No Yeast Naan Bread (with yoghurt)
Let’s Be Real: Naan Is Just Better with Yoghurt (and No Yeast)
If there’s one thing I’ve learned about myself, it’s that when a craving for homemade naan hits, patience goes flying right out the window. I remember the first time I tried making traditional naan—which required, you guessed it, yeast. I spent the whole afternoon waiting for the dough to rise, only to wind up with something that tasted like a pillow in all the wrong ways. Enter: this no yeast naan bread (with yoghurt) that doesn’t judge you for being a bit impatient or for, well, occasionally misreading teaspoons for tablespoons. (I blame distractions. And, honestly, who has time for all that proofing on a Wednesday?)
Why I Keep Coming Back to This Naan (Even When There’s Store-Bought in the Freezer)
I make this when the urge for fluffy, warm bread strikes but there’s no time—or yeast—in the house. My family goes absolutely wild for these, never mind that they completely vanish before dinner even hits the table. Maybe it’s the yoghurt that keeps them soft or maybe we just have weirdly powerful appetites. Also, it’s the dough I don’t have to baby-sit (because honestly, some days I just want to sit down before 9pm). For real, I’ve made these in my pajamas, with one hand on the phone, and they still come out tasty. And if you ever get that sinking feeling when a recipe says “double rise,” just know: we don’t do that here.
What You’ll Need (with a Few Swaps I’ve Tried)
- 2 cups (about 250g) all-purpose flour (honestly, I’ve used self-raising in a pinch—just skip the baking powder if you do!)
- 1 tsp baking powder (my gran always argued about brands; I just grab whatever’s handy)
- ½ tsp salt (I use a generous pinch; sometimes I get lazy and shake it in—not sorry)
- ¾ cup plain yoghurt (Greek yoghurt works; when I run out I’ve mixed in sour cream or even skyr, pretty forgiving really)
- 2 tbsp olive oil (but I’ve used melted butter or that random canola oil lurking in the back of the cupboard, too)
- 1 or 2 tbsp water (depends on your flour; sometimes none, sometimes more)
- Optional: garlic powder, chopped herbs (if you feel fancy—sometimes I do, sometimes I really don’t)
How I Actually Make It (and the Moment I Usually Sneak a Bite)
- Dump your flour, baking powder, and salt into a big-ish bowl. Mix it up (with a fork—or your hand, if you’re feeling wild).
- Stir in the yoghurt and oil. I use a spoon until it gets stubborn, then switch to using my hands—it’s messy but satisfying. If it’s too dry, dribble in water a teeny bit at a time. Don’t stress if it’s shaggy; that’s normal.
- Knead for a couple minutes, just until mostly smooth. No need to be a perfectionist; honestly, it always looks a little wonky at this point, and that’s fine.
- Let it rest. I just cover with a tea towel while I tidy up for 10 minutes (unless I forget, and then it’s 2 minutes, and guess what? It’s still good).
- Divide into 6-ish balls. It doesn’t have to be exact. Flatten or roll each ball into an oval/teardrop/pancake shape, about ¼-inch thick. Sometimes mine come out shaped more like Australia, but whatever.
- Heat a heavy pan or skillet until it’s proper hot—water should sizzle. No oil needed; just slap a dough round on. It’ll start to puff after about a minute. Flip when you see nice brown spots forming underneath.
- Cook each side for another minute or so. This is usually when I pinch off a bit to “test”—quality control, right?
A Few Notes and Odd Discoveries
- I tried using Greek-style coconut yoghurt once. The taste? Let’s just say my kids still bring it up. Not my brightest idea.
- If you overdo the flour, they’ll come out dense. Been there, got the jaw workout.
- Bread flour makes these chewier, but I kinda prefer plain old all-purpose. Maybe that’s nostalgia talking.
What Else Can You Try (Besides the Coconut Debacle)?
- Brushed garlic butter after cooking makes them dangerously good.
- Chopped coriander or parsley in the dough. Strong flavor—try a little before you go nuts.
- Once, I added a bit of shredded cheese and it sort of leaked everywhere (still tasty, just a mess!).
Do You Really Need Special Equipment? Probably Not
A cast iron skillet gives nice spots but, honestly, I’ve used a humble nonstick pan when my heavy pan was in the sink and it turned out fine. I even tried using the barbecue once. Mixed results (the wind wasn’t helping).
How to Store (Though It Never Lasts That Long Here)
Wrap leftovers in foil or pop them in a zip bag. I suppose they last a day or two in the fridge, but truthfully, ours basically evaporate before dinner’s done. They actually taste pretty nice cold—sort of like a chewy flatbread snack?
How We Eat These at My House
I’m big on tearing pieces and scooping up curry or spiced veggies. My partner likes to use them as a base for last-minute wraps (bacon, eggs, hot sauce). I’m not against slapping on Nutella either, when no one’s watching. Try them with a tiny bit of mango chutney—it’s weird and wonderful.
My Top Learnings (AKA Pro Tips from My Kitchen Fails)
- I once skipped the rest period to save time. Dough was springy—too springy. Lesson learned!
- Don’t pile them straight from the pan into an airtight container. Steam makes them go a bit soggy. (Let ’em hang out on a rack for a minute or two, trust me.)
- Rolling them too thin gives you more of a naan cracker vibe. Actually, that’s not the worst mistake if you like crispy bread.
FAQ—Or, Questions People (and My Dad) Always Ask
Can I freeze these naan breads?
Yep, throw them into a freezer bag with parchment between. I kinda think they’re best fresh, but sometimes you just have to plan ahead.
Could I make these gluten free?
Sort of. Some friends use a 1-to-1 gluten free blend; they come out a bit crumbly but still does the trick. Don’t expect magic though—it’s not quite the same chewy deal.
Is yoghurt essential?
Technically, you can substitute with buttermilk or even watered-down sour cream. I’ve done it in emergencies, but I’m fond of the yoghurt tang. Up to you!
Can I double (or halve) this recipe?
Yes, just eyeball the water—flours differ. If you halve it, the dough comes together quicker, so don’t skip the rest—even if you’re in a rush. (I’ve learnt that the hard way.)
If you try it, let me know what kitchen adventures (or misadventures) you have. If all else fails—just toss it in the toaster. Works more often than not!
Ingredients
- 2 cups all-purpose flour
- 1 cup plain yogurt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon olive oil (plus more for cooking)
- 2 teaspoons sugar
- 2 tablespoons melted butter (for brushing)
Instructions
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1In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
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2Add the yogurt and olive oil. Mix until a soft dough forms. If the dough is too sticky, add a little extra flour.
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3Knead the dough on a lightly floured surface for about 2-3 minutes until smooth.
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4Divide the dough into 6 equal pieces. Roll each piece out into an oval or tear-shaped flatbread about 1/4 inch thick.
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5Heat a skillet or non-stick pan over medium-high heat. Cook each naan for 1-2 minutes per side, until puffed and golden spots appear.
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6Brush the warm naan breads with melted butter before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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