No tandoor or oven needed, instead, we will simply cook the yeast-free naan on stovetop on a skillet or griddle. This easy and hassle-free recipe promises pillowy naan perfection and you will relish the delightful taste and texture of homemade naan. Egg-free and easily made vegan!
What is Naan
Naan is a leavened flatbread originating from the Indian subcontinent and is traditionally cooked in tandoor (clay oven).The dough is is placed into a direct contact with the hot walls of the clay oven. The high heat of tandoor lends naan its characteristic taste and texture. After cooking, on the inside its soft & fluffy while the outside is slightly crispy and chewy. There is an airiness to the cooked flatbread from the pockets formed due to leavening agents. The charred spots from high heat cooking contribute to the taste as well as the appearance of the flatbread. Indian restaurants have made naan immensely popular globally, however, you will be surprised to know that in indian homes, rotis or parathas are the everyday bread. Indian flatbreads such as roti, tandoori roti and paratha are made with whole wheat flour (atta) and secondly, both these flatbreads are unleavened- hence quicker to make on everyday basis.
Traditional Naan versus Instant Naan
Ingredients
All purpose Flour (Maida)- I use un bleached flour. The kneaded flour forms the structure of the naan. Kneading the dough develops the the necessary gluten for elasticity and perfect texture of the flatbread. Yogurt (Plain): Provides moisture to the naan dough and contributes to the leavening process. When yogurt reacts with baking soda, carbon dioxide is created that helps the naan rise. Baking Soda - Since we are not using yeast, our leavening agent is baking soda that will combine with yogurt and create that beautiful texture . Methi (Fenugreek Leaves) - I use both fresh and dried fenugreek leaves. The taste of methi leaves is pleasantly bitter-sweet and they are extremely fragrant. When it is in season, highly aromatic varieties of methi leaves (such as kasuri methi) are dried and preserved and they are used to flavor a lot of north indian curries. If desired, you may skip the methi entirely. Garlic - We love the aroma and flavor of garlic naan and I add finely chopped garlic on the top of rolled naan. Skip if you wish to make plain naan. Other Ingredinents - Ghee or Butter, Oil (for making the dough)Salt, Sugar. Use olive oil or any plant based cooking oil of choice for vegan version.
How to make No Yeast Naan
Make The Naan Dough
Note - You may need less or more depending on absorption quality of your flour and also on the water content of yogurt that you use (greek yogurt is much thicker as compared to regular yogurt). Alternatively, if the dough feels wet, add more flour using a teaspoon.
Shape and Roll Naan
Cook Instant Naan
Recipe Tips
Vegan Version
Here are the ingredient changes that you need to make to make vegan naan.
Storage
You can easily store or freeze these naan for later use. Here are a few things to keep in mind.
As you cook naan one by one, store the ones that are already cooked covered or wrapped in a kitchen cloth. This prevents the flat breads from drying out. If you plan to serve them within a few hours, store at room temperature. Refrigerator - To cosume within 4-5 days, store cooked naan in an airtight container or wrapped in food safe paper, refrigerated. Freezing - Naan can easily be frozen for later use. Stack individual naan, inserted with a piece of wax paper or parchment paper in between. Then place the entire stack inside a ziploc bag and freeze. Label the bag with date of freezing for tracking. I usually use the frozen ones within 2 months. Lastly, don’t brush the naan with ghee or butter if you plan to freeze them. Brush with butter after reheating.
Reheating
Toaster Oven or Oven - Preheat oven to 375F. Place the frozen naan directly on the middle rack and heat up for 3-4 minutes or until warmed through. Microwave- You could use microwave to heat up frozen naan. Be careful about timing else the naan dries up. I usually wrap the frozen naan in a damp paper towel and warm up in intervals of 15-20 seconds until its soft.
Serving Suggestion
Serve with indian curries like goat curry, lamb curry, chicken masala, paneer korma or lentil dishes like dal bukhara, dal maharani or dal makhani. Use naan as pizza base or for making wraps, or rolls.
