New York: When you’re craving fluffy, restaurant-style naan bread but don’t want to knead dough for hours or fire up a tandoor, this easy naan bread recipe with yoghurt is your answer. Shared by thousands online, this version skips yeast and instead uses self-raising flour and yoghurt for that airy, soft bite we all love. And best of all? It cooks right on your stovetop — no oven required.
People are falling in love with how quick and forgiving this naan is. Whether you’re making curry on a busy weeknight or need a warm bread for dipping into hummus, this homemade naan recipe is the ultimate comfort food. It’s pillowy, slightly chewy, with just the right amount of golden blistered spots from the pan — exactly how naan should be.
In this post, we’ll walk you through the step-by-step recipe, optional add-ins like garlic or coriander, and answer your top questions like how to store it or make it vegan. Let’s make naan that makes you say wow.
Also Read: How to Make Teriyaki Sauce from Scratch (Better Than Store-Bought)
Easy Naan Bread Recipe With Yoghurt (No Yeast)
Ingredients (Makes 4 medium naans)
- 1 cup self-raising flour
- ½ cup plain Greek yoghurt (or thick curd)
- ¼ tsp salt
- 1 tsp oil or melted butter (optional)
Want a vegan version? Use plant-based yoghurt like almond or coconut instead of dairy.
Step-by-Step Instructions
1. Mix the dough: In a mixing bowl, add self-raising flour, salt, and yoghurt. Mix using a spoon until it starts to come together, then knead with your hands for 2–3 minutes until smooth. Add a few drops of oil if it feels dry.
2. Divide and roll: Divide the dough into 4 balls. Roll each one on a floured surface into an oval or round naan shape about ¼ inch thick.
3. Heat the pan: Heat a heavy-bottomed non-stick or cast iron pan over medium-high heat. No oil needed.
4. Cook the naan: Place a rolled naan on the hot pan. Wait 1–2 minutes until bubbles form. Flip and cook the other side until both are golden with brown spots. Repeat for remaining dough.
5. Optional toppings: Brush hot naan with melted butter or ghee. Add minced garlic, chopped coriander, or nigella seeds for a flavour boost.
Variations to Try
- Garlic Naan: Add 1 tsp minced garlic to the dough or sprinkle on top before cooking.
- Cheese-Stuffed Naan: Add shredded mozzarella or paneer inside the dough ball before rolling.
- Whole Wheat Version: Substitute half the self-raising flour with whole wheat flour.
How to Store and Reheat
- Store: Wrap cooled naans in foil or keep in an airtight container for up to 2 days.
- Freeze: Layer with parchment paper and freeze for up to a month.
- Reheat: Toast in a hot pan for 30 seconds per side or microwave covered with a damp paper towel.
FAQs About This Naan Bread Recipe
Q. Can I use all-purpose flour instead of self-raising?
Yes, but you’ll need to add 1½ tsp baking powder and ½ tsp baking soda per 1 cup of flour.
Q. Is this naan soft or crispy?
It’s soft and chewy with lightly crisped edges — just like the naan from your favorite Indian restaurant.
Q. What do I eat it with?
Serve it with curries, lentils, hummus, or even wrap it around grilled veggies or kebabs.
