Description
This simple, 3-ingredient naan bread recipe uses Greek yogurt instead of yeast for a quick and easy homemade flatbread. Ready in just 30 minutes, it’s soft, fluffy, and perfect for pairing with curries, dips, or enjoying on its own with a touch of melted butter and fresh parsley.
Ingredients
Dough Ingredients
- 4 cups Flour
- 1 3/4 cups Greek yogurt
- 3 tsp Baking powder
- 1 tsp Salt (optional)
Toppings
- 2 tbsp Olive oil or melted butter
- 1 tbsp Chopped parsley (optional)
Instructions
- Combine Ingredients: In a medium mixing bowl, add the flour, Greek yogurt, and baking powder. Add salt if using, then mix everything together thoroughly with a wooden spoon until a rough dough forms.
- Knead the Dough: Transfer the dough to a floured surface. Knead it for several minutes until it becomes soft, pliable, and well combined.
- Divide and Shape: Roll the dough into a log shape and cut it into five equal portions. Shape each piece into a smooth ball.
- Roll out the Dough: Lightly flour your work surface and rolling pin to prevent sticking. Roll each dough ball into a flat, round circle about 1/4 inch thick.
- Cook Naan: Heat a pan over medium-high heat for about 3 minutes until hot. Place one dough circle in the pan and cook each side for 2-3 minutes or until dark brown spots and bubbles form on the surface.
- Serve: Brush the hot naan with melted butter or olive oil and sprinkle with chopped parsley if desired. Serve immediately while warm and soft.
Notes
- Use Greek yogurt for best texture; regular yogurt can be too thin.
- Cooking naan on a hot skillet mimics traditional tandoor results and creates the characteristic charred spots.
- Optional salt helps to enhance flavor but can be omitted for low-sodium diets.
- This recipe makes about 5 medium-sized naan breads, perfect for sharing or serving alongside meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
