This recipe shows you how to get the best fluffy naan bread result using only 3 ingredients. A complete no-fuss recipe that takes no time at all. A perfect accompaniment to a 30 minute curry! Prepare yourself a takeaway in less time than it takes to deliver.
About This 3 Ingredient Naan Bread Recipe
This is a no-yeast naan bread recipe that requires no rising time, making it perfect for when you want fresh bread fast. It’s soft, fluffy and incredibly easy to make at home — even if you’ve never made bread before. You only need three simple ingredients: Self-raising flour, Yoghurt and baking powder. You can also add salt and sugar to your dough to taste but that is completely optional.
Did I add salt and sugar? Well yes. I added a teaspoon salt and a tablespoon sugar. You'll need to experiment there to get the flavour you're looking for.
Ingredients
- Self Raising Flour
- Full Fat Yoghurt
- Baking Powder
- OPTIONAL
- Salt
- Sugar
- Melted Butter
- Chopped Garlic
- Coriander
See recipe card for quantities.
Step by step photographs:
It's very easy to make these 3 Ingredients Naan Breads. No rising time needed.
- Step 1: Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
- Step 2: One spoonful at a time, add the yoghurt and stir to combine.
- Step 3: Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
- Step 4: Split the dough into 4 larger dough balls or as many as 8 smaller dough balls.
- Step 5: On a flour dusted surface, roll out to your desired thickness of flatbread. Not too thick or thin to allow for even cooking in a frying pan.
- Step 6: Heat your non-stick pan over a med-high heat for a couple of minutes. Dry fry (or brush the pan with oil) and cook for 2-3 minutes on one side, checking regularly . Flip over and toast the other side for 1 minute.
- Step 7: Brush with melted butter, chopped coriander and garlic if you like. Enjoy! Delicious fluffy naan bread.
- Step 8: Prefer a thinner, crispier naan? Here's the result of making 8 naans from the same dough!
Hint: If the dough feels too sticky, add a little more flour. If it's too dry, add a bit more yoghurt. The ratio is roughly 1:1, so don’t worry too much. It’s a very forgiving dough.
Roughly 1-1 ratio
This recipe's simplicity comes from the fact that it uses roughly equal parts flour and yoghurt. As long as you have a bit of extra flour to hand in case the dough is too sticky or yoghurt to hand if its too dry, you'll have the perfect dough in no time!
Variations
There are so many variations to naans and this 3 ingredient naan bread works for whatever you fancy. Give one of the below options a try and make sure to let us know how it went by tagging us on Instagram @forthoseabouttocook.
- Chilli Cheese Naan - Mix grated cheese (like cheddar or mozzarella) with finely chopped green chillies. Once you’ve rolled out the dough, sprinkle the filling over half, fold it over like a calzone, press the edges, then roll it out gently again before cooking. Check out this Chilli Cheese Naan!
- Keema Naan - Use cooked, well-seasoned minced meat (lamb, beef, or even veggie mince). Make sure it’s not too wet. Dryish keema works best. Spoon a little onto the centre of your rolled dough, fold the edges over to seal, then gently flatten and roll again. Fry as usual.
- Peshwari Naan - For a sweet version, mix desiccated coconut, chopped nuts (like almonds or pistachios), and a little sugar or honey. Add raisins if you like. Use the same folding and rolling technique as above to keep the filling inside.
Equipment
Non-stick frying pan – for easy, even cooking
Rolling pin – to roll the dough out nice and thin
Pastry brush – for brushing melted butter or ghee on top
Storage
To refrigerate, allow to cool completely, transfer to an airtight container and keep at room temperature for up to 2 days. Reheat by simply dry frying in a hot pan until they are heated through.
To freeze, allow to cool completely, transfer to an airtight container with layers of parchment paper between each naan. Transfer to the freezer. To reheat, simply dry fry in a hot pan for 2 minutes on each side.
Top Tip
A dry, hot pan is the key to getting your naans perfectly cooked. It's vital if you want those lovely air bubbles!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these 3 ingredient naans:
Recipe
3 Ingredient Naan Bread
Learn how to make 3 ingredient naan bread that is fluffy and quick to prepare. Perfect side for any curry!
Ingredients
- 2 cups (about 240g) self raising flour
- 2 cups (about 490g) full fat yoghurt
- 1 teaspoon baking powder
- OPTIONAL
- 1 teaspoon salt
- 2 tablespoon olive oil
- 2 tablespoon melted butter
- 3 garlic cloves (finely chopped)
Instructions
- Sieve the flour and baking powder into a large bowl. Add the salt (if using) and the yoghurt one spoonful at a time, stirring to combine until it forms a rough dough. Knead lightly to bring it all together into one smooth ball. The dough will be quite sticky but that's fine at this point.
- Divide the dough into 4 larger balls or up to 8 smaller balls, depending on how big you want your naans.
- If you have time, cover the dough balls with a clean tea towel and let them rest for 20–30 minutes. This helps relax the gluten and makes rolling easier, but you can skip this step if you’re short on time.
- Roll each dough ball out to your desired thickness, not too thick or thin, so it cooks evenly in the pan. Heat a non-stick pan over medium-high heat for a couple of minutes. Dry fry (or lightly brush with oil) each naan for 2–3 minutes on one side, checking regularly. Flip and cook the other side for about 1 minute until golden and cooked through.
- If you like, you can brush the hot naan with melted butter mixed with chopped coriander and garlicServe warm and enjoy your fluffy, homemade naan bread! These are great dipped into a hot curry or used as wraps.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 407Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 22mgSodium: 1574mgCarbohydrates: 55gFiber: 2gSugar: 8gProtein: 12g