Naan Recipe | No Yeast Naan Bread

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Make these Naan that are deliciously soft and slightly chewy made without yeast. Naan are flatbreads made with leavened dough and popular in India and some South Asian countries. My tried and tested recipe is for you if you find that using yeast is a daunting affair. So this Naan recipe fits in as it is incredibly easy to make. You can cook naan on a griddle (tawa) or a skillet on a stovetop. Alternatively grill them in a tandoor or oven. Here I show 2 ways of roasting them – on the stove-top with direct flame and on the skillet.

naan kept on top of each other in a cane basket. served with dal makhani in a white bowl and side of sliced onions garnished with coriander leaves in a small bowl.

What is Naan

Naan is a leavened flatbread made in some countries in Asia. These breads are baked in a tandoor (a cylindrical oven made of clay). It is also popular in India and is served in almost all the restaurants here.

Though naan is not made in Indian homes as a staple. It is roti or chapati (unleavened flatbread made from whole wheat flour) that is made on a regular basis.

For the leavening of naan dough, yeast is used or a mixture of curd+baking powder is used. This recipe includes baking powder and curd for the leavening.

Naan is such a delish bread that it makes you forget about all-purpose flour.  I do make whole wheat naan, but sometimes the family wants soft textured naan made with all-purpose flour, the way they are made in restaurants. So I combine both whole wheat flour and all-purpose flour to make naan – like in this recipe of Garlic Naan.

Whenever we go to a restaurant then most of the time we end up ordering naan with a curry or lentil-based dish. Knowing very well that it will be probably made with all-purpose flour and not good for health.

But what to do! These flat breads tastes so well with curries that you end up loosening your guard about eating healthy food. Once in a while we all like to relax our guard and relish fried food or other supposed to be unhealthy food.

What is Naan Bread?

Both naan and naan bread are the same. In Asia, we call these delicious bread as naan and in the United States, these are called as naan bread.

Preferably naan bread should be eaten hot for best taste and texture. As once it cools down then it becomes dense, hard and loses its taste. At least the restaurant ones become like that. Not this recipe. The naan bread remains soft and slightly chewy even when they become warm or cool.

Naan Recipe Variations

There are many ways a basic naan recipe can be modified to suit your tastes.

1. Whole wheat flour – in this recipe post, I have used all-purpose flour to make them. You can even use whole wheat flour or a combination of whole wheat flour and all-purpose flour. Sometimes I make this naan bread with a 2:1 proportion of whole wheat flour and all-purpose flour, but you can use 1:1 or even 3:1 of whole wheat flour and all-purpose flour respectively.

If you are very conscious about eating whole wheat flour naan only, then you can check this Butter Naan recipe made with whole wheat flour.

2. Herbs and spices – to make the naan more flavorful, you can add one to two herbs or a mix of herbs in the dough. Herbs like mint, cilantro, parsley, basil etc add some color as well as flavor. Some spices or ground spice powders like red chili powder, black pepper powder or chaat masala powder will also make naan taste more better. E.g. Garlic flavored naan is also popular.

3. Cheese naan – stuff some grated cheese in the rolled dough. Seal, roll and roast the naan. Addition of cheese makes them rich and filling. Sometimes the cheese naan is also flavored with garlic.

4. Butter naan – add some butter in the dough instead of oil. After roasting the naan, brush with some softened or melted butter.

5. With yeast – naan is also made with yeast and I also make these on occasions. To make these yeasted naan both instant yeast or dry active yeast work well. But not everyone is comfortable and successful working with yeast.

naan bread dipped in dal makhani in a white bowl
Step-by-Step Guide

How to make Naan Recipe

Making Naan Dough

1. In a mixing bowl take ¼ cup fresh curd or yogurt. For a vegan naan, use almond or cashew yogurt.

Ensure to use fresh curd and not overly sour or tangy curd (yogurt).

fresh curd in a pan

2. Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda. If you do not have baking soda, then skip it.

sugar and baking soda added to curd.

3. With a spoon mix all the ingredients very well till the sugar dissolves.

mix the ingredients with spoon

4. Now add 2 cups all-purpose flour, 1 teaspoon salt or add as required in the bowl. You can also use a mix of whole wheat flour and all purpose flour.

add all purpose flour to mixture

5. Mix again with a spoon so that the salt is evenly distributed in the flour.

mix flour with the mixture

6. Make a well in the center and add 2 tablespoons oil. Note that you can even add butter instead of oil. Use any neutral-flavored oil.

add oil to flour mixture

7. Add ¼ to ⅓ cup water or add as required.

add water to flour

8. First mix and then begin to knead.

begin to knead the dough

9. Knead to a smooth and soft dough. If the curd is thick, then you may need to add more water. In case the dough looks dry, then add some more water and knead.

If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough. You can even use a stand mixer to knead the dough.

kneaded naan dough

10. Flatten the dough. You can even spread some oil all over the dough if you want. Place in the same bowl.

flatten the naan dough

11. Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.

keep the naan dough covered with moist cloth

12. In the below photo, the dough has leavened after two hours.

leavened dough after 2 hours

Assembling and Rolling

13. Make medium-sized balls from the dough.

make dough balls from the kneaded dough

14. Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.

dough ball dusted with flour on a rolling board

15. Sprinkle some nigella seeds (kalonji) or sesame seeds (black or white) or melon seeds (magaz) on the rolled dough. I have added nigella seeds as they give a good flavor.

If you do not have these seeds, then simply skip them.

add nigella seeds to dough ball

16. Roll to a 6 or 7 inches elongated circle.

rolling naan

17. Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.

rolled naan on a rolling board

Roasting Naan on Stove-Top

18. Heat a heavy griddle or tawa or skillet and keep on medium-high to high heat. Place the naan bread ready on the hot tawa or skillet or griddle.

place rolled naan on hot griddle

19. Keep the flame to medium-high or high and begin to cook the naan bread.

begin to cook naan on griddle

20. Let one side get partly cooked. You will see a few air pockets on the naan.

air pockets coming on naan

21. When you start seeing the air-pockets, then flip using tongs or spatula.

flipping naan

22. Now cook the second side on medium-high to high flame.

cooking second side of naan

23. Again you will see air-pockets appearing on the second side. Flip when you see many air-pockets on the naan. (this photo is for reference only).

You will see that the second side has cooked more than the first side. The second side has to be cooked more than the first side.

cooked second side of naan

24. You have to flip it using tongs and place it directly on the stovetop flame.

place naan on flame

25. Grill the first side on the flame till you see some charred spots and blisters.

cooking naan on direct flame using tongs

26. Roast the edges too.

roasting naan edges on direct flame using tongs

27. Turn over and roast the second side too till you see some charred spots. Avoid fire roasting too much as then the naan becomes crispy.

cooking naan bread on direct flame using tongs

28. Place it on a plate or tray. Spread or brush with some softened butter or melted butter. You can even use ghee (clarified butter).

For a vegan version use neutral flavored oil. You can even skip using butter or oil entirely.

applying butter on cooked naan bread

Making Naan on a Tawa or Skillet

29. Heat a heavy griddle or skillet on a high flame. Place the naan on the hot tawa.

place rolled naan bread on skillet

30. You will see some air pockets on the naan.

air pockets coming on naan

31. Flip the naan bread.

flip the naan

32. Cook the second side more than the first side. Please note that on a high flame it will get cooked faster.

cook the second side of naan bread

33. Press the edges with a spatula so that they are also roasted and cooked properly.

naan bread edges by pressing with spatula

34. Flip again.

flip naan bread

35. You can flip again and press the edges for even cooking. Remove and spread some butter or oil. Serve them hot.

This way prepare naan in batches with either of these two methods. You can even stack cooked naans in a casserole box or roti basket and serve later.

cooking naan bread

36. Serve the naan bread hot or warm with your favorite curry dish like – malai kofta or palak paneer or matar paneer or lentils dishes like dal tadka or dal makhani or dal bukhara.

It also pairs nicely with curries like rajma masala, chana masala or paneer butter masala.

What to eat with Naan Bread?

In Indian cuisine, naan bread is often served with a curry or a dal (lentils). The curry can be of paneer (cottage cheese) or a mix of vegetables. The dal that pairs exceptionally well with naan is dal makhani. Apart from dal makhani, even dal fry or dal tadka can be served with it. I have mentioned some more Indian curries and lentils that can be served with it.

1. Curries – usually a creamy and smooth curries or spicy curries accompany naan bread very well. Some of the curries that come in this category are paneer butter masala, malai kofta, palak paneer, matar paneer, methi matar malai and kadai paneer.

2. Lentils  – some gem of dal recipes make a nice match with naan like – dal makhani, dal tadka, chana masala, rajma recipe and chana dal. Dal makhani or dal bukhara with naan is a match made in heaven.

3. Vegetable gravies – both dry vegetables dishes, as well as curries, can be served with naan – bhindi masala gravy, veg kadai, veg Kolhapuri, veg handi, aloo gobi, dum aloo, baingan bharta and matar mushroom.

naan bread served on a tray with dal makhani

Can you freeze Naan?

This naan dough can be frozen for up to four to five weeks. Since curd is added in the dough, I recommend not freezing it for more than four to five weeks. Place the dough in an airtight box and keep in the freezer. Before making the naan, thaw the dough completely at room temperature. Then begin with rolling and roasting.

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naan recipe

Naan Recipe (No Yeast)

Easy naan bread recipe without yeast on tawa or stovetop – soft, chewy and delicious naan bread made on stove-top and on a griddle.
4.84 from 73 votes
Prep Time 2 hrs 20 mins
Cook Time 30 mins
Total Time 2 hrs 50 mins
Cuisine Indian
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 9 naan
Units

Ingredients

Wet ingredients

  • ¼ cup Curd or yogurt – can use cashew or almond yogurt
  • 1 teaspoon sugar or organic unrefined cane sugar
  • 1 teaspoon baking powder
  • 1 pinch baking soda

Dry ingredients

  • 2 cups all-purpose flour (maida)
  • 1 teaspoon salt or add as required
  • 2 tablespoons oil – butter can also be added
  • ¼ to ⅓ cup water or add as required

Additional ingredients

  • 1 tablespoon onion seeds (kalonji) or melon seeds or sesame seeds
  • Butter or ghee or oil – as required for spreading on naan (optional)

Instructions
 

Making dough

  • In a mixing bowl take ¼ cup fresh curd or yogurt. For a vegan naan, use almond or cashew yogurt.
  • Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda.
  • Mix all the ingredients very well till the sugar dissolves.
  • Now add 2 cups all-purpose flour (maida), 1 teaspoon salt or add as required.
  • Mix again with a spoon so that the salt is evenly distributed in the flour.
  • Make a well in the center and add 2 tablespoons oil. Note that you can even add butter instead of oil.
  • Add ¼ to ⅓ cup water or add as required.
  • First mix and then begin to knead.
  • Knead to a smooth and soft dough. If the curd is thick, then you may need to add some more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough.
  • Flatten the dough and spread some oil all over the dough. Place in the same bowl.
  • Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.

Rolling naan bread

  • Make medium-sized balls from the dough.
  • Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
  • Sprinkle some onion seeds or sesame seeds (black or white) or melon seeds on the rolled dough.
  • Roll into a 6 to 7 inches elongated circle.
  • Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.

Making naan on stove-top

  • Heat a skillet or tawa or griddle and keep it on medium-high to high flame. Place the naan bread ready on the hot tawa or skillet or griddle.
  • Keep the flame to medium-high or high and begin to cook the naan bread.
  • Let one side get partly cooked. You will see some air pockets on the naan.
  • When you start seeing the air-pockets, then flip.
  • Now cook the second side on medium-high to high flame.
  • Again you will see air-pockets appearing on the second side.
  • Flip when you see many air-pockets on the naan and place naan directly on the stovetop flame.
  • Grill the first side on the flame till you see some charred spots and blisters.
  • Also, roast the edges.
  • Turn over and roast the second side too till you see some charred spots.
  • Place it on a plate or tray. Spread or brush with some softened butter or melted butter. You can even use ghee (clarified butter or oil for a vegan version. You can even skip using butter or oil entirely.

Making naan on a griddle (tawa) or skillet

  • Heat the griddle or skillet on a high flame. Place the naan on the hot griddle or tawa.
  • You will see some air pockets on the naan.
  • Flip the naan bread.
  • Cook the second side more than the first side. Please note that on a high flame they will get cooked faster.
  • Press the edges with a spatula so that they are also roasted and cooked properly.
  • Flip again.
  • You can flip again and press the edges for even cooking. Remove and spread some butter or oil. Serve hot. This way make naan with any of the methods. You can even stack cooked naans in a casserole box or roti basket and serve later.
  • Serve the naan bread hot or warm with your favorite curry dish – malai kofta or palak paneer or matar paneer or lentils like dal tadka or dal makhani or chole masala or rajma masala or dal bukhara.

Video

Notes

  1. Make sure to knead the dough very well. It should be soft, smooth and flexible. Add water as needed while kneading the dough.
  2. For the yogurt, use the one that is fresh and not very sour or tangy. You can also use 3 tablespoons greek yogurt in place of regular yogurt. With greek yogurt, you will need a bit more water if needed to make a soft and pliable dough.
  3. The number of pieces will vary depending on the size and thickness of the naan. Approximately 8 to 9 medium sized naan can be made.
  4. Alternatively, You can also cook the naan bread in a tandoor or bake them. Place the naan bread for baking on a greased hot tray or stone and bake in a preheated oven at your oven’s highest temperature.
  5. For a vegan naan, use plant based yogurt and a neutral oil for kneading dough as well as for roasting. For spreading on the naan bread, use vegan butter or a neutral oil.
  6. This basic recipe of a no yeast naan can be flavored and spiced with some herbs and ground spices of your choice. You can add these ground spices or herbs in the dough. Or choose to mix them with the oil and melted butter. Then spread this herbs and spices infused butter or oil on the cooked naan. 
  7. The recipe can be doubled or tripled.
  8. The dough can be frozen. In the freezer the naan dough stays good for 4 to 5 weeks. In the refrigerator for 3 to 4 days. 

Nutrition Info (Approximate values)

Nutrition Facts
Naan Recipe (No Yeast)
Amount Per Serving
Calories 135 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 293mg13%
Potassium 85mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 7IU0%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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This Naan recipe post from the blog archives (first published in July 2013) has been updated and republished on 30 June 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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142 Comments

  1. Hi Dassana,

    I have tried your naan recipe for first time. They are very tasty and easy to prepare with easily available ingredients. Thank you very much.5 stars

    1. Hi Navitha, thanks for the feedback and good to know. Yes the recipe is easy to make. Most welcome and happy cooking.

  2. Hi Dassana,
    I am in same field as you home science and have started cooking since I was in 7th standard I love cooking and doing RNDs in my recipe having being following and doing your recipes for years now they have never gone wrong for me and have come out awesome especially the tadka dhal, all my family and friends are fans of it, wen I want to do something veg and see your website I just close my eyes and follow it and know I’m going the right way, thanks for sharing your recipes.

  3. Hi ….
    I tried your wheat naan with yeast recipe for tonights dinner ….turned out awesome ….the family loved it …just wanted to ask….is there any harm in using yeast ….if not then i can continue making whole wheat naans

    1. thanks jyoti. there is no harm for the body in using yeast. fyi- people from the jain community do not have yeast as yeast is a microorganism.

  4. Dassana you rescued my lunch plans today with this recipe.
    After the yeast I had on hand refused to activate, I did a quick search for a no yeast recipe. The naans turned out soft and delicious! Love that Maida could be replaced with healthier Aata. Tried with 1:1 ratio this time, plan to go full Aata next time!
    Such an easy recipe to follow- your step by step photos are a big help! I don’t know how you do it! Thanks for your efforts!5 stars

    1. thanks amrita. even the atta naans are soft and taste good. do try with full atta next time. with yeast the atta naans are more softer. by now i have got used to taking step by step pics easily and effortlessly. thanks again.

  5. awesmee!!!!!!!!!!! i often love cooking..thank u and tis page was more useful

  6. Looks delicious, I will make it tomorrow to go with leftover dal which is currently simmering away for dinner . I just have a few questions :
    1. What flame for the pan – low, medium or high ?
    2. You say to partly cook the naan – roughly how long does this take for each side ? I want to be careful to do it right
    3. When it comes to putting it on the flame, what size flame- low, medium or high ? And roughly how many seconds each side?

    Thanks, I’ve printed off loads of your recipes and done many of them…they are always super tasty !5 stars

    1. thanks a lot victoria. the following answers to your query. hope they help.

      1. keep flame medium-high to high for the pan.
      2. it takes about approx one minute for one side. given a rough time as time will vary with the thickness of pan and the intensity, pressure on flame. you just need to cook till you see a few small spots puffing up in the naan. the naan should turn opaque and not get browned.
      3. high flame and roughly time taken is till the naans puff up and you see some black blisters on them. cannot give the exact time in seconds as it will depend on the intensity of flame.

  7. Thank you so very much, we just had this with tikka masala, and it was delicious!5 stars

    1. somewhat, but overall the taste will good. you can also add kalonji (nigella seeds).

  8. This is a great reciepe. I made naan for my family dinner and the naan were light fluffy and golden…yummy.

  9. I followed this recipe and made naan tonight. Turned out awesome and husband loved it. 🙂5 stars

  10. I absolutely love this recipe 🙂 it works perfectly every time I make them!
    I just had to post them on my blog 🙂 thanks for sharing!

  11. Thanks for the recipe.. I have a question btw.. Is that ok if i made the dough and keep it for 2 or 3 days in a fridge…

  12. Thank you for this wonderful recipe. yesterday I prepared this naan and it was an instant hit in my family.

  13. Wow..you have made even making naan easier. thanks Dasanna. We miss only one thing – bread without yeast. Pls let us know a recipe that works for that as well.. best regards! Hare Krishna.
    -Divya

    1. thank you divya. i will try to add bread without yeast recipe. i have got many requests for the same 🙂
      hare krishna

    1. pooja, no it won’t spoil the taste. otherwise i would not have posted this recipe. all recipes are tried and tested before posted in the website.

  14. Hi I have induction cooker can I flip just on the pan rather than on flame? Please help. Thank u Renuka .

  15. Hi am big fan of ur website . I would like to know can we prepare this naan conveyance oven?

    1. you can make naan in the convection oven. just preheat the oven to 200 degrees celsius. place the naan on a greased tray and bake till the you see golden or brown spots on top.

    1. the number of pieces will vary depending on the size and thickness of the naan. approx 14 to 16 medium sized naans can be made.

    1. baking soda is required. add baking powder if baking soda is not there.

      1. Sorry to ask one more question again.. Do we need to keep the yogurt mixture aside for sometime?

  16. This is sooo yummy and amazing pics ..I am waiting to try it out..just a doubt before I start to make these naans. Can I halve the given ingredients for this recipe ?

  17. Thanks for this recipe, the naan turned out amazing! I have tried other recipes – whole wheat bread and banana nut cake which too turned out great. I no longer buy off the shelf bread, please keep posting excellent healthy recipes.5 stars

  18. Your recepies are just awesome… Doing wonders for Punjabi dishes. Keep up the good work. Have learned a lot from ur recepie. Thnx.4 stars

  19. It was awesome…I made it yesterday with shahi paneer and it was superhit ..thanks for this amazing recipe …

  20. Hey i just wanted to ask that i can add garlic to the ball of dough with the onion seeds ..
    And yes what’s the difference between naan with yeast and without?5 stars

    1. sonal, yes you can add. taste wise both are different. some people don’t want to use yeast thats why different recipes.

  21. Hi do you think this could be prepared a day ahead (the dough) then cooked next day?

    1. carly, yes you can. refrigerate the dough (keep in the fridge) but don’t freeze it.

      1. Thankyou so much!!! Will go perfectly with my butter chicken at tomorrow nights dinner party!

  22. Your recipes have always turned out to be superawesome .whenever i need to cook any dishes i always look upon your site for help .
    You are doing a great job .
    Thnk you for your help always . 🙂4 stars

    1. welcome monika. thanks for your kind words and for sharing positive feedback on recipes.

  23. Turned out to be great… Just one query though is it neccessary to cover with moist cloth? I forgot to.. Just put a pan on the dough to cover it4 stars

    1. not necessary. you can cover with a lid also. thanks for the positive review.

  24. Helo Dassana Amit
    I have made naan wtht yeast wth 2:1 atta n maida,n followed instructions exctly like u.
    They realy turnedout well.
    Which one r gud 4 health naan wth yeast or soda?
    Best wishes

    1. thanks sam. good to know this. naan with yeast is good for health than the one made with soda. for more healthy naan, only make with atta or increase its quantity.

  25. Hi Dassana,
    I have tried so many of your recipes and they have all come out great. Don’t know what I’d do without you. I want to make these Naan in my oven. Could you please tell me the oven settings for it?

    1. thanks tanvi. you can bake at the highest temperature in your oven. also if you have a baking stone its good. but if not, then just place the naans on the baking tray and bake them.

  26. I just tried making this for the first time, I’m curious, is the dough supposed to be stiff and difficult to knead? I’ve never made naan before so I have nothing to compare to, it just seemed odd. I don’t know what I did wrong.4 stars

    1. naan dough is soft and very smooth to knead. its not stiff. add more water and knead again to smooth and soft dough.

  27. Looks great! Could I make the dough the day before, keep it in the refrigerator over night, and then cook it the next day? Thanks!

    1. welcome brooke. yes you can make the dough over night and keep in the refrigerator.

  28. I love it! I had volunteered to make naan for a (small) church meal, before realizing I didn’t have the appropriate yeast. I was so happy to come across this recipe! I mixed in fresh garlic when I kneaded with the oil, & sesame seeds when rolling out. I did multiply the recipe based off the 3-4 people, and have discovered that I am making (as I am in mid progress) near enough to feed a small army (no complaints here!). I did need to add quite a lot more liquid, but no problems with the final result! Thank you thank you thank you!!5 stars

  29. Happy dance””happy dance”””” yr recipe is awesome…. my daughter loved it..I love the way u explain and pic. R very good..keep do good recipes of us..4 stars

  30. Made this recipe twice and both times it was a super hit. I even had relatives asking for the recipe 🙂 Thank you for such amazing recipes.

  31. I love your recipe, and my grandkids love it also, and I’m going to make it again. I have a question, though. Sometimes I’m forgetful and rather ignorant at the grocery store even when taking a list with me, and have to rely on others for my trips to the store due to a disability. If I should forget to buy the yogurt (as I have done a few times already), is there a substitute I could use?5 stars

  32. Awesome recipe can’t wait to try thanks for sharing your whole wheat Naan can give a healthy diet for my daughter who is crazy after naan5 stars

  33. loved paneer makhanwala recipe, have been trying earlier for the perfect restaurant style your recipe completed my search thanks!

  34. Thank you for the amazing naan recipe.
    I tried it today and became successful.But I used a slightly modified method. I made the dough slightly soft and flattened the balls by palm instead of rolling stick and put a lid over the naan while cooking.
    Nice outcome and nice taste.5 stars

  35. I’m going to try this recipe, but I wondered if there is a way or if you have a recipe to create naan breads that have no yeast & are wheat free too?

    1. i have been making naan both with yeast as well as without yeast. i do not have any wheat free version as we always make naan with wheat flour.

  36. Hi Dassana, my naans puffed up like phulkas…. i wanted to have the texture as your pictures 🙁
    whr did i go wrong?

    1. sometimes they do puff like phulkas. i have one recipe of naan posted on the blog, where most of the naans puffed like phulka. if you add garlic or sesame seeds or onion seeds on top, then they won’t puff like phulka. there is nothing to worry about. if the dough leavens well, most probably, the naans will puff up.

  37. I used whole wheat sharbati atta and result was amazing. My family loved it.
    Thanks for sharing this, I used to think Naan is not possible on tawa.

    Looking forward to more Indian Bread recipes.5 stars

  38. Hey dasana,
    Today I tried 3 recipes from ur blog . Naan, paneer makhani n aamkhand. All three turned out so well . Thank so much. My husband liked it a lot and today I recieved tons of compliments .all thanks to u.
    Keep up the good work.thanks again

  39. This is a wonderful recipe – thank you! I’m going to be using this as the base of an Indian pizza on my site with a big ‘ol h/t to you. make sure to check it out and please share with your pals if you’re so inclined. thanks again – the pics and detail are *much appreciated!

      1. Thank you! Here’s a link to my post, with a big, HUGE h/t and thanks to you for the inspiration. I couldn’t find onion seeds at the store I visited, so I mixed it up a bit – see the page for more: http://wp.me/p317HC-9A. I hope you enjoy, and thanks again. would love a share if you see fit! Cheers ~ Will5 stars

        1. thanks will. am glad your liked the naan recipe. i have read your post and thanks for your words.

  40. Hi!
    I want to know how to prepare rolls, is it all purpose flour used for making the sheet used for veg rolls , chicken rolls available in the market ?

    1. mostly all purpose flour is used. but if making at home you can use whole wheat flour to make the rolls.

      1. Recently i found ur web-site n i tried matar paneer n that was superb my hubby told me its finger licking taste . Shikhi kamal4 stars

  41. I have found this website recently and haven’t stopped browsing it , trying my hand at palak paneer and naan today , so far so good , loved your presentation and skill.

  42. what is the difference between baking powder and baking soda …. as you have used both in the ingredients4 stars

    1. baking soda is pure sodium bicarbonate – when moistened releases carbon dioxide which helps in rising of baked stuff.
      baking powder contains sodium bicarbonate, an acidifying agent (cream of tartar), and also a drying agent (usually starch). same function as baking soda. however baking soda is more strong.

  43. Hi Dassana,

    I tried your recipe naan and chole recipe. Brilliant outcome!
    I tried the tava method and in the toaster too. The toaster one turned out super crispy and yummmm……
    Thanks for the awesome recipes 🙂

    1. thanks nuti for giving your feedback. glad to know that both recipes came out well.

  44. Dear mam,
    In this recipe, you have taken 3 cups of flour. Please let me know the cup size.
    Thanks, sudeshna

    1. hi sudeshna. the cups used here are the US measuring cups. these are standard measuring cups, that is easily available in most stores. in grams it would be 240 grams of whole wheat flour and 125 grams of all purpose flour. hope this helps.

  45. Beautiful. Will be keeping this recipe close by, have been wanting to try making naan bread!

  46. Hi there I love this recipe. Any chance I could mention it on my site 99healthyrecipes.com?5 stars

    1. donna, you can always mention the recipe in your blog by linking back to original recipe.