Last Minute Naan

Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry

Last Minute Naan is a bread that requires no yeast and no resting. It is so easy to make and doesn’t take hours. It’s great to be able to whip up a quick naan with no notice. The no yeast naan is soft, yet holds its form and has a delicious flavour. The perfect complementary side for Indian style curries!

Fun fact: In Australia we often say naan bread. However, naan translates to bread. So by saying naan bread, we are essentially saying bread bread. 😳

Serve Last Minute Naan with these Easy Curry Recipes

• Healthy Chicken and Vegetable Curry
• Butter-free Butter Chicken
• One-pot Spiced Lamb Curry
• Rich Beef Curry

Last minute garlic naan: If you want to make a garlic version, peel 1-2 cloves of garlic and cut in half. After brushing the naan with butter, wipe the cut side of a piece of garlic all over the top of the bread. Then lightly sprinkle with salt and parsley if desired.

How to Make No Yeast Naan

Ingredients: There are only a handful of ingredients in this naan recipe. They all get mixed together with a spoon to form a ‘batter’, not a dough.

Kneading: There is no kneading to be done! This is a wet batter that requires no kneading – not in the traditional style of the word, anyway.

Shaping: Drop a large spoonful of the naan batter onto a heavily floured surface. Using your fingers (and lots of flour), press one portion to approximately 2mm thickness. It is best if the flatbread are of an even thickness for cooking, however I prefer them not to be perfect rounds. They look more rustic when not a perfect shape. ?

I also shape one naan at a time, and while that bread is cooking I shape the next.

Cooking: Depending on the size of the frying pan, place one or two naan into the pan. Cook for 2-3 minutes, flip and cook for a further minute. They should be lightly browned on each side.

Flavour: Spread a sheet of aluminium foil on the bench (approximately 60cm long). When cooked, remove the naan from the pan and place in the middle of the foil. Lightly brush the top with the melted butter and sprinkle with a little salt flakes (and any other additions you are using). Fold each end of the foil over the naan to completely cover and keep warm. Repeat with the remaining bread.

Feedback and More

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Check out my Asian page for more Indian flavours, or go straight to curries.

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Last Minute Naan

This naan has no yeast, requires no activation or resting and is so simple to make. The bread is perfect served with Indian-style curries.

5 from 9 votes

Print Pin Rate

Course: Accompaniments, Sides

Cuisine: Asian

*Calories: 116kcal

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Author: Elby | The Tasteful Pantry

Servings: 8 naan

*Note: Adjusting servings will not adjust the ‘light grey’ quantities

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Ingredients

• ▢ 1 ¼ cup flour - plain, all purpose (plus extra for shaping)
• ▢ 2 ½ tsp baking powder
• ▢ ½ tsp salt
• ▢ 250 grams yoghurt - Greek or natural
• ▢ 30 grams unsalted butter - melted
• ▢ sea salt flakes - to taste

Optional Extras

• ▢ 1 tbsp fresh parsley - chopped
• ▢ 2 garlic cloves - peeled and halved
• ▢ 1 tsp nigella seeds

Instructions

• Use a spoon to mix the flour, baking powder, salt and yoghurt in a bowl. The mix will be a wet and sticky batter consistency.
• Spread a small working area on your bench with a good coating of flour. You don't knead or roll this dough. Take a spoonful of the dough (approximately the size of 2 tablespoons) and drop it on the floured bench.
• Coat your fingers in flour and sprinkle flour to cover the top of the dough. Using your fingertips, gently press the dough into an oval shape. There should be enough flour on the bench and on top of the dough so that it doesn't stick to your fingers or the bench.

  Carefully flip the dough and continue pressing and flipping (sprinkling with extra flour as necessary), until it is approximately 2mm thick. This is not a hardy dough and you will need to handle it with care.
• Heat a heavy-based or cast iron pan over low-medium heat and spray with oil. Carefully place the prepared portion of dough into the hot pan. Cook for 1-2 minutes, or until the naan has puffed slightly and has browned underneath. Flip and cook for a further minute, or until lightly browned.
• Place the cooked naan in the middle of a 60cm long piece of foil. Brush the top side lightly with the butter and sprinkle with a little salt flakes and parsley or nigella seeds, if using. Fold the foil over top to keep the bread warm.

  Garlic naan: after brushing with butter, rub the cut side of garlic over the top of the bread, then sprinkle with salt.
• Repeat the process for the remaining portions of dough – remember to use lots of flour when pressing out.

Nutrition

Calories: 116kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 303mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 96IU | Vitamin C: 0.3mg | Calcium: 140mg | Iron: 1mg

*Nutrition and calorie figures are estimates only.

Did you try this recipe?Leave a comment below and let me know on Instagram @TheTastefulPantry or #thetastefulpantry!