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.
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!
- 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.
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.
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.
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.
Good to know (FAQs)
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!
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.
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
No yeast naan bread (with yoghurt)
- 1¼ cup all purpose flour
- 1 cup greek yoghurt
- 2½ teaspoon baking powder
- ¼ teaspoon sea salt
- 3 tablespoon unsalted butter room temperature
- 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!