30-Minute Naan Recipe (No Yeast)
Apr 23, 2020, Updated Jan 29, 2026
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This no-yeast naan recipe is perfect for when you want fresh, homemade bread without the wait. Made with simple pantry staples and cooked in a skillet, it comes together in just 30 minutes and turns out soft and fluffy every time. It’s great for serving alongside curries, using as wraps, or enjoying warm straight from the pan.
Nothing beats homemade bread. The smell and the feeling of holding warm, fresh bread in your hands is truly unbeatable. I love all kinds of homemade bread, from pita to taboon, and the process of making it is always so soothing. Today’s recipe is a simple no-yeast naan that you can make right away, even if you have little to no baking experience.
Table of Contents
Easy Naan Recipe, No Yeast!
Making bread at home is one of the most rewarding and comforting things you can do. Once you try homemade bread, you’ll want to have it every day.
This no-yeast naan recipe works so well because it’s simple, quick, and made with pantry staples with very little hands-on time. If you’re new to baking, you’ll enjoy making it since it turns out great every time. Just like my lavash recipe, this one doesn’t require any special baking skills and you won’t even need a kitchen scale.
Ingredients
Flour: For this recipe I use part all purpose flour and part whole wheat flour. However, you can use only all purpose flour as well.
Baking powder: Since this is a no yeast naan recipe, the leavening agent is baking powder. Make sure the baking powder is not expired.
Sugar: Sugar helps the components of the dough to work together and also balances the flavor.
Salt: Salt adds flavor to this bread so make sure not to skip it.
Oil: A little bit of vegetable or olive oil makes the dough smooth and soft.
Milk and Water: To bring the dry ingredients together, you can also use only water.
How To Make Naan Without Yeast
Prepare the dough: Place all the ingredients in the bowl of a stand mixer and mix on medium-low speed until the dough comes together. If it looks dry and isn’t forming a ball, add 1 tablespoon of water. Once kneaded, the dough should be smooth and not sticky.
Let the dough rest: Cover the dough with a kitchen towel and let it rest for 20 minutes. Since this is a no-yeast recipe, it doesn’t need a long resting time.
Shape the dough: Transfer the dough to a lightly floured surface and divide it into 8 to 10 pieces. Shape each piece into a ball, gently flatten it into a circle, then roll it out with a rolling pin to about ¼-inch thick. Avoid pressing too hard so the dough stays soft.
Cook the naan: Heat a cast-iron or non-stick skillet over medium heat until hot. Brush one side of the naan with a little ghee or melted butter and place it in the pan, buttered side down. Cook for about 30 seconds until puffy and golden, then flip and cook the other side. Transfer to a plate and cover with a towel to keep the naan soft.
Recipe Tips
- If you don’t own a stand mixer, you can easily knead the dough by hand. Knead for about 7–10 minutes until it’s smooth and no longer sticky.
- You can make the dough ahead and refrigerate it overnight. When ready to cook, let it sit on the counter for about 30 minutes to come to room temperature, then continue with the recipe.
- For a dairy-free no yeast naan, use only water instead of the milk and water combination.
- To store naan, place them in a resealable bag and keep at room temperature for up to 3 days.
Best Served With
You can serve this bread with many different dishes such as classic dishes like fish curry or veggie tikka masala or with other Middle Eastern and Mediterranean dishes. Are you out of pita? Try having you chicken shawarma or kofta kebab with naan! Making a Persian appetizer platter? You’re going to love that cheese and walnut combo with some fresh naan. And if you want to use up the leftovers, try making breakfast pizza.
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Easy No Yeast Naan Recipe (30 Minutes!)
Ingredients
- 1 1/2 cup all purpose flour
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp canola oil
- 1/4 cup water
- 1/4 cup milk
- 2 tbsp ghee, melted
Instructions
- In the bowl of a stand mixer, place the all purpose flour, whole wheat flour, baking powder, salt and sugar. Mix until combined.
- To the dry ingredients, add the oil, water and milk. Using the dough hook of your stand mixer, mix and knead the dough for about 7 to 10 minutes until the dough comes together and is not sticky anymore. The dough should be soft and not hard at all. If it feels hard, add one to two tablespoons of water and knead again.
- Cover the bowl with a kitchen towel and let it sit for 20 minutes.
- Transfer the dough to a lightly floured surface and divide it into 8 pieces. Shape each piece to a ball and roll it out gently with a rolling pin into a disk with 1/4 inch thickness.
- Heat a cast iron skillet (or a non stick skillet) over medium heat.
- Once the skillet is hot, brush the naan on top with melted ghee. Transfer the naan to the skillet, ghee side down and cook for about 30 seconds until it's golden and has bubbles. Brush the top with ghee and flip so it cooks on the other side as well. This should take about 30 seconds or less.
- Once the naan is cooked, transfer to a plate and cover with a kitchen towel so it stays soft. Continue with the remaining dough.
Notes
- If you don’t own a stand mixer, you can easily make this bread by hand. Make sure to knead it for about 7-10 minutes until it’s not sticky anymore.
- You can make this dough and refrigerate overnight. When ready to cook, take the dough out of the fridge and let it sit on the counter for about 30 minutes so it comes to room temperature, then proceed with the steps.
- Instead of milk and water combination, you can use only water to make this recipe.
- If preferred, you can use only all purpose flour to make this recipe.
- If you don’t have ghee, use melted butter.
- To store naan, simply put them in a resealable bag. Store in a cool place for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I tired this recipe and before rolling, stuffed with keema. Came out very dry
I don’t recommend stuffing the dough since it doesn’t contain yeast.
This looks great, is there a way to do it gluten free version?
You can use 1:1 gluten free flour 🙂
This was my first time making Naan bread. Your recipe was perfect!
I am making Chicken Tikka Masala and didn’t want to run to the store just for Naan.
It is a must have for me with this dish and my homemade tzatziki sauce.
I did add the extra tbsp.of water as you suggested
This will be my go to recipe.
Thank you!