Just mix the four ingredients and knead them for a few minutes to bring it together, then roll it out and pan fry. It's a yeast free bread that's light, fluffy and tasty!


  • 1 ½ cups (200g) all purpose flour (plain flour)
  • 1 cup (250g) plain yogurt (or dairy free vegan yogurt)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt


  • Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together.
  • Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.
  • Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.
  • Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
  • Best eaten on the same day. If making ahead, warm them up in the oven before serving.
  • You don't need to properly knead the dough, just bring it all together and knead a couple of times to do so.
  • Roll the dough out nice and thin. Trust me that they'll still get nice and fluffy when they cook.
  • To get the dough thin, be sure to flour the counter so they don't stick.
  • Roll out one naan while another is cooking. If you roll them all out first, then they could get warm and stick to the countertop.
  • Get the pan very hot for best results - you want the naan breads to cook quickly.
  • Make them in a frying pan or griddle pan.