Here's a No Knead Greek Yogurt Naan that lets you enjoy the deliciousness of sourdough bread without the wait! This clever cheat recipe uses Greek yogurt to create a tangy and slightly sour flavor, just like sourdough. It's a quick and easy way to experience the taste you love without having to wait for the dough to ferment.
Here's why I love this recipe
- so easy to make! You just have to mix all the ingredients and let it sit in the fridge overnight.
- Fat Free and Higher in Protein than traditional flatbread
- can be made in advance, up to 48 hours ahead
- tastes almost like sourdough, but without the sourdough ferment
Ingredients Used to Make Greek Yogurt Naan
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bread Flour - I used bread flour for this recipe (I use King Arthur Bread Flour most), which I prefer and highly recommend for the best texture and structure.
- Instant Yeast - you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results.
- Sugar - I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural.
- Salt - Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Greek Yogurt - I used Fat-Free Plain Greek Yogurt. Before using, be sure to drain any excess liquid (whey).
- NOTE: You can also use a dairy-free yogurt like almond milk yogurt, but because dairy-free yogurt tends to be thinner than Greek Yogurt, you may have to reduce the amount of water you add to the recipe when you're kneading the dough.
What does Greek Yogurt do to the dough?
Greek yogurt plays an important role in the flatbread dough in a few ways. It adds moisture, making the dough soft and easy to work with. The yogurt also brings a tangy and slightly sour taste to the flatbread, similar to sourdough bread. Additionally, it helps the dough rise and gives the flatbread a light and fluffy texture.
More Flatbread Recipes (HERE)
Step by Step Guide
How to Make No Knead Greek Yogurt Naan
In a clean bowl, combine all dry ingredients: bread flour, yeast, sugar, salt.
Add the Greek yogurt and water to the dry ingredients
The dough will be sticky, shaggy and rough on the surface. Once done, scrape the dough into a clean bowl. Cover the dough loosely and let rise 1 hour until puffy. Cover and place in the fridge overnight up to 48 hours, or follow directions on the recipe card for a quicker rise time.
Gently scrape the risen dough from the bowl using a silicone scraper or spatula. Divide into 4 pieces and use your hands to gently stretch out the dough. (this shaping process is enough to deflate the dough).
Use your hands to stretch out each of the divided dough into rounds. For the best texture, let the flatbreads rise for another 15-20 minutes more before cooking.
One at a time, cook the flatbreads in the skillet at low-medium heat (I used setting 4 with the 10 being the highest heat setting).
Cook for 2-3 minutes on each side, and use a lid to minimize oil splatters and also speed up the cooking process.
Repeat with the rest of the flatbread dough. Enjoy!
Recipe Variations and Optional Add Ins:
I made this flatbread recipe as basic and neutral flavored as possible so that people can customize it to fit their own tastes. Here are some awesome ways you can make this bread your own 🙂
- Add more flavor! A few tablespoons of chopped herbs or a teaspoon or two of nutritional yeast (or parmesan cheese) would go really well with this flatbread and add more flavor.
- Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor in flatbreads.
What are some ways you can eat and serve No Knead Greek Yogurt Naan?
- Plain and warm, right out of the skillet with some dipping oil
- Used as a wrap, with your favorite veggies and dressing
- If you have stale flatbread or leftover flatbread, you can turn it into flatbread pizza. To make: top each flatbread with tomato sauce, cheese or other toppings of choice. Bake the flatbreads in the oven at 350F for about 10 minutes, or until the flatbreads are crispy and the cheese has fully melted.
More Ideas for Naan Pizza
If you've ever wondered what to eat with naan bread, here are 10+ easy naan pizza ideas with recipes that will have you enjoying this flatbread in a whole new way!
Note on Substitutions
- Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.
- While bread flour is highly recommended, all-purpose flour can be used instead with 1 tsp of vital wheat gluten for every cup of flour.
How to Store No Knead Greek Yogurt Naan
- You can store these flatbreads, well wrapped, at room temperature for up to 3-4 days.
- For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Greek Yogurt Flatbread Naan (Tastes like Sourdough!)
- 1 food processor , should have at least 6 cup capacity to handle dough (read notes*)
Combine the Dough Ingredients
- In a clean bowl, combine all dry ingredients: bread flour, yeast, sugar, salt.
- Add the Greek yogurt to the dry ingredients
- Stir in the warm water. The dough will be sticky, shaggy and rough on the surface.
- Let the dough sit at room temperature for 1 hour.
After the First Rise (Choose ONE method below)
- For overnight method: without deflating the dough, cover the bowl with plastic wrap loosely so that air can escape. Transfer the bowl to the fridge and chill overnight, at least for 8 hours and up to 48 hours. Let the dough come to room temperature before shaping.
- For the quick method: deflate the dough completely and let the dough rise in a warm place for 2-3 hours until the size doubles.
Shaping the Dough
- Gently scrape the risen dough from the bowl using a silicone scraper or spatula. DON’T PUNCH DOWN THE DOUGH. Divide into 4 pieces and use your hands to gently stretch out the dough. (this shaping process is enough to deflate the dough).
- Use your hands to stretch out each of the divided dough into rounds.
- For the best texture, let the flatbreads rise for another 15-20 minutes more before cooking.
Cook the Flatbreads
- Preheat a skillet with 1 Tbsp of olive oil or coconut oil
- One at a time, cook the flatbreads in the skillet at low-medium heat (I used setting 4 with the 10 being the highest heat setting).
- Cook for 2-3 minutes on each side, and use a lid to minimize oil splatters and also speed up the cooking process.
- Once the flatbreads are cooked in the center, and golden brown, remove from the skillet.
- Repeat with the rest of the flatbread dough. Enjoy!
- The flatbreads can be stored wrapped, at room temperature, for 3-5 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.