No Yeast Naan Bread Recipe

by Mar
no yeast naan recipe

This easy no yeast Naan bread recipe is quick and really fun to make.

Although not as good as the one with yeast, it will surely satisfy your naan cravings and you’ll enjoy its fully savourness just as much.

Naan bread has become very widely cooked all over the globe lately. And the no yeast version is preferred more and more because it’s quicker to obtain without the raising time.

no yeast naan bread recipe

no yeast naan bread recipe

 

What Is Naan Bread?

Naan is a simple flat bread cooked inside of a round traditional clay oven named tandoor.

The name comes from Persian word ‘Nan’ meaning simple bread baked on hot pebbles in ancient Persia.

Naan in parts of the Indian subcontinent usually refers to a specific kind of thick flatbread. Generally, it is usually leavened with yeast or with bread starter (leavened naan dough left over from a previous batch) […].

Typically, it is brushed with some water but in some other cultures such as those in the Indian Subcontinent, they brush ghee or butter.

It enjoys a special position in the Indian cuisine as it can be used to scoop other foods and gravies or served stuffed with a filling – Wiki

It’s origins goes back to Mesopotamia, Ancient Egypt and South Asia. Back in those days it was a simple type of bread made with just flour, salt, water and yeast.

Modern recipes use baking powder instead of yeast and milk or yogurt instead of plain water.

Almost all nations has some form of flat bread in their cuisine, being a popular type of leavened cooked bread.

naan bread without yeast

It’s simple, easy to make and best enjoyed while still warm.

 

🧄 No Yeast Naan Bread Recipe Ingredients

Below are the ingredients that I used for this quick naan bread recipe.

These are simple ingredients that everybody have in their fridge and / or pantry.

no yeast naan bread ingredients

no yeast naan bread ingredients

For the dough:

  • Flour – all purpose works fine
  • Baking powder
  • Kefir (can be substituted with yogurt)
  • Vegetable oil
  • Pinch of salt

Topping:

  • Butter (or use olive oil)
  • Garlic
  • Fresh parsley

 

🫓 How To Make Naan Bread Without Yeast

These no yeast naans are so simple and fun to make that is really a child play. 🙂

 

1️ Step one: Prepare the dough

In a medium size bawl sift the flour with the baking powder. Add kefir, vegetable oil and a pinch of salt.

Mix with a fork until all ingredients are blending together. Dust the working space with some flour and transfer the dough onto it.

how to make no yeast naan

how to make no yeast naan

Knead for about 5 minutes until you obtain a smooth dough. Form a ball and divide it in 4 equal parts.

Note*: Some recipes let the dough to rest for half hour. I didn’t. I Just used it right away.

2️ Step two: Shape into flatbread

Take every part and roll it into a smaller ball. You will have 4 dough balls.

Take one and flat the dough using a rolling pin. Give it a oval or round form, as you prefer.

Heat a large skillet or non-stick pan on medium flame. Put the first naan bread into the pan and let it cook.

3️ Step tree: Cook the naan bread

Cook the bread for about 2 minutes on each side. After the first 2 minutes turn it over with a spatula and let it cook on the other side as well.

home cooking naan bread

cook the naan bread

Meantime, roll another ball of dough into a naan.

Continue to cook them one by one and place them on a large serving platter one on top of the other to maintain warm.

Prepare the garlic butter topping. Lightly melt the butter in a small saucepan and add the pressed garlic and freshly chopped parsley to it.

pace them one on top of the other

 

🍴 Serving This No Yeast Naan Bread

Brush the naans with the garlic butter and enjoy while still warm!

You can sprinkle some chili flakes too, if you like spicy food. Serve warm as accompaniment for curry, soups or stews.

serve these garlic  naans immediately

Or use it plain simple to scoop your favorite dips, or even to spread some of my delicious eggplant salad or white bean dip on them.

 

Leftovers

They are best enjoyed freshly cooked and warm. They tend to become gummy when cooled off. However, in case of any leftovers wrap them with cling film and keep them in the fridge for a couple of days.

Unwrap, slightly splash with water and reheat in the oven. Don’t expect the same initial quality, though.

 

Other delicious recipes to cook for your family:

 

No Yeast Naan Bread Recipe

This easy no yeast Naan bread recipe is quick and fun to make in 30 minutes.
Course Savory Bakes
Cuisine Indian, International
Keyword bread, naan bread, no yeast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

For the dough:

  • 2 ¾ cups (350g) all purpose flour
  • 1 cup (250g) kefir (or yogurt)
  • 3 tbsp vegetable oil
  • 1 tsp backing powder
  • ¼ tsp salt

For topping:

  • ¼ cup (30g) butter
  • 1 garlic clove
  • 1 tbsp freshly chopped parsley

Instructions

  • Prepare the dough. Sift the flour together with the baking powder into a medium size bawl. Add the kefir, the vegetable oil and a pinch of salt.
    Mix everything with a fork for a few moments until all ingredients bond together. Transfer the dough onto a working space lightly dusted with flour.
    Knead the dough for about 5 minutes until smooth. Shape into a ball and divide in 4 equal parts. Smooth out those 4 parts into smaller balls.
  • Shape into flatbread. Take one small dough ball and roll it out into a oval or round shape. We are going to roll them out one by one, while we are cooking them.
    Put a large non-stick pan over medium flame and let it heat.
  • Cook the naans. Place the first naan into the pan and let it cook for about 2 minutes on each side. While cooking, roll out the second ball of dough.
    Finish cooking them all and place them on a large serving platter one on top of the other to keep them warm.
  • Lightly melt the butter in a small saucepan. Add the pressed garlic clove and the chopped parsley. Brush the naans immediately and serve while still warm.
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