Looking for a fast, fluffy, and flavorful naan recipe without yeast? You’re going to love this Quick Indian-Style Naan that comes together with just a few pantry staples—no rising time, no fancy equipment, and no tandoor needed! Perfect for scooping up creamy curries, and dals, or making homemade pizza naan.
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If you’re looking for the classic naan made with yeast, I’ve got you covered with that recipe too. But when time is short, this easy version is my weeknight favorite to serve with Vegetarian Curries. It skips the yeast and uses baking powder for a quick rise, along with yogurt to keep the naan soft and tender.
You can easily make it vegan by using plant-based yogurt. To take it up a notch, we add garlic, cilantro, and a buttery finish for those delicious restaurant-style flavors at home. Below, I’m sharing tips on how to measure flour accurately, choose the right yogurt, and make the best dairy-free substitutions for perfect homemade naan.
About The Ingredients
- Flour: You’ll need 2 cups of all-purpose flour for this recipe, which comes to about 9.25 ounces by weight. For the best results, sift the flour before mixing to help prevent lumps and ensure a smoother dough. If you don’t have a kitchen scale, use the spoon-and-level method: gently spoon the flour into your measuring cup, then level it off with a knife—no packing. While all-purpose flour gives the softest texture, you can substitute up to half with whole wheat flour if you prefer a slightly more rustic naan.
- Baking powder: Since we’re skipping yeast, baking powder is our go-to leavening agent. Two teaspoons give the naan its light, airy bubbles and a gentle rise during cooking. Be sure your baking powder is fresh—expired baking powder won’t give you the same lift.
- Yogurt: Plain yogurt brings softness, subtle tang, and moisture to the naan. Use whole-milk yogurt for a richer dough, or go plant-based if you’re making vegan naan. Greek yogurt also works, but you may need to add an extra splash of water since it’s thicker.
Tips for Making Naan
✔️ Lightly oil your hands before kneading to prevent sticking.
✔️ Sprinkle finely chopped garlic (8 cloves) and ¼ cup cilantro over rolled dough.
✔️ Gently press toppings into the dough so they stick while cooking.
✔️ Brush warm naan with butter or oil for extra flavor and shine.
✔️ Use vegan butter or olive oil and vegan yogurt for a dairy-free option.
How to Make Naan without Yeast, Step by Step
Serving and Storing
I especially enjoy pairing naan with rich North Indian curries like Chicken Tikka Masala, Butter Chicken, or Saag Chicken—it’s the perfect way to soak up all that flavorful sauce.
These homemade naans also double as a fantastic pizza base! One of our favorites is Paneer Makhani Naan Pizza. Just preheat your oven to 400°F, spread 3 to 4 tablespoons of makhani sauce over the naan, sprinkle with mozzarella, and top with paneer cubes. Bake, grill, or broil for 5 to 10 minutes, until the cheese is melted and bubbly.
Keep leftover naan in an airtight container in the refrigerator for 4 to 5 days. For longer storage, freeze with parchment between each piece in an airtight container for up to 2 months. Reheat in a skillet or a 350°F oven, and brush with butter or oil to bring back that soft, fresh-from-the-pan texture.
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
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Quick Indian-Style Naan Without Yeast
Make soft, fluffy Indian-style naan without yeast in just 30 minutes! This quick no-yeast naan is easy to make on a skillet or in the oven—with garlic, cilantro, and a vegan option.
Servings: 6
Calories: 246kcal
Instructions
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Add the flour, salt, and baking powder to a bowl and mix them well. Add yogurt, oil and water. Mix with a silicone spatula or a fork until the flour absorbs most of the moisture.
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Place the dough on a clean countertop, apply oil to your palms, and knead it by hand to form a smooth dough ball. Let it rest for 10 minutes, covered with a kitchen towel.
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Gently knead the dough one more time to smoothen it out and then divide it into 6 parts. Roll each part into a ball and keep covered with a kitchen towel as you get ready to roll them.
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Heat a cast iron skillet over medium heat.
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Lightly dust your rolling surface with dry flour and place one dough ball on it. Using a rolling pin, roll it out into an oval shape, roughly 6 to 7 inches long and 4 to 5 inches wide. Sprinkle a little chopped garlic and cilantro over the top, then gently press them into the dough with your fingers or the rolling pin so they stick.
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Carefully lift and place the naan on the preheated pan, cilantro-garlic side up.
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Cook on medium-high heat for 2 to 3 minutes until the naan becomes bubbly and the bottom starts to turn lightly golden brown. Flip it over and cook for an additional 2 to 3 minutes.
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Brush the naan with butter or oil. Repeat the rolling and cooking steps with the remaining dough balls. If you prefer, you can roll out all the naan in advance and cook them one by one.
Nutrition
Calories: 246kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 431mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg