Easy No Yeast Naan

Make these easy soft and fluffy naan at home without yeast!

This easy naan recipe uses basic pantry ingredients and results in soft naan which can be enjoyed with creamy curries or just on its own.

Yeast has been hard to score these days. Isn’t it? I couldn’t find it at grocery stores and the one I had in my fridge had expired.

I tried making bread the other day with my expired yeast and it turned out to be a big disaster. I kind of knew that would happen but I still went ahead with it and hoped that it would work but no luck!

Sarvesh made some dal makhani over the weekend and wanted to have naan with it. After all, it is the classic combination.

I usually make these garlic naan to go with the dal however since we had no yeast, I made naan without it and they turned out so well!

These easy naan are soft and fluffy and made with basic ingredients in your pantry. I am so excited to share this recipe with you guys.

These Easy No Yeast Naan

✔ are perfectly soft and fluffy.

✔ easy to make at home.

✔ made without yeast!

✔ pair well with creamy curries or dal.

✔ has a prep time of only 10 minutes- the dough needs to rest but the actual prep time is only 10 minutes!

I have made no yeast naan several times before. However I always made it with yogurt.

Somehow they never tasted as good to me as a good naan should and that’s why I never got around sharing the recipe.

I only share what I truly love here.  So, I changed the acid to white vinegar in the recipe and made these naan.

They turned out so good! There were soft, fluffy and much better than the naan made with yogurt. We loved them!

The process is pretty simple, make the buttermilk by mixing milk with vinegar and let it sit for 10 minutes until the milk curdles slightly.

Meanwhile whisk the dry ingredients together. Once the milk has curdled a bit, add it to the dry ingredients and knead the dough.

The dough will be soft and it needs to rest for couple of hours in a warm place. 1 hour is minimum.

If you have Instant Pot, you can place it in the pot and turn on the yogurt setting for 1 to 1.5 hours, that works very well too.

Else in the oven with lights on (with oven of course) or simply on counter top if you live in a warm place.

The dough will increase in size a little after fermentation. It won’t double up or have a huge rise like a yeast dough does but it will increase a bit.

Once that’s done, it only takes 15 minutes to make all the naan. I recommend using a cast iron skillet to cook naan. But of course you can use any pan.

I like to cook my naan directly on heat until they are charred and then brush them with butter.

Coming to the butter mixture- it’s just melted butter and cilantro and I use that to brush the naans while they are still warm.

You can add chopped garlic to it if you want. That’s up to you.

Can You Make This Vegan?

I haven’t tried it but I see no reason why it shouldn’t work.

Use almond milk in place of regular milk and vegan butter to brush the naans once done.

So, next time when the naan cravings kick in, I hope you guys give these easy no yeast naan a try!



1- In a measuring jar or bowl, mix vinegar with milk and let it rest for 10 minutes. The milk will curdle slightly.

2- Meanwhile, in a large bowl whisk together flour with sugar, salt, baking powder, baking soda. Add 1 teaspoon oil and mix.

3- After 10 minutes once the milk had curdled a bit, add it to the flour mix.

4- Grease your hand with remaining 1 teaspoon oil (as the dough will be sticky) and knead to a smooth soft dough.

5- Once you have a soft dough, cover with a damp cloth or damp paper towel and keep it in a warm place for 2 hours. If you can’t do 2 hours, at least do an hour.

6- You can also do what I did- place the dough in the Instant Pot, covered with a damp paper towel and pressed the yogurt button for around 1.5 hours. The IP was covered with a glass lid.

The dough as you can see increased in size. It won’t double like the yeast dough but will increase.

7- Then divide the dough into 6 equal parts (77 to 78 grams each). Let the dough rest for 5 minutes. Meanwhile make butter by melting 2 tablespoons butter in a small saucepan and adding chopped cilantro to it. Set that aside.

8- Heat a skillet on medium-high heat. Take one dough ball and using a rolling pin, roll it into an oval shape, around 8 inches long and 5 to 6 inches wide.

You can even make it round in shape.

9- Transfer rolled naan onto the hot skillet. Let it cook around 40 seconds until you see bubbles on top.

10- Then flip the naan and cook the other side for 30 seconds as well.

11- Then using a tong, life the naan from the skillet and put it directly on gas. Cook until charred from both sides, 15 seconds or so while flipping the naan to cook both sides.

12- Brush the cooked naan with melted butter-cilantro mix immediately. Repeat with remaining dough balls.

Enjoy these warm naan with creamy curries like paneer butter masala or dal!

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