4 Ingredient Greek Yogurt Naan (No Yeast!)

Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and sea salt until evenly combined. This ensures the leavening agent and salt are distributed uniformly throughout the dough.

Incorporate the Greek Yogurt: Add the Greek yogurt to the bowl. Using clean hands or a stand mixer fitted with a dough hook attachment, begin kneading the mixture until a thick, cohesive dough forms. The dough may appear dry initially—continue kneading for 2–3 minutes and it will come together into a thick dough.

Preheat the Pan: Place a cast iron skillet over medium-low heat and add a thin coating of olive oil. Allow the pan to preheat while you shape the dough.

Divide and Shape the Dough: Lightly flour a clean surface or countertop. Transfer the dough onto the surface and divide it into 8 equal portions. Using a rolling pin, roll each portion into a round naan shape, approximately 7 inches in diameter.

Cook the Naan: Once the skillet is hot, place one piece of rolled dough into the pan. Cook for 1–2 minutes per side, or until bubbles form and the underside turns golden brown. Flip and repeat on the other side. Adjust heat as needed to prevent burning. Repeat with the remaining naan, adding more oil to the pan as necessary.

Serve: Serve warm, brushed with olive oil or melted butter, and optionally garnished with fresh herbs or garlic for added flavor.