naan without yeast – step by step recipe |Cooking With Amanda

naan without yeast - an easy naan recipe which was in drafts for many months. was not updating as the pics were not that good. made naan many times after that, but was just was not able to click. so decided to update this naan without yeast recipe as i have many requests for this one.

whenever we go to a restaurant then most of the time we end up ordering naan with a curry dish. knowing very well that it will be probably made with all purpose flour (maida) and not good for health. but what to do…. naan tastes so well with curry dishes that you end up loosening your guard about eating healthy food only. once in a while we all like to relax our guard and relish fried food or other supposed to be unhealthy food.

naan is one such yummy dish that make you forget about all purpose flour i do make whole wheat naan, but sometimes the family wants soft textured naans made with all purpose flour, the way they serve in restaurants. so the trick for me it to combine both whole wheat flour and all purpose flour. in this recipe, i have used 2: 1 proportion of whole wheat flour and all purpose flour. but you can use 1:1 or even 3:1.

if you are very conscious about eating whole wheat flour only then you can check my recipe of whole wheat naan. but thus one is with yeast.

preferably naan should be eaten hot. as once it cools down then it becomes dense, hard and loses its taste. atleast the restaurant ones become like that. not this recipe. the naan remain soft even when they become warm or cool down. there are many versions of naan like garlic naan, cheese naan… each having their own flavors and admirers.

naan goes very well with curry dishes like dal makhani, paneer butter masala, shahi paneer, punjabi chole etc.

this naan recipe has been adpated from the cookbook 1000 great indian recipes (India | US). i usually make naan with yeast, but wanted to try without yeast and this recipe was a success. after that made a few times too.

lets start the step by step recipe of naan:

1. add water, milk and yogurt in a bowl. add sugar.

2. mix till smooth.

3. sieve the flours, baking powder, baking soda and salt.

4. mix the sieved flour with the milk + yogurt + water mixture. knead to a smooth dough.

5. cover with a wet cloth and keep aside for 10 minutes.

6. after 10 minutes, add oil and knead the dough again.

7. knead again.

8. cover with the same wet cloth and keep aside for 2 hours, till the dough leavens and rises.

9. make medium sized balls of the dough. roll a small circle.

10. sprinkle some onion seeds on the rolled dough.

11. roll into a four or five inches round circle.

12. naan bread ready to be placed on tava or griddle.

13. on a hot tava or griddle, place the naan. partly cook both the sides of the naan on the tava.

14. then place the naan with the help of tongs on fire and cook both the sides till they get browned and slightly charred. you can also cook them on the pan itself with or with out oil/ghee/butter.

when done then remove the naan and apply some butter, ghee or oil on the naan. you can have them plain also. serve the naan hot or warm with your favoriate curry dish like malai kofta, palak paneer or dals like dal tadka, dry fry. in the pics, the naans are served with methi chole (chickpeas fenugreek curry)

if you are looking for similar recipes then do check matar kulcha, chole bhature, aloo poori and aloo paratha.

naan recipe details below:

naan without yeast

Prep time

2 hours 20 mins

Total time

2 hours 50 mins

Author: dassana

Recipe type: main

Cuisine: indian

Serves: 3-4

3 cups flour (2 cups whole wheat flour + 1 cup maida or all purpose flour or half-half of both)
1.5 tsp baking powder
¼ or tsp baking soda
salt as required

3 tbsp yogurt (diary or vegan) i used cashew yogurt
2 tbsp milk (diary or vegan) i used soy milk
¾ or ⅔ cup water

3 tbsp oil or ghee or butter as required for applying on the naan (optional)
1 tbsp mix of onion seeds (kalonji) and melon seeds (magaz) or sesame seeds

mix water, milk and yogurt.
stir in the sugar in the above mixture.
sieve the flours, baking powder, baking soda and salt.
mix the flour with the wet ingredients that we made first.
knead to make a smooth dough.
cover with a wet cloth and keep aside for 10 minutes.
after 10 minutes, add oil and knead the dough again.
cover with the same wet cloth and keep aside for 2 hours, till the dough leavens and rises.
make medium sized balls of the dough.
roll in a small circle and sprinkle some onion seeds on the dough.
roll into a four or five inches round circle.
if you want you can stretch the dough to one side to give a tear shape to the naan.
on a hot tava or griddle, place the naan
partly cook both the sides of the naan on the tava
then place the naan with the help of tongs on fire
and cook both the sides till they get browned and slightly charred.
when done then remove the naan and apply some butter, ghee or oil on the naan. you can have them plain also.
alternatively, you can also cook the naan in a tandoor or bake them.
place the naan for baking on a greased hot tray or stone and bake in a preheated oven at your ovens highest temperature.
serve the naan hot or warm with any paneer or vegetable curry or even with dal.