Naan Bread with Yogurt

Hello, hello!

Naan, this delectable Indian flatbread cooked right in a pan, is one of my absolute favorite breads for a simple reason: It's irresistibly fluffy. So fluffy!

And I’m a huge fan of airy, savory yeast pastries—like focaccia or onion cakes. The fact that our naan recipe is quick and easy to make—aside from the dough's rising time—makes it even better.

Taste and Occasion

Recipe Recommendation

Easy flatbread (no yeast)

This pan-fried no-yeast flatbread is the perfect side dish or basis for dinner. The vegan flatbread from the pan consists of only a few ingredients and is quickly prepared.

Check out this recipe!

While baking, I suggest stacking the flatbreads and covering them with some aluminum foil, much like you would with waffles, to keep them warm.

But to be honest: This trick rarely works at our house—the first breads are usually devoured before we even sit down at the table! 🙂 Naan has joined the ranks of other beloved yeast doughs like pizza and campfire bread.

Ingredients

The secret to the naan's fluffiness and unique texture is the addition of yogurt, along with the yeast. I make naan directly in the pan—saving precious time 😉. The delicious aroma makes patience hard... Plus, there's no need to preheat the oven.

In just 3 minutes, these little breads puff up beautifully, revealing those characteristic tiny bubbles. That’s when you know it’s time to serve up the curry! We often enjoy naan plain, just as it is.

Since I don't use any oil for frying, I like to brush on a bit of melted butter or ghee afterward. Jan loves adding fresh cilantro, but I’m not a fan. If I forget to ask for no cilantro at an Indian restaurant, I can’t eat it 🙁.

How to Make the Naan Bread

Ready to make some delicious Indian naan? Start by mixing yeast and sugar into the lukewarm milk. In a separate bowl, put the flour, make a well in the center, and pour in the yeast mixture. Combine a bit of the flour from the edges with the yeast and let it rest in a warm spot for 10 minutes.

Next, add yogurt, salt, and baking powder to the bowl, then knead the dough with a dough hook for about 5 minutes. Cover the bowl with a kitchen towel and allow the dough to rise in a warm place for about an hour.

Once it has risen, divide the dough into about 6 equal pieces and shape them into balls. Stretch each ball with your hands (similar to shaping a pizza) into a small round, keeping the edges slightly thicker. You can also flatten them with some flour if you prefer.

Heat a non-stick pan until it's very hot and add the first naan. Once bubbles form, flip it over and cook the other side. Be careful—the bread browns quickly! Repeat with the remaining dough. Drizzle a bit of melted butter or ghee on top before serving. And now, the best part: Enjoy!

Top Tip

To make a vegan version of this naan, simply use plant-based milk and soy yogurt. And if you have fresh yeast on hand, feel free to use it instead of dry yeast.

Recipe Card

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4.8 from 6 votes

Easy Naan Bread

Our favorite flatbread! Quick recipe for very fluffy naan made in a pan or grilled. For the vegan naan version, just use plant-based milk and soy yogurt.

Prep Time20 minutes mins

Baking Time3 minutes mins

Waiting Time1 hour hr

Servings: 6 pieces

Calories: 180kcal

Ingredients

1x2x3x

• 1 teaspoon dry yeast
• ½ teaspoon sugar
• 100 milliliters (½ cups) milk, lukewarm
• 250 grams (2 cups) all-purpose flour
• 100 grams (½ cups) natural yogurt
• ½ teaspoon salt
• ½ teaspoon baking powder
• butter or ghee for serving

Instructions

• Stir the yeast and sugar into the lukewarm milk. Put the flour in a bowl, form a hollow in the center and pour the yeast milk into it. Mix with a little flour from the edge and leave in a warm place for 10 minutes.
• Add yogurt, salt and baking powder to the bowl and knead the dough with the dough hook for a good 5 minutes. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1h.
• Divide the dough into about 6 equal pieces and form balls. Pull each ball with your hands (similar to a pizza) into a small patty, slightly thicker at the edges; or flatten classically on some flour.
• Heat a coated pan to very hot and put the first naan in. After a short time, turn it as soon as it bubbles, and bake from the other side. Be careful, the breads will quickly become too dark! Do the same with the remaining breads. To serve, pour a little liquid butter or ghee on top.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Similar Recipes

If you enjoyed this recipe, take a look at some of my other bread recipes! For example, try my easy flatbread without yeast, or this scrumptious Italian focaccia with Mediterranean herbs. I’d love to hear which one becomes your favorite. See you soon!