Warm, fluffy naan bread is one of those comforting sides that elevate any meal. This easy version is made entirely on the stovetop and doesn’t require any yeast, fancy gadgets, or lengthy resting times. Just a couple of pantry staples and a hot skillet are all you need to prepare soft, golden naan with a tender interior and perfectly charred edges. Whether served alongside your favorite main dish or enjoyed on its own, this naan recipe is fast, satisfying, and incredibly versatile.
Why You’ll Love This Recipe
This naan is incredibly simple to prepare, thanks to its minimal ingredient list and quick prep time. There’s no need to wait for dough to rise, as it uses self-rising flour for instant lift. Sour cream adds richness and moisture, giving the bread its signature soft chew. The stovetop method makes it fast and accessible, ideal for busy weeknights or spontaneous meals. You’ll get warm, fresh naan in just 30 minutes.
Ingredients You’ll Need
Self-Rising Flour (1⅓ cups)
This type of flour already contains leavening agents, so there’s no need for yeast. If needed, you can make your own by combining all-purpose flour with baking powder and a pinch of salt.
Sour Cream (1 cup)
Sour cream provides the dough with moisture and a slight tang. It creates a soft, tender bread with a satisfying texture. Plain yogurt works as a great substitute if you don’t have sour cream on hand.
Olive Oil (2 tablespoons, for brushing)
Used before and during cooking, olive oil helps the naan achieve a beautiful golden color and prevents sticking while adding a subtle depth of flavor.
Chopped Fresh Parsley (optional)
For a finishing touch, a sprinkle of parsley adds freshness and visual appeal. It’s optional but great for serving.
How to Make Homemade Naan Bread
This stovetop naan is made by combining the flour and sour cream into a dough, dividing it into small portions, and rolling each piece into thin rounds. Each piece is brushed with oil and cooked in a hot skillet until puffed and golden on both sides. The method mimics the high heat of traditional tandoor ovens, using tools you already have in your kitchen.
Step-by-Step Instructions
1. Make the Dough
Add the flour and sour cream to a stand mixer fitted with a dough hook. Mix on medium-low speed until the dough begins to come together. Scrape the bowl if needed to incorporate any dry bits.
2. Knead Until Smooth
Increase the speed to medium and continue mixing for 2 to 3 minutes until the dough forms a smooth, elastic ball.
3. Cut the Dough
Transfer the dough onto a lightly floured surface. Knead briefly by hand and shape into a ball. Use a sharp knife to cut it into 8 equal sections.
4. Roll Each Portion
Dust each dough section with flour and roll it into a flat, round shape using a rolling pin. Add more flour as needed to keep it from sticking.
5. Preheat the Skillet and Brush the Dough
Place a skillet over medium heat. While it heats, lightly brush the top of the rolled dough with olive oil.
6. Cook One Side
Once the skillet is hot, place the dough oiled-side down into the pan. Cook for about 2 minutes until the surface bubbles and the bottom becomes lightly browned.
7. Brush the Other Side and Flip
While the first side cooks, brush the top with more olive oil. Flip the naan and cook the second side for another 2 minutes or until nicely golden.
8. Keep Warm
Remove the cooked naan and place it on a plate covered with a clean towel to retain heat. Repeat the process with the remaining dough.
Helpful Tips
Use a heavy-bottomed skillet like cast iron for the best results. It holds heat well and helps form those signature bubbles and charred spots. Make sure the pan is fully preheated before adding the dough to prevent sticking. If the dough is too tacky to work with, a dusting of flour will help make rolling easier. Don’t skip the olive oil—it adds flavor and promotes beautiful browning.
Details
Flavor: Lightly tangy, rich, and savory
Texture: Soft and flexible with golden edges
Occasion: Perfect as a side or for dipping
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Notes (Optional Variations or Substitutions)
Customize your naan by adding minced garlic, chopped herbs, or shredded cheese into the dough before rolling. For a dairy-free alternative, use unsweetened non-dairy yogurt. Brushing with melted butter or garlic butter after cooking can also enhance the flavor. You can even make sweet versions with cinnamon and sugar.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 157 kcal |
| Carbohydrates | 15 g |
| Protein | 3 g |
| Fat | 9 g |
| Saturated Fat | 4 g |
| Cholesterol | 15 mg |
| Sodium | 23 mg |
| Potassium | 60 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 180 IU |
| Vitamin C | 1 mg |
| Calcium | 35 mg |
| Iron | 1 mg |
Note: These are approximate values and may vary depending on the specific ingredients used.
Frequently Asked Questions (FAQ)
Does naan bread need yeast or yogurt to rise?
Not in this recipe. Self-rising flour provides lift, and sour cream adds richness and structure without the need for yeast or yogurt.
Can homemade naan be cooked without a tandoor?
Yes, you can easily make it in a skillet. A cast iron pan does a great job at mimicking the intense heat of a tandoor, producing similar texture and color.
Why is naan bread soft and chewy instead of crispy?
The moisture from sour cream, combined with quick cooking in a hot pan, keeps the naan soft inside while allowing the outside to brown just slightly.
Can homemade naan bread be frozen after cooking?
Yes. Once the naan cools completely, stack pieces with parchment in between and freeze in a sealed bag. Reheat in a hot skillet or warm oven before serving.
Storage Instructions
Store naan in an airtight container at room temperature for up to two days. To extend its freshness, refrigerate for up to five days. Reheat by toasting it in a skillet or wrapping it in a damp paper towel and microwaving briefly. To freeze, separate pieces with parchment paper and place in a freezer-safe bag. Reheat from frozen or let thaw at room temperature before warming.
Print
Homemade Naan Bread | Easy Skillet Recipe with No Yeast
- Total Time: 30 minutes
- Yield: 8 1x
- Diet: Vegetarian
Description
Make soft, tender naan bread in just 30 minutes using self-rising flour and sour cream. No yeast required, perfect for skillet cooking.
Ingredients
1⅓ cups self-rising flour
1 cup sour cream
2 tablespoons olive oil (for brushing)
Chopped fresh parsley (optional)
Instructions
1. Combine flour and sour cream in a mixer with dough hook. Mix until combined.
2. Knead on medium speed for 2–3 minutes until a smooth dough forms.
3. Turn dough onto floured surface. Knead gently and shape into a ball.
4. Cut into 8 equal pieces. Roll each piece into a thin round.
5. Brush one side with olive oil.
6. Heat a skillet over medium heat.
7. Place dough oil-side down in the skillet. Cook 2 minutes.
8. Brush other side with oil. Flip and cook 2 more minutes until browned.
Notes
Plain yogurt can replace sour cream.
Add flavor with garlic, herbs, or cheese.
Use a cast iron pan for better browning.
Brush with melted butter after cooking for extra richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Flatbread
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 piece
- Calories: 157
- Sugar: 1g
- Sodium: 23mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Conclusion
This no-yeast naan recipe is a fantastic option for when you want soft, flavorful bread on the table quickly. With just two main ingredients and no rise time, you can enjoy fresh naan in under half an hour. It’s perfect for dipping, wrapping, or serving alongside your favorite dishes. Try it once, and you’ll want to keep it in your weekly rotation.