Equipment
Notes
Helpful tips
- You can use only all-purpose flour if you prefer, though the sprouted spelt adds a pleasant flavor.
- Greek yogurt works best to keep the dough from becoming too wet.
- Substitute garlic paste with fresh garlic if desired, or leave it out for plain naan.
- Mix by hand to gauge texture, or use a spatula if you prefer not to use your hands.
- Add water or flour in small increments until the dough feels right.
- Check pan heat by flicking a few drops of water—if they sizzle away, it’s ready.
- Use minimal oil in the pan and refresh as needed to prevent sticking and burning.
- Keep dough balls covered between rolling to avoid drying.
- Place cooked naan in a warm oven to stay soft while finishing the batch.
- Brush with melted butter for extra richness before serving.
Nutrition
Originally published in September of 2020.