Best Naan Recipe (Without Yeast & With Yogurt)

Naan recipe with step by step photos. Soft and slightly chewy are these delicious naan made without yeast. For some folks using yeast can be a daunting affair and so this recipe fits in as it is incredibly easy to make.

You can make naan on a griddle (tawa) or a skillet on a stovetop. Alternatively, you can grill them in a tandoor or oven.

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naan kept on top of each other in a cane basket. served with dal makhani in a white bowl and side of sliced onions garnished with coriander leaves in a small bowl.

In the recipe post, with step by step pictures, I have explained two methods of roasting naan. First one is a stove-top method which uses direct flame and the second one is the griddle method.

What is naan

Naan is a leavened flatbread made in some countries in asia. These bread are baked in a tandoor ( a cylindrical oven made of clay). It is also popular in India and is served in almost all restaurants.

Though naan is not made in Indian homes as a staple. It is Roti or chapati (unleavened flatbread made from whole wheat flour) that is made on a regular basis. For the leavening of naan dough, yeast is used or a mixture of curd+baking powder is used. This naan bread recipe uses baking powder and curd for the leavening.

What is naan bread

Both naan and naan bread are the same. In Asia, we call these delicious bread as naan and in the United States, these are called as naan bread.

Variations in naan recipe

There are many ways a basic naan recipe can be modified to suit your tastes.

1. Whole wheat flour – in this recipe post, I have used all-purpose flour to make them. You can even use whole wheat flour or a combination of whole wheat flour and all-purpose flour. Sometimes I make this naan bread with a 2:1 proportion of whole wheat flour and all-purpose flour, but you can use 1:1 or even 3:1 of whole wheat flour and all-purpose flour respectively.

If you are very conscious about eating whole wheat flour naan only, then you can check these two naan bread recipes made with whole wheat flour.

  1. Wheat naan
  2. Butter naan

2. Herbs & spices – to make the naan more flavorful, you can add one to two herbs or a mix of herbs in the dough. Some spices or spice powders will also make naan taste more better.

3. Cheese naan – stuff some grated cheese in a rolled dough. Seal, roll and roast the naan.

4. Butter naan – add some butter in the dough instead of oil. After roasting the naan, brush with some softened or melted butter.

5. With yeast – naan is also made with yeast and I also make these on occasions. I have one more recipe of Naan where they have really puffed up like Pita bread but they are made with all-purpose flour (maida) and yeast.

Can you freeze naan

This naan dough can be frozen for up to four to five weeks. Since curd is added in the dough, I recommend not freezing it for more than four to five weeks. Place the dough in an airtight box and keep in the freezer. Before making the naan, thaw the dough completely at room temperature. Then begin with rolling and roasting.

naan bread recipe

What to eat with naan bread

In Indian cuisine, naan bread is often served with a curry or a dal (lentils). The curry can be of paneer (cottage cheese) or a mix of vegetables. The dal that pairs exceptionally well with naan is dal makhani. Apart from dal makhani, even dal fry or dal tadka can be served with it. I have mentioned some more Indian curries and lentils that can be served with it.

1. Curries – usually a creamy and smooth curries or spicy curries accompany naan bread very well. Some of the curries that come in this category are paneer butter masala, malai kofta, palak paneer, matar paneer, methi matar malai and kadai paneer.

2. Lentils  – some gem of dal recipes make a nice match with naan like – dal makhani, dal tadka, chana masala, rajma recipe and chana dal.

3. Vegetable gravies – both dry vegetables dishes, as well as curries, can be served with naan – bhindi masala gravy, veg kadai, veg Kolhapuri, veg handi, aloo gobi, dum aloo, baingan bharta and matar mushroom.


Naan Is one such yummy dish that makes you forget about all-purpose flour 🙂  I do make whole wheat naan, but sometimes the family wants soft textured naans made with all-purpose flour, the way they serve in restaurants. So I combine both whole wheat flour and all-purpose flour to make naan – like in this recipe of Garlic naan.

Whenever we go to a restaurant then most of the time we end up ordering naan bread with a curry or lentil-based dish. Knowing very well that it will be probably made with all-purpose flour (maida) and not good for health. But what to do. Naan tastes so well with curry dishes that you end up loosening your guard about eating healthy food. Once in a while we all like to relax our guard and relish fried food or other supposed to be unhealthy food.

Preferably naan bread should be eaten hot. as once it cools down then it becomes dense, hard and loses its taste. At least the restaurant ones become like that. Not this recipe. The naan remains soft and slightly chewy even when they become warm or cool.

How to make Naan

Making dough

1. In a mixing bowl take ¼ cup fresh curd or yogurt. For a vegan naan, use almond or cashew yogurt.

making naan recipe

2. Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda. If you do not have baking soda, then skip it.

making naan recipe

3. Mix all the ingredients very well till the sugar dissolves.

making naan recipe

4. Now add 2 cups all-purpose flour, 1 teaspoon salt or add as required in the bowl.

making naan recipe

5. Mix again with a spoon so that the salt is evenly distributed in the flour.

making naan recipe

6. Make a well in the center and add 2 tablespoons oil. Note that you can even add butter instead of oil.

making naan recipe

7. Add ¼ to ⅓ cup water or add as required.

making naan recipe

8. First mix and then begin to knead.

making naan recipe

9. Knead to a smooth dough. If the curd is thick, then you may need to add more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough. You can even use a stand mixer to knead the dough.

making naan recipe

10. Flatten the dough. You can even spread some oil all over the dough if you want. Place in the same bowl.

naan recipe

11. Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.

making naan recipe

12. In the below photo, the dough has leavened after two hours.

making naan recipe

Rolling naan bread

13. Make medium-sized balls from the dough.

making naan recipe

14. Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.

making naan recipe

15. Sprinkle some onion seeds (kalonji) or sesame seeds (black or white) or melon seeds (magaz) on the rolled dough. I have added onion seeds. If you do not have these seeds, then simply skip them.

making naan recipe

16. Roll to a 6 or 7 inches elongated circle.

making naan recipe

17. Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.

making naan recipe

Making naan on stove-top

18. Heat a heavy griddle or tawa or skillet and keep on medium-high to high flame. Place the naan bread ready on the hot tawa or skillet or griddle.

making naan bread

19. Keep the flame to medium-high or high and begin to cook the naan bread.

making naan bread

20. Let one side get partly cooked. You will see a few air pockets on the naan.

making naan bread

21. When you start seeing the air-pockets, then flip.

making naan bread

22. Now cook the second side on medium-high to high flame.

making naan bread

23. Again you will see air-pockets appearing on the second side. Flip when you see many air-pockets on the naan. (this photo is for reference only). You will see that the second side has cooked more than the first side. The second side has to be cooked more than the first side.

making naan bread

24. You have to flip it using tongs and place it directly on the stovetop flame.

making naan bread

25. Grill the first side on the flame till you see some charred spots and blisters.

making naan bread

26. Roast the edges too.

making naan bread

27. Turn over and roast the second side too till you see some charred spots. Avoid fire roasting too much as then the naan becomes crispy.

naan bread

28. Place it on a plate or tray. Spread or brush with some softened butter or melted butter. You can even use ghee (clarified butter) or oil for a vegan version. You can even skip using butter or oil entirely.

naan bread

Making naan on a griddle (tawa) or skillet

29. Heat a heavy griddle or skillet on a high flame. Place the naan on the hot tawa.

making naan bread recipe

30. You will see some air pockets on the naan.

making naan bread recipe

31. Flip the naan bread.

making naan bread recipe

32. Cook the second side more than the first side. Please note that on a high flame it will get cooked faster.

naan bread recipe

33. Press the edges with a spatula so that they are also roasted and cooked properly.

naan bread recipe

34. Flip again.

naan bread recipe

35. You can flip again and press the edges for even cooking. Remove and spread some butter or oil. Serve them hot. This way make naan with any of the methods. You can even stack cooked naans in a casserole or roti basket and serve later.

naan bread recipe

36. Serve the naan bread hot or warm with your favorite curry dish like – malai kofta or palak paneer or matar paneer or dals like dal tadka or dal makhani.

naan bread

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Best Naan Recipe (No Yeast)

4.79 from 47 votes
Easy naan bread recipe without yeast on tawa or stovetop - soft, chewy and delicious naan bread made on stove-top and on a griddle.
naan recipe
Author:Dassana Amit
Prep Time:2 hrs 20 mins
Cook Time:30 mins
Total Time:2 hrs 50 mins
Course:main course
Cuisine:indian
Servings (change the number to scale):9 naan
(1 CUP = 250 ML)

Ingredients

wet ingredients

  • ¼ cup curd or yogurt - can use cashew or almond yogurt
  • 1 teaspoon sugar or organic unrefined cane sugar
  • 1 teaspoon baking powder
  • 1 pinch baking soda

dry ingredients

  • 2 cups all-purpose flour (maida)
  • 1 teaspoon salt or add as required
  • 2 tablespoons oil - butter can also be added
  • ¼ to ⅓ cup water or add as required

additional ingredients

  • 1 tablespoon onion seeds (kalonji) or melon seeds or sesame seeds
  • butter or ghee or oil - as required for spreading on naan (optional)

Instructions

making dough

  • In a mixing bowl take ¼ cup fresh curd or yogurt. For a vegan naan, use almond or cashew yogurt.
  • Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda.
  • Mix all the ingredients very well till the sugar dissolves.
  • Now add 2 cups all-purpose flour (maida), 1 teaspoon salt or add as required.
  • Mix again with a spoon so that the salt is evenly distributed in the flour.
  • Make a well in the center and add 2 tablespoons oil. Note that you can even add butter instead of oil.
  • Add ¼ to ⅓ cup water or add as required.
  • First mix and then begin to knead.
  • Knead to a smooth dough. If the curd is thick, then you may need to add some more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough.
  • Flatten the dough and spread some oil all over the dough. Place in the same bowl.
  • Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.

rolling naan bread

  • Make medium-sized balls from the dough.
  • Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
  • Sprinkle some onion seeds or sesame seeds (black or white) or melon seeds on the rolled dough.
  • Roll into a 6 to 7 inches elongated circle.
  • Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.

making naan on stove-top

  • Heat a skillet or tawa or griddle and keep it on medium-high to high flame. Place the naan bread ready on the hot tawa or skillet or griddle.
  • Keep the flame to medium-high or high and begin to cook the naan bread.
  • Let one side get partly cooked. You will see some air pockets on the naan.
  • When you start seeing the air-pockets, then flip.
  • Now cook the second side on medium-high to high flame.
  • Again you will see air-pockets appearing on the second side.
  • Flip when you see many air-pockets on the naan and place naan directly on the stovetop flame.
  • Grill the first side on the flame till you see some charred spots and blisters.
  • Also, roast the edges.
  • Turn over and roast the second side too till you see some charred spots.
  • Place it on a plate or tray. Spread or brush with some softened butter or melted butter. You can even use ghee (clarified butter or oil for a vegan version. You can even skip using butter or oil entirely.

making naan on a griddle (tawa) or skillet

  • Heat the griddle or skillet on a high flame. Place the naan on the hot griddle or tawa.
  • You will see some air pockets on the naan.
  • Flip the naan bread.
  • Cook the second side more than the first side. Please note that on a high flame they will get cooked faster.
  • Press the edges with a spatula so that they are also roasted and cooked properly.
  • Flip again.
  • You can flip again and press the edges for even cooking. Remove and spread some butter or oil. Serve hot. This way make naan with any of the methods. You can even stack cooked naans in a casserole or roti basket and serve later.
  • Serve the naan bread hot or warm with your favorite curry dish - malai kofta or palak paneer or matar paneer or dals like dal tadka or dal makhani.

Notes

  1. The number of pieces will vary depending on the size and thickness of the naan. Approximately 8 to 9 medium sized naan can be made.
  2. Alternatively, You can also cook the naan bread in a tandoor or bake them. place the naan bread for baking on a greased hot tray or stone and bake in a preheated oven at your ovens highest temperature.
  3. The recipe can be doubled or tripled.
  4. The dough can be freezed. In the freezer the naan dough stays good for 4 to 5 weeks. In the refrigerator for 3 to 4 days. 

Nutrition Info (approximate values)

Nutrition Facts
Best Naan Recipe (No Yeast)
Amount Per Serving
Calories 135 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 293mg13%
Potassium 85mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 7IU0%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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140 comments/reviews

  1. Hi Dassana,
    I am in same field as you home science and have started cooking since I was in 7th standard I love cooking and doing RNDs in my recipe having being following and doing your recipes for years now they have never gone wrong for me and have come out awesome especially the tadka dhal, all my family and friends are fans of it, wen I want to do something veg and see your website I just close my eyes and follow it and know I’m going the right way, thanks for sharing your recipes.

  2. Hi ….
    I tried your wheat naan with yeast recipe for tonights dinner ….turned out awesome ….the family loved it …just wanted to ask….is there any harm in using yeast ….if not then i can continue making whole wheat naans

    • thanks jyoti. there is no harm for the body in using yeast. fyi- people from the jain community do not have yeast as yeast is a microorganism.

  3. Dassana you rescued my lunch plans today with this recipe.
    After the yeast I had on hand refused to activate, I did a quick search for a no yeast recipe. The naans turned out soft and delicious! Love that Maida could be replaced with healthier Aata. Tried with 1:1 ratio this time, plan to go full Aata next time!
    Such an easy recipe to follow- your step by step photos are a big help! I don’t know how you do it! Thanks for your efforts!5 stars

    • thanks amrita. even the atta naans are soft and taste good. do try with full atta next time. with yeast the atta naans are more softer. by now i have got used to taking step by step pics easily and effortlessly. thanks again.

  4. awesmee!!!!!!!!!!! i often love cooking..thank u and tis page was more useful

    • welcome vidhya. good to know this.

  5. Looks delicious, I will make it tomorrow to go with leftover dal which is currently simmering away for dinner . I just have a few questions :
    1. What flame for the pan – low, medium or high ?
    2. You say to partly cook the naan – roughly how long does this take for each side ? I want to be careful to do it right
    3. When it comes to putting it on the flame, what size flame- low, medium or high ? And roughly how many seconds each side?

    Thanks, I’ve printed off loads of your recipes and done many of them…they are always super tasty !5 stars

    • thanks a lot victoria. the following answers to your query. hope they help.

      1. keep flame medium-high to high for the pan.
      2. it takes about approx one minute for one side. given a rough time as time will vary with the thickness of pan and the intensity, pressure on flame. you just need to cook till you see a few small spots puffing up in the naan. the naan should turn opaque and not get browned.
      3. high flame and roughly time taken is till the naans puff up and you see some black blisters on them. cannot give the exact time in seconds as it will depend on the intensity of flame.

  6. Thank you so very much, we just had this with tikka masala, and it was delicious!5 stars

    • thanks libby for sharing the feedback on naan recipe.

  7. Hi,can we make them without baking powder and soda also?

    • priyanka, i don’t think so.

  8. i was looking for this thanks for the recipe

    • welcome namrata

  9. i love cooking…i always follow ur blog its great

    • thanks nidhi. nice to know this.

  10. Hi
    I wanna ask what if i skip melon seeds will it affect the taste of naan.

    • somewhat, but overall the taste will good. you can also add kalonji (nigella seeds).

  11. This is a great reciepe. I made naan for my family dinner and the naan were light fluffy and golden…yummy.

    • Thanks Madhavi for sharing positive feedback on Naan

  12. I followed this recipe and made naan tonight. Turned out awesome and husband loved it. 🙂5 stars

    • pleased to know this thanks neetha for positive views 🙂

  13. I absolutely love this recipe 🙂 it works perfectly every time I make them!
    I just had to post them on my blog 🙂 thanks for sharing!

    • thanks a lot linda 🙂

  14. Thanks for the recipe.. I have a question btw.. Is that ok if i made the dough and keep it for 2 or 3 days in a fridge…

    • you can easily keep the dough for 2 to 3 days in the fridge.

  15. Thank you for the easy and tasty naan recepie.Loved it. Lina Mathew.5 stars

    • thankyou so much lina 🙂

  16. Thank you for this wonderful recipe. yesterday I prepared this naan and it was an instant hit in my family.

    • welcome smaranika. glad to know this.

  17. Wow..you have made even making naan easier. thanks Dasanna. We miss only one thing – bread without yeast. Pls let us know a recipe that works for that as well.. best regards! Hare Krishna.
    -Divya

    • thank you divya. i will try to add bread without yeast recipe. i have got many requests for the same 🙂
      hare krishna

  18. I have a doubt, wudnt sugar spoil the taste of naan ??

    • pooja, no it won’t spoil the taste. otherwise i would not have posted this recipe. all recipes are tried and tested before posted in the website.

  19. yummyy?I will try it out ☺

  20. Hi it turned out great. Thank you for the wonderful recipe.5 stars

  21. About how many Naan will this yeild?

    • about 9 to 10 medium shaped naans.

  22. Hi I have induction cooker can I flip just on the pan rather than on flame? Please help. Thank u Renuka .

    • yes renuka you can roast the naan on the pan. hope this help’s you.

  23. Hi can I make this on electric cooker

    • ranbir, i don’t know. never tried.

  24. Thanks for naan recipe for egglss I like ur website

    • glad to know this thankyou pratibha 🙂

  25. Can I use only baking soda

    • yes, then add 1/2 tsp baking soda.

  26. Hi am big fan of ur website . I would like to know can we prepare this naan conveyance oven?

    • you can make naan in the convection oven. just preheat the oven to 200 degrees celsius. place the naan on a greased tray and bake till the you see golden or brown spots on top.

  27. How many naan pieces does this recipe usually make?

    • the number of pieces will vary depending on the size and thickness of the naan. approx 14 to 16 medium sized naans can be made.

  28. Can I skip adding baking soda?5 stars

    • baking soda is required. add baking powder if baking soda is not there.

      • Sorry to ask one more question again.. Do we need to keep the yogurt mixture aside for sometime?

        • ankita, no need to keep the yogurt mixture aside.

  29. Good useful receipe

    • thankyou anju 🙂

  30. This is sooo yummy and amazing pics ..I am waiting to try it out..just a doubt before I start to make these naans. Can I halve the given ingredients for this recipe ?

    • thanks sowmya. yes you can halve the ingredients in the recipe.

  31. Thanks for this recipe, the naan turned out amazing! I have tried other recipes – whole wheat bread and banana nut cake which too turned out great. I no longer buy off the shelf bread, please keep posting excellent healthy recipes.5 stars

    • glad to know komal you liked the naan recipe 🙂 thankyou so much.

  32. Your recepies are just awesome… Doing wonders for Punjabi dishes. Keep up the good work. Have learned a lot from ur recepie. Thnx.4 stars

    • thanks a lot bina.

  33. It was awesome…I made it yesterday with shahi paneer and it was superhit ..thanks for this amazing recipe …

    • welcome rima. good to know this.

  34. Hey i just wanted to ask that i can add garlic to the ball of dough with the onion seeds ..
    And yes what’s the difference between naan with yeast and without?5 stars

    • sonal, yes you can add. taste wise both are different. some people don’t want to use yeast thats why different recipes.

  35. Hi do you think this could be prepared a day ahead (the dough) then cooked next day?

    • carly, yes you can. refrigerate the dough (keep in the fridge) but don’t freeze it.

      • Thankyou so much!!! Will go perfectly with my butter chicken at tomorrow nights dinner party!

        • welcome carly