Soft, golden Greek Yogurt Naan made with 4 simple ingredients and no yeast. It’s ready in 30 minutes and naturally high in protein, perfect for scooping up curries!

Person folding greek yogurt naan on a stack on a plate.

Why You’ll Love This Recipe

If you’ve tried my Greek yogurt pizza dough and Greek yogurt dinner rolls, you already know how magical Greek yogurt can be in bread recipes, and it works just as beautifully in this Greek yogurt naan.

The Greek yogurt does it all: it adds protein, calcium, and probiotics, while cutting down the fat and calories significantly. It also acts as a natural leavening agent and gives it a soft, fluffy texture with a subtle tang that makes each bite irresistible.

This Greek yogurt naan bread is fresh, light, and delicious. You can pair it with curries, use it for wraps, or dip into your favorite sauces. Once you try it, you’ll never go back to store-bought!

Ingredients for Greek Yogurt Naan

Greek yogurt, flour, baking powder, salt.

All-purpose flour: This is what gives the naan its structure while still keeping it soft and tender.
Greek yogurt: I used 2% Greek yogurt, but 0%, 1%, or whole milk works too, you might just need a little more or less flour. Avoid regular yogurt, as it can change the dough’s texture.
Baking powder: Makes the naan puff up and creates a light, airy texture.
Salt: Brings out the flavors and balances the yogurt.

Self-Rising Flour

If you would like to make it a super easy Greek yogurt naan recipe with self-rising flour, skip the baking powder and salt since it’s already included.

How to Make Greek Yogurt Naan

Mix dry ingredients: Whisk together flour, baking powder, and salt in a bowl.
Add yogurt: Stir in the Greek yogurt until combined.
Knead and rest: Knead the dough until smooth, then let it rest for 5 minutes.
Divide: Cut the dough into 8 equal pieces and roll each piece into a 6-7 inch circle on a lightly floured surface.
Cook the naan: Warm a non-stick pan over medium-high. Cook the naan dry, or add a bit of oil or brush with water. Cook each piece for 1-2 minutes per side until golden and bubbly.
Serve and enjoy: Brush with butter if you like, and serve warm with your favorite dish!

Tips for Best Results

Here are my handy tips for making the softest, fluffiest naan bread with Greek yogurt.

Measure flour correctly: Scoop it into the measuring cup and level it off with a knife, rather than dipping the cup directly into the bag.
Don’t use regular yogurt: Regular yogurt has more whey, which makes the dough too wet and can change the texture of your naan.
Adjust dough consistency: Make sure to use thick Greek yogurt, I like Oikos. The dough should be soft but not sticky, add a little flour or yogurt as needed to get the right texture.
As for gluten-free flour: It’s not as pliable as regular flour, so you may need to adjust the amount to get the right dough texture.
Dairy-free: Treat it like gluten-free flour, you may need to adjust the amount to get the right dough texture.

Eight greek yogurt naan breads on a wire rack.

Serving Ideas

I brushed my naan with melted butter and parsley, it was delicious on its own! Here are some other ways to enjoy this flatbread:

Pair with your favorite curries like yellow chicken curry or Instant Pot dal, soups or stews. We love crockpot butter chicken and coconut curry chicken soup.
Use as a wrap for grilled meats or veggies.
Cut into pieces for dipping into hummus or tzatziki sauce.
Use as a pizza base.
Spread with avocado or cream cheese for a quick breakfast or snack.

How to Store and Reheat

Store: Keep leftovers in an airtight container in the fridge for 3-4 days. You can also make the dough ahead and refrigerate for up to 3 days, just let it sit at room temperature for 30 minutes before cooking.

Freeze: Freeze dough in a Ziploc for up to 3 months. Thaw in the refrigerator overnight, bring to room temp, and cook.

Reheat: Microwave until warm.

More Greek Yogurt Recipes to Try

Half of greek yogurt naan showing texture.

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