Plain Naan Recipe No Yeast Whiskaffair

on Sep 24, 2023, Updated Nov 27, 2023 Once you perfect the recipe for Plain Naan, try other variations such as Garlic Naan, Peshwari Naan, Keema Naan, Onion Naan, etc. I am super proud of a few recipes on this blog, and this Naan recipe is one of them. I learned to make it 19 years ago, just after getting married. We used to host many friends and family at my place, and I found the regular roti very boring to serve with my lavish curries. So, I perfected this naan bread recipe. Since then, I have made this recipe hundreds of times, and it has never once disappointed me. The only trick is to keep the measurements proper and follow the recipe word for word. Try it and share your feedback in the comments. I would love to read some praises 🙂

About Naan

Naan is a soft, leavened flatbread popular in India, Pakistan, and Middle Eastern countries. It is made using all-purpose flour as its key ingredient and is leavened using baking powder, baking soda, and yogurt. Some people add yeast as a leavening agent to their recipe. This bread is popularly served at all Indian restaurants, along with kababs, lentils, and curries. You will also find it on the menu for weddings, large gatherings, or special occasions. Naan is traditionally made in a tandoor (clay oven). But at home, you can make this Indian bread on a griddle (tawa) or in an oven. My recipe for Indian naan bread also uses no yeast. It uses a few simple ingredients, mostly available at home, and you can make restaurant-quality plain naan at home. However, you can replace half of the all-purpose flour with whole wheat flour to make it healthier. The texture of the bread will be slightly different in this case. Baking Soda and Baking Powder – These ingredients help in the leavening of the dough. Yogurt and Milk – To knead the bread, you need room-temperature plain yogurt (dahi, curd) and milk. Yogurt helps ferment the dough, and milk makes it soft. Kalonji (Onion Seeds) – Top plain naan with a few kalonji seeds. They give the food a nice taste in each bite. You can also use white sesame seeds if you do not have kalonji seeds. Others – You will also need salt and sugar.

4 cups all-purpose flour ½ teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 tablespoon sugar 1 tablespoon cooking oil ¼ cup room temperature plain yogurt

Mix well using your fingers. Cover with a damp kitchen towel and keep it in a warm place for 5-6 hours. Note – Keep the remaining dough covered with the kitchen towel; otherwise, it will dry out. Sprinkle a large pinch of kalaunji seeds on the platform. Keep the ball over the kalonji seeds and roll to make a thin circle or oval using a rolling pin. Apply water on the plain side of the naan and transfer it to the hot tawa, water side down. It will stick to the griddle because of the water applied. Cook till brown spots appear on the surface. Keep moving the tawa back and forth so that the naan cooks evenly. Flip the tawa and cook for 20-30 seconds. Brush generously with ghee or butter and serve hot. Transfer the rolled naan, topping side up, to the hot skillet. Let it cook for about 1-2 minutes; you should see it begin to inflate and develop a slight char on the undersurface. Flip the bread over and cook on the other side for 1-2 minutes. Brush generously with ghee or butter and serve hot. Place the rolled naan on a baking sheet with the topping side up. Bake for about 2-4 minutes on one side until it puffs up and turns golden brown. Brush generously with ghee or butter and serve hot.