Bullet Naan Recipe (No Yeast, No Tandoor!)

Bullet naan is a spicy, flavor-packed variation of Indian naan bread, filled with green chilies, garlic, and herbs. Unlike plain naan, it’s got heat, punch, and a big personality!

I love stovetop breads (hello, vegan tortillas!), and naan is right up there as one of my favorites. But lately, yeast and I haven’t been getting along, so I started experimenting.

I wanted a version of bullet naan that’s soft, spicy, and full of flavor, without the yeast, and preferably without dairy. After a few tries (okay, quite a few!), I cracked it. This recipe is yeast-free, soy-free, and naturally lactose-free. And if you swap the ghee for a neutral oil, it’s completely dairy-free and vegan too.

These bullet naans come together easily on the stovetop in under an hour. My family loves them—and I think you will too.

What is bullet naan?

You can think of bullet naan as the spicy cousin of regular naan. If you’re familiar with Indian cuisine—and you’ve read my roti vs naan post—you know that naan is a leavened flatbread.

Bullet naan, often found in Indian restaurants that like to experiment and showcase inventive twists on traditional dishes, is stuffed with a spicy filling. The filling typically includes chilies, cilantro (coriander), and spices. The heat hits your palate like bullets—hence the name. If you love spicy food, this variation of naan will be a treat!

About this naan recipe

Making naan at home might sound intimidating, but trust me, it doesn’t have to be. My easy recipe skips the yeast and the tandoor, but still delivers big flavor and a soft, chewy texture.

Since this is a yeast-free naan, I use baking powder and baking soda (soda bicarb) to make them soft and airy. The lime juice does double duty: it adds a subtle tang and activates the baking soda to create those lovely air pockets.

All you need are your hands, a rolling pin, and a frying pan (tawa in India)—no fancy tools, no oven, no stress.

If you’re looking for another delicious bread you can make without a tandoor, try my stovetop onion kulcha.

Ingredients

There are three parts to this bullet naan recipe: the dough, the filling, and the toppings.

Please check the recipe card for quantities.

How to Make Bullet Naan (Step-by-Step with Photos)

Also, see the video below.

Start by warming the almond milk for about 40 seconds in the microwave on high.

Make the naan dough:

In a wide plate or mixing bowl, add the dry ingredients and mix them well. Make a “well” in the center and pour in the lime juice and warm almond milk.

Mix to combine the wet and dry ingredients, adding the milk a little at a time. Bring everything together until there’s no dry flour left.

The dough will be sticky, and that’s fine. It will become less sticky as you knead it.

Knead the dough for 12 to 13 minutes, or until it’s smooth and soft.

Use the base of your palm to push the dough out, then fold it back in. You can also use your knuckles to press and stretch the dough.

See the notes below for tips, and don’t miss the video!

Once kneaded, smear some oil (or ghee) on the dough, cover it with a tea towel or cling film, and let it rest for 30 minutes.

Make the spicy naan:

Divide the dough into 6 roughly equal portions (about 70g each). Keep them covered.

Dust your work surface with a little flour. Take a ball of dough, roll it between your palms, and flatten it slightly with your fingers. Place it on the floured surface and gently press it into a small disc using your fingers.

Place this disc in the palm of your hand and spoon in a portion of the filling. Now it’s becoming a spicy naan!

With your other hand, pinch the edges of the dough together to seal the filling inside. Press and twist to make a tight, leak-proof dumpling-like ball. Press the tip down and place the stuffed dough ball back on the surface.

Gently flatten the ball into a thick disc using your fingers to help distribute the filling evenly.

Dust the surface with flour and gently roll it out into a round disc. Don’t apply too much pressure. Sprinkle a pinch of nigella seeds on top and gently roll them in.

Make sure to keep dusting the surface as needed, and cover the rolled-out naans with a cloth so they don’t dry out.

Roast the naans:

Place a tawa or frying pan over medium-high heat. Let it heat up evenly. Keep a small bowl of water nearby.

Padma's top tip: The pan must be super hot. To test it, sprinkle a few drops of water on the surface—if they “dance” before evaporating, the pan is ready.

Gently lift the rolled-out naan with one hand. Dip your fingers in water and lightly brush one side of the naan.

Carefully place the naan—water side down—onto the hot tawa.

Cook for 45 to 50 seconds, or until bubbles appear on the surface. Slide a spatula underneath and gently loosen it from the pan.

Flip and cook the other side for another 45 to 50 seconds. Flip it once more, then take it off the pan.

Brush with aromatic ghee while it’s still hot. The garlic and ghee combo is heavenly!

And that’s it—soft, fluffy, homemade bullet naan bread is ready!

Serve right away, or store in a lidded container or basket until you’re ready to serve.

See the section below for serving suggestions.

Cheese-stuffed bullet naan: A Melty, Spicy Twist

Want to take your bullet naan up a notch? Add cheese! Cheese-stuffed bullet naan is super popular in many Indian restaurants, and it’s a total crowd-pleaser.

Here’s how you do it: After preparing your spicy filling (chilies, garlic, cilantro), add about ¼ to ⅓ cup of shredded cheese that melts well. Mozzarella, Monterey Jack, or processed cheese slices work beautifully. Mix the cheese into the filling so it melts evenly while cooking.

Keep in mind—this version won’t be lactose-free anymore, but if you’re fine with that, it’s absolutely delicious. The gooey cheese balances the heat, creating a rich, comforting bite.

When sealing your dough around the filling, make sure it’s tight and leak-proof so the cheese doesn’t ooze out while cooking.

Try this cheese naan with a side of cooling cucumber raita—it’s pure magic.

Recipe Notes

Nut-free? Swap almond milk for any other plant-based milk of your choice.

Vegan? Swap ghee for any neutral oil.

Size: Naans come in all sizes, but bullet naan bread is usually smaller. I roll them out to about 5½ to 6 inches in diameter.

Wet ingredients: The two wet components in this recipe are milk and lime juice. Together, they add up to 175 ml of liquid.

Dough stickiness: A well-hydrated dough = soft naans. Don’t be tempted to add more flour! The stickiness will reduce as you knead.

Kneading: Unlike typical naans that rely on yeast or yogurt, these get their soft, fluffy texture from good old-fashioned kneading. Kneading develops the gluten strands that help the dough rise and become elastic.

At first, the dough will feel sticky and a bit tricky to handle. Use your fingers to fold and press the dough repeatedly. After 3 to 4 minutes, it’ll start to become less sticky. Scrape off any dough that sticks to your hand and add it back to the mix. Keep kneading by pressing with the heel of your palm and folding with your fingers.

You can also use your knuckles to press the dough down—totally optional, but it helps smooth things out. I like to do this after every two cycles of “press and fold.”

After about 12 minutes, the dough should be smooth, moist, and elastic, with just a little stickiness left.

Resting the dough: After all that kneading, the dough deserves a break😀. Letting it rest allows the gluten to relax, making it easier to roll out. Rest it for at least 30 minutes, or up to an hour if you have time.

Filling: You can customize the amount of garlic, chili, and cilantro to suit your taste. Like it extra spicy? Add more chilies. Not a fan of cilantro? Swap it for parsley or mint.

Want even more flavor? Try adding:

• To the aromatic ghee: a spoonful of the garlic-cilantro-chili stuffing.
• For stronger garlic flavor: a teaspoon of minced garlic into the ghee or melted butter. Spread it generously on the naan.
• To the filling: 4 or 5 finely chopped mint leaves.

Tips for making the perfect chili naans

• Knead the dough thoroughly (use a timer if needed!). This is key to making the naans soft.
• Let the dough rest for at least 30 minutes.
• Avoid using a non-stick pan—the naan should stick to the pan!
• Roll out the naans uniformly to help them cook evenly.
• Don’t roll them too thick (they won’t cook properly) or too thin (they’ll turn out hard).
• Keep the rolled-out naans covered until they’re ready to be roasted.

Char Tips: For a restaurant-style char, use a cast iron skillet and cook on high heat. You can also char the naan over an open flame or under the broiler for an authentic smoky flavor.

FAQ

Storage, reheating, and serving suggestions

Storing the dough: The dough won’t keep for more than a day. Store it in a fridge-safe container with a tight lid or wrap it tightly in cling film.

Storing the naans: Place them in a container with a tight lid. Keep them on the countertop for a day or in the fridge for up to 3 days.

Reheating: Pop them in the toaster for 20–30 seconds.