If you’ve ever wished you could whip up soft, warm naan breads without the time or fuss of working with yeast, you’re going to love this recipe. These Yeast‑Free Naan Breads come together in minutes using simple pantry ingredients, and they cook right on the stovetop — no rising, no kneading, no waiting around. Just mix, roll, and toast until they’re puffed, golden, and irresistibly tender.

They’re perfect for scooping up curries, wrapping around grilled meats, or serving warm with a bit of garlic butter. And because they’re so quick and easy, they’re ideal for busy weeknights or last‑minute meals when you want something homemade but don’t have hours to spare.

If you’ve never made naan before, this is the recipe that will make you wonder why you waited so long. Soft, simple, and ready in a flash — a real kitchen keeper.

• 1 1/3 cups (165g) plain all-purpose flour
• 1/2 tsp baking powder
• pinch sugar
• 1/2 tsp salt
• 3 TBS +1 tsp (50ml) whole milk
• 2 TBS butter (cut into bits)
• 1/4 cup (65g) creamy full fat yoghurt

• Do not use self raising flour for this recipe.  All-purpose or plain flour is what is needed. 
• It is not a lot of baking powder, but you really don't want a lot. You just want enough to encourage the dough to puff up when it hits the hot griddle pan.
• Just a pinch of sugar. I use Kirkland organic granulated sugar. In the U.K. I would use caster sugar.
• You will want to use whole milk as it has a richer flavor.
• I used salted butter as that is all I keep in my house. I have never found anything to be super-salted in doing so.
• Make sure your yogurt is full fat. Alternately you can use full fat sour cream if you haven't got any yogurt.

1. Sift the flour, baking powder, sugar and salt together.
2. Warm the milk gently with the butter to melt the butter. Cool to lukewarm and whisk in the yogurt. Stir this into the flour mixture with a wooden spoon to make a soft dough. (Keep an eye on the milk. You don't want it to boil, just warm up enough to melt the butter.)
3. If the dough is too sticky, dust lightly with flour. Knead in the bowl for a few minutes, then cover with a clean tea towel and let sit for half an hour.
4. At the end of that time, divide into 4 equal portions and shape into balls. Roll out on a lightly floured surface to 1/8 inch thickness. Rotate slightly as you roll them, sprinkling lightly with flour as you go until you have a rough oval shape. (I find it easy to do this moving them a quarter turn with each roll of the rolling pin.)
5. Heat a large non-stick skillet or flat pancake griddle pan over medium high heat. Once it is hot you can start to bake the Naan's. (You can hold your hand just about the pan and feel how hot it is. I used a Pampered Chef grill pan to cook these on. In most cases you will only be able to cook one at a time.)
6. Pick up and remove any excess flour by slapping the dough between your hands and flip it onto the pan.
7. Cook until the surface is covered with bubbles, and it is lightly toasted on the bottom, flip over and repeat. (Do keep a close watch on it as they can turn very quickly.)
8. Remove to a clean tea-towel and cover to keep warm while you cook the rest. This helps to keep them soft. Serve warm.

• You will want your dough to be not sticky, not dry, but somewhere in the middle.
• Roll your dough out thin so that it cooks out evenly and light.
• Use a well heated non-stick skillet. This will help to create the lovely characteristic bubbles and charring.
• You can vary the flavor by brushing some garlic or herb butter on top of the breads after cooking while they are still warm.
• Keep a close watch on your breads while they are baking. They can turn in the blink of an eye. When they start to blister and puff up, and start turning brown, they are done.
• Keep your Naan breads wrapped loosely in a clean tea towel while you finish cooking them all. This helps to keep them nice and soft and prevents them from drying out.