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Easy No Yeast Naan Recipe

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4.2 from 5 reviews

This Easy No Yeast Naan recipe delivers soft, fluffy Indian flatbreads made without yeast, using baking powder and baking soda for leavening. Perfectly cooked on a stovetop griddle or tawa, these naan breads are flavored with nigella seeds and fresh cilantro, then brushed with melted butter or ghee for an indulgent finish. Ready in under an hour, these naans are ideal for pairing with curries, dals, or enjoying on their own.

Ingredients

Dry Ingredients

  • 1.5 cup All-purpose flour
  • 1/2 tsp Salt
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Sugar

Wet Ingredients

  • 1/4 cup Plain yogurt
  • 1/4 – 1/3 cup Water (for kneading)
  • 1/4 tsp Oil (for spreading on the kneaded dough)

For Flavor and Topping

  • 2 tsp Kalonji / Onion seeds / Nigella seeds
  • 2-3 tsp Cilantro, chopped
  • 2-3 tbsp Melted butter or ghee (to brush on top of naan)

Instructions

  1. Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, sugar, salt, baking powder, and baking soda until evenly distributed.
  2. Add Wet Ingredients and Knead: Stir in the plain yogurt and water starting with 1/4 cup. Knead the mixture for 7-8 minutes until it forms a smooth, soft, and slightly sticky dough. Adjust by adding more flour if too sticky, or extra water/yogurt if too dry.
  3. Rest the Dough: Rub a few drops of oil over the dough surface. Cover it with a damp kitchen towel and let it rest for 20 to 30 minutes to relax the gluten and enhance softness.
  4. Divide and Prepare for Rolling: Divide the rested dough into six equal-sized balls. Lightly flour your work surface, then sprinkle nigella seeds and chopped cilantro on it. Place a dough ball on these toppings and roll it into an oval shape, allowing the seeds and herbs to adhere to the surface.
  5. Heat the Cooking Surface: Preheat a tawa, griddle, or heavy-bottomed pan over medium-high heat until hot and ready for cooking the naan.
  6. Cook the Naan: Place the rolled-out naan seed-side up on the hot pan. Cook for about a minute until bubbles appear on the surface, then flip and cook the other side for 2-3 minutes until puffed and light golden spots appear. Optionally, hold the naan over a direct gas flame with tongs for 30-60 seconds to achieve a blistered, tandoor-like finish.
  7. Brush and Serve: Remove the cooked naan from the heat and immediately brush generously with melted butter or ghee. Serve hot and enjoy alongside your favorite dishes.

Notes

  • The dough should be soft but not too sticky; adjust flour or water accordingly while kneading.
  • Resting the dough is essential to get soft and pliable naan.
  • Using nigella seeds and cilantro on the surface gives a nice texture and fresh flavor.
  • The direct flame step is optional but adds a characteristic charred look and taste similar to tandoori naan.
  • Brush with melted butter or ghee immediately after cooking for the best flavor and softness.
  • If you don’t have nigella seeds, you can substitute with sesame seeds or omit.
  • Serve naan warm as they are best enjoyed fresh.

Find it online: https://marthatasty.com/easy-no-yeast-naan-recipe/