• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MyIndianStove

  • Recipes
    • All Recipes
    • Recipes By Category
    • Best Indian Cookbooks, Food Blogs, & YouTube Cooking Shows
    • Top 20 Indian Dishes eCookBook
    • Almond Flour Chocolate Cookies with Walnuts
    • Indianish Winter Cookies
    • Glorious Chicken Mulligatawny Soup
    • Homemade Potato Roll Recipe
    • Indian-Spiced Kabab Recipe
    • Spiced Crunchy Roasted Potatoes
    • Gluten-free Spiced Carrot Cake
    • 6-Ingredient Indian Mango Custard
  • Articles
    • All Articles
    • About Indian Food
      • About Indian Food
      • Flavors of India
      • Typical Indian Meals
      • Indian Food in 2020
      • Indian Drinks
      • Indian Grocery List for Advanced Cooks
      • Curry Leaf Substitutes & Where to Buy Plants or Leaves
      • Coconut Facts, Substitutes, & Measures
    • Assumptions I Avoid
    • Essential Indian Pantry
    • Indian Cooking Basics
    • Top 20 Most Popular Indian Dishes & Recipes
    • Top 10 Tips for Indian Cooking Basics
    • Take a Look at Our eCookBook
    • 2020 Best of MyIndianStove
    • 10 Things To Do With Leftover Curry
  • Substitutes
  • Glossary
menu icon
go to homepage
  • All Articles
  • All Recipes
  • Free eBook
  • Weekly Digest
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Articles
    • All Recipes
    • Free eBook
    • Weekly Digest
    • Email
    • Facebook
    • Pinterest
  • ×

    Home » Recipes » Bread Recipes

    Homemade Naan (No-Yeast)

    Published: Jun 7, 2019 · Modified: Nov 15, 2021 by Alonna

    All at once light, tender, and chewy, naan plays an excellent sidekick with a saucy dish, or the foundation for a meal: pizza, grilled cheese, or as a wrap.
    Jump to Recipe Print Recipe
    Homemade Naan (No-Yeast) Four naan served with a side of ghee.
    Homemade Naan (No-Yeast) Four naan served with a side of ghee.
    All at once light, tender and chewy, naan plays an excellent sidekick with a saucy dish, or the foundation for a meal: pizza, grilled cheese, or as a wrap.

    A Favorite Flatbread

    Naan is a leavened bread that isn’t just found in India but is popular throughout Asia and the Caribbean. This homemade naan is especially popular in northern India but also found throughout the country, especially in restaurants. As Indian food becomes more and more popular, I have found that almost every online newspaper, blogger, and food website has its own naan recipe. I think naan is a great gateway to making flatbreads of any kind. There are only a few ingredients, and you don’t need any special equipment or ingredients. 

    To Yeast or No-Yeast

    Traditionally naan is made in a tandoor oven, but a home cook can make a soft and chewy, beautiful bread using just a pan on top of the stove. There are a lot of choices you can make about your favorite naan. You can go the 30-minute route using yogurt and no yeast, but adding a little baking soda and powder for lift, which is where I am starting with this recipe. I also have a yeasted naan recipe that requires a much longer rest time. Naan without yeast is quicker and if you use a mixer or food processor for the kneading, you can speed up the time it takes to make it even frequently.

    Homemade Naan Options

    Other choices are whether to use bread flour for a little more protein, thus gluten, thus structure. And whether you want to go for the garlic punch at the end. I am going to give you options (except the option of not making this bread!). It is satisfying with an Indian meal, as a foundation for pizza, filled with onions (kulcha naan), keema (ground meat), Peshawar, or Kashmiri naan stuffed with nuts and raisins, paneer naan, and aloo (potato) naan.

    Create your own naan combo, either by using a special topping of your own devising or by using it in an unusual way.  Think of it as the bread for grilled cheese, in wraps, or make it gluten-free using almond flour. For a gluten-free and paleo naan, see My Heart Beats for Ashley Thomas's 3-ingredient version if it sounds like a good match for you.

    The following recipe is based on Maunika Gowardhan’s 5 Minute Naan recipe. It doesn’t require any special flours, cooking equipment or yeast, so it is the perfect gateway for your explorations. I have added my tweaks, as I always seem compelled to do. For an easy curry to along with your freshly baked bread, see my easy peasy weekend night curry.

    Happy cooking!

    ~Alonna

    See the Notes below before you cook.

    • Cornbread baked in a square pan and the pieces cut to show the moist tender crumb.
      Spicy Cornbread with Corn
    • Two slider sided buns opened to show off their fluffy interiors.
      Homemade Potato Roll Recipe
    • Served in a basket garnished with a flutter of chopped cilantro and sprinkling of onion or nigella seeds.
      Easy Naan with Yeast
    • Make Indian Dosa Flatbreads three beautiful dosas side by side, ready for sambar or coconut chutney
      Making Dosas at Home
    Homemade Naan (No-Yeast) Four naan served with a side of ghee.

    Homemade Naan (No-Yeast)

    All at once light, tender, and chewy, naan plays an excellent sidekick with a saucy dish, or the foundation for a meal: pizza, grilled cheese, or as a wrap.
    Print Pin Comment
    Course: Side Dish
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Resting & Kneading: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 155kcal
    Author: Alonna

    Ingrediants

    • 2 cups all-purpose flour (maida) ~ Extra for shaping
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon sugar
    • 1/2 teaspoon fine sea or table salt
    • 1/2 cup plain yogurt ~ Buy or make
    • 2 tablespoons oil ~ A little extra for resting
    • 2 tablespoons milk ~ More as needed
    • 2 tablespoons ghee ~ Optional, buy or make

    Garnishes

    • garlic ~ Finely chopped
    • green chili ~ Finely chopped
    • red pepper flakes
    • coriander seeds ~ Toasted, coarsely crushed
    • cilantro leaves ~ Chopped
    • onion seeds (kalonji/nigella)
    • sesame seeds
    • coarse salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Gather your ingredients.
      Homemade Naan (No-Yeast) Ingrediants gathered.
    • In a large bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix well to combine.
    • Make a well and put in the yogurt and oil; mix. Gradually add the milk as needed to form a moist but not sticky dough. If the dough is too sticky, add a little flour. See my first Note.
      Homemade Naan (No-Yeast) Dry ingredients with the yogurt waiting to be mixed in.
    • Knead for 6 to 8 minutes, until the dough is smooth and when you press your finger into it, the dough springs back. If using a Kitchenaid mixer, kneading will take about 2 minutes. If the dough seems dry add a tablespoon of water and continue to knead until smooth and soft.
      Homemade Naan (No-Yeast) Kneading the dough.
    • The dough will bounce back when kneaded long enough.
      Homemade Naan (No-Yeast) Kneading the dough.
    • Form into a ball, coat with a bit of oil, and cover with a damp cloth or saran wrap and place in a warm, draft-free corner of your kitchen, as in the oven or microwave, to rest for 20 minutes.  Longer works if you have the time. You can stop at this point and put in the refrigerator to pause the proceedings if you have other things to do. Just be sure to bring to room temperature before going on with the recipe.
      Homemade Naan (No-Yeast) Dough covered for it's first rest.
    • Heat your oven’s broiler or grill, and if using a U.S. oven, put an oven rack 6 inches below the broiler. Place a baking sheet under the broiler to get hot. If you have a pizza stone or steel, this would come in handy. If cooking on the stovetop, instructions to follow.
    • Divide the dough into 4 roughly equal portions (84 grams, if you like to be precise), keeping the pieces you aren’t working with covered so they don’t dry out.
      Homemade Naan (No-Yeast) Balls of dough resting under a damp towel.
    • Roll or stretch the dough out to 1/8-inch thick (3mm) on a lightly floured work surface. Top with any topping of your choice except the ghee, and press lightly into the dough. See my second and third cooking Notes below. 
    • Place on a heated baking tray under the broiler for several minutes, or until dough as bubbled up and the first side is brown. Turn bread over and cook for a minute or two, or until nicely browned on top.
    • If using a skillet, tawa, or cast iron pan on top of the stove, place over medium-high heat and wait for 2 to 3 minutes until the pan is hot. Put the first naan in the skillet and watch for bubbles to form and the first side to be browned nicely; about 1 to 2 minutes. Flip over and cook another minute until the second side is also browned.
    • Wrap in a kitchen towel to keep warm and cook the rest of the bread. Brush with ghee, if you wish, and serve hot.
      Homemade Naan (No-Yeast) Four naan served with a side of ghee.
    • To Store: Wrap tightly at room temperature for 1 day, or 2 months in the freezer.

    Notes

    • The key to moist, tender but chewy bread is the moisture in your dough. Go for a dough that is on the verge of slightly sticky rather than heavy and dry, and use a minimum amount of flour when rolling out.
    • Traditionally, naan is tear or oval-shaped, but any shape you make is great as long as it fits in the pan you are using.
    • I find gentle stretching or pressure from my fingertips all over the dough works better than using a  rolling pin. With the rolling pin, the gluten in the dough seems to fight back more. You will discover the best method for you as you practice the process.
    • Nik Sharma’s (author of the new cookbook “Season” which a must-read) version uses whole wheat pastry flour for more fiber and less gluten, yielding a softer bread.
    • Homemade naan freezes beautifully, well wrapped, so don’t be afraid to make more than what you need immediately.
    • Shortcut tip: if you are in a hurry, shorten the rest time from 20 minutes to just 10 minutes.

    Nutrition

    Calories: 155kcal | Carbohydrates: 3g | Protein: 1g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 192mg | Potassium: 57mg | Sugar: 3g | Vitamin A: 30IU | Calcium: 104mg | Iron: 1mg

    Your Private Notes

    Click here to add your own private notes.
    Hungry for more?Subscribe to my free Weekly Digest!
    Tried this Recipe? Pin it for Later!Mention @AlonnasIndianStove or tag #MyIndianStove!
    • Facebook
    • Yummly
    • Email
    • Twitter

    Reader Interactions

    Comments

    1. Lamar says

      July 04, 2019 at 8:25 am

      My wife tried this recipe and made enough for four meals. Each time the Naan got thinner, but she still didn’t get the thinness of Trader Joe’s packaged Naan. But the freshness! Man! Delicious. You can learn to make thin, you can’t learn freshness.

    2. Tim says

      August 29, 2020 at 8:12 am

      The first few times had trouble getting the bread thin enough, pan the right temp, etc. Not being a 'real' cook, I decided to cheat and used my rolling pin with thickness rings (most thin ring) and that is perfect. I then figured out that pan temp of 400-425° seemed perfect (using IR thermometer, again, I'm more scientist than cook). Made them last weekend and have been thinking about them all week, planning to make them again tomorrow. Next week I plan to get a life...

    3. Alonna says

      August 29, 2020 at 8:19 am

      Glad to hear you loved the naan. Bread is definitely in the "practice makes perfect" category, but once you master it you will wonder what all the fuss was about. If you have yeast, give my yeasted naan a go. The process takes a bit longer but it is no harder to make.
      Cheers!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

    Learn more about us

    Get my free eBook


    My Indian Stove all recipes icon
    MyIndianStove all recipes icon
    MyIndianStove Basics Icon
    MyIndianStove Basics Icon

    Glossary: Hindi-English
    Glossary: English-Hindi
    Substitutions


    Yeah, it is summer!

    • Almond flour chocolate cookies on a cooling rack garnished with flaky salt, chocolate chips and walnuts
      Almond Flour Chocolate Cookies with Walnuts
    • Served with lemon wedges, and spray of fried curry leaves, a beer, on a bed of sliced green cabbage.
      Crispy, Juicy Kerala Fried Chicken
    • Skinless, boneless tandoori chicken thighs on a bed of bell peppers with a side of turmeric yellow rice.
      Easy Grilled Boneless Tandoori Chicken Thighs
    • Two tacos garnished pickled red onions, sliced radishes, cheese crumbles and a flutter of cilantro leaves.
      Indian Fusion Tacos ~ Fillings & Toppings
    • The chicken served in a pita with pickled onions and yogurt sauce.
      Chicken Shawarma Wrap
    • Indian Cucumber Salad (Kachumber) This colorful salad of cucumber and tomato is erved with a sprinkling of peanuts and chopped cilantro.
      Indian Cucumber Salad (Kachumber)

    Trending

    • Tandoori masala powder on a bed of the individual spices.
      Easy Tandoori Masala Powder & Paste From Scratch
    • Served with buttered, toasted buns, a wedge of lemon, and a flurry of cilantro.
      Easy and Comforting  Beef Keema Curry (Indian Ground Beef)
    • A pork masala served in a beautiful red dutch oven. Rich with spices and chilies, this is the curry of your dreams.
      Rich and Tangy Pork Vindaloo
    • Madras Curry Powder finished and in a glass bowl with a small wooden spoon.
      Hot or Mild Madras Curry Powder Recipe
    • A spice tin filled with spice powder with whole spices keeping it company.
      Goan Spice Mix Recipe (Garam Masala)
    • Indian Spaghetti Bolognese a bowl full of bolognese and a fork twirled full of perfectly coated pasta
      Indian-Style Pasta ~ Spaghetti Bolognese

    Footer

    ↑ back to top

    Resources

    • Glossary
    • Substitutions

    Newsletter

    • Get our Free eCookbook
    • Get our Weekly Digest

    Contact Us

    • Contact Us
    • Use Our Content
    • About Us
    • Privacy and Disclosure
    • Copyright

    Copyright © 2022 Alonna Smith

    16 shares