If you’ve ever wanted to make soft, pillowy naan at home without the fuss of yeast or a tandoor, this Easy 3-Ingredient Naan recipe is exactly what you need. Baked in the oven, this homemade naan without yeast is surprisingly simple, incredibly delicious, and ready in under 30 minutes!
This no-yeast naan is made using just three basic pantry staples – self-raising flour, yogurt, and salt – no eggs, no oil, and no yeast required. Whether you’re serving it with creamy butter chicken , Chickpea curry, or creamy Mutton Korma, this quick Indian flatbread will become your go-to for busy weeknights or last-minute meals.
Forget store-bought – once you try this 3-ingredient naan recipe, you’ll never go back.
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Story of the Naan
Naan is a beloved flatbread known for its soft, chewy texture and slightly crisp edges. While it’s now a staple in Indian & Pakistani cuisine, naan actually has Persian roots. The word “naan” comes from the Persian word nān, which simply means bread.
It is believed that naan was introduced to India by the Mughals in the 16th century. Cooked in traditional tandoor ovens, it became a popular accompaniment in royal Mughal kitchens, often served alongside rich gravies and kebabs.
Over time, naan became more widely adopted across North India, and today it’s found in homes and restaurants all over the world — often topped with garlic, herbs, or stuffed with cheese or meat. From its Persian beginnings to becoming an international favorite, naan has truly stood the test of time as the ultimate flatbread.
Ingredients for Easy Naan
This Easy Naan (No Yeast) recipe requires just a few simple ingredients you probably already have in your pantry!
Traditionally, naan is made with white flour (all-purpose/plain flour). But i find that its often very dense and doughy.
I used the Plain flour, some wholemeal flour ( atta) and Baking powder.
You can use Self Raising flour for a fluffier texture without needing baking powder.
How to Make Naan – Step by Step
To make these fluffy and soft naan from scratch follow these simple steps below:
Preparing the Dough for Naan
Making the perfect naan starts with getting the dough just right. You can knead the dough by hand or use a stand mixer – both methods work well. If using a mixer, use the dough hook attachment on low to medium speed.
Start by combining the flour and baking powder in a bowl. Then, add water gradually, mixing as you go. This step is important – don’t add all the water at once. Begin with a little, and as the flour starts to come together, add more water in small amounts. You want a soft, slightly sticky dough that holds together without being too wet.
Once the dough forms, knead it for about 5–7 minutes by hand or 3–4 minutes in a stand mixer, until it’s smooth and elastic. A well-kneaded dough is the foundation of soft and fluffy homemade naan.
Allow the dough to rest in the fridge for 20-30 minutes.
Shaping the Naan
Once the dough has rested, divide it into 6 equal portions. Lightly flour your surface and roll each piece using a rolling pin. Be careful not to roll the naan too thin – about ¼ inch thickness is ideal. This ensures the naan stays soft and doesn’t dry out while baking.
Before cooking, use the back of a spoon or your fingers to make gentle indents across the surface of each naan. This small trick helps prevent the naan from puffing up unevenly and gives it that classic flatbread texture.
Cooking the Naan
For cooking, I use a cast iron pan (tawa) to sear one side first, then transfer the naan to the oven to finish. Us ethe grill or broiler. Once the naan is cooked on one side in the cast iron pan, put on a grill rack right under the grill. It will get a nice golden-brown color and ensures it cooks through completely.
🔥 The hotter the oven, the better the result. A super-hot oven mimics a traditional tandoor and gives you naan that’s crispy on the outside and soft inside.
Repeat the process for all the naan, and brush with butter or ghee before serving for that irresistible finish!
Can Naan Be made Ahead or Frozen ?
Absolutely! This homemade naan recipe is perfect for making ahead or freezing.
To Reheat Frozen Naan: Simply thaw at room temperature and warm them in a non-stick pan or skillet with a touch of oil or butter. This brings them back to life, making them soft and fresh again – just like freshly made!
Make-Ahead Dough: You can prepare the dough in advance and store it in the fridge for up to 2 days. Just make sure it’s wrapped tightly in cling film or placed in an airtight container to prevent it from drying out.
Freezing Cooked Naan: Once cooked, the naans can be frozen for up to a month. Let them cool completely, then layer them with baking paper and store in a ziplock bag or airtight container.
Naan Variations – Make It Your Own!
Once you’ve mastered this basic naan recipe, there are so many ways to customise it with delicious flavours and toppings. Here are a few of my favourite variations:
Garlic Naan
The most popular twist! Mix minced garlic and chopped coriander (cilantro) into melted butter or ghee. Once the naan is cooked, brush it generously with the garlic butter. You can also add some garlic before cooking for a stronger flavour.
Sesame Seed Naan
My personal favourite – sesame seeds add a beautiful nutty aroma and light crunch. After rolling out the naan, lightly dampen the surface with a wet hand, then sprinkle sesame seeds on top. Press them gently so they stick and don’t fall off during cooking.
Nigella Seed Naan
Also known as kalonji naan, this version is wonderfully aromatic. Use the same method as sesame seeds – dampen the surface, sprinkle nigella seeds, and press to secure. You can also combine nigella and sesame seeds for a more complex flavour.
Cheese Naan
A bit more effort, but so worth it! Roll out two small naans. Sprinkle grated mozzarella cheese on one, then place the second naan on top and lightly seal the edges. Gently roll again to flatten slightly, then cook as usual. The result? Gooey, cheesy perfection!
Other Flat Breads to try
Easy Roti (Flatbread)- Step by Step Guide
If you try these naans and let me know how it turned out in the comments below! I’d love to hear your feedback
Easy Naan (No Yeast Recipe)
Ingredients
- 1 cup Plain flour
- 2 cups Wholemeal flour See notes
- 1½ tsp Baking Powder
- ¼ tsp Salt
- Water as required
- Ghee or Butter for brushing
Instructions
Preparing the Dough
- Take large mixing bowl preferably with a flat bottom. Add flour, baking powder and salt. Mix together. Gradually add water while mixing it.
- Start adding water, just little bit at a time. Using your fingers, mix in a circular motion, allowing the flour to gradually absorb the water. Once absorbed, add a bit more water — around 3 to 4 tablespoons at a time — and continue mixing. Keep bringing the flour together as it starts to clump and form a rough dough. You will need around 1 cup or slightly less water.
- Once the dough has formed stop adding more water, instead dip your hand in water and knead it using your knuckles. Keep kneading it for 5-7 minutes. You will see the dough will become smooth. The dough should be soft and palpable. If its hard splash some water and knead. If its sticky add some more atta and knead it.
- Roll it into a ball and cover it. Refrigerate it and allow it to rest for 20-30 mins.
Shaping the Naan
- Take some dry flour in a flat plate or a bowl for dusting.
- Take the dough out of the fridge, give it a quick knead again. Divide the dough into small parts. Dip one side of the dough into dry flour and then using your palms roll it into a ball. Make sure it forms a smooth ball with no crack.
- Put the dough ball in the dry atta and press it slightly to flatten it.
- Put it on a flat clean surface and start rolling using a rolling pin. Move it across lengthwise using gentle pressure. Dust some flour if its sticking to the surface or the rolling pin. Keep rolling until its evenly thin on all sides. Avoid making it too thin. The naan should be around ¼ inch thick.
- Using back of a spoon make small indents all over the naan. This prevents naan from puffing up.
Cooking the Naan
- Preheat oven using the grill/ broiler function at 220℃. Move the grill tray right below the grill. The oven should be really hot so it can mimic the tandoor heat.
- Heat the Tawa (cast iron pan) on high heat. Once its hot enough turn the heat to medium high.
- Dust off the excess flour from the naan, gently lift and place it on tawa. Allow it to cook on one side. You can gently lift and see, if it loos cooked on this side gently lift it using a tong and carefully put in under the grill in a tray.
- The naan will start to get golden brown on the top. Its important to keep an eye out as they can burn very easily.
- Once done remove from the oven and brush with ghee or butter.
Notes
- Use atta flour which is very fine wholemeal flour. If unavailable you can use any wholemeal flour which is fine and doesn’t have grainy texture. You can also make these naans with plain flour as well.
- If you are using Self Raising Flour omit baking powder.
