Soft and Fluffy Naan Bread
There’s nothing nicer than homemade bread and this recipe will give you versatile soft and fluffy naan bread with no yeast, eggs or dairy. They’re super easy to make too!
Origins of naan bread
It seems that the idea of baking flatbreads can be traced back to 2500-1500 BC. These early breads were likely simple, unleavened varieties (like roti). But they laid the foundation for future developments like naan.
True naan, which is a leavened flatbread, were likely developed later with the introduction of yeast orsourdough fermentation, possibly influenced by Persian and Central Asian baking traditions.
The word “naan” comes from the Persian word “nān” meaning bread.
During British colonisation of India, naan was introduced to the West through cultural exchange.
In the 20th century, naan became globally recognised in restaurants around the world, particularly in the UK, Canada and US.
Today, naan is a common offering in Indian, Pakistani, Bangladeshi, and Afghan cuisines and it comes in many varieties: garlic naan, butter naan, keema naan and more. And if you’re after a vegan keema naan recipe, we have a perfect one in this post.
Recipe highlights
- No eggs, no diary, no yeast
- Easily double or triple the recipe as needed
- No long proving time
- Made with everyday ingredients
- Use to dip, mop up, wrap, make garlic bread or add toppings for a “cheats” pizza
- For best results, cook your naan on a cast iron pan (ideally a tava, aka chapati pan) otherwise use a heavy-based frying pan
This yeast-free, egg-free and diary-free naan recipe uses ingredients that are readily available in grocery stores. And, there’s nothing unusual that you can’t use for other recipes.
Plain flour – basic plain white flour is used in this recipe. Cheap and does the job.
Tip: Always keep your flour in an airtight storage container and place it in a cool, dark place away from any moisture.
Baking powder – for leavening, we use baking powder rather than yeast. It’s quicker, easier and it works.
Tip: Write the date you open your baking powder on a sticky label and place it on the container. Store in a cool, dry place. Stored correctly, opened baking powder is good to use for six to eight months but if in doubt, add half a teaspoon to a cup of boiled water. If it froths and bubbles, you’re good to go.
Sugar – just a small amount of sugar helps bring out the flavour of the dough. If you’re against using sugar, you can of course leave it out. It shouldn’t have a huge impact but it will alter the taste a bit.
Salt – as with the sugar, a small amount of salt helps bring out the flavour of the dough.
Soya yoghurt – rather than all water, we use a good amount of soya yoghurt to make the dough. This gives a lovely tender yet slightly chewy dough, with a mild sour flavour.
Sunflower oil – this will be used to coat the pan, rather than in the recipe itself. Drizzling on your cooking pan as needed to prevent sticking.
Water – we do use a small amount of water to help bring the dough together.
How to make our soft and fluffy naan bread
Making this scrumptiously fluffy naan bread is so simple. There are just a few simple steps:
- Mix all your dough ingredients together for four to five minutes. You’ll end up with a sticky dough.
- Cover the bowl with a tea towel and let the dough rest for 30 minutes.
- Wet your hands slightly and knead the dough for a few minutes. Add more plain flour if the dough is too sticky.
- Divide into six even-sized taut balls, place on a plate well dusted with flour and leave to rest for 10 minutes.
- Dust your work surface really well with flour and have some extra in a little bowl in case you need it.
- Drizzle about a tsp of sunflower oil on your pan and heat on a low heat. You need the pan to be nice and hot when you place your first piece of rolled dough onto it.
- Roll out your first dough ball on the floured surface to about 20cm. Carefully place it on the hot pan and turn the heat up to medium.
- Give the naan about 30 seconds before flipping it over and then give it 30 seconds on the other side. Move it about a bit to ensure it cooks evenly then flip over again giving each side another 30 seconds or so each. You’ll know when it’s done when it gets puffy with those lovely brown freckles.
- Remove the naan from the pan and keep warm in some kitchen foil. Turn the heat down again so that your pan doesn’t get overheated and start rolling out your next dough ball.
- Repeat the steps until all your dough balls are cooked.
Ingredient quantities you’ll need
250g plain flour
1 tsp baking powder
1/4 teaspoon salt
2 teaspoon sugar
130g soya yoghurt
40g water
Go best with
These naan breads are so versatile. You can cut them up and serve them with dips, as a side to most curry dishes and they’re perfect for wrapping your favourite sandwich fillings too.
Another way I love to eat them is just plain and simple with garlic butter. Oh… And they make great pizza bases too!
How to store your fluffy naan bread
Wrap your naan bread well and place in an airtight container in the fridge. They taste best eaten within three days.
To reheat, give them a splash of water and either pop in the air fryer for about two minutes until they’re soft and fluffy again, or reheat in a frying pan where you can keep an eye on them. If you leave them in the air fryer for too long, they will go hard and crispy!
Soft and Fluffy Naan Bread
Ingredients
- 250g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp sugar
- 130g unsweetened soya yoghurt
- 40g water
- 2 tbsp sunflower oil (only for coating the cooking pan)
Instructions
- Mix all your dough ingredients (not the sunflower oil) together for four to five minutes. You’ll end up with a sticky dough.
- Cover the bowl with a tea towel and let the dough rest for 30 minutes.
- Wet your hands slightly and knead the dough for a few minutes. Add more plain flour if the dough is too sticky.
- Divide into six even-sized taut balls, place on a plate well dusted with flour and leave to rest for 10 minutes.
- Dust your work surface really well with flour and have some extra in a little bowl in case you need it.
- Drizzle about a tsp of sunflower oil on your pan and heat on a low heat. You need the pan to be nice and hot when you place your first piece of rolled dough onto it.
- Roll out your first dough ball on the floured surface to about 20cm. Carefully place it onto the hot pan and turn the heat up to medium.
- Give the naan about 30 seconds before flipping it over and then give it 30 seconds on the other side. Move it about a bit to ensure it cooks evenly then flip over again giving each side another 30 seconds or so each. You’ll know when it’s done when it gets puffy with those lovely brown freckles.
- Remove the naan from the pan and keep warm in some kitchen foil. Turn the heat down again so that your pan doesn’t get overheated and start rolling out your next dough ball.
- Repeat the steps until all your dough balls are cooked.
Hidén
December 6, 2025 @ 6:42 pm
I made a double batch of these and drenched them in garlic butter and parsley 🤤 I’m in heaven ☺️☺️
Minnie
December 7, 2025 @ 7:26 pm
Thank you so much for the feedback! Lovely to hear you enjoyed them! That makes me very happy :)