This No-Rise Naan is soft, fluffy, and ready in under 30 minutes. Made with just two ingredients, it’s the easiest way to enjoy fresh naan at home.

Looking for some delicious dips for this flatbread? Try my Creamy Roasted Cauliflower Dip or my Chickpea Msabbaha. This flatbread is also perfect for many of my saucy Indian dishes, including my Malai Kofta, Masoor Dal, or Chana Aloo.

I love this No-Rise Naan because it’s so simple and foolproof – no yeast, no long proofing times, just mix, roll, and cook. It’s the perfect solution when you want fresh bread but don’t have hours to wait. The yoghurt makes the dough soft and tender, while the hot pan gives that irresistible charred flavour. Because it’s yeast-free, it’s also less intimidating for beginner bakers. You only need two basic ingredients, both of which are affordable and easy to find at the supermarket.

The recipe is flexible – you can keep it plain or brush with garlic butter and herbs. It’s also a great way to get kids or family involved in cooking since the dough comes together so quickly. Plus, it freezes beautifully, meaning you can always have naan on hand for last-minute dinners. Freshly cooked and warm from the pan, it’s comfort food at its finest.

Main Ingredients & Why We Use Them

Self-Raising Flour – Provides structure and a light texture thanks to the built-in raising agents. Bread flour can be used for a chewier naan.
Unsweetened Coconut Yoghurt – Makes the dough moist and tender while keeping it dairy-free. Soy yoghurt also works well.
Vegan butter: Coats the bread and makes it extra tasty! I know I said it was a 2 ingredient bread because technically you only need 2 ingredients to make the bread, and you just need the bread to fry it (am I taking liberties here?).

No-Rise Naan Ingredients

How to Make It

Making this naan couldn’t be easier. You just stir the yoghurt into the flour until a dough forms, let it rest briefly, then roll it out. Cook each piece in a hot skillet with butter until golden spots appear and the bread puffs. Brush with melted vegan butter or garlic oil if you want extra flavour – and that’s it, fresh naan on the table in minutes.

Variations and Substitutes

You can swap coconut yoghurt for soy or almond yoghurt, just make sure it’s unsweetened. For a garlic naan, stir minced garlic into the dough or brush with garlic butter after cooking. Add chopped coriander or nigella seeds for extra flavour.

Equipment

All you need is a mixing bowl, rolling pin, and a heavy-based skillet or cast-iron pan. A pastry brush is handy if you’d like to brush the naan with melted vegan butter or garlic oil before serving.

How to Serve It

This naan is perfect for scooping up curries, dhal, or vegetable stews. It also makes a great wrap for falafel, grilled veggies, or seitan. We used it twice in one day, once for making a Crispy Falafel wrap with Chickpea Msabbaha and then for dinner for scooping up Palak Paneer. Yum!

How to Store It

Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, warm briefly in a hot pan or toaster. You can also freeze the cooked naan for up to 2 months – just wrap well and reheat from frozen.

How to Make It