If you’ve been craving soft, fluffy naan without the hassle, this Greek yogurt naan is all you need. Greek yogurt gives the dough that pillowy texture with a hint of tang, plus a protein boost to keep things light but satisfying.
Whether you’re scooping up your favorite hummus or flipping it into a quick naan pizza, this recipe is simple, flavorful, and just a bit healthier. And yep, you can cook it right on your stovetop for those perfect charred spots.
Greek yogurt is the secret to that soft, chewy texture. While traditional naan leans on yeast for fluffiness, Greek yogurt makes the dough tender and adds that subtle tang (without any yeast!). It packs extra protein, making your naan more filling without feeling heavy.
Ingredients
1 cup all-purpose flour (or gluten-free if needed)
1 ⅛ teaspoon baking powder
Just under ½ teaspoon salt (around 7/16 tsp)
½ cup plain Greek yogurt (non-fat or whole milk both work—whole milk will give a richer texture)
Optional toppings:
- Melted butter or ghee
- Fresh cilantro
- Garlic for a garlic naan variation
Substitutions:
Flour: You can use self-rising flour and skip the baking powder and salt. Whole wheat flour adds a nuttier flavor but may make the naan denser.
Greek yogurt: Non-fat or whole-milk Greek yogurt works, depending on how rich you want the naan. Regular plain yogurt can be used, but the dough might be stickier—add a little extra flour if needed.
Nutritional Information
This naan is lighter and more nutritious than traditional versions, thanks to the protein and calcium from the yogurt.
Per Serving (1 naan):
- Calories: ~150
- Protein: 6-8g
- Carbs: 22g
- Fat: 2g (more with whole-milk yogurt)
- Sodium: 220mg
- Calcium: 10% DV
- Iron: 6% DV
Using non-fat Greek yogurt keeps it light, while whole-milk Greek yogurt adds healthy fats and richer flavor.
Instructions
Making naan at home doesn’t have to be complicated—this recipe comes together in under 20 minutes with just a few simple steps. No yeast, no waiting for dough to rise, just quick, soft, and delicious naan ready to hit your plate.
Step 1: In a large mixing bowl, whisk together the flour, baking powder, and salt.
Step 2: Add the plain Greek yogurt (non-fat or whole milk) to the dry ingredients. Mix until a shaggy dough forms, then knead in the bowl for about 2-3 minutes until smooth.
Step 3: Transfer the dough to a lightly floured work surface and divide it into 4 equal parts.
Step 4: Roll each piece into a ball, then flatten it into an oval or rectangular shape about ⅙-inch thick.
Step 5: Heat a skillet over medium-high heat. Lightly grease it with olive oil. Place one rolled dough piece on the hot pan and cook for 1-2 minutes until bubbles form on the surface.
Step 6: Flip and cook for another 1-2 minutes until golden and slightly charred in spots. Brush with melted butter or oil and top with herbs, spices, or seeds like garlic or cilantro. Serve warm!
Troubleshooting Tips:
- Dough too sticky? Add a little extra flour, one tablespoon at a time, until it’s easier to handle.
- Naan not puffing? Make sure your pan is hot enough. The high heat helps create those signature bubbles.
- Too dry or tough? You may have overcooked it—try reducing the cooking time slightly or use whole-milk Greek yogurt for extra moisture.
Serving Suggestions
This soft, fluffy Greek yogurt naan is incredibly versatile and can elevate any meal. Whether you’re going for classic Indian-inspired dishes or trying something new, here are some tasty ways to serve it:
- Pair with Curries: Perfect for scooping up rich dishes like tikka masala, chicken curry, or chicken spinach curry.
- Serve with Biryani: Use naan to soak up the flavorful sauces from a spicy biryani.
- Wraps & Sandwiches: Fill with grilled kebabs, veggies, and sauces for a flavorful wrap or sandwich.
- Dips & Spreads: Serve alongside hummus, baba ganoush, or even a sweet chocolate spread for a fun twist.
- Breakfast Naan: Top with scrambled eggs, avocado, or even make a breakfast sandwich.
- Soups & Salads: Use naan to dip into hearty soups or pair it with fresh salads for a balanced meal.
- Naan Pizza: Turn it into a quick pizza by adding sauce, cheese, and your favorite toppings, then bake until bubbly.
Equipment
You don’t need any fancy tools to make this naan—just a few kitchen basics:
- Large mixing bowl – For combining and kneading the dough.
- Rolling pin – To flatten the dough evenly (or use a glass if you don’t have one!).
- Skillet or non-stick pan – A hot surface is key for those bubbly, charred spots. A cast iron skillet is the best, but any other you have at home will work, too.
- Spatula or tongs – For flipping the naan easily.
- Pastry brush – To brush on melted butter or oil after cooking (optional but recommended!).
Storage
Storage:
- Room Temperature: Store leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days.
- Refrigerate: For longer storage, keep it in the fridge for up to 5 days.
- Freeze: Let the naan cool completely before freezing to prevent excess moisture and freezer burn. Stack with parchment paper between each piece and freeze in a sealed bag for up to 2 months.
Reheating:
- From Frozen: Thaw at room temperature, then reheat using any of the methods above.
- Stovetop: Warm in a dry skillet over medium heat for 1-2 minutes per side until soft and heated through.
- Oven: Wrap in foil and heat at 350°F (175°C) for about 5-7 minutes.
- Microwave: Cover with a damp paper towel and microwave for 15-20 seconds for quick reheating, though it may soften more.
FAQ
Yes! Whole-wheat flour adds a nuttier flavor and extra fiber, but the naan might be a bit denser. You can also try using half whole-wheat and half all-purpose flour for a balance of softness and flavor.
Nope! A cast iron pan, regular skillet, or non-stick pan works perfectly. Just make sure it’s hot enough to create those signature bubbles and light char.
If your naan isn’t puffing, the pan might not be hot enough. Make sure it’s properly preheated before adding the dough. Also, rolling the dough too thin can prevent bubbling.
Related
Looking for other recipes like this? Try these:
Healthy Greek Yogurt Naan
Soft, fluffy Greek yogurt naan made in under 20 minutes! This easy, no-yeast recipe is perfect for pairing with curries, wraps, or dips.
- Prep Time: 7
- Cook Time: 12
- Total Time: 19 minutes
- Yield: 4 1x
- Category: Breads
- Method: Frying
- Cuisine: Indian
Ingredients
- 1 cup all-purpose flour (or gluten-free if needed)
- 1 ⅛ tsp baking powder
- Just under ½ tsp salt (around 7/16 tsp)
- ½ cup plain Greek yogurt (non-fat or whole-milk both work—whole-milk will give a richer texture)
Optional toppings:
- Melted butter or ghee
- Fresh cilantro
- Garlic for a garlic naan variation
Instructions
-
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
-
Add Yogurt & Knead: Add the plain Greek yogurt (non-fat or whole-milk) to the dry ingredients. Mix until a shaggy dough forms, then knead in the bowl for about 2-3 minutes until smooth.
-
Divide the Dough: Transfer the dough to a lightly floured surface and divide it into 4 equal parts.
-
Roll Out: Roll each piece into a ball, then flatten into an oval or rectangular shape about ¼-inch thick.
-
Cook Until Bubbly: Heat a skillet over medium-high heat and lightly grease with olive oil (just once). Place one rolled dough piece on the hot pan and cook for 1-2 minutes until bubbles form on the surface.
-
Flip & Finish: Flip and cook for another 1-2 minutes until golden and slightly charred in spots. Brush with melted butter or oil and top with herbs, spices, or seeds like garlic or cilantro. Serve warm!
Notes
Troubleshooting Tips:
- Dough too sticky? Add a little extra flour, one tablespoon at a time, until it’s easier to handle.
- Naan not puffing? Make sure your pan is hot enough. The high heat helps create those signature bubbles.
- Too dry or tough? You may have overcooked it—try reducing the cooking time slightly or use whole-milk Greek yogurt for extra moisture.
Nutrition
- Serving Size:
- Calories: 151
- Sugar: 1.5 g
- Sodium: 306.3 mg
- Fat: 2.1 g
- Carbohydrates: 26.6 g
- Protein: 6.4 g
- Cholesterol: 4.6 mg
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