Fluffy Homemade Naan (No Yeast) – Easy Skillet Recipe

There’s nothing like warm, fluffy naan made fresh in your own kitchen — no tandoor required. This easy stovetop naan recipe uses simple ingredients and comes together quickly, making it the perfect side for curries, soups, or even as a base for flatbread pizzas. Add the garlic butter spread right before serving for that irresistible restaurant-style flavor.

Ingredients:

For the Naan:

• 2 cups all-purpose flour

• 2 teaspoons sugar

• 1 teaspoon salt

• 1 teaspoon baking powder

• ¾ cup plain Greek yogurt (or plain regular yogurt)

• 2 tablespoons olive oil (or melted butter)

• ¼ cup warm water (as needed)

Optional Garlic Butter:

• 2 tablespoons melted butter

• 1 clove garlic, finely grated or minced

• 1 tablespoon chopped fresh cilantro (optional)

• Pinch of sea salt

Instructions:

1. Combine the Dry Ingredients:

   
   

   In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

2. Mix in the Wet Ingredients:

   
   

   Add the yogurt and olive oil. Stir until a shaggy dough forms. Add warm water a tablespoon at a time until the dough comes together.

3. Knead and Rest:

   
   

   Turn the dough out onto a lightly floured surface and knead for 3–5 minutes until smooth. Place in a bowl, cover with a towel or plastic wrap, and let rest for 30 minutes (or up to 2 hours for extra softness).

4. Shape the Naan:

   
   

   Divide the dough into 6 equal balls. Roll each one into a thin oval or circle, about ⅛–¼ inch thick.

5. Cook:

   
   

   Heat a non-stick or cast iron skillet over medium-high heat. Cook each piece for 1–2 minutes per side until bubbly and golden with charred spots. No oil needed.

6. Make the Garlic Butter (Optional):

   
   

   Stir the garlic into melted butter. Add chopped cilantro and a pinch of sea salt if using.

7. Brush & Serve:

   
   

   Right before serving, warm the naan and brush with the garlic butter mixture. Serve hot and enjoy!

Storage Tips:

• Store cooked naan (without butter) at room temp wrapped in foil or in a container for up to 2 days.

• Reheat in a skillet or warm oven, then brush with garlic butter just before serving.

No Yogurt? Try This Sub:

Mix ½ cup milk with 1 tsp vinegar or lemon juice. Let it sit for 5–10 minutes to curdle, then use in place of yogurt.