Naan Bread Without Yeast
Fluffy but slightly chewy is the best naan bread to enjoy with your delicious curries. And to achieve this kind of fluffiness and chewiness, most of the naan recipes call for yeast.
But sometimes you don’t have time or the right temperature to proof the naan bread with yeast. So you’d fancy an easy recipe that will still make a reasonably good (if not better) naan bread.
With the recipe I’m sharing here, you can make the naan bread in no time. And you don’t really need to knead the dough a lot. Plus, you can use ordinary plain flour/ all-purpose flour. So you won’t need that extra trip to the shop for special flour.
This post contains affiliate links. We may earn a small commission from a qualifying purchase. Check our disclosure for more info.
Yes, you only need simple ingredients to make this naan bread. All of which are ordinary staples in our pantry.
The number one ingredient will be flour. As I mentioned above, you only need plain flour/ all-purpose flour for this recipe.
However, you can substitute it with self-raising flour if that’s the flour you have in stock. In this case, you can just use the flour according to the recipe but omit the baking powder.
If you wonder why 150 grams of self-raising flour is equal to 150 grams of plain flour with 2 teaspoons of baking powder.
I developed this recipe with ease and practicality in mind. So I can always use either plain flour or self-raising flour without thinking too hard about the scale and conversion.
The rest of the ingredients are milk, natural yoghurt, baking powder, water, oil, salt and sugar.
How To Prepare Naan Bread
Firstly, you beat the yoghurt and sugar in a mixing bowl until the sugar dissolves. Then add the water and beat again until all blended. Set aside.
Place the dry ingredients in another mixing bowl, i.e. flour, baking powder and salt. Stir well and through.
Add in half of the flour mix into the yoghurt little by little as you stir it and add in the oil. Continue beating the mixture as you add the rest of the flour mixture. Your dough will be soft and slightly sticky.
Dust your work surface or a chopping board with flour generously then place the dough on it. And grease your hands with a little oil and quickly knead the dough. Put it back in the mixing bowl and cover it with a tea towel/ kitchen towel. Leave it to rest for about 20 minutes.
Take one dough ball and roll it out into 0.5 cm/ 0.2 inch thick approximately. Carefully place it on the hot Tawa and cook at moderately high heat until you see bubbles on the bread surface. Turn the bread around a few times to ensure the heat distribution spread evenly.
Flip the naan around and cook the other side until it has bubbles or puffs up. You can also see reddish-brown spots all over the naan bread surface.
Take the naan bread off the Tawa and brush it with melted butter on each side.
What Goes With Naan Bread
Naan bread is delicious to have with any curries and it’s the best match with dry curries such as Aloo Methi, Aloo Palak, Achari chicken, Chicken Karahi, Lauki Gosht, Lamb Keema Matar, Aubergine curry, etc. But naan bread is also comforting to enjoy with curries that have loads of gravy-like Aloo Gosht, Lamb Kofta curry, etc.
Thank you for reading this post. I hope you want to try this recipe. When you do, it will be great if you can share what you think about the recipe in the comments below (leave a reply).
Follow me on Facebook, Instagram or Pinterest @soyummyrecipesbydevy to sneak a peek at what’s cooking in my kitchen.
Before you go, don’t forget to check my other recipes that you may like.
- Kadhi Pakora.
- Chicken Seekh Kebabs.
- Halwa Puri.
- Chana Aloo.
- Chicken Pilau rice.
- Vegetable Pakora.
- Potato Pakora.
Thank you and all the best.
Naan Bread Recipe With No Yeast
Naan Bread Recipe With No Yeast: A Quick And Easy Recipe
- Mixing bowls.
- Wooden spoon
- Hand whisk
- Tawa or
- Frying pan
- 2 cups Plain flour/ All-purpose flour and extra for dusting.
- ½ cup milk.
- ½ cup water.
- 1 tablespoon plain natural yoghurt.
- 4 teaspoon Baking powder.
- ¼ teaspoon Salt.
- 1 teaspoon sugar.
- 1 tablespoon cooking oil see the note, plus extra for rolling.
- In a mixing bowl, sieve the flour, baking powder and salt. Stir well and through.
- Take another mixing bowl and put the yoghurt and sugar in it. Beat it until the sugar dissolves. Then add in the water, beat it again. You can use a wooden spoon or a hand whisk.
- Put half of the flour into the yoghurt mixture and keep beating until you get a sticky and pasty mixture.
- Add a tablespoon of oil into the mixture and continue beating.
- Next, add the rest of the flour little by little as you keep mixing. When all the flour is added, you will have a very soft and sticky dough.
- Put the dough onto a floured chopping board. And grease your hands with oil then quickly knead the dough. Place it back into the mixing bowl and cover it with a tea towel. Leave it to rest for at least 20 minutes.
- Then divide the dough into equal 5 portions and shape them into small round balls.
- Take a ball and dust it with a little flour and roll it out thinner about 0.5 cm/0.2-inch thickness. Don’t worry about the shape. If you can’t get it into a round shape, it’s okay.
- Preheat your Tawa/ frying pan at moderately high heat and preheat your grill. Hold your palm about 10cm/ 3.94 inches over the Tawa. If you can feel the heat, it means your Tawa is ready.
- Carefully place the rolled-out dough onto the Tawa and cook at moderate-high heat. When you can see the bread is cooking, turn it around once or twice to ensure heat distribution.
- Once the dough looks changing colour into opaque and there small bubbles on the top of the bread, place the Tawa under the grill and continue cooking the bread until it’s puffed up. Sometimes the bread doesn’t puff up fully but it has many bubbles. That’s okay.
- The naan bread will have some reddish-brown spots. Brush the naan with melted butter and garnish with chopped coriander leaves if you wish.
- You can make your naan bread dough the night before cooking. Just leave the dough in the mixing bowl covered with a cling film, or, keep the dough in a food container with a tight seal and put it in the fridge/ refrigerator overnight.
- When you want to cook the naan, take the naan dough out and let it rest at room temperature.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.