This Easy Naan Bread made without yeast is soft, fluffy & really easy to make. Perfect homemade accompaniment to any Indian curry and so handy for mopping up your plate clean. You've got to try it!
Who doesn’t love a good curry? It really is a rhetorical question. But what would the curry be without soft and fluffy naan bread to help mop up all that deliciousness?
For me naan bread has always been an integral part of a good curry feast and that is where this Easy Naan Bread Without Yeast recipe comes in.
This recipe is adapted from Bake It Better – Bread * by Linda Collister – wonderful little book out of the entire series of books inspired by The Great British Bake Off.
We are bread fanatics in our house and I think we could easily keep a small bakery going on our bread needs alone. This little book is full of wonderful recipes which are more than achievable even if you are not particularly experienced in bread baking department. I highly recommend this one.
If you like this recipe make sure to try my Easy Indian Chapati made with just 2 ingredients!
Why is this naan bread recipe so great?
- This particular naan bread recipe doesn’t use any yeast which makes it really quick and easy.
- You don’t need any special equipment to make it.
- No yeast means no kneading and lengthy dough proving involved. All you need to do is give your ingredients gentle mix to bring your dough together and some resting time to allow it to ferment a bit.
- Homemade naan bread is so much nicer than the shop bought equivalent even though it is not made in a traditional tandoor oven as the curry house version.
- Naan breads are soft and simply perfect to accompany any Indian curry.
Pro tips when making No Yeast Naan Bread!
- Original recipe suggests one hour of resting time for the dough. I’ve tried one hour and slightly less than thirty minutes without any difference in the final product. I suggest that you leave it to rest for anything between 30-60 min depending on the time you’ve got available.
- You can toast nigella seeds in a dry frying pan to make their flavour more intense but it's not necessary. You can also substitute them with cumin seeds which go really well in naan bread.
- Feel free to make your naan bread either under the grill or if you prefer in a frying pan or a skillet just like my Easy Flatbreads.
Simply pour 1 teaspoon of oil onto a hot frying pan and cook your naans until they puff up and start browning at which point you simply flip them and cook the other side.
- Make sure you don't leave your naan bread unattended under the grill as the timing between undercooked and burnt might be literally a blink of an eye. When they puff up and start getting brown, they are ready.
- Keep naan bread wrapped in a clean tea towel as you grill/cook some more. This will keep them nice and soft and prevent them from drying out.
Can you adapt this recipe to vegan diet?
Of course you can! Since my family have adapted plant based eating back in December 2019 I have been making this naan bread recipe using only plant based ingredients.
The substitutions are really easy to make.
Simply swap dairy yogurt for your favourite plant based one (I use Alpro Plain Soya) in the dough and there you have it.
To make Coriander & Garlic Butter use your favourite plant based block butter or margarine as a substitute. I do like new Flora Plant Butter (available in the UK) that comes in blocks and tastes just like the real thing (not sponsored).
Storing and Freezing Easy Naan Bread Without Yeast
This easy naan bread is best eaten on the day, especially when brushed with lovely coriander and garlic butter. However, we’ve reheated it previously both in the microwave (they will go a bit floppy using this method mind you) and in the oven and it worked fine.
When it comes to freezing, naan bread freezes really well. I would, however, recommend freezing it without melted butter on top. You can brush it with coriander and garlic butter once defrosted and warmed up.
To freeze, simply wrap it in some aluminium foil really tightly to prevent freezer burn and freeze up to three months.
Defrost at room temperature and pop in a microwave for a few seconds to warm up or alternatively pop it in the oven preheated to 180C/350F/Gas Mark 4 for approximately 5 minutes or until warm. Keep it wrapped in aluminium foil.
You can pop it into the oven still frozen but it will take longer than 5 minutes to both defrost and warm up. Simply check on it every few minutes or so until done to your liking.
Another way (for the impatient ones amongst us) is to toast it in your toaster! It works great even from frozen!
Easy Naan Bread No Yeast Serving Suggestions
As this naan bread makes the perfect mop and accompaniment to any curry, try it alongside one of the recipes you can find on the blog.
Easy Cauliflower & Lentil Curry
Celeriac & Chard Vegetable Curry
Tarka Dhal with Spinach (Vegan)
Jamie Oliver’s Inspired Chicken Tikka Masala
To complete your curry feast try my Easy Spiced Basmati Rice or Easy Turmeric Rice and if you are planning on the entire Indian banquet, why not include gently spiced Vegan Vegetable Fritters and my delicious and cooling Cucumber Raita!
How to make Easy Naan Bread Without Yeast - Step- By-Step Instructions!
Put flour, salt and nigella seeds in a bowl and give them a bit of a whisk with a fork or balloon whisk.
Add yogurt and start mixing it into the flour mixture with your hand adding some lukewarm water bit by bit as you mix. Only add enough water to make your dough come together. You might not need the entire 115ml / ½ cup. It will depend a lot on the flour you are using too.
You will get nice and flexible dough that is slightly rough and sticky. You will not need to knead it for a long time only to bring it together to shape a ball. Put the dough ball back in a bowl and cover with clean tea towel and leave to rest for anything between 30-60 minutes (however much time you've got). The dough will not raise during this time as there is no yeast.
Take the dough ball out of the bowl and put on a kitchen counter dusted lightly with flour. Divide the dough into 8 equal size balls. Flatten each ball with the palm of your hand and stretch it lightly into the oval shape 15-18 cm long.
Cook your naans under the hot grill for about 2 minutes on each side, until they puff up and start to brown slightly. Timings might differ depending on your grill and the size of your individual naans. Feel free to cook them in a frying pan instead (see tips above).
Keep cooked naan bread wrapped in a clean kitchen towel as you cook the remaining ones. This will keep them soft until you’re ready to eat them.
Prepare Coriander & Garlic Butter by gently melting the butter in the microwave or in a small pan on the hob. Once melted add chopped coriander and minced garlic and mix well. Brush the mixture over hot naans.
Enjoy with your favourite curry!
Have you tried my Easy Naan Bread Without Yeast?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
Some more yeast free and other bread recipes you might want to try
Easy Flatbread (No Yeast)
Vegan Soda Bread
Irish Soda Bread with Yogurt
Easy White Sandwich Bread (Soft-Crust)
Easy Bread Rolls
Yogurt Bread Rolls
Easy Wholemeal Bread Recipe (No Knead)
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📋 Recipe
Easy Naan Bread Without Yeast
Ingredients
- 250 g self-raising flour (plus a little extra for dusting)
- ½ teaspoon salt
- 1 teaspoon nigella seeds (black onion seeds) lightly toasted if desired
- 3 heaped Tbsp full fat natural yogurt see notes
- 115 ml lukewarm water see notes
Coriander & Garlic Butter
- 50 g unsalted butter (melted) see notes
- 1 clove garlic minced, grated of finely chopped
- 1-2 tablespoon fresh coriander (cilantro) finely chopped
Instructions
- Put flour, salt and nigella seeds in a bowl and give them a bit of a whisk with a fork or balloon whisk.
- Add yogurt and start mixing it into the flour mixture with your hand adding some lukewarm water bit by bit as you mix. Only add enough water to make your dough come together. You might not need the entire 115ml / ½ cup. It will depend a lot on the flour you are using too.
- You will get nice and flexible dough that is slightly rough and sticky. You will not need to knead it for a long time only to bring it together to shape a ball. Put the dough ball back in a bowl and cover with clean tea towel and leave to rest for anything between 30-60 minutes (however much time you’ve got). The dough will not raise during this time as there is no yeast.
- Take the dough ball out of the bowl and put on a kitchen counter dusted lightly with flour. Divide the dough into 8 equal size balls. Flatten each ball with the palm of your hand and stretch it lightly into the oval shape 15-18 cm long.
- Cook your naans under the hot grill for about 2 minutes on each side, until they puff up and start to brown slightly. Timings might differ depending on your grill and the size of your individual naans. Feel free to cook them in a frying pan instead (see tips above).
- Keep cooked naan bread wrapped in a clean kitchen towel as you cook the remaining ones. This will keep them soft until you’re ready to eat them.
- Prepare Coriander & Garlic Butter by gently melting the butter in the microwave or in a small pan on the hob. Once melted add chopped coriander and minced garlic and mix well. Brush the mixture over hot naans.
- Enjoy with your favourite curry!
Notes
- Nutritional information is approximate, per 1 naan bread and should be treated as a guideline only.
- This naan bread recipe is easy to adapt to plant based diet by substituting dairy yogurt with your favourite plant based one and regular butter with your favourite vegan block butter.
- Naan breads are best eaten on a day but can also be reheated if need be. They freeze really well (without coriander and garlic butter) for up to 3 months. For more see paragraph above.
- Original recipe suggests one hour of resting time for the dough. I’ve tried one hour and slightly less than thirty minutes without any difference in the final product. I suggest that you leave it to rest for anything between 30-60 min depending on the time you’ve got available.
- You can toast nigella seeds in a dry frying pan to make their flavour more intense but it’s not necessary. You can also substitute them with cumin seeds which go really well in naan bread.
- Feel free to make your naan bread either under the grill or if you prefer in a frying pan or a skillet just like my Easy Flatbreads.
Simply pour 1 teaspoon of oil onto a hot frying pan and cook your naans until they puff up and start browning at which point you simply flip them and cook the other side. - Make sure you don’t leave your naan bread unattended under the grill as the timing between undercooked and burnt might be literally a blink of an eye. When they puff up and start getting brown, they are ready.
- Keep naan bread wrapped in a clean tea towel as you grill/fry some more. This will keep them nice and soft and prevent from drying out.
Nutrition
Linkies
Cook Blog Share with Glutarama, Cook Once Eat Twice, Fiesta Friday with The Frugal Hausfrau and Iris and Honey
Larastella says
Hi!
Can this bread be made using part garbanzo flour?
I have rye, einkorn, spelt flour, garbanzo, corn, coconut and various nut flours (almond, pecan, hazelnut) and I try to mix them up in different breads and cakes in various amounts.
Also, I have regular (non-self rising flour). Do I need baking soda or baking powder in the flour mix?
How much?
I’m assuming that yogurt or kefir (I ferment kefir at home) will cause a reaction with the soda or baking powder and the nun bread will rise, but not too much.
Just experimenting 🙂
I made your other quick flatbreads using 1/3 einkorn and 2/3 rye flour and mixed in a teaspoon of caraway seeds and the breads are delicious!
Making them again for breakfast this morning to serve with smoked salmon, onions, capers and cream cheese (Greek yogurt and kefir cheese is what I have at home today, so it’s another experiment).
Thanks so much!
joskitchenlarder says
Hi 🙂
I'm afraid I haven't used an other flour rather than self-raising one so cannot advise but feel free to experiment. I make my other flatbreads you mentioned using mixture of white and wholemeal spelt flours and they do come out fabulous. I love the sound of yours with einkorn and rye flours too. 🙂
In case you need to make your own self-raising flour I would follow the ratio of 1 tsp baking powder to 100g plain flour.
Lynn says
Been looking for a naan recipe as we live in France and its difficult to find here. Made this today for our friday curry its AMAZING, light fluffy absolutely delicious ! Will make again and won't bother with shop bought again. Thank you so much you've made my husband very happy.
joskitchenlarder says
Hi Lynn, Thank you so much for your lovely comment! I'm so pleased both you and your hubbie like the recipe!
Kim says
hello Jo i have a question regarding nutritional facts how is the bread zero carbs . And i want to know what would be the nutritional facts if the rations were 1 cup flour and 1/2 cup of full fat plain yogurt because . i made the dough ball cut in eights and once cooked cut in half . this bread amazing i really need accurate nutritional facts. i am on a diet
joskitchenlarder says
Hello Kim 🙂 I'm really pleased you love the bread! I have only recently started using nutritional facts table and haven't managed to update all the posts hence the empty info. I have just updated this one for you and hope it helps! 🙂
Eb Gargano | Easy Peasy Foodie says
I love a good homemade naan and I really like how you've managed to make such good naans without using yeast - I have to try this recipe!! Eb x
joskitchenlarder says
Thanks Eb! 🙂 These are perfect for when there is not a lot of time for mixing and proving. I also tend to keep few in the freezer too for an "emergency" 😉 x
Helen at the Lazy Gastronome says
You've made this look so easy to make - pinned to try later. I would be so honored if you would share it (and some of your other recipes too) at our What's for Dinner party!
joskitchenlarder says
Thank you Helen and thanks for the invite too! 🙂 I will pop over and link up shortly! 🙂
Helen at the Lazy Gastronome says
So glad you joined us!! I've pinned this recipe - and your curry!
joskitchenlarder says
Thanks Helen! 🙂
Mikaela says
I've just recently started eating naan bread. I will definitely be trying your recipe over the store bought kind. Thank you for sharing for Fiesta Friday!
joskitchenlarder says
Thanks Mikaela 🙂 Naan is a must with curry in my book and with this one you know exactly what goes in it too plus it's so easy to make it would be silly not to 😉
frugal hausfrau says
I second Jhuls! What a lovely meal. I wish I had a plate of this right now! Thanks for bringing your dish to Fiesta Friday!
Mollie
joskitchenlarder says
Aw thank you Mollie 🙂 x
Jhuls @ The Not So Creative Cook says
Wow!! My craving is getting serious, Jo! You are right - naan bread is perfect to polish off a plate of butter chicken. 😀 I think you are inspiring me to make my own butter chicken and naan bread. 😀 Thanks for sharing, Jo! Happy Fiesta Friday! x
joskitchenlarder says
Ha ha thanks Jhuls! 🙂 I'm so happy I've managed to inspire you, the Indian feast awaits you now! 😉 xx
Corina Blum says
These look so good Jo! I love Naan breads too and although I have made them a couple of times I have to admit that I usually have a little stash of bought ones in the freezer to go with our curries. I would really love to try these ones! Thanks so much for sharing with #CookOnceEatTwice x
joskitchenlarder says
Thanks Corina! 🙂 I know what you mean as I always used to buy naans to go with homemade curry although have never been a huge fan of them. These ones are so much nicer plus don't contain tons of unnecessary ingredients/ preservatives the shop bought ones do and as they freeze really well you can make a huge batch and have them ready in your freezer, win win! 🙂 x
Rebecca - Glutarama says
Well that wraps things up nicely Jo, now I can make naan to go with tomorrow Indian Family Feast, I'll just swap the flour for gluten free and hey-presto, with you Easy Butter Chicken Curry we've got the works. Thank you xxx
joskitchenlarder says
Ha ha, entire menu for Indian Family Feast delivered then, I'm so pleased! 🙂 Please let me know how it went, I hope you all enjoy it as much as my hungry lot do. xx