Here’s a recipe to try if you’re like me and are tired of regular sandwich bread. This recipe doesn’t require yeast, which has been sold out at many grocery stores recently due to the exponential rise in bread baking during quarantine. One of the best things about naan is its versatility, which is especially great in situations where it’s harder to grocery shop and have a variety of ingredients on hand. Eat it as a burrito, a wrap, a pizza base, a grilled cheese sandwich (highly recommend this), or even french toast. I made it to eat with the vegetables in my fridge before they went straight to veggie heaven.


PREP TIME: 20 mins
COOK TIME: 15 mins
RESTING TIME: 1.5-2 hours


2 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons salt
½ cups warm milk
½ cups plain yogurt
1 teaspoon honey (optional)
canola or vegetable oil, for brushing
3 tablespoons salted butter
5 garlic cloves, minced
fresh chopped cilantro, for sprinkling


1) In a large bowl, whisk together the flour, baking powder, soda and salt. In another bowl, whisk together the milk, yogurt and honey (optional). Gradually add the wet ingredients to the dry ingredients and mix with hands to incorporate.

2) Place the dough in an oiled bowl. Cover it and let it sit in a warm place for 1.5 to 2 hours. The dough won’t rise too much.

3) Remove dough from bowl and knead it a few times on a floured surface. Divide the dough into 8 separate balls. Roll each ball out into an oval shape.

4) Heat a cast iron skillet over medium heat. (A regular skillet works just as well, but won’t give a charred effect.) Once hot, brush the skillet with canola oil (or another high heat oil such as vegetable oil). Place the dough on the skillet and let it cook for 2 minutes or until it begins to bubble. Flip and cook for another 1-2 minutes. Repeat.

5) Heat butter in a saucepan over medium heat until melted. Stir in the garlic and turn off the heat. Brush naan with the garlic butter and sprinkle with fresh cilantro.


SERVINGS: 8 servings
PREP TIME: 7 minutes
CHILL TIME: 30 minutes
TOTAL TIME: 37 minutes


1 1/2 cups plain yogurt
2 tablespoons olive oil
1 English cucumber
2 cloves garlic, minced
1 tablespoon fresh dill, finely chopped
1-2 tablespoons fresh lemon juice
salt & pepper to taste


1) Peel, seed and shred cucumber.
2) Juice lemon and set aside.
3) Combine yogurt, olive oil, minced garlic, dill, and lemon juice in a large bowl. Stir in cucumber. Season with salt and pepper.
4) Leave in fridge to chill for at least 30 minutes and serve cold.

Naan and tzatziki sauce don’t typically go together, but both recipes involve yogurt, of which I have a decent amount. I personally liked this combination better than tzatziki and pita bread. Happy eating y’all! Stay safe and stay creative. 🙂

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