Easy Naan Bread Recipe (yeast-free)
User Reviews
4.8
Easy Naan Bread Recipe (yeast-free)
Description
Easy Naan Bread Recipe uses basic pantry ingredients including all-purpose flour, plain yogurt, baking powder, and salt. The lack of yeast speeds preparation, as the flatbreads are cooked immediately after mixing. The dough is sticky initially but manageable with some kneading and slightly more flour if necessary. Each piece is rolled out about six inches in diameter and cooked face down in a hot, dry frying pan until golden and puffed.
The result is a fluffy, tender naan with a mild tang from yogurt. It pairs well with Indian dishes or can be served with a brush of garlic butter or spiced oils. Cooking on a griddle or any dry pan is effective. Fresh naan is best eaten the same day, warmed if made ahead.
Tips include using dairy-free yogurt for a vegan version, adjusting flour accordingly, and ensuring a hot pan for good puffing. The dough can be made in advance and kept refrigerated for up to three days. Leftover naan reheats well in a frying pan or toaster, regaining crispness. Dry spices may be added directly to the dough for variation.
Ingredients
- 1 ½ cups all-purpose flour plain flour
- 1 cup PLAIN yogurt or dairy free vegan yogurt, 250g
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.
- Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.
- Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
- Best eaten on the same day. If making ahead, warm them up in the oven before serving.
Notes
- Dairy-free yogurt can be substituted to make vegan naan; adjust flour as needed.
- Do not over-knead; just combine and knead briefly to bring dough together.
- Roll dough thin on a floured surface to help naan puff up nicely when cooking.
- Cook naan on a very hot dry pan or griddle for best texture and puffing.
- The dough can be refrigerated for up to three days before cooking.
- Reheat leftover naan in a frying pan or toaster to restore crispness.
- Add dry spices like cumin or garam masala to the dough for flavor variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Cholesterol | 2mg | 1% |
| Sodium | 113mg | 5% |
| Potassium | 238mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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