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Quick Naan without Yeast

This recipe is great if you’re in a pinch without yeast, but if you want a fluffier (arguably more authentic) version of naan, check out my regular Naan recipe! Need something to eat this with? Check out my recipe for Indian Butter Chicken!

Quick Naan without Yeast | thekitchenpaper.com

Indian food is one of those foods I’ve never thought I could make at home. Like, okay yeah maybe I could TRY to make it but … let’s just order it because it will be way better. Generally: this is probably a good motto. HOWEVER: I took the plunge last week and made an Indian dish that BLEW OUR SOCKS OFF. Seriously, we were both shocked at how incredible it was. Obviously I’m going to share it, later this week, but first: I had to share the naan! Because I, for one, cannot eat Indian without naan. That’s a lie. I can, but I love naan so much I could eat it by itself for every meal of every day. It’s like my bean/cheese quesadilla of Indian food. I NEED IT.

Quick Naan without Yeast | thekitchenpaper.com

The thing with cooking here in Bali, though, is that sometimes I don’t have what I need. Or want. Or expect to have. I have since found yeast, but when I made this dish it just hadn’t crossed my mind to actually LOOK for yeast at the grocery store. I did that yesterday and it took all of two minutes to find, so … expect some yeasty naan coming your way eventually! But first, this no-yeast version. It’s quick, it doesn’t need to rise, and while I won’t claim it’s identical to yeasty yummy normal naan, it was completely awesome and perfectly satisfied my naan needs!

Quick Naan without Yeast | thekitchenpaper.com

You’re welcome to mix whatever you want into this dough (like GARLIC!) or brush it with butter and season with garlic, cilantro, cumin, etc. Do whatever you want! For me, the key to this naan was making sure it was thin enough before I put it in the pan. Without the yeast, the dough is just too heavy to rise much… so thin is key! And salt. Salt is always key! Enjoy! And, keep your eye out for a crazy amazing (and surprisingly easy!) Indian dish coming your way later this week!

Quick Naan without Yeast
 
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Recipe:
Serves: 4
Ingredients
  • 1¾ cups all-purpose flour
  • 2 tsp sugar
  • 1 tsp salt
  • ¾ tsp baking powder
  • 2 tsp oil (I used olive, you could use anything relatively mild)
  • ½ cup* milk
  • butter + herbs for seasoning
Instructions
  1. Combine all dry ingredients, and whisk together.
  2. Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.
  3. Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
  4. Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than ⅛"). If the skillet isn't non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.
Notes
To be honest, I don't have a measuring cup so this is an estimation. You may need to add slightly more — you want it to be moist, but not loose.

Try this recipe with the most popular recipe on my blog: Indian Butter Chicken!

Indian Butter Chicken | thekitchenpaper.com

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  5. Holy YUM! I thought making these to go with your Indian Butter Chicken would be too much to handle, but these were so simple and turned out JUST as good as from an Indian restaurant! I put a little bit of garlic powder in the dough – mm’ mm’ good!

  6. I made this last night…seriously, delicous!!!! Making it again tonight. Huge crowd pleaser that is EASY! Thank you 🙂

  7. I made this tonight. I used bread flour, and also added a bit of garlic powder. I kneaded with a stand mixer, and let rest for 20 minutes. Unlike tortillas, which tend to spring back when rolled, these are extremely easy to roll as thin as you want. I served it with a Bangladesh dish called Haleem, which is like a meat porridge. The combination was outstanding.

  8. Just made this recipe and it was okay. If you don’t have access to yeast or you just don’t eat yeast in your diet, this is a great alternative. I chose this recipe because I had a hankering for Indian food, but didn’t want to wait for the naan dough to rise… in other words, I was a lazy bum today, haha. I did add extra water because the dough was super dry (probably 1/8-1/4 cup more). I added onion flakes to try giving it a pseudo Onion Kulcha flavor. If you couldn’t tell by now, I like shortcuts, haha. The naan turned out okay (looked exactly like the pictures), but was very flour-y tasting. There’s no fluff to the naan (which is expected without the yeast). The flavor/texture wasn’t a problem paired with curry, but if you enjoy naan by itself, you may not be a fan of this recipe. Also, I didn’t add any extra oil to the pan when cooking them, so maybe more oil helps mask the flour flavor? Personally, I’m just trying to cut out the extra fat, so I opted not to add more oil.

    All in all, this is a great quick, yeast-free recipe for naan. But yeast is definitely the key to getting the right naan texture and flavor. Coming from an “almost-reformed” shortcut addict, it’s definitely worth the extra 30 minutes to add some yeast and let the dough rise.

    Thanks for sharing, Mary!

    • I definitely agree — this doesn’t compare to yeasty naan, but sometimes you just don’t have the time/ingredients! Thanks for the comment.

      • I am allergic to bakers yeast and breaks me out in hives. I’m also gluten free due to Celiac. I’m going to try this using my Bobs Red Mill gluten free cup for cup mix. I will add a bit of baking powder as this will give it a little rise. Will let you know as this often works for me! Thanks for this recipe! I’m excited to try it.

          • It turned out perfect! My son tried it and said it was just like the Naan we get from the Idian restaraunt. I used the Bobs Red Mill 1 for 1 baking flour. I upped the baking powder to 2tsp. I did coconut milk and had to add a tad bit extra milk to get the correct texture. I added garlic powder and added a little garlic butter to the pan when I cooked them. They were so good and my son made a perfect comment when he said they would work as soft taco shells as well as a pita bread! Thank you!

        • It too made this “gluten free last night. My husband and I both gave it a thumbs up! Finished off what was left for breakfast and hubby ask when I was making it again. So glad to have found this!

  11. This naan bread recipe will be perfect for my multicultural recipe assessment. It will definitely complement my butter chicken well. Looks Delicious!!!!!!!!!

  12. You saved my day, Mary. We serve from a limited menu at our tiny resort in Vanuatu, curry was ordered tonight and no papperdoms left. Every other naan recipe on the internet needed yeast and would’ve taken about an hour and a half (we had about 35 minutes for the food order time). I brushed them with melted butter, finely chopped coriander and some garlic powder while cooking. Gee they were great. I guess we’ll know tomorrow how the guests liked their dinner. Thanks

  13. I actually made these tonight for a food swap we go to; it’s kind of like a farmer’s market crossed with a silent auction. They were a big hit; I was the first to run out of items to trade!
    I made a few substitutions which, ironically, made my naan vegan-friendly:
    -didn’t have any milk, so used water with a little oil
    -used pinch less salt
    -no butter so just used canola oil
    -added a bit of garlic powder and some onion flakes (about 1/2 tsp each)
    -extra pinch of sugar and baking powder (about 1/8-1/4 tsp each)
    I also made a cheater yeast starter by mixing the sugar and a Tbsp of the flour with about 1/2 tsp of yeast in a bowl of very warm water. let it sit for 5-ish minutes–until it smelled yeasty. It didn’t really give any rise, but did impart a bit of that yummy yeasty bread flavour.
    Thanks so much for this great recipe. They are so quick to put together, I actually made another whole batch for dinner when we got home.

    • I, also, had to use closer to 1cup of milk.

      I made a couple of other tweaks, as well, using 2tsp Baking Powder and 1tsp limon, and adding Herbs de Province to the dough.

      The secret to making sure there is no “flour” flavour, as well, is to ensure that when you are frying the bread you cover the entire surface with the hot oil. I use butter for the frying as it gives it a very rich finish.

      This comes out very close to what I grew up calling “fry bread”. I love it. It is definitely going into my arsenal.

  15. Thanks for this. Needed it for a last minute coconut curry. Made it with soy milk and it came out great!!

  16. Saved me several times now. I always start with the intention of making a yeast-naan, but after the 2 hours prep for a slow cooked rogan josh, I just can’t be bothered – so BANG! 20 minutes and I’ve got some tasty naan that perfectly compliment the curry

    Thanks for this, it’s a game changer!!

  17. Made tonight as decided that my tandoori needed naan and don’t like cake like shop ones, dinner already on go so needed a now option. Made then covered in a corriander/garlic butter. My son loved them and apparently going to make them himself as they were lush.

  18. Easiest recipe ever! I added onion and garlic powder to it. I mixed it with my ninja and used the dough setting. Then I used the pasta maker to roll it out. I had it set on the highest setting then stretched the dough out a little. It was really effortless. Loved it!!!

  19. These were fab! I brushed with garlic butter and added coriander (dried) I have a great picture of them cooking. Big thumbs up from Britain!

  20. I made this for dinner tonight to go with lamb korma, so easy and so yummy! I didn’t have yogurt which seemed to be needed in many of the other recipes I found. Plus starting it later I didn’t have time for a yeast version. I also used probably another 1/4 cup of milk. I just added until it brought the dough together. Thank you for this, it is going in my recipe binder 🙂

  22. I totally loved this. I added italian spices right into the dry mixture. I used my kitchenaid pasta roller to roll the dough out rolled it out to a number 5. grilled it on my non stick oven top griddle but did put butter down it came out golden and tasty.

  23. Dear Mary,
    I am extremely disappointed with your lack of knowledge when it comes to estimating. This recipe is truly bullshit and in no universe serves anywhere close to 8-10 people. I made this naan bread for my new neighbours and when I saw the finished product I was astonished. If I placed this naan bread anywhere near India, I would be banished for life and spit in the face of the locals. You may want to invest in a measuring cup for future references. Don’t let this discourage you, it is just constructive criticism. Please continue to inspire the world with your recipes.
    Sincerely,
    Brendan

    • Hi Brendan,

      You’re totally right about the amount! Definitely not good for 10 people. My bad! I’ve fixed the recipe to indicate the amount is much smaller. Thanks for pointing that out. Please let me know if you see any other serving size issues in my recipes — I want them to be as accurate as possible.

      This recipe, as I indicate above, is definitely not intended to be authentic! I made it when I was in a bind without yeast. If you want a better recipe, check out this recipe!

      Have a great week! Thanks again!

      Mary

    • You douchbag she explained that she hadnt used a measuring cup, and u should know better than to use your neighbours as a “guinea pig” for new recipes :-p

  24. This turned out FAB! So so easy and I brushed garlic butter on each as they came off the pan. Yum. Thanks xxxx

  25. Tried the recipe and it turned out a little thicker but it was delicious as I put rosemary and garlic salt in the dough…… Yummy ??

  26. I added curry powder, garlic powder, more milk, kneaded as per your directions, and let it rest 20 minutes. I opted to fry in butter in a skillet and stored the naan in a towel in a low oven whilst preparing dinner. It all worked out very well. All of which I photographed for my “Home Life” album on Facebook. Thanks!

  27. hey, looks great and simple easy recipe….making naan at home seems diffiult i an never get it right…..at the restaurant they use an actual tandoori over with the proper equipment (cloths, wooden mold)…..the homemade version is worth trying especially since its rather simple…..I’d like to make few suggestions for the person who has the extra time, instead of milk use plain yogurt, tastes much better, especially with herbs like chives & fresh garlic. instead of letting it sit for just 10 minutes, cover the dough with a cloth and let it sit for 30 mins – 60 mins (if possible place it in the oven to let it sit in a dark warm area for the duration). Naan tastes much better when they are a bit soft, tender and chewy, so keeping them a bit thick might be helpful. I hope these suggestions are helpful, Im not a pro but still working on perfecting the naan making skills.

    • Hi Jan! I serve my Indian food hot, if at all possible. You could definitely make things ahead, and then reheat on the stove or in the oven before serving! Enjoy! xo

  30. Good recipe…can I make some Indian recipes day before? Indian food served room temp?

  31. Yum! Simple and tasty, we’re cooking it right now.

    But what the hell is an “inch”? LOL! Made up words are fun, especially when cooking with kids, but they make it wicked hard to guess what the recipe is meant to be! Ours are about 5mm and seem to be coming up great, so anyone else who’s confused you can use that.

    • Ha! Hi Mike — I’m not sure if you’re joking or not … but I do see you’re not in the states, so it makes sense for an inch to be confusing! I hope you all enjoyed these! xo

  32. Hi ! I made these yesterday and they came out so well both my kids loved them and commented that my Naan is as good as what they serve in Indian restaurants ! I think the credit should go to you for posting this easy and yum recipe.
    Like to ask you if it’s possible for you to give the flour measure in grams cos next time I will have to increase the quantity.

    • Hi Salika! I’m so glad you all liked it! Yay! I don’t have the measurement in grams, but a quick google search could help you convert it! Enjoy! xo

  33. Just made your Quick Naan! Really wanted some bread and was all out, and without a car today, so can’t run to the store. Oh, and no yeast in the pantry either! Figured I’d have to do without, but googled Bread Recipe without Yeast, and VOILA! – up popped your recipe & now I have 4 wonderfully delicious rounds of naan in less than 30 min. total! Who knew? THANK YOU!

  34. I just made these to serve up with a lovely side of Israeli couscous and they were delicious! Smaller than I’m used to, but great for a meal pairing. Thank you for the simple-to-use recipe!

  35. This was quick to make and very delicious! We served it alongside a coconut curry chicken/chickpea dish. I definitely did need to use more than the suggested 1/2 cup milk, though – I probably used 3/4 cup total. The dough was a bit hard to roll out, but it was fast to make and had a great texture and mild taste. I bet I’ll be making these again in the future!

  37. I made something similar from another site, it was basically the same recipe but with yogurt instead of milk. The good part of your recipe is the explanation. The other recipe said medium heat and that wasn’t enough, a well heated pan seems to be part of the trick as is your explanation of rolling them thin.

    They were good but plain, I think I would try with onion powder and garlic powder in the mixture next time. I can’t see that this would be a problem do you ?

    • Hi Thomas! Thanks for your comment! I think adding onion and/or garlic powder would be a great addition — let me know how it goes! I don’t think it will present any problem for the recipe. Enjoy! xo

  38. When I came back from the store and realized I forgot the yeast to make naan I thought I’d just have to skip it, but curry just isn’t the same without it. Thankfully I found your recipe. Not only was it a time saver, but the naan turned out great.! Still fluffy despite the lack of yeast.

  39. This recipe is a real find! Just made it as I was in a rush and it turned out brilliantly. Boys wolfed it down so it was a winner and one to keep. Thanks!

  40. Thank you for this, I made a peshwari version and they turned out great 🙂 After separating into 8 balls, I halved each again, rolled out the 2 pieces and covered one side with coconut and sultanas, spread maple syrup on the other side, sandwiched together, rolled the whole thing flat and popped in the pan. I’ll try adding some ground almonds as well next time. Thanks again.

  41. I made these and they turned out great. I added some garlic powder and dried coriander leaf, about 1/2 teadpoon each. I didn’t really roll them just sort of broke off small balls and squashed them until thin enough, then cooked witn a little oil in a non stick frying pan.
    I ate some with re-heated curry I made yesterday, and my grandson had the rest; he liked them as well. As you may have guessed from the terminology, I am in the UK. I found a conversion table and used 210 grams flour as UK and US cups seem to be different.
    Thanks for the recipe.

  43. Wow. At my local store 2 naan were R25 (almost $1 each). So i Googled, found your recipe and tried it. I had to double the ingredients and it came out very nice. Thanks

  44. Made these last night and they were supertasty. Added coriander and cumin. Will definitely be making those again soon!

  45. This was quick and easy to make! I substituted some ingredients due to my diet- I used amaranth flour instead of all purpose flour (gluten free), agave syrup instead of sugar and water instead of milk and they turned out great. They were soft on the inside and crunchy on the outside like restaurant naan. I also brushed them with olive oil and added garlic powder and cumin in the dough and fresh cilantro on top when they were done!

    • Thanks so much for the tips, Yasameen!! I’m always so happy to hear about successful variations — yours sounds delicious! xoxo

  46. Actually, I have been researching recipes for naan online, and looks like the one without yeast is the authentic one. That is how I came to this page 🙂

  47. I found this blog by searching for a naan recipe without yeast. Fantastic! So simple and delicious. My kids loved helping form the dough. Even with letting the dough rest, this recipe couldn’t have come together any faster. It was an excellent addition to our vegan curry. This definitely makes me want to look around this site for more recipes. Thank you!

  48. Made some curried chicken that no one ended up eating last night, so tonight I am making these and diving into the reheated curry. Can’t wait to leave work. And oh ya, I have some holes in my walls from a party that got out of hand. I’m going to make extra and use them to patch the holes and then when they glue hardens, just sand them down and paint.

  50. My kids have made this to go with an Indian inspired but “mummy makey uppy” dinner. Thanks for a great recipe! I added garlic flakes and ran out of oil (no idea how that happens!!) so used melted butter instead! They had a ball kneading the dough.

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