If you’re craving fresh, homemade naan bread, but you’re short on time, this recipe is for you! Delicious naan bread is ready in just 30 minutes, made with nutritious whole wheat flour and Greek yogurt.
Enjoy freshly baked naan bread in just 30 minutes – no rising, no kneading required! I love making naan for so many reasons:
First, the taste. Despite my usual aversion to yogurt, this naan made with Greek yogurt is a game-changer. The dough comes together quickly, and the Greek yogurt adds a subtle tanginess and then earthiness and complexity from whole wheat flour. Cooked in a pan, each naan is toasty with fresh-baked flavor that’s irresistible. Want to add a garlicky twist? Try this garlic naan recipe too!
Second, the texture. This naan is amazingly bready and chewy. You’ll be shocked how many air bubbles form without using yeast.
Lastly, did I mention it’s easy to make? It takes less than 30 minutes to prepare the dough and only 5 minutes to cook each naan directly on the stove. And whole wheat flour and Greek yogurt make this naan something you can feel good about enjoying!
What is Naan Bread?
Naan is a tender, thin bread, somewhat similar to pita or flatbread, typically made with yogurt. The yogurt adds a slightly tangy flavor and moisture. In this recipe, whole wheat flour adds depth of flavor, and a touch of olive oil helps them toast and puff up in a pan. This version doesn’t require kneading, rising, or yeast, which is why you can make it in such a short amount of time!
What is the Difference Between Pita Bread and Naan Bread?
Pita and naan are both flatbreads, but they have distinct origins and characteristics. Pita is common in Middle Eastern and Mediterranean cuisines, and has a pocket-like shape used for stuffing and sandwiches. Naan is common in Indian and West Asian cuisines, incorporating yogurt for a subtle tang and a tender yet slightly chewy texture. Naan is often used for dipping in sauces, gravies and curries.
Naan Bread Ingredients
- Whole Wheat Flour – Whole wheat flour is used to create a flavorful and hearty base for your naan bread and adds a rich, nutty taste.
- Nonfat Greek Yogurt – Non-fat Greek yogurt is the key ingredient that provides moisture, tenderness, and a subtle tangy flavor to the naan dough.
- Baking Powder – Baking powder is a leavening agent that helps the naan bread rise and become light and fluffy when cooked in the pan. It helps create those beautiful air bubbles when cooking.
- Salt – Salt enhances the overall flavor of the naan bread.
- Extra Virgin Olive Oil – Extra virgin olive oil is used to toast and cook the naan, giving it a delightful light char and enhancing its taste.
How to Make Naan Bread
Full instructions in the recipe card; this is just an outline!
In a stand mixer, add flour, salt, and baking powder and mix until well-combined on medium speed.
Add Greek yogurt and switch to dough hook attachment; mix until a sticky dough ball forms.
Stop mixer, flour hands and surface, then knead dough by hand for 3 minutes. Set dough aside
Shape 6 dough balls using a 1/3 cup measure after resting. Roll each ball into an oblong, thin shape on a floured surface.
Heat a nonstick skillet with ¼ teaspoon olive oil over medium-high heat for 5 minutes.
Each naan takes about 2-3 minutes on side #1 until golden, flip to side #2 for another 2-3 minutes, ensuring sizable bubbles form. Flip for an additional 30 seconds on side #1.
What to Serve with Naan Bread
Naan is so versatile! Get creative with your naan pairings and try it with anything you’d like! Below are some of my favorite ways to enjoy this naan bread:
- Hummus: A classic pairing, this wheat naan bread is perfect for scooping up creamy and flavorful hummus, like this Beet Hummus.
- Tzatziki: The cool and refreshing taste of tzatziki complements the warm and chewy texture of naan.
- Salmon: Baked salmon is a delicious dish to have with naan. I personally like to place pieces of salmon in the naan like a pita wrap!
- Muhammara Dip: This vibrant Middle Eastern dip, featuring roasted red peppers and nuts, is perfect for dipping.
- Soup: From classic chicken noodle soup to creamy black bean soup, naan’s “dunkable” nature makes it an ideal sidekick to a warm and comforting bowl of soup.
Storage and Reheating
Naan is best served immediately after cooking. However, if you’d like to make ahead, store in foil or Tupperware and reheat naan in a sealed foil package at 400 degrees for 5-10 minutes.
More Bread Recipes You’ll Love
- The Easiest Garlic Naan Bread Ever
- 1-Hour Wheat Beer Bread
- How to Make Garlic Bread
- Buttery Parker House Rolls
- Easiest French Baguette Recipe
- Stand mixer
- 1 ¾ cups whole wheat flour plus more for dusting a working surface
- 1 ¼ cup non-fat Greek yogurt
- 2 ½ teaspoons baking powder
- ½ teaspoon fine salt
- Extra virgin olive oil for the pan
- In the bowl of a stand mixer with the whisk attachment, add flour, salt, and baking powder. Stir, on medium speed, until well-combined.
- Add Greek yogurt, and use the dough hook attachment over medium speed to form a dough ball. Once a dough ball has been formed, let mixer run for an additional minute. Dough will be very sticky.
- Stop mixer, and remove dough ball. Flour your hands and a large working surface. Knead dough by hand for 3 minutes.
- Set dough aside for 10 minutes to give dough time to rest and breath.
- To form: After 10 minutes, use a 1/3 cup measure to form roughly 6 dough balls. Generously flour working surface and a rolling pin, and roll out each ball to an oblong, thin shape. Dough should be thin, but not see-through or breakable.
- To cook: Preheat a large, nonstick skillet with ¼ teaspoon olive oil for 5 minutes over medium-high heat.
- When skillet is very hot, add first naan. Cook on side #1 for 2-3 minutes until golden brown. Flip to side #2 and cook for 2-3 minutes until golden brown. Sizable bubbles should form! Flip to side #1 for an additional 30 seconds.
- Repeat process for all naans, adding ¼ teaspoon more of olive oil every time. Serve right away!
- You can also use all-purpose white flour but wheat adds amazing flavor
- You can also use low-fat Greek but the dough will be stickier and you might need a bit more flour to form a dough ball
- Serve naan hot off the press. If you need to make ahead, reheat naan in a sealed foil package at 400 degrees for 10 minutes. Naan is absolutely best served right after cooking! Serve plain, with hummus, or brushed with garlic oil or melted butter.