Naan Recipe (Without Yeast)

4.91 from 80 votes

Naan is a light, soft and leavened Indian flatbread, made with a dough of all-purpose flour, salt, sugar, oil, water, and leavened with either yeast or a mixture of yogurt and baking powder. It is cooked in a tandoor or on a hot griddle. This chewy tasty bread pairs perfectly with rich curries, dals and kababs.

Prep Time2 20

Cook Time30

Total Time2 50

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Naan

Calories: 135kcal

Author: Dassana Amit

Ingredients

Wet ingredients

¼ cup Yogurt or plain curd, 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)

US Customary - Metric

Instructions

Making Dough

In a mixing bowl take the yogurt (curd).
Add sugar, baking powder and baking soda.
Mix all the ingredients very well until the sugar dissolves.
Now add all-purpose flour and salt.
Mix again with a spoon so that the salt is evenly distributed in the flour.
Make a well in the center and add the 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 yogurt 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.

Assemble and Rolling Dough

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.
You could also roll the dough into a round circle of 6 to 7 inches in diameter.

Making Naan on Stovetop

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 the flatbread with a spatula.
Now cook the second side on medium-high to high heat.
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, toast the edges.
Turn over and toast 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 alternatively use oil for a vegan version. You can even skip using butter or oil entirely.

Toasting 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 heat the naan bread will get cooked faster.
Press the edges with a spatula so that they are also toasted and cooked properly.
Flip again using a spatula.
You could flip again if needed 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.
Similarly cook the remaining flatbreads in batches one by one.
Serve Naan hot or warm with your favorite Indian curry, vegetable or lentil dishes.

Video

Notes

Make sure to knead the dough very well. It should be soft, smooth and flexible. Add water as needed while kneading the dough.
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.
The number of dough balls will vary depending on the size and thickness of the flatbreads. Approximately 8 to 9 medium sized naans can be made.
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.
For a vegan version, use plant based yogurt (almond or cashew yogurt) and a neutral oil for kneading dough as well as for toasting. For spreading on the naan bread, use vegan butter or a neutral oil.
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 flatbread.
You can even add butter instead of oil to the dough.
The dough can be frozen. In the freezer the dough stays good for 4 to 5 weeks. In the refrigerator for 3 to 4 days.
The recipe can be doubled or tripled.

Nutrition