Easy Naan Recipe (No Yeast)
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Easy Naan Recipe (No Yeast)
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This easy naan recipe makes a soft and fluffy flatbread without yeast and is cooked in an oven, requiring only 30 minutes of active cooking.
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Ingredients
- 3½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon sugar
- ½ teaspoon salt
- 3 tablespoon extra virgin olive oil
- 6 tablespoon full fat plain yogurt
- ¾ cups full-fat milk
- 4 tablespoon butter
- 3 tablespoon nigella seeds (see notes)
- 3 tablespoon white sesame seeds
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Instructions
- Measure the flour, baking powder, baking soda, sugar, and salt into your kitchen aid mixing bowl and stir to mix. (see notes)
- Add the olive oil and yogurt to this mixture and start mixing on a low speed, using a dough hook.
- Add in the milk, ¼ cup at a time, until it's fully incorporated. Mix until the dough comes together into a ball. (see notes)
- Place the dough in a bowl, cover it with a damp dishcloth or plastic wrap, and let it rest for 30 minutes. (see notes)
- Preheat the oven to 500 degrees Fahrenheit.
- Sprinkle some flour on a clean surface and place the dough on it.
- Use a Chef's knife or dough scraper to cut it into 8 equal parts and shape these into round balls.
- Roll each dough ball into a round or oval shape, ¼ inch thick, and place each on a baking sheet. (see notes)
- Poke holes in each naan using a chopstick, straw or a fork (see notes)
- Bake the naan in batches for 3-5 minutes. (see notes)
- Remove the naan, immediately baste with the butter, sprinkle with the sesame and nigella seeds and serve.
Notes
- Nigella seeds - I love using these for their flavor but feel free to substitute them with black sesame seeds.
- Mixing the dry ingredients - Mixing the dry ingredients helps ensure that everything is evenly distributed.
- Adding the milk - Flour can vary from brand to brand. I use King Arthur Flour for my baking, but if you use a different brand, you may need to adjust the liquid. It's always best to add ¼ cup of milk at a time to ensure the dough is the perfect consistency.
- Kneading the dough—I've used a Kitchen Aid for this recipe, but a food processor with a dough blade works just as well. If you don't have either of these, the dough is easy to make by hand.
- —I've used a Kitchen Aid for this recipe, but a food processor with a dough blade works just as well. If you don't have either of these, the dough is easy to make by hand.
- Resting the dough will allow the dough to become fully hydrated, resulting in better flavor. The resting also helps the gluten relax, making it easier to shape the bread.
- Rolling the dough - Many experts recommend shaping the naan by hand, as a rolling pin can make the flatbread dense and tough. However, I used a rolling pin for this recipe with perfect results. You can try both methods to see if you prefer one.
- Poking holes in the naan - This is essential to a perfect texture and is similar to docking a pizza crust. This process helps release air bubbles in the dough and prevents it from puffing up too much. The result is a consistent texture in the flatbread.
- Baking the naan—For best results, Naan must be cooked for a short period at a very high temperature. My first batch is usually ready in 3-5 minutes, and each subsequent batch takes less time as the oven gets hotter. You must be highly vigilant and stop cooking the naan as soon as you see a few blistered spots on the surface, as overcooked naan can be chewy in texture.
Nutrition Information
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Serving
1naan
Calories
370kcal
(19%)
Carbohydrates
47g
(16%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
193mg
(8%)
Potassium
180mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
264IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
172mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8naan
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1naan | |
| Calories | 370kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 193mg | 8% |
| Potassium | 180mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 172mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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