Last Updated on 15 April 2023 by cooksimply
When I first saw my friend making two ingredient-naan bread in her home, I was shocked by just how simple the process was. She makes Indian food all the time, as it’s part of her heritage, so I was expecting her to tell me all these elaborate ingredients. Nope. Just two of them, some patience rolling the naan bread and then cooking them in a non-stick frying pan. When I tried a piece, I was blown away by their softness, their taste and how easy it was to make them. So of course, I just had to try them myself. And since that day, I have only ever made my own with this simple naan bread recipe.
How to make this easy naan bread recipe
What is key to this recipe is its simplicity. There really is only two ingredients – self-raising flour and yoghurt. I prefer to use Greek yoghurt as it’s creamier and thicker and I find really binds the flour well to make a really pliable smooth dough – that is easy to roll and work with. Get a large bowl, add the flour, salt for seasoning, then spoon in the yoghurt. Using a wooden spoon, combine the flour and the yoghurt. Then, using your hands begin working the mixture together, making sure to keep incorporating any floury bits that are at the bottom of the bowl or on the sides.
You may think that it won’t bind together, but after a few minutes of kneading, you’ll begin to form the dough which you can shape into a ball. At this point, you can begin making your naan bread, or you can put it in a bowl, cover it with clingfilm and put it in the fridge until you’re ready to make them for up to an hour or so. Don’t leave for too long as you may need more flour to roll them as the dough will have really firmed up in the fridge.
How to roll them
The great thing about naan is that they don’t have to be perfectly round. After cutting yourself six fairly equal portions [don’t worry if they’re not] then roll each one into a ball and flatten down to become a disc. On a floured surface, with a floured rolling pin or velan [a small tapered rolling pin], begin rolling the dough until you get a rough circle shape that is of even thickness.
Flatten down the bubbles!
Once you’re ready to cook your naan bread, heat a non-stick frying pan on a high heat. Now it has to be really hot for the naan bread to cook well. Once you’re ready carefully place the rolled dough onto the pan. After a minute, you’ll start to see bubbles rising up. Using a spoon or fish slice, start to push down on the air bubbles, then flip the naan bread over. You’ll start to see the bread puffing up again, so knock the air out again. After a minute on both sides, and with lovely brown spots forming on the naan, they’re done. And ready to serve – or keep warm in foil.
Do I need to use yeast?
While traditional naan bread is made with yeast, other raising agents can be used including bicarbonate of soda or baking powder. But the beauty of this no yeast naan bread is that the yoghurt reacts with the self-raising flour which already contains baking powder, and this allows for the bubbles to form on the bread – creating those famous brown markings that puff up when you begin cooking them.
What can I use instead of yoghurt?
Yoghurt is best for this simple naan bread recipe, but if you don’t have you could use sour cream or buttermilk as a substitute.
Can I make these ahead of time and reheat them?
Yes absolutely. If you have to make a big batch [which you can do by doubling or tripling the ingredients], then make them, cook them, wrap them in foil and place them in the fridge. When you’re ready to eat them place them all in a hot oven for around 5 -10 minutes to warm through.
You can also freeze the cooked naan bread for up to six months in freezer bags. When you want to eat them, defrost and then you can reheat in a hot pan again or in the oven.
What to serve with this easy soft naan bread recipe
The possibilities are endless with this yoghurt naan.
- Use it to mop up lots and lots of fragrant curry sauce – naan bread is a staple accompaniment to a curry meal. Why not make some to go with this chicken curry?
- I also love to use this simple naan bread as wraps. Perfect with kebabs or my Indian spiced yoghurt chicken. Put tons of meat inside, with hummus, raita and salad and enjoy.
- Eat them as snacks – add toppings to make them mini pizzas. Or even use them in dips or to accompany soups.
Easy naan bread recipe [no yeast]
Ingredients
- 260 g self-raising flour
- 200 g Greek yoghurt
- 1 teaspoon fine sea salt
- Butter for serving
Instructions
- Get a large bowl and add the flour and the sea salt. Mix together with a fork.
- Then add the Greek yoghurt. Using a spoon, roughly mix together, until it is combined.
- Now it’s time to use your hands. With your fingers, work the flour into the yoghurt so it begins to form a dough. Make sure to scrape the dough down the sides of the bowl so all the ingredients are well combined.
- Keep working the dough so that it becomes drier, and you can form a smooth ball. It takes around 5 minutes.
- Flour your work surface or wooden board and cut 6 equal portions. Or if you're not bothered that they have to be exact sizes, you can just pinch approximately the same size portions when you're ready to roll.
- The dough can be used straight away but I find that it is easier to work with if you leave it covered in the fridge for 30 minutes or so.
- When you’re ready to make your naan bread, take a portion and roll it into a ball in your palm. Once you’re happy, use the flat of your hand and press down on the ball so it becomes a circle shape.
- Place the portion onto your work surface or board, and using a floured rolling pin or velan, then roll the portion out until you’re happy with the size. Remember it doesn’t have to be perfectly round.
- Heat a non-stick frying pan on a high heat. You don’t not need any oil.
- Carefully place the naan into the pan. After a few minutes, you’ll notice the bread will start to bubble and puff up. This is good! Using a fish slice or similar, press the bubbles down to get the air out. Flip over, and you’ll see the naan begin to colour with brown spots.
- Do the same on the other side for a few more minutes and you’re naan is done.
- Keeping the butter in its pack, just rub the end over the naan bread so the butter melts over the top.
- You can keep the naans warm in foil as you continue to make the others.
- Sprinkle with coriander.
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Notes
Nutrition
Did you make this easy naan bread recipe?
Please let me know if you have tried this recipe for no yeast naan bread recipe? Leave a comment below and tag @cooksimplyathome on Instagram. You can find other delicious meal ideas here.
I love this recipe and it’s so adaptable too. I’ve put sesame seeds, black onion seeds, cheese and other stuff into it and they always turn out amazing!! Most easiest and delicious recipe 👌
Great recipe, so easy and always turn out well. I added black onion seeds to mine, they are delicious and the whole family love them. Thank you
So pleased – and onions seeds are such a great addition
The whole family loved them, super simple and easy to make.
So happy you enjoyed it
Made these naan breads for the first time tonight, I added mixed herbs and garlic to the dough before rolling out, they were nice and so easy to make, thank you @cooksimplyathome