Looking for a fast, fluffy, and flavorful naan recipe without yeast? You're going to love this Quick Indian-Style Naan that comes together with just a few pantry staples, no rising time, no fancy equipment, and no tandoor needed! Perfect for scooping up creamy curries, dals, or making homemade pizza naan.
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If you're looking for the classic naan made with yeast, I've got you covered with that recipe too. But when time is short, this easy version is my weeknight favorite to serve with vegetarian curries. It skips the yeast and uses baking powder for a quick rise, along with yogurt to keep the naan soft and tender.
You can easily make it vegan by using plant-based yogurt. To take it up a notch, we add garlic, cilantro, and a buttery finish for those delicious restaurant-style flavors at home. Below, I'm sharing tips on how to measure flour accurately, choose the right yogurt, and make the best dairy-free substitutions for perfect homemade naan.
About The Ingredients
- Flour: You'll need 2 cups of all-purpose flour for this recipe, which comes to about 9.25 ounces by weight. For the best results, sift the flour before mixing to help prevent lumps and ensure a smoother dough. If you don't have a kitchen scale, use the spoon-and-level method: gently spoon the flour into your measuring cup, then level it off with a knife-no packing. While all-purpose flour gives the softest texture, you can substitute up to half with whole wheat flour if you prefer a slightly more rustic naan.
- Baking powder: Since we're skipping yeast, baking powder is our go-to leavening agent. Two teaspoons give the naan its light, airy bubbles and a gentle rise during cooking. Be sure your baking powder is fresh-expired baking powder won't give you the same lift.
- Yogurt: Plain yogurt brings softness, subtle tang, and moisture to the naan. Use whole-milk yogurt for a richer dough, or go plant-based if you're making vegan naan. Greek yogurt also works, but you may need to add an extra splash of water since it's thicker.
Tips for Making Naan
✔️ Lightly oil your hands before kneading to prevent sticking.
✔️ Sprinkle finely chopped garlic (8 cloves) and ¼ cup cilantro over rolled dough.
✔️ Gently press toppings into the dough so they stick while cooking.
✔️ Brush warm naan with butter or oil for extra flavor and shine.
✔️ Use vegan butter or olive oil and vegan yogurt for a dairy-free option.
How to Make Naan without Yeast, Step by Step
Serving and Storing
I especially enjoy pairing naan with rich North Indian curries like Chicken Tikka Masala, Butter Chicken, or Saag Chicken-it's the perfect way to soak up all that flavorful sauce.
These homemade naans also double as a fantastic pizza base! One of our favorites is Paneer Makhani Naan Pizza. Just preheat your oven to 400°F, spread 3 to 4 tablespoons of makhani sauce over the naan, sprinkle with mozzarella, and top with paneer cubes. Bake, grill, or broil for 5 to 10 minutes, until the cheese is melted and bubbly.
Keep leftover naan in an airtight container in the refrigerator for 4 to 5 days. For longer storage, freeze with parchment between each piece in an airtight container for up to 2 months. Reheat in a skillet or a 350°F oven, and brush with butter or oil to bring back that soft, fresh-from-the-pan texture.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Quick Indian-Style Naan Without Yeast
Equipment
Recipe Video
Ingredients
- 2 cups all-purpose flour or half whole wheat flour (9.25 oz)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup plain yogurt plant-based yogurt for vegan naan
- ½ cup water
- 1 tablespoon oil
Other ingredients
- 1 tablespoon oil for applying to your hands
- 8 garlic cloves finely diced
- ¼ cup finely chopped cilantro
- 2 tablespoons butter
Instructions
- Add the flour, salt, and baking powder to a bowl and mix them well. Add yogurt, oil and water. Mix with a silicone spatula or a fork until the flour absorbs most of the moisture.
- Place the dough on a clean countertop, apply oil to your palms, and knead it by hand to form a smooth dough ball. Let it rest for 10 minutes, covered with a kitchen towel.
- Gently knead the dough one more time to smoothen it out and then divide it into 6 parts. Roll each part into a ball and keep covered with a kitchen towel as you get ready to roll them.
- Heat a cast iron skillet over medium heat.
- Lightly dust your rolling surface with dry flour and place one dough ball on it. Using a rolling pin, roll it out into an oval shape, roughly 6 to 7 inches long and 4 to 5 inches wide. Sprinkle a little chopped garlic and cilantro over the top, then gently press them into the dough with your fingers or the rolling pin so they stick.
- Carefully lift and place the naan on the preheated pan, cilantro-garlic side up.
- Cook on medium-high heat for 2 to 3 minutes until the naan becomes bubbly and the bottom starts to turn lightly golden brown. Flip it over and cook for an additional 2 to 3 minutes.
- Brush the naan with butter or oil. Repeat the rolling and cooking steps with the remaining dough balls. If you prefer, you can roll out all the naan in advance and cook them one by one.
Sandhya says
Looks so perfect. Thanks for the detailed recipe.
Archana Mundhe says
You are most welcome.
Bev says
I’ve tried a few different naan recipes and this one was by far the best!
Archana Mundhe says
Thank you so much! I’m thrilled to hear that this one stood out for you—means a lot!
JG says
Love this recipe! I make it with Kamut flour or a combination of Kamut and Farro that I grind in my Blendtec.
I have made it several times, but never added garlic and cilantro. I do like to add about a teaspoon of cumin seeds to the dough for a little crunch and extra flavor.
Carrie B says
I’ve made this twice now, and tried another recipe in between. This one is the keeper. Super quick and super easy. I honestly can’t say that the ones that take hours to make are any better than this. It’s light and fluffy. The perfect vehicle for scooping up deliciousness or enjoying plain.
Archana Mundhe says
This made my day! I completely agree, sometimes the simplest methods really are the best. I’m so happy to hear it has become your go-to 'vehicle for scooping'! Thank you for making it twice and for sharing your experience. Happy cooking!
Linda says
I was short on time so I tried this recipe today.
I absolutely love it! I will never go back to my old yeast recipe.
These naan are so soft and delicious and in less than half the time of my usual naan recipe.
I didn’t even add the garlic and cilantro. I made them plain and my family asked if I can always make these.
Thank you for this wonderful recipe ❤️
Archana Mundhe says
This made my day! There is no better compliment than the family asking for them to be a permanent staple. Thank you so much for trying the recipe and sharing your feedback.
Jamie says
Turned out great.. made tacos with all the good stuff. Beans meat and all the fixings.. was soft and had good flavor.. I cooked them on the griddle.. they were all funny shapes but I just had to laugh my mother in law used to tease me that my tortillas were shaped like Italy.. thank you for the wonderful recipe.. I’ll keep working on the shapes.. the taste is what counts
Archana Mundhe says
This made my day! I LOVE that you used the naan for tacos, that sounds absolutely delicious with all those fixings! You're so right that taste is what truly counts, and it sounds like you nailed it! Thank you so much for coming back to share this, it means the world!
Tanya says
FAST EASY- and did I forget to say YUMMY! Thanks for the recipe- will always be my go to! <3
Archana Mundhe says
Thank you Tanya! I am so glad this has become your go to!
Kalina says
I needed a quick naan recipe and I was hesitant but this is amazing! It tastes just like my mom’s naan and everybody loved it!
Archana Mundhe says
Aww thats a huge compliment! I am so happy to hear that they taste like your mom's.