If you are looking for a quick & easy naan recipe without using any yeast, then this instant garlic naan recipe is your answer! Perfect for busy weeknights or spontaneous Indian food cravings, this no-yeast naan comes together in just 30 minutes with minimal ingredients.
Unlike traditional naan, which requires yeast and hours of proofing, this quick naan bread skips the waiting game, making it ideal for beginners. This homemade garlic naan gives you restaurant-style flavor and texture without a tandoor oven. Using a cast-iron skillet, you’ll achieve that signature charred, bubbly texture yet soft and quick garlic naan.
Ingredients for Instant Garlic Naan
- 1 cup of All-Purpose Flour and 1 cup of Whole Wheat Flour. (or you can use 2 cups of All-purpose Flour)
- 4 tablespoons of Semolina or Suji (Rawa)
- 1/2 teaspoon of Baking Soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons of any neutral-flavoured oil such as Olive Oil
- 2 tablespoons of Yogurt
- Water to knead the dough
Recipe Instructions for No Yeast Garlic Naan
- Mix Dry Ingredients: In a large bowl, combine flour, baking soda, salt, and sugar. Whisk well to ensure even distribution. This forms the base of your quick naan bread.
- Add Wet Ingredients: Now add the oil and yogurt to the dry mix. Gradually pour the water to bring together into a shaggy dough.
- Knead the Dough: Using your hands, knead the dough for 2-3 minutes until smooth and slightly sticky but not wet. Cover with a damp cloth and let rest for 15-20 minutes on the counter (no proofing needed for this no-yeast naan recipe).
- Divide and Shape: Divide the dough into 6 equal balls. On a floured surface, roll each ball into a thin oval (about 1/8-inch thick) using a rolling pin. Sprinkle some minced garlic on top and gently press it into the dough.
- Cook the Naan: Heat a cast-iron skillet over medium-high heat until very hot (no oil needed). Lightly brush one side of the naan with water to help it stick to the skillet. Place the water-brushed side down on the skillet. Cook for 1-2 minutes until bubbles form and the bottom has golden-brown spots. For a tandoor-like effect, carefully hold the skillet over the open flame for 5-10 seconds to char the top of the naan lightly.
- Brush and Serve: Remove from heat and immediately brush with butter. Sprinkle with cilantro if desired. Keep warm under a clean towel while cooking the remaining naan. Serve hot
Tips for Perfect Instant Garlic Naan
- Hot Skillet is Key: Ensure the skillet is very hot to achieve the bubbly, charred texture of homemade garlic naan.
- Thin Rolling: Roll dough to 1/8-inch thickness for the best puffiness.
- Vegan Option: Use plant-based yogurt and vegan butter for a fully vegan naan recipe.
- Storage: Store in an airtight container for up to 2 days or freeze for up to 2 months with parchment paper between naan. Reheat on a skillet for the best texture.
How to make various kinds of Naan Breads
This no-yeast instant naan recipe is easy and needs pantry-basic ingredients. No need to keep this for proofing because you can make your naans almost immediately.
In case you would like to play around with flavours, you can further add different ingredients to get various kinds of naan breads. Mix some finely chopped coriander leaves and mint leaves for Herb Naan. Or, mix some grated garlic into the dough to further enhance the flavour of this Garlic Naan.
You can make a filling of boiled and mashed potatoes and stuff it in the naan to make Stuffed Naans. Brush some butter once it is off the griddle and serve it with chilled Yogurt and Mint-Coriander Chutney.
How to use this easy recipe for Naan in different dishes?
This naan recipe with yogurt is a relatively easier and delicious way to make various other dishes. I use this naan recipe as a base for making Flour Tortillas and putting together Indian style Chicken Tikka Tacos. All you have to do is slice up some leftover Chicken Tikka (or, you can make some fresh, exclusively for Chicken Tikka Naan Tacos) and make your tacos.
You can also use this no-yeast naan dough for making a base for pizza as well. Simply flatten a dough ball on the pizza pan and top it with your favorite toppings before baking it in a preheated oven.
Serving suggestions
- Butter Chicken – Creamy tomato-based curry with tender chicken, ideal for dipping.
- Dal Makhani – Rich, buttery lentils with a velvety texture, a classic naan companion.
- Paneer Butter Masala – Soft paneer in a spiced tomato sauce, perfect for vegetarians.
- Chickpea Curry (Chole) – Spicy and tangy chickpea curry, great pairing with this garlic naan.
More popular Indian flatbread recipes
- Chapati (Roti) – A traditional unleavened flatbread made on a skillet with whole wheat flour (atta), water, and a touch of oil or ghee.
- Paratha – An unleavened, layered flatbread made on a skillet with whole wheat flour, water, oil/ghee, and sometimes stuffed with fillings like spiced potatoes, etc.
- Puri (Luchi) – A deep-fried unleavened flatbread made with whole wheat flour or all-purpose flour, water, and oil.
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Instant Naan Recipe
Equipment
- Stove Top
- Hard-Anodized Skillet or Cast Iron Pan
- Mixing Bowl
Ingredients
- 1 cup All Purpose Flour
- 1 cup Whole Wheat Flour
- 4 tbsp Semolina or Sooji
- 2 tbsp Sunflower Oil
- 2 tbsp Yogurt
- ½ tsp Baking Soda
- ½ cup Water Approximately
Instructions
- Take a mixing bowl and mix together the dry ingredients. Now, add the oil and rub it evenly through the dry ingrdients.1 cup All Purpose Flour, 1 cup Whole Wheat Flour, 4 tbsp Semolina or Sooji, ½ tsp Baking Soda, 2 tbsp Sunflower Oil
- Then add the Yogurt and again mix it. It should start forming a loose dough. Knead it by adding little water at a time. When you see that the dough has come together, means its dry yet binds, add a little more water (around a tablespoon). This would make it sticky and that's what we are looking for.2 tbsp Yogurt, ½ cup Water
- Take a teaspoon of oil and rub it on the dough. Cover it with a kitchen owel while you prepare to heat your skillet.
- Take a dough ball of golf ball size and roll it between your palms. Now, pat it into a circular disc on your kitchen counter or rolling board
- Once the skillet is really hot, take the naan and apply some water on one side. Then place that side on the skillet.
- In a couple of minutes you will see bubbles appearing on the top. Upturn the skillet on the flame to roast the top of the naan. Once it gets a nice brown char to it, scrape the naan from the skillet.
- Apply melted butter on top and serve.
Notes
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