Naan Recipe Without Yeast

I think one of the best kitchen shortcuts is finding a way to make something traditionally slow, like fresh bread, incredibly fast. This hearty naan recipe without yeast delivers tender, fluffy flatbread in under an hour, complete with a savory, spiced filling that melts perfectly inside. This is a great solution for busy weeknights, offering a high-protein, family-friendly meal that feels special without the fuss. We’re skipping the traditional yeast and using yogurt and baking soda for a speedy rise that yields a delicious, chewy texture. The secret ingredient here is the savory paneer filling, turning simple naan into a satisfying, flavorful main dish that transforms basic ingredients into a restaurant-quality experience.

Ingredients

• All-Purpose Flour: 300 g (2 ¼ cups), plus extra for dusting.

  Use standard all-purpose flour for a light and chewy texture. Ensure you have extra flour on hand for dusting your work surface and preventing sticking during kneading and rolling. Do not substitute with whole wheat flour in the main dough, as it will change the texture significantly.

• Leavening Agents: 6 g (1 ½ teaspoons) baking powder and 3 g (½ teaspoon) baking soda.

  The combination of baking soda (to react with the acid in the yogurt) and baking powder (for extra lift) creates the necessary fluffiness without yeast. Ensure both ingredients are fresh for proper rise, otherwise the naan will be dense.

• Seasonings: 5 g (1 teaspoon) fine sea salt and 10 g (2 teaspoons) granulated sugar.

  The sugar helps to slightly caramelize the bread during cooking and balances the flavors. Use fine sea salt for even distribution in the dough; avoid large flakes or coarse salt here.

• Dairy Base: 180 ml (¾ cup) plain full-fat yogurt.

  Full-fat yogurt provides a rich flavor and crucial acidity for reacting with the baking soda. Do not use non-fat or Greek yogurt as the moisture content and consistency are different.

• Liquid & Fat: 60 ml (¼ cup) warm water and 30 ml (2 tablespoons) neutral oil or melted ghee.

  The water should be warm (not hot) to help activate the leavening agents and blend the dough smoothly. Oil or ghee adds moisture and pliability to the dough; use ghee for traditional flavor or neutral oil (like canola or vegetable oil) for a lighter taste.

• Paneer Filling Ingredients: 150 g (5.3 oz) paneer, crumbled or finely grated; 5 g (1 teaspoon) smoked paprika; 3 g (1 teaspoon) ground cumin; 2 g (½ teaspoon) fine sea salt; 30 g (¼ cup) fresh cilantro, finely chopped.

  Paneer is a firm, non-melting Indian cheese that holds its shape when heated. Smoked paprika adds a distinct, savory depth that differentiates this naan recipe without yeast from standard naan. Chop the cilantro finely for even distribution in the filling.

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the 300 g flour, baking powder, baking soda, 5 g salt, and sugar.

   Whisk thoroughly to ensure the leavening agents are evenly distributed throughout the flour. This ensures consistent bubbles and a fluffy texture when cooked for this naan recipe without yeast.

2. Combine Wet Ingredients: In a separate bowl, combine the yogurt, warm water, and 30 ml oil or melted ghee. Mix well until smooth.

   Ensure the yogurt is at room temperature for easier mixing and dough formation. The warm water helps create a pliable dough quickly.

3. Form and Knead the Dough: Gradually add the wet ingredients to the dry ingredients, mixing with a spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

   Avoid adding too much extra flour during kneading; the dough should be soft, slightly tacky but manageable. If the dough feels dry, add another teaspoon of yogurt or water, or if too sticky, add a sprinkle of flour. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature to allow the gluten to relax.

4. Prepare the Filling: While the dough rests, prepare the filling.

   In a small bowl, combine the crumbled paneer, smoked paprika, ground cumin, 2 g salt, and chopped cilantro. Mix gently to combine all the ingredients without overworking the paneer.

5. Divide and Stuff the Naan: Divide the rested dough into 6 equal portions and roll each portion into a smooth ball. Flatten one dough ball slightly and place about 1 ½ tablespoons of the paneer filling in the center.

   Carefully gather the edges of the dough around the filling, pinching them together at the top to seal the filling completely inside. Gently flatten the filled ball. Keep unused dough portions covered with the damp cloth to prevent drying out.

6. Roll and Cook: On a lightly floured surface, use a rolling pin to carefully roll the filled dough into an oval or round shape, about 0.5 cm (¼ inch) thick. Heat a cast-iron skillet or heavy-bottomed non-stick pan over medium-high heat until very hot.

   Brush the pan lightly with oil or ghee. Place one rolled naan onto the hot pan. Cook for 1-2 minutes until bubbles appear on the surface and the underside is golden brown with some charred spots. Flip the naan and cook for another 1-2 minutes until the second side is also golden brown and cooked through. The paneer inside will soften and become gooey.

7. Finish and Serve: Transfer the cooked naan to a plate and brush lightly with melted ghee or oil. Repeat with the remaining dough and filling, cooking each naan individually.

   Serve this easy naan recipe without yeast warm with a garnish of fresh chopped cilantro and a small pinch of smoked paprika. When I’m short on time, I often skip stuffing the naan and mix the paneer filling right into the dough before kneading for a quick, flavorful flatbread.

The Role of Yogurt in Naan Without Yeast

The plain full-fat yogurt contains lactic acid, which reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas. This reaction creates the necessary bubbles and lift in the dough, mimicking the function of yeast, but in a fraction of the time. The yogurt also adds a unique tang and tenderness that’s hard to achieve otherwise. This specific approach to making a naan recipe without yeast results in a dough that is softer and more pliable compared to a simple flour and water dough.

Full-fat yogurt is essential because its fat content helps create a tender crumb and prevents the naan from becoming tough. If your dough feels dry, add a teaspoon of yogurt or water at a time until it reaches a soft, kneadable consistency. If it’s too sticky, add flour in small increments.

Naan Flavor Variations and Serving Suggestions

This stuffed naan recipe without yeast is versatile and easy to adapt to different tastes. For a simpler version, omit the paneer filling entirely and instead sprinkle grated cheddar or mozzarella cheese onto the rolled-out dough before folding and rolling again. This creates a quick cheese naan that kids love.

To spice things up, you can add a pinch of cayenne pepper or finely chopped green chilies to the paneer filling for extra heat. Alternatively, for a deeper aromatic base, incorporate finely minced garlic or ginger into the filling mixture before stuffing. This hearty stuffed naan is substantial enough to serve as a meal itself. Pair it with a simple green salad, a cooling raita (yogurt dip), or a bowl of hearty lentil soup (dal) for a complete and easy family dinner.

FAQs

Can I use Greek yogurt instead of plain yogurt?

No, it’s not recommended. Greek yogurt is much thicker and has less moisture than plain yogurt. Using it will make your dough too dry and difficult to knead. Stick to plain full-fat yogurt for the best results when making this naan recipe without yeast.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days. Wrap it tightly in plastic wrap and store it in an airtight container. Allow the dough to come back to room temperature for at least 30 minutes before proceeding with stuffing and rolling. I find that allowing the dough to rest on the counter for a full hour makes it much easier to roll out without tearing.

Why isn’t my naan puffing up like a balloon?

There are two main reasons: either the pan isn’t hot enough, or your dough may be too thick or too thin. Make sure to heat the pan over medium-high heat until it’s very hot, and roll the naan to a consistent 1/4-inch thickness. This is a common issue when making naan without yeast, as the timing for the rise is faster than with traditional yeast bread.

How do I store and reheat leftover naan?

Store leftover naan in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm in a dry skillet over medium heat for 1 minute per side until soft and pliable again, or use a microwave briefly in 15-second intervals.

What if I don’t have paneer?

You can substitute firm, dry tofu that has been crumbled and lightly pressed to remove excess moisture. Alternatively, for a different flavor profile, a mixture of spiced, mashed potatoes makes an equally hearty filling for this naan recipe without yeast.

Can I make this a high-protein meal?

Yes, paneer itself is high in protein, making this a very satisfying meal. This naan recipe without yeast makes a filling high-protein snack or meal. To boost the protein further, consider serving it alongside a protein-rich lentil soup or adding extra high-protein components to the filling, such as cooked, crumbled chickpeas.

Conclusion

This quick naan recipe without yeast provides a fantastic shortcut to enjoying freshly made, flavorful bread. The savory paneer filling makes it a hearty and satisfying meal component that’s perfect for a busy weeknight or an easy weekend lunch. Don’t wait—try making this simple paneer-stuffed naan this week and impress your family with a new favorite. Save this healthy eating recipe to your Pinterest board for quick access to easy dinner ideas.

naan recipe without yeast

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• Author: Madison Clarke
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A fast and flavorful no-yeast naan recipe featuring a savory paneer and spiced cilantro filling. This high-protein flatbread is made quickly using yogurt and baking soda, perfect for a satisfying weeknight meal or snack.

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Ingredients

Scale 1x2x3x

• 2.25 cups (300 g) all-purpose flour
• 1.5 tsp (6 g) baking powder
• 0.5 tsp (3 g) baking soda
• 1 tsp (5 g) sea salt
• 2 tsp (10 g) granulated sugar
• 0.75 cup (180 ml) plain full-fat yogurt
• 0.25 cup (60 ml) warm water
• 2 tbsp (30 ml) neutral oil or melted ghee
• 5.3 oz (150 g) paneer, crumbled
• 1 tsp (5 g) smoked paprika
• 1 tsp (3 g) ground cumin
• 0.5 tsp (2 g) sea salt
• 0.25 cup (30 g) fresh cilantro, chopped

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Instructions

1. Combine Dry Ingredients: Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
2. Mix Wet Ingredients: In a separate bowl, combine the yogurt, warm water, and oil or ghee until smooth.
3. Form and Rest Dough: Gradually add the wet mixture to the dry ingredients, mixing to form a shaggy dough. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
4. Prepare Paneer Filling: While the dough rests, mix the crumbled paneer, smoked paprika, cumin, salt, and chopped cilantro in a small bowl.
5. Stuff and Shape Naan: Divide the rested dough into 6 equal portions. Flatten one portion, place 1.5 tablespoons of filling in the center, gather the edges to seal, and gently flatten into a ball. Repeat with remaining portions.
6. Roll and Cook Naan: Roll each filled dough ball into a 0.25-inch thick oval or circle on a lightly floured surface. Heat a skillet over medium-high heat with a little oil. Cook each naan for 1-2 minutes per side until golden brown and puffed with charred spots.
7. Serve Immediately: Brush the cooked naan with melted ghee or oil and serve warm, garnished with extra cilantro and smoked paprika.

Notes

To avoid dense naan, ensure the baking soda and baking powder are fresh, and use full-fat yogurt for moisture and flavor. If the dough feels dry during kneading, add a teaspoon of yogurt or water; if too sticky, add a sprinkle of flour. For faster preparation, mix the paneer filling ingredients directly into the dough before kneading instead of stuffing individual portions.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Pan Frying
• Cuisine: Indian

Nutrition

• Serving Size: 1 naan
• Calories: 400 kcal
• Sugar: 3g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 35mg