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    Home » Side dishes

    No Yeast Naan Bread (with yoghurt)

    Published: May 6, 2021 by Genevieve

    Jump to Recipe

    Fluffy, soft, buttery and a tiny bit tangy. This no-knead, no yeast naan bread is super easy to make with only 5 ingredients! A fantastic way to use up any leftover greek yoghurt and the perfect flatbread to dip into your favourite curry!

    Did I mention no rest time required either? Piece of cake.

    Close up of a plate of freshly cooked naan breads brushed with butter with fresh coriander sprinkled on top.

    Traditionally, naan breads are made of yeast, flour, water and salt. Whoever invented this yoghurt no yeast naan bread is a genius! The yoghurt makes the naan super soft, fluffy and takes way less time and effort!

    Jump to:
    • Ingredients
    • Step by step instructions
    • Tips for making this perfect every time
    • Good to know (FAQs)
    • More delicious dough recipes to make
    • 📖 Recipe

    Ingredients

    Ingredients required for this recipe, labeled.
    • Greek yoghurt make sure to use full-fat yoghurt for its richness. Can substitute for plain yoghurt. Plain yoghurts are usually a little runnier than greek yoghurt thus add an extra ¼ cup of flour and ½ teaspoon baking powder if using.
    • Baking powder not to be confused with baking soda!

    Step by step instructions

    Unlike most dough recipes such as the (super yummy) milk buns in this Cheese and Bacon Rolls, there is no need to rest the dough and no kneading involved either! How good is that!? It honestly cannot get any easier.

    To make the yoghurt naan dough, simply combine flour, baking powder and salt with a fork. Make a little well, add greek yoghurt in then give it a good mix with the fork until a thick paste-like dough is formed.

    This recipe makes 5 naan breads.

    Step by step instructions #1

    Before you start rolling the dough out, make sure to heavily flour the workbench, rolling pin and your hands. There should be flour everywhere. This is key to easy rolling as the dough is really sticky and soft. For each naan, gently roll the dough in flour before shaping it into a ball like image #5 above.

    When rolling, have some fun, it does not have to be perfect, aim for about 3mm thick. When in doubt, sprinkle more flour so the rolled dough does not stick to the workbench nor the rolling pin.

    Step by step instructions #2

    When it's time to cook, use a heavy-based pan or skillet. The easiest way to lift the rolled dough is with a dough scraper or a knife with the widest blade you've got. No need to add any oil, just make sure the pan is nice and hot before adding the dough in.

    Cook on high heat for about 2 to 2.5 minutes per side. You know it's time to flip when the bottom is golden and the top starts to bubble.

    Generously brush room temperature butter all over the naan bread as soon as it's done. Cover with foil to keep it warm whilst the rest is being cooked.

    Close up of butter being brushed onto a piece of freshly cooked naan bread with a blue brush.

    Tips for making this perfect every time

    • Make sure to heavily coat your hands, workbench and rolling pin with flour before handling the dough. This will make your life so much easier and dough stay intact.
    • Use a large spoon to scoop a portion of the dough onto the floured workbench. Don't try and use your hands. Even floured hands.
    • Take the butter out of the fridge before you start making the naan bread. This will give it time to come up to temperature by the time it's needed.
    • If using plain yoghurt (not greek yoghurt), add extra flour and baking powder to the dough mix as plain yoghurt are runnier than greek.
    A piece of naan bread being teared apart

    Good to know (FAQs)

    Can I use milk instead of yoghurt in naan bread?

    Yes! Swap the 1 cup of greek yoghurt out with ⅔ cup of full-fat milk. Bear in mind though, it won't be as fluffy and soft. The yoghurt is the key ingredient here!

    How long does this no yeast naan bread last in the fridge?

    Store it in an airtight container or bag and it'll last up to 2 weeks in the fridge! You could leave it out in the pantry for about 1 day before putting it in the fridge.

    Torn naan bread in one hand with the other holding onto a spoon ready to scoop up some butter chicken to eat with the naan

    Once you make this yoghurt naan bread at home, you wouldn't want to buy the premade stuff at the supermarkets! The flavour and texture are just so much better. Plus, it's so easy to make! Why wouldn't you!?

    Made this recipe? Let me know your thoughts or questions by dropping a note in the comments section below! I'd love to hear from you 🙂

    Happy cooking! - Gen

    More delicious dough recipes to make

    • Cinnamon rolls topped with chocolate icing
      Chocolate Cinnamon Rolls
    • freshly baked cheesy cheese and bacon rolls
      Cheese and Bacon Rolls (Fluffy and milky!)
    • Sliced chocolate brioche babka
      Chocolate brioche babka

    📖 Recipe

    Close up plate full of yoghurt naan bread brushed with butter and fresh coriander

    No yeast naan bread (with yoghurt)

    Fluffy, soft, buttery and a tiny bit tangy. This no-knead, no yeast naan bread is super easy to make with only 5 ingredients! A fantastic way to use up any leftover greek yoghurt and the perfect flatbread to dip into your favourite curry!
    4.82 from 16 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Indian
    Keyword: no yeast naan bread
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Total Time: 23 minutes
    Servings: 5 naan breads
    Calories: 250kcal
    Author: Genevieve

    Ingredients

    • 1¼ cup all purpose flour
    • 1 cup greek yoghurt
    • 2½ teaspoon baking powder
    • ¼ teaspoon sea salt
    • 3 tablespoon unsalted butter room temperature
    Prevent your screen from going dark

    Instructions

    • Combine flour, baking powder and salt in a medium bowl. Mix with a fork for about 5 seconds. Add yoghurt into the flour mixture. Mix well with a fork until a thick paste-like dough is formed.
    • Heavily flour the workbench, your hands and rolling pin.
    • Scoop a heaped spoonful of dough onto the floured surface. Dust dough with extra flour and form a round smooth ball with your floured hands. Does not have to be perfect.
    • Roll out into a round flat disk, about 15cm/5inch in diameter. Okay to go a bit larger.
    • Repeat for the remaining 4 portions. Best lay each rolled dough out on floured workbench with little to no overlapping. This will avoid chances of them sticking to each other. Otherwise, roll and cook 1 naan at a time.
    • Cook for 2 to 2½ minutes per side or until golden brown in a heavy-based pan or skillet on high heat. Brush generously with butter on both sides once cooked. Loosely cover cooked naan with a tea towel or foil whilst the rest are being cooked. (note 1)
    • Serve warm with your favourite curry!

    Notes

    Note 1. Excess flour in pan/skillet will inevitably happen. Dust off into a bowl or your kitchen sink after every 2 naans cooked. This will prevent build-up of burnt flour in the pan which can stick to newly added naan breads. I find using scrunched up paper towels work really well when dusting. 
    Transfering rolled naan from workbench to pan. The easiest way to lift the rolled dough is with a dough scraper or a knife with the widest blade you've got. No need to add any oil, just make sure the pan is nice and hot before adding the dough in.
    Storage keeps well for up to 2 weeks in the fridge in an airtight container or up to 3 months in the freezer. Okay to be left out at room temperature for a day or two. 
    Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

    Nutrition

    Calories: 250kcal | Carbohydrates: 27.4g | Protein: 7.7g | Fat: 12.6g | Saturated Fat: 8.8g | Sodium: 99mg | Fiber: 0.9g | Sugar: 0.7g | Calcium: 172mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. Wade

      December 05, 2022 at 1:30 am

      Made this recipe this morning and added 2 cloves of crushed garlic...absolutely delicious 😀

      Reply
      • Genevieve

        December 05, 2022 at 1:20 pm

        Love hearing that! Crushed garlic is such a good idea 🙂

        Reply

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