Making homemade naan is easy and delicious – it’s the fastest, best bread you’ll make at home.

This naan recipe comes together super quick. It’s soft and puffy, just like the bread you get at your favorite Indian restaurant. A recipe for naan is something every home cook should have in their back pocket. This recipe gets it tang and softness from milk and yogurt. The fluffy plushness is thanks to baking powder and soda which is amazing because you don’t need to proof it as long as you would with yeasted dough.

naan bread |

What is naan?

Naan is a type of flatbread, popular in India, South Asia, and Indonesia. The kind we’re talking about here specifically, is Indian-style bread baked in a super hot tandoor oven where the bread gets puffy and bubbly. Most home cooks use a (hopefully gas) stove top with a hot cast iron skillet because who has a tandoori at home?! (Some people, actually. They even make not-well-rated mini tandoori ovens for home) Naan is soft yet crispy, puffy and lush. It’s basically the best flatbread you’ll ever eat. If you like fresh homemade bread, you’ll love this recipe.

Side note, although a lot of people call it naan bread, it’s kind of funny because the word naan actually means bread. So really, you’re saying “bread bread”. It’s kind of how like when you say shrimp scampi you’re saying “shrimp shrimp.”

No Yeast Cheesy Naan Bread |

Naan ingredients

  • Milk. I use 2% milk because it’s usually what I have in the fridge but this recipe will work with any kind of milk. If you’re vegan, you can make a vegan version by using a plant-based milk.
  • Yogurt. Yogurt gives your bread a bit of tang and flavor. I’ve made this with Greek yogurt, regular yogurt, kefir, and soy yogurt.
  • Flour. Simple all-purpose flour is what you need. If you’re looking to sub whole wheat, you can use 3/4 cup whole wheat with 1/4 cup all-purpose.
  • Baking powder and baking soda. This is a yeast free recipe which is perfect because you don’t need to wait for it to rise. Instead it gets its fluffiness from baking powder and soda.
  • Sugar. We need just a touch of sugar for a bit of sweetness. There’s only 1/4 teaspoon in this whole recipe so you can always skip the sugar if you want to be sugar-free, you probably won’t miss it.
  • Salt. You need just a touch of salt to make your naan sing. We like our homemade naan more neutral, so be sure to adjust the salt level to your personal salt taste.
  • Butter and herbs. Butter and herbs are optional but so delicious. We use melted butter and chopped cilantro, but you can use all kinds of herbs and spices. Try parsley, mint, green onions, garlic, cayenne, cumin, graham masala, chili powder, the world is your oyster! If you’re making vegan naan, sub olive oil or a vegan butter.

No Yeast Cheesy Naan Bread |

How to make naan

  1. Whisk. Whisk the milk and yogurt together in a liquid measuring cup.
  2. Combine. In a large bowl, stir together the flour, baking soda, baking powder, salt, and sugar. Make well in the middle and add the yogurt mix in bit by bit with a rubber spatula. Knead into a soft dough, gather into a ball, cover, and let rest for 1 hour.
  3. Shape. Give your dough a little knead on a lightly floured work surface then divide it up. Use a rolling pin to roll it out into ovals or circles. You’ve made naan!
  4. Bake. Heat up a heavy bottomed cast iron skillet over high heat. Brush the naan with water and place in the skillet water side down and cover. When it bubbles and rises, take the lid off and then flip it over and cook the other side.

If desired, if you have a gas stove, you can also give your naan some extra blistering by using a pair of tongs to hold it over the open flame. To finish, brush the bread with melted butter and keep warm in a low oven or wrapped in a clean, lint-free kitchen towel.

No Yeast Cheesy Naan Bread |


  • Mini naan – Divide the dough into 8-10 pieces and make naan dippers then cook as usual.
  • Giant naan – Divide the dough into 2 and then cook as usual. If your naan isn’t rolling out large enough, let the dough rest longer. The longer it rests, the more relaxed the dough will be and the larger you’ll be able to roll it.
  • Garlic naan – To make garlic naan, melt together 1/4 cup butter with 4 cloves minced garlic and 1  tbsp finely chopped parsley or cilantro. Brush the garlic butter on both sides of cooked naan and enjoy.
  • Cheesy naan – To make cheesy naan, divide the dough into four pieces then roll them out. Place 2 tbsp shredded cheese into the middle of each naan and seal it in the middle by pinching together the edges. Let it rest briefly, then use a rolling pin to roll it out. Cook as per usual.

naan recipe |

How to store naan

Naan tastes best fresh. But if you want to make it in advance, just cook it and leave it plain, without butter. Let it cool off completely then store in an airtight container or zip top bag. It should keep for up to three days.

How to freeze

To freeze, just cook it and keep it plain, then let it cool completely. Wrap tightly in plastic wrap before putting it in an air tight container or bag. It should keep frozen for up to 2 months.

How to Make Easy Garlic Butter Naan |



Lightly brush with water and heat briefly, in 20 second intervals until it’s warm and pliable. When it’s warm, brush with melted butter and finish with chopped herbs.


Heat the oven to 400°F. Lightly brush the naan with water and heat on a baking sheet for 2-3 minutes. When it’s warm, brush with melted butter and finish with chopped herbs.

From frozen

Let thaw at room temp before reheating, either in the microwave or oven.

No Yeast Cheesy Naan Bread |

What to serve alongside

Happy bread making!
xoxo steph

naan |

Naan Recipe

The best flatbread you’ll ever eat.
Serves 2
5 from 12 votes
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes


  • 1/4 cup milk
  • 1/4 cup yogurt
  • 1 cup all purpose flour
  • 1/4 tsp baking powder + an extra 1/8 tsp
  • 1/4 tsp baking soda
  • 1/4 tsp sugar
  • 1/8 tsp salt
  • 1 tbsp butter melted, to serve
  • 1 tbsp fresh cilantro chopped, to serve


  • In a small bowl, whisk together the milk and yogurt. Set aside.
    how to make naan |
  • Mix the dry ingredients together in a bowl or on a clean work surface. Make a well and slowly add in the milk-yogurt mix bit by bit, combining with the flour. Knead into a soft dough. Gather into ball and cover for 1 hour.
    naan bread recipe |
  • Lightly dust your work surface with flour. Divide the dough into 4-6 equal pieces and use a rolling pin to flatten and stretch out.
  • Heat up a heavy bottomed or cast iron skillet (with a lid, preferably a glass lid) over high heat. Brush one side of the naan with water and place in the skillet, water side down.
    homemade naan |
  • Cover the pan and cook for 30 seconds, then check it to see if has started to bubble and rise. If it has, use a pair of tongs and take it off the pan and cook the uncooked side over direct flames until it starts to char. Alternatively, flip and cook the pan until it starts to brown.
    homemade naan |
  • When the naan is browned on both sides, brush with a bit of melted butter and sprinkle on chopped cilantro. Repeat with the remaining dough. Enjoy warm.
    naan bread |


Estimated Nutrition

Nutrition Facts
Naan Recipe
Amount Per Serving
Calories 323 Calories from Fat 67
% Daily Value*
Fat 7.4g11%
Saturated Fat 4.4g28%
Cholesterol 20mg7%
Sodium 397mg17%
Potassium 330mg9%
Carbohydrates 53.1g18%
Fiber 2.2g9%
Sugar 4.7g5%
Protein 9.8g20%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Cynthia says:

    What kind of yogurt?

    1. Stephanie says:

      hi cynthia,
      i used greek but you can use any yogurt :)

  2. Sharon says:

    Hi do you think this recipe will work with a gluten free flour?

    1. Stephanie says:

      hi sharon,
      i haven’t tried with gluten free flour but i think it might? then again, i’m not too sure how the texture would be. sorry i’m not more help!

  3. Tonya says:

    How do you make this without direct flames?

    1. Stephanie says:

      hi tonya,
      just continue to cook it in the pan, flipping it :)

    2. Christine says:

      I would drizzle a little olive oil on it. And put it on the grill. Its delicious

  4. Nadia says:

    How can i translate these measurements into grams ?

    1. Stephanie says:

      hi nadia,
      i don’t have the recipe in grams right now, but the next time i make this i’ll make sure to make a note of the weights and change the recipe!

  5. ahhh I miss my gas range, so MUCH! perfect for toasting naan bread, tortillas and basically every darn thing ever. Made these in a large cast iron skillet and they were delish! Thanks!

  6. Monica Van Rickley says:

    How is it keto with all purpose flour?

    1. Stephanie says:

      hi monica,
      this naan isn’t keto!

  7. Silvia says:

    Hi! Can i swap the baking soda and powder for fresh yeast?

    1. Stephanie says:

      hi i haven’t tried so i don’t know what the measurements would be but i think it would work! let me know if you try it :)

  8. Joanne says:

    Do you happen to know if I can use kefir instead of yogurt? :)

    1. Stephanie says:

      i haven’t tried but i’m pretty sure it’ll work!

  9. billie says:

    About how big or thick do I roll these out?

    1. Stephanie says:

      hi billie, after i cut the dough into 4 or 6, i roll it out as big as possible. they have a tendency to pull back a bit after rolling, don’t worry about the thickness too much :)

  10. Gilda says:

    After it’s done, could you brush lightly with olive oil, sprinkle fresh parsley And parmesean? Would the yogurt make it taste “ off”?

    1. Stephanie says:

      hi, you could definitely brush it with parsley and parm! i don’t know by what you mean by “off” – if you’re asking if they have a sour taste, they don’t at all!

    2. Maneesh Singh says:

      I think it’s not a good option to use olive oil because it tastes better with butter, and never use parsley, use fresh chopped coriander while rolling it.

  11. Sara says:

    Can I bake it in a pan with no oil? Instead of direct flame in the range?

    1. Stephanie says:

      yes, absolutely!

  12. Holly says:

    Hi! Would this recipe work with self raising flour and without the added baking powder/soda? Finding it very difficult to find flour at the moment!

    1. Stephanie says:

      hi holly,
      i think it’ll work but be sure to add the baking soda – self rising has baking powder already, but you’ll need to add the soda yourself :)

  13. cara says:

    Making them now! The dough is resting for an hour. I subbed cashew mylk for real milk. And Markus Sweet for the sugar. Hope it turns out! Will let ya’s know!

    1. Stephanie says:

      i hope they came out chewy and delicious!

  14. Ronda says:

    I’m making this with unsweetened Almond milk, Greek yogurt, lemon infused olive oil, and fresh rosemary. I’ll let you all know how it works :)

  15. Monica says:

    Worked great, thank you!

  16. Sue Koogler says:

    5 stars
    I cooked mine on an electric griddle turned up all the way. Turned out great and you can cook 2 or 3 at a time so I make double and triple batches.

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