Easy No Yeast Naan -

A stack of naan breads topped with onion seeds and cilantro.

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Easy No Yeast Naan

This easy no-yeast naan is soft, chewy, and made with simple pantry ingredients. With no proofing time and easy steps, this homemade naan recipe is perfect for weeknight meals, curries, wraps, and dips.

Prep Time10

Cook Time10

Resting Time30

Total Time50

Course: Bread

Cuisine: Indian

Servings: Naans

Calories: 158kcal

Author: Natasha Minocha

Ingredients

1.5 cup All-purpose flour
1/2 tsp Salt
1 tsp Baking powder
1/4 tsp Baking soda
1 tsp Sugar
1/4 cup Plain yogurt
1/4 -1/3 cup Water, for kneading the dough
1/4 tsp Oil, for spreading on the kneaded dough
2 tsp Kalonji/ Onion seeds/ Nigella seeds
2-3 tsp Cilantro, chopped
2-3 tbsp Melted butter to brush on top of naan You can also use ghee

US Customary - Metric

Instructions

In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.
1.5 cup All-purpose flour, 1 tsp Sugar,1/2 tsp Salt,1 tsp Baking powder, 1/4 tsp Baking soda
Mix in the yogurt and water. Start with 1/4 cup of water.
Knead the dough for 7-8 minutes, until you get a smooth, soft, slightly sticky dough.
If the dough is too sticky, add more flour. If it's too dry, add some water or extra yogurt.
1/4 cup Plain yogurt, 1/4 -1/3 cup Water, for kneading the dough
Rub a few drops of oil over the ready dough, cover with a damp kitchen towel, and let the dough rest for 20-30 minutes.
1/4 tsp Oil, for spreading on the kneaded dough
Divide the dough into 6 equal-sized balls.
Lightly flour the work surface. Sprinkle a few nigella seeds and a little bit of chopped cilantro on the work surface.
Place a dough ball on the toppings and roll it into an oval shape - see the video and pictures above.
2 tsp Kalonji/ Onion seeds/ Nigella seeds, 2-3 tsp Cilantro, chopped
Heat a tawa or a griddle pan, place the rolled out naan on it, the seed side should face up.
Repeat with the remaining dough balls.
Let it cook for a minute till you see bubbles on the surface. Now flip the naan and let it cook on the other side for 2-3 minutes. It will get a bit puffy.
You can also cook the naan on direct gas flame for an additional 30-60 seconds to get that blistery, tandoor-like look. Be sure to use tongs to hold the naan.
Once cooked, take it off the heat and brush liberally with melted butter.
Serve hot. Enjoy!
2-3 tbsp Melted butter to brush on top of naan

Video

Notes

Knead the dough well for 7-8 minutes. A soft, elastic dough will give soft and chewy naans.
Let the dough rest. This helps the gluten relax, making the naan softer and easier to roll.
If the dough seems too dry, add more liquid, one spoon at a time.
Use a hot skillet. A properly heated pan helps naans puff up and get golden brown spots.
For the charred look, finish the cooked naan on the open flame of your stovetop for 20-30 seconds. Remember to use tongs!
Brush with butter while the naan is still hot. This gives a lovely sheen and flavor.

Nutrition