Step-by-step method

At a glance

You're making fluffy, no-yeast naan using yogurt for that perfectly soft dough, with most of the time spent on resting rather than active cooking. The trickiest part is rolling out thin flatbreads and mastering the pan-frying technique to get those signature bubbles, but once you nail the timing, you'll have aromatic garlic-coriander naan ready in minutes.

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Mix the dry ingredients

In a bowl, combine the flour with baking powder, salt and sugar. Whisk everything together briefly so the ingredients are well combined.

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120 gram
All-purpose wheat flour

2 gram
Baking Powder

2 gram
Salt

2 gram
Granulated Sugar
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Add the yogurt and oil

Add a tablespoon of oil and plain yogurt to the dry mix (it's important that the yogurt is at room temperature). Stir together.

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60 gram
Full-fat Plain Yogurt

12 gram
Olive Oil
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Knead a soft dough

Slowly pour in the lukewarm water bit by bit, kneading the dough continuously. Add just enough water to form a soft, pliable dough that doesn't stick to your fingers.

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Let the dough rest

Shape the dough into a ball, brush it lightly with oil and place it in a clean bowl. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest in a warm spot for 2 to 3 hours.
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Divide the dough into portions

Turn the rested dough out onto a floured surface, top-side down. Oil your fingers and divide the dough into smaller, equally sized pieces. Shape them into balls (pinch the seams together and give each one a little shake), then let them rest under a towel for 10 minutes.
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Make the fragrant butter topping

Meanwhile, prepare the finishing "glaze." Melt the butter in a small bowl and mix it with chopped coriander, crushed garlic, a pinch of salt and sesame seeds.

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20 gram
Unsalted Butter

10 gram
Fresh Cilantro

7 gram
Sesame Seeds

2 clove
Garlic
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Roll out the flatbreads

Heat a cast-iron pan over medium heat (dry, without oil). Roll out the dough balls on a floured surface into thin flatbreads.
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Fry the naan in the pan

Lightly brush one side of the flatbread with plain water. Place it wet-side down onto the hot pan. The dough will stick immediately and bubbles will soon start to form.
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Flip and brush with butter

Once the flatbread releases from the pan on its own (after about 1–2 minutes), flip it over. Immediately brush the hot side generously with the prepared garlic butter. Cook briefly on the other side, then serve right away.

No-Yeast Naan Bread from the Pan

Name: Fluffy No-Yeast Naan Bread
Prep time: 37 min
Cook time: 4 min
Total time: 191 min
Yield: 2
Cuisine: Indian
Ingredients: 2 gram Salt; 60 gram Full-fat Plain Yogurt; 2 gram Baking Powder; 12 gram Olive Oil; 10 gram Fresh Cilantro; 7 gram Sesame Seeds; 20 gram Unsalted Butter; 2 gram Granulated Sugar; 2 clove Garlic; 120 gram All-purpose wheat flour

everydaybyyumsto

Prep 37 min Cook 4 min

Plus 2 h 30 min of resting (not counted in active time)

10 Ingredients

9 Steps

Medium Difficulty

What's in it?

325 kcal

Calories

48 g

Carbohydrates

18 g

Fats

9 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Missing that perfect, fluffy side for your fragrant curry? Forget store-bought flatbreads loaded with preservatives. This homemade naan bread comes together in a flash, needs no yeast at all, and cooks entirely in one pan! The secret is yogurt, which keeps the dough wonderfully soft and pliable. We'll show you how easy it is to make flatbreads with those classic bubbles, then brush them with fragrant garlic-coriander butter. This is exactly the kind of detail that turns a simple dinner into a feast. Let's get started!

Vegetarian Bread & Rolls Indian Side Dish

Step-by-step method

At a glance

Mix the dry ingredients

For this step

Add the yogurt and oil

For this step

Knead a soft dough

Let the dough rest

Divide the dough into portions

Make the fragrant butter topping

For this step

Roll out the flatbreads

Fry the naan in the pan

Flip and brush with butter

No-Yeast Naan Bread from the Pan

Ingredients — what you'll need

What's in it?

About this recipe

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