Quick Naan Bread

Name: Quick Naan Bread (No Yeast, 10 Minutes)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1/2 tsp salt; 1/2 tsp baking soda; 1.5 tsp baking powder; 1/2 cup plain yogurt; 2 tbsp vegetable oil; 1/4 cup water; 2 tbsp butter, melted; 1 clove garlic, minced; 1 tbsp fresh cilantro, chopped

This no-yeast naan bread comes together in 10 minutes using yogurt, baking soda, and baking powder for lift. Cooked on a hot skillet until bubbly and soft, it's ideal for wraps or as an Indian bread side.

🌍Indian 🏷️Naan 🏷️Flatbread 🏷️Indian-food 🏷️Quick-recipe 10-minute-recipe

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🏷️Easy-recipe

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TikTok

Total

10 min

Servings

8

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 cups all-purpose flour, plus more for dusting
1/2 tsp salt
1/2 tsp baking soda
1.5 tsp baking powder
1/2 cup plain yogurt
2 tbsp vegetable oil
1/4 cup water
2 tbsp butter, meltedoptional
1 clove garlic, mincedoptional
1 tbsp fresh cilantro, choppedoptional

10 Ingredients

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Instructions

1
In a large bowl, combine the all-purpose flour, salt, baking soda, and baking powder. Whisk to mix.
2
Add the plain yogurt, vegetable oil, and water to the dry ingredients.
3
Mix with a spatula and then your hands until a shaggy dough forms.
4
Turn the dough out onto a floured surface and knead briefly until it comes together.
5
Cut the dough into 8 equal pieces.
6
Preheat a dry skillet or pan over very high heat.
7
On a well-floured surface, use a rolling pin to roll each piece of dough into a thin oval or round shape.
8
Place the rolled dough onto the hot pan and cook for just a few seconds on each side, until it bubbles up and develops charred spots. Flip and cook the other side.
9
Repeat with the remaining dough pieces.
10
If desired, combine melted butter, minced garlic, and chopped cilantro. Brush the mixture over the warm naan before serving.

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Tips & Notes

Pro tips

Heat your skillet thoroughly before adding dough; a properly heated pan ensures the naan puffs and develops charred spots within seconds.
Don't overwork the dough; mix until just combined. Overworking toughens the naan. It should be slightly sticky.
Dust dough pieces lightly with flour to prevent sticking, but avoid excess flour on the surface, which can prevent browning.
Brush garlic cilantro butter immediately after cooking while the naan is still warm so it absorbs the flavors.

Substitutions

All-purpose flour → whole wheat flour (use 3/4 cup whole wheat + 1.25 cups all-purpose for lighter texture)
Plain yogurt → Greek yogurt (reduce to 1/3 cup and add 1–2 tbsp water to reach correct dough consistency)
Vegetable oil → ghee or coconut oil (note: ghee adds richness; coconut oil may impart slight flavor)
Fresh cilantro → fresh parsley or mint (note: cilantro provides the signature herbal note; alternatives shift the flavor profile)

Storage & make-ahead

Store cooled naan in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat on a hot skillet for 30 seconds per side or in a toaster.