No yeast naan bread (with yoghurt)

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!

4.84 from 36 votes

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Prep Time: 10

Cook Time: 13

Total Time: 23

Servings: naan breads

Calories: 250kcal

Ingredients

▢ 1¼ cup all purpose flour
▢ 1 cup greek yoghurt
▢ 2½ teaspoon baking powder
▢ ¼ teaspoon sea salt
▢ 3 tablespoon unsalted butter room temperature

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!

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