Easy No Yeast Naan Recipe (30 Minutes!)

This easy no yeast naan recipe is a winner. It takes 30 minutes from start to finish and it's made in a skillet. Even a novice baker can make this recipe!

Nothing beats homemade bread. The smell and the feeling of having that warm, fresh bread in your hands is just out of this world. I love any kind of homemade bread, from classic pita bread and Turkish simit to Persian barbari or Turkish pide, making bread at home is absolutely soul-soothing for me and for many others. Today's recipe is a simple naan recipe that you can make right now, even if you don't have any baking experience.

Table Of Contents:

• About this recipe
• Why this recipe works
• Ingredients
• Instructions
• Serving suggestions
• Notes and tips
• Step-by-Step Recipe

About this recipe

Naan is such a comforting bread. It’s pillowy, soft and warm. It would be perfect with some chicken korma, fish curry or veggie tikka masala or just as a snack on its own. 

Naan traditionally calls for yeast but today I’m going to show you how to make naan without yeast. It takes less than 30 minutes to make this quick bread, and 20 minutes of that is the bread resting! You don’t even need an oven since you can make it in a skillet. It’s the perfect recipe for times you need warm bread in no time to go with your main dish.

Why this recipe works

Making bread at home is one of the most rewarding and comforting things we get to do. I mean, once you try your own homemade bread, you would want to have that everyday. 

This no yeast naan recipe works so well because:

1. It’s simple, easy, and quick. Plus it calls for minimal hands-on time.
2. If you're a new baker, you're going to enjoy making it, it always comes out perfectly!
3. Just like our lavash recipe, this one also doesn’t require any baking skills and you won’t even need a scale. 
4. The ingredient list is very simple. You don’t need yeast or eggs for this naan recipe. 

Ingredients

It can’t get simpler than this. With a few ingredients you can make your own bread at home. Let’s take a look at the ingredients:

Flour: For this recipe I use 50% whole wheat flour and 50% all purpose flour. However, you can use only all purpose flour as well. 

Baking powder: Since this is a no yeast in this recipe, the leavening agent is baking powder. If you don’t have any available, you can use ½ teaspoon baking soda. 

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 need liquid and here we are going to use milk and water. 

Instructions

Prepare the dough

Place all the ingredients in the bowl of a stand mixer and start mixing on medium low until the dough comes together. You might probably need a couple more tablespoons of water. The dough will not be sticky at all. 

Let the dough rest

Cover the dough with a kitchen towel and let it rest for 20 minutes. Since this is a yeast-free recipe, you don’t need to let the dough sit for more than 20 minutes. 

Shape the dough

After 20 minutes, transfer the dough to your lightly floured work surface. Divide the dough into eight pieces and shape each piece into a ball. Gently press down the ball to shape it into a circle and then roll it out using a rolling pin so it’s ¼ inch thick. Make sure not to apply too much force.

Cook the naan

Heat a cast iron skillet (or a non stick skillet) over medium heat until hot. Brush one side of the naan with a little bit of ghee or melted butter and place it in the pan ghee side down. Cook for about 30 seconds until it’s puffy and golden on one side. Flip and cook the other side until cooked. Transfer to a plate and cover with a towel to keep them soft. 

Serving suggestions

You can serve this bread with many different dishes such as classic dishes like butter chicken. Or you can serve them 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 using naan!

Notes and tips

• Knead by hand: 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. Check out this tutorial on how to knead dough without a stand mixer.
• Make ahead: 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. 
• Looking for a dairy free option? Instead of milk and water combination, you can use only water to make this recipe.
• Make smaller ones: If you like smaller naans, you can divide the dough to 10 pieces instead of eight. 
• Storage: To store naan, simply put them in a resealable bag. Store in a cool place for up to 3 days. 

More Recipes

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!

Step-by-Step Recipe