On one such morning, I opened the fridge to find barely anything that resembled a complete breakfast. My little one looked up at me, eyes wide, clearly hoping I’d whip up something warm before the bus pulled up.
Soft, pillowy, golden bread that could turn even a scattered morning into something comforting. With time ticking, I stirred together a simple dough and threw it into a hot pan while packing a lunch and braiding hair. I wrapped the rest in foil and tucked it into her lunchbox, where it disappeared long before noon.
This easy naan has now earned a permanent place in my morning rush toolkit. It doesn’t require yeast or rising time. Just mix, roll, and toast—breakfast, lunchbox filler, and dinner side all in one.
Short Description
Soft, fluffy, and made without yeast, this easy naan bread comes together in just 20 minutes—perfect for busy mornings or quick meals.
Key Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup plain yogurt
- 1/2 cup warm milk
- 1 tablespoon olive oil
- Optional toppings: melted butter or ghee
Tools Needed
- Mixing bowl
- Rolling pin
- Cast iron skillet or non-stick pan
- Measuring cups and spoons
- Spatula or tongs
Cooking Instructions
Step 1: Make the Dough
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the yogurt, warm milk, and olive oil. Stir with a wooden spoon until a rough dough forms.
Step 2: Knead and Rest
Transfer the dough to a floured surface. Knead for 3–4 minutes until smooth and slightly tacky. Cover with a towel and let it rest for 10 minutes while you heat the pan.
Step 3: Divide and Roll
Divide the dough into 4 equal portions. Roll each piece into a ball, then flatten and roll out into an oval or tear-drop shape, about 1/4 inch thick.
Step 4: Cook the Naan
Heat a skillet over medium-high heat until hot. Place one naan in the pan and cook for about 1–2 minutes until bubbles form. Flip and cook the other side for another 1–2 minutes until golden brown spots appear. Brush with melted butter or ghee if desired.
Step 5: Serve Warm
Transfer the naan to a plate and cover with a clean kitchen towel to keep warm while cooking the rest. Serve fresh or store for later use.
Why You’ll Love This Recipe
– No yeast required—no waiting for dough to rise
– Comes together in 20 minutes start to finish
– Soft, fluffy texture with golden brown char
– Pairs with anything from curry to scrambled eggs
– Kid-friendly and lunchbox-approved
Mistakes to Avoid & Solutions
Mistake 1: Dough too dry or crumbly
Solution: Gradually add more warm milk, 1 tablespoon at a time, until the dough comes together smoothly.
Mistake 2: Naan burning too quickly
Solution: Lower the heat slightly and make sure the skillet is evenly heated. Flip as soon as bubbles form.
Mistake 3: Dough sticking to the surface
Solution: Use a lightly floured surface and rolling pin. Don’t add too much flour or it may dry out the dough.
Mistake 4: Tough naan
Solution: Don’t overwork the dough. Knead just until smooth and rest it to relax the gluten.
Mistake 5: No bubbles forming
Solution: Make sure your pan is hot enough before adding the dough. Test with a water drop—it should sizzle immediately.
Serving and Pairing Suggestions
– Pair with curries like butter chicken, lentil dal, or tikka masala
– Use as a base for flatbread pizza
– Serve alongside soups or stews
– Spread with butter and jam for a breakfast twist
– Wrap around grilled meat and fresh veggies for a quick wrap
Storage and Reheating Tips
To store: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze: Wrap tightly in plastic wrap and store in freezer bags for up to 2 months.
To reheat: Warm in a skillet over low heat for 1–2 minutes per side. Alternatively, microwave for 20 seconds wrapped in a damp paper towel.
FAQs
1. Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it in a covered bowl for up to 24 hours. Let it sit at room temp for 10 minutes before rolling.
2. What can I use instead of yogurt?
Sour cream or buttermilk can be used in place of yogurt for a similar tang and moisture.
3. Can I bake these instead of pan-frying?
Pan-frying gives naan its signature char. However, you can bake them at 450°F on a preheated baking sheet for about 4–6 minutes, flipping once.
4. How do I make this recipe vegan?
Use plant-based yogurt and dairy-free milk (like almond or soy), and brush with vegan butter or olive oil.
5. Why didn’t my naan puff up?
The skillet might not be hot enough. Ensure it’s properly preheated and the dough is rolled evenly.
Tips & Tricks
– Let the dough rest—it improves texture and makes it easier to roll
– Use a cast iron pan for authentic blistered spots
– Roll out evenly; thin edges cook faster and may burn
– Stack cooked naan and cover with a towel to keep them soft
– Brush with garlic butter for extra flavor
Recipe Variations
Garlic Naan
Add 1/2 teaspoon garlic powder to the dough, and brush each naan with garlic-infused melted butter after cooking.
Whole Wheat Naan
Replace half the all-purpose flour with whole wheat flour. Add 1–2 tablespoons of extra warm milk if the dough feels dry.
Herbed Naan
Mix 1 tablespoon of chopped cilantro, parsley, or chives into the dough before kneading. Great with grilled meats.
Cheese-Stuffed Naan
Flatten each dough ball slightly, fill with 1–2 tablespoons shredded mozzarella, pinch to seal, and roll gently before cooking.
Spicy Chili Naan
Add 1/4 teaspoon chili flakes or finely chopped green chilies into the dough for a kick of heat.
Final Thoughts
Every busy morning has the potential for a small, delicious win. This naan bread gave me exactly that—a soft, warm solution when I needed it most. No yeast, no rise time, just a few ingredients and a hot skillet between chaos and calm.
Watching dough bubble and puff while the warm scent of bread fills the kitchen brings a rare sense of calm to even the busiest mornings. Good food doesn’t need to be fancy or time-consuming to feel nourishing. This naan has come together while still in pajamas, before the first sip of coffee, and with a toddler tugging relentlessly at the apron. Somehow, each time, it delivers comfort without fuss.
Easy Naan Bread
Print ThisIngredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup plain yogurt
- 1/2 cup warm milk
- 1 tablespoon olive oil
- Optional toppings: melted butter or ghee
Instructions
Step 1: Mix the Dough
Combine flour, baking powder, baking soda, salt, and sugar. Add warm milk, yogurt, and oil. Stir until a shaggy dough forms.
Step 2: Knead and Rest
Knead on a floured surface for 3–4 minutes until smooth. Cover with a towel and let it rest for 10 minutes.
Step 3: Divide and Roll
Divide the dough into 4 pieces. Shape into balls, then roll each into an oval about 1/4 inch thick.
Step 4: Cook on Skillet
Heat a skillet over medium-high. Cook each naan for 1–2 minutes per side until bubbles and golden spots appear. Brush with butter or ghee if desired.
Step 5: Keep Warm and Serve
Transfer to a plate, cover with a towel to keep warm. Serve immediately or store for later.
