At Looksyumy, our focus is on sharing simple recipes that deliver reliable results in real kitchens. This easy 3 ingredient naan bread uses only self-rising flour, Greek yogurt, and salt to create soft, pillowy flatbread in about 30 minutes. There’s no yeast, no rising time, and no special oven required—just a bowl, a rolling pin, and a hot pan.
This recipe is especially popular with home cooks looking for a quick bread option without yeast or long prep time. It’s ideal for busy weeknights, curry dinners, or anytime you want fresh bread without planning ahead.
Answer-ready explanation:
This 3 ingredient naan bread is made without yeast by relying on self-rising flour and Greek yogurt. The baking powder in the flour creates lift during cooking, while the yogurt adds moisture and structure, allowing the naan to cook quickly on a hot skillet.
Quick Recipe Overview
What you’ll make: 6–8 pieces of soft naan bread
Total time: 30 minutes (15 minutes prep + 15 minutes cooking)
No yeast required: Self-rising flour provides the lift
Cooking method: Stovetop skillet or cast iron pan
Key to success: Handle the dough gently and keep it slightly tacky
Perfect for: Quick dinners, meal prep, beginner cooks
This naan fits naturally into our growing collection of 3 ingredient bread recipes, designed to make homemade bread approachable without complicated techniques.
Ingredients (Makes 6–8 Naan)
If you have flour, yogurt, and salt, you’re just half an hour away from fresh homemade naan.
You need exactly three ingredients:
- 2 cups self-rising flour (plus extra for dusting)
- 1 cup Greek yogurt (full-fat works best for softness)
- ½ teaspoon salt (adjust if your flour already contains salt)
Optional additions (not counted in the 3 ingredients):
- Melted butter or ghee for brushing
- Minced garlic for garlic naan
- Fresh cilantro for garnish
- Nigella seeds or sesame seeds for topping
That’s it. The flour provides structure and lift, the yogurt creates tenderness, and the salt balances the flavor.
Easy 3 Ingredient Naan Bread
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6–8 naan 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
Soft, pillowy naan bread made with just three ingredients and no yeast. Cooked on the stovetop in 30 minutes, this easy naan is perfect for curries, wraps, or dipping.
Ingredients
- 2 cups self-rising flour
- 1 cup Greek yogurt
- ½ teaspoon salt
Instructions
Mix self-rising flour and salt in a bowl. Add Greek yogurt and stir until a dough forms.
Knead gently for 2–3 minutes until smooth. Let rest for 10 minutes.
Divide dough into 6–8 pieces and roll into thin ovals.
Cook each naan in a hot dry skillet for 1–2 minutes per side until puffed and lightly charred.
Brush with butter if desired and serve warm.
Notes
Full-fat Greek yogurt gives the best texture
Dough should be soft, not sticky
Cast iron skillet creates the best char
Nutrition
- Serving Size: 1
- Calories: 180
- Fat: 3g
- Carbohydrates: 30g
- Protein: 6g
Keywords: 3 ingredient naan bread, easy naan bread, naan bread without yeast, stovetop naan
Why This Recipe Works
The science behind it:
Self-rising flour already contains baking powder, which releases gas as the dough cooks, creating light, airy naan without yeast. Greek yogurt adds acidity that activates the leavening while contributing richness and a subtle tang.
No yeast, no waiting:
Traditional naan depends on fermentation and long resting times. This version replaces yeast with chemical leavening, making the process faster while keeping the texture soft and flexible.
Stovetop cooking:
Cooking naan on a very hot pan is essential, as high heat helps the dough puff and brown properly, mimicking the effect of a tandoor oven.
This method works because chemical leavening replaces yeast fermentation, allowing fast cooking without sacrificing texture.
Related 3-Ingredient Carnivore Recipes:
Is This the Easiest 3 Ingredient Naan Bread Without Yeast?
Yes. With no yeast, no rising, and just three pantry staples, this recipe is designed for consistent results—even if you’ve never made bread before. The short resting time relaxes the dough just enough to make rolling easy without slowing the process.
Step-by-Step Instructions
1. Mix the Dough
In a large bowl, combine the self-rising flour and salt. Add the Greek yogurt and mix until a rough dough forms.
2. Knead Briefly
Transfer the dough to a lightly floured surface and knead gently for 2–3 minutes. The dough should feel tender with a light tackiness, without sticking to your hands.
If the dough feels dry, incorporate yogurt gradually, one teaspoon at a time.
3. Rest the Dough
Cover the dough with a damp towel and let it rest for 10 minutes. This resting step loosens the gluten, allowing the dough to roll out more smoothly.
4. Divide and Roll
Divide the dough into 6–8 equal portions. Roll each into a ball, then flatten and roll into an oval or teardrop shape about ¼ inch thick. Lightly coat your surface and rolling pin with enough flour to prevent sticking.
5. Heat the Pan
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat for 3–4 minutes. Do not add oil.
6. Cook the First Side
Place one piece of naan in the hot pan. Cook for 1–2 minutes until bubbles appear and golden-brown spots form underneath.
7. Flip and Finish
Flip the naan and cook for another 1–2 minutes, until charred spots develop and the bread puffs slightly.
8. Brush and Serve
Remove from the pan and brush with melted butter or ghee if desired. Stack cooked naan and cover with a towel to keep warm.
Cooking Tips for Perfect Naan
- Medium-high heat creates the best balance of browning and softness
- Bubbles and charred spots are signs the naan is ready
- Stacking and covering naan traps steam and keeps it soft
Common Mistakes (And How to Fix Them)
Dough sticks when rolling
Add a little more flour and dust the surface generously.
Naan turns dense or tough
The dough was overworked. Knead only until smooth.
No charred spots
Your pan wasn’t hot enough—let it preheat longer.
Burns outside but stays raw inside
Lower the heat slightly and cook longer.
Dry texture
Use enough yogurt and brush with butter while hot.
Simple Variations
- Garlic naan: Brush with butter mixed with minced garlic and chopped cilantro
- Herb naan: Knead fresh herbs into the dough
- Cheese naan: Add shredded cheese before rolling
- Spiced naan: Mix cumin or nigella seeds into the dough
Storage & Reheating
- Room temperature: Store in an airtight container for 2–3 days, placing parchment paper between layers
- Refrigerator: Keep sealed for up to five days
- Freezer: Wrap and freeze for up to three months
Reheat in a dry skillet, oven, toaster oven, or briefly in the microwave.
Why Self-Rising Flour Is the Secret
Caption: Fluffy homemade naan bread with soft interior and charred exterior
Self-rising flour combines all-purpose flour with baking powder and salt already mixed in. This built-in leavening creates lift during cooking, giving naan its airy texture without yeast or long fermentation.
If you don’t have it, you can make your own by mixing flour with baking powder and salt before using.
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Frequently Asked Questions
What makes this naan recipe different from traditional naan?
Traditional naan relies on yeast and long resting times, while this recipe uses self-rising flour and yogurt to achieve a similar texture quickly without fermentation.
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt contains more moisture, so reduce the amount slightly or add extra flour until the dough feels right.
Do I need a cast iron pan?
Cast iron works best, but any heavy skillet will do.
Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 24 hours and let it sit briefly at room temperature before cooking.
