Go Back
+ servings
Print Recipe
4.47 from 15 votes

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!
Prep Time20 minutes
Cook Time10 minutes
Course: Basic
Cuisine: Indian
Servings: 4 servings
Calories: 305kcal


  • 1 ½ cup all purpose flour
  • ¼ cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tablespoon vegetable oil
  • ¼ cup water
  • ¼ cup milk
  • 2 tablespoon ghee melted


  • 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 ¼ 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.
  • Serve with your favorite main dish.


  • 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.
  • 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 you don't have ghee, use melted butter or vegetable oil.
  • If you like smaller naans, you can divide the dough to 10 pieces instead of eight. 
  • To store naan, simply put them in a resealable bag. Store in a cool place for up to 3 days. 


Calories: 305kcal | Carbohydrates: 44g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 591mg | Potassium: 224mg | Fiber: 2g | Sugar: 2g | Vitamin A: 25IU | Calcium: 81mg | Iron: 3mg