How to Make No-Yeast Thick and Fluffy Naan Breads Like British Indian Restaurants – with Greek Yoghurt and Self Rising Flour!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
One of the things I didn’t expect to miss quite so much after moving from the UK to the US was just how easy it is back home to get really good Indian food.
In Britain, curry houses are everywhere. Proper ones. The kind where you know the naan is going to come out hot, fluffy, slightly charred in spots, and big enough to actually tear and scoop with.
It’s just part of the culture. Something you don’t really think about until it’s not right there on your doorstep anymore.
Since moving, I’ve tried quite a few naan recipes and followed more than a few YouTube videos trying to recreate that same experience at home.
But honestly, a lot of them just didn’t hit the spot.
Some turned out tiny. More like little flat rounds that didn’t feel like they belonged alongside a proper dinner.
Others were so thin they were closer to flatbreads than naan. No chew. No fluff. No real substance.
So we started tweaking things.
And with a little bit of experimenting, especially with how we roll and layer the dough, these thick, fluffy, tearable naan breads have become a complete staple in our home.
They are soft, slightly chewy, and actually feel like something you’d be served in a restaurant.
Greek yoghurt is the key here. It brings just the right amount of tang, and when combined with self rising flour it gives you that soft, fluffy texture without needing yeast or long rise times.
It’s simple, reliable, and honestly one of those recipes that just works every time.
We love making these ahead of time and then throwing them on the grill for a minute on each side just before serving. That little bit of char and smokiness takes them straight to the next level.
As a military family on baby step 2 of our debt free journey, recipes like this are exactly what we lean on. Simple ingredients, no fuss, and something that turns an everyday meal into something that feels a bit more special.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves and head into the kitchen to make these thick, fluffy naan breads that are about to become a regular in your home too!
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Plastic wrap or damp clean kitchen towel
- Bench scraper or knife
- Silicone baking mat or clean work surface
- Rolling pin
- Parchment paper
- Griddle or large skillet
- Spatula
- Plate
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Ingredients
Make 4 large thick fluffy naan breads
- 2 1/4 cups self rising flour
- 1 1/3 cups Greek yoghurt
- 1 tsp salt
Step By Step Instructions
Step 1: Mix the dough
Add the self rising flour, Greek yoghurt, and salt to a large bowl.
Mix together by hand until everything is fully incorporated and forms a rough dough.
Step 2: Knead
Turn the dough slightly within the bowl or onto a clean surface and knead for 2 to 3 minutes until smooth.
Form into a soft ball. It will be sticky and that’s completely normal, don’t be tempted to add any more flour because it’ll make the finished naan breads too dense!
Step 3: Rest
Place the dough back into the bowl and cover with plastic wrap or a damp towel.
Let it rest for 20 minutes. This helps the gluten relax and makes rolling much easier.
Step 4: Divide
Divide the dough into 4 equal pieces.
Keep them covered while working so they don’t dry out.
Step 5: Roll and layer
Roll each piece out into a rough oval.
Then fold the two longer sides in toward the center so they overlap slightly, with the seam underneath. Gently press it down to seal.
Roll it out again into a larger oval shape, about 8 to 9 inches long and 4 to 5 inches wide.
This folding step is what helps create that thicker, fluffier texture.
Step 6: Heat the pan
Preheat a griddle or large skillet to around 400°F.
Step 7: Cook
Place the naan onto the hot surface.
Cook for about 4 to 5 minutes on the first side until bubbles form and the underside is golden.
Flip and cook for another 4 to 5 minutes until cooked through and fluffy.
You can lightly spray or brush with olive oil while cooking if you like.
Step 8: Optional finishing
For extra flavor, brush with butter, garlic, or herbs while still warm.
Or place on a grill for about 1 minute per side to add a smoky finish.
Step 9: Serve
Serve warm and tearable, perfect for scooping and dipping.
If you’d like our Garlic and Coriander (Cilantro) Naan Bread Recipe as shown here, it’s coming soon I promise!
Notes and Troubleshooting
Notes
- Greek yoghurt gives the best flavor and texture
- The folding step helps create thicker naan
- These are designed to be larger and more substantial
Troubleshooting
- Dough too sticky? Add a light dusting of flour
- Too dense? Knead slightly longer next time
- Not fluffy enough? Make sure you used self rising flour
- Cooking too fast? Lower the heat slightly
Storage
- Store in the fridge for up to 3 days
- To reheat: Warm on a griddle or grill for 1 minute per side
Serving Ideas
- Serve alongside curries
- Use for wraps or flatbread sandwiches
- Dip into sauces or hummus
- Brush with garlic butter and herbs
- Perfect for sharing at the table
Why You’ll Love This Recipe?!
- Quick and easy with no yeast
- Thick, fluffy, and satisfying
- Made with simple ingredients
- Budget friendly
- Perfect for pairing with dinner
FAQ
Can I use regular flour?
You would need to add baking powder to get the same rise.
Can I make these smaller?
Yes, just divide into more portions.
Can I freeze them?
Yes, cool completely, then freeze and reheat on a griddle or in the oven.
Do I have to use Greek yoghurt?
It is highly recommended for the best texture and flavor.
The Perfect Fluffy and Soft Naan Bread Recipe!
Ingredients
Equipment
Method
- Add the self rising flour, Greek yoghurt, and salt to a large bowl and mix by hand until a rough dough forms.
- Knead the dough for 2 to 3 minutes until smooth, then shape into a ball.It will be sticky and that's completely normal, don't be tempted to add any more flour because it'll make the finished naan breads too dense!
- Cover and let the dough rest for 20 minutes.
- Divide into 4 equal pieces and keep covered while working.
- Roll each piece into a rough oval, fold the sides inward so they overlap with the seam underneath, then roll out again into a large oval.
- Preheat a griddle or skillet to medium high heat, around 400°F.
- Cook each naan for 4 to 5 minutes on the first side until bubbles form and the underside is golden, then flip and cook for another 4 to 5 minutes until fluffy and cooked through.
- Brush with butter, garlic, or herbs if desired, or finish on a grill for 1 minute per side for extra flavor.
- Serve warm.
Notes
- Greek yoghurt gives the best flavor and texture
- The folding step helps create thicker naan
- These are designed to be larger and more substantial
Storage
- Store in the fridge for up to 3 days
- To reheat: Warm on a griddle or grill for 1 minute per side
Related Recipes:
- Check out all our other Bread Recipes!
- See more Side Dish ideas!
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
Sometimes the recipes that stick the most are the ones that come from trying to recreate something you miss.
These naan breads are simple, reliable, and full of that soft, fluffy texture that makes them feel like a proper part of the meal.
And once you start making them at home, it’s hard to go back!
What To Try Next?!
Share & Rate This Recipe!
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Last update on 2026-04-29 / Affiliate links / Images from Amazon Product Advertising API
