Easy No Yeast Naan Bread

Easy No Yeast Naan Bread

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I loved the naan bread recipe I previously posted but I think I am even more in love with this new recipe I have created.  So I thought it’s time for an update. It’s also very simple to make but I think it’s much softer and lighter. For this Easy No Yeast Naan Bread recipe I have not used Greek yogurt.

This Easy No Yeast Naan Bread makes the lightest, fluffiest naan bread and the bonus is you can have naan bread anytime you wish, because it’s that simple to make. You can use this recipe as a base for my Lamb Curry Pizza too.

My husband hates the taste or smell of yeast in his bread or Naan Bread should I say. He refuses to eat the ones I make with yeast but this one he simply loves. What I love about it the most is that it has a soft, pillowy  texture.

Naan Bread has become so popular that I think everyone has their own favourite recipe. Of course, it’s always a winner when served with an authentic Indian curry. You can make flatbread, naan bread and pizza with this dough. It’s my favourite recipe for now and everyone thinks I’ve put loads of effort into making them.

I used lukewarm milk for this recipe and I did mention that I used 1 cup of milk. However, if you feel the dough is too sticky please add more flour to make a soft, pliable dough.

Easy no yeast naan bread. Soft and fluffy and a perfect accompaniment to Indian curries
Easy No Yeast Naan Bread

 

Naan Bread (No Yeast)

An easy, versatile recipe that makes a soft, fluffy naan bread
Cuisine Indian
Prep Time 30 minutes
Cook Time 10 minutes
Servings 8

Ingredients

  • 1/2 cup lukewarm milk
  • 2 tbsp vegetable oil + a little extra
  • 1 tspn baking powder
  • 1 tspn sugar
  • 1 cup cake wheat flour/all purpose flour
  • 2 tspn melted butter for brushing the naan bread

Instructions

  • In a medium bowl mix the milk, oil and sugar together
  • Mix in the flour and baking powder
  • Knead for 5 minutes
  • Place the dough in a bowl greased with oil, cover it and place it in a warm place for 20 minutes
  • Knead again and divide dough into 8 pieces. Roll into rounds
  • Cook on a pan or thawa on medium heat. Takes about 30 seconds on each side. Stack it in between paper towels. Brush with melted butter. You can add garlic to the butter if you prefer.

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This Post Has 6 Comments

  1. Rio a

    Hi.

    My sister and I both tried this recipe. Mine was soft and fluffy. Hers was not. What did she do wrong?

    Also at what stage do you add the baking powder? You mention with the oil and milk and then again with the flour.

    Many thanks!

    1. Lorraine

      Hi Riona! My apologies. The flour and baking powder go together. That was an error in step one. I have corrected it. Did your sister knead the dough well and let it rest? The kneading helps with the soft texture. Also altitude plays a great role in the amount of liquid we use so not sure if her dough was perhaps too dry or too wet?

  2. Riona

    Thanks! Will tell her. She is in Durban and I am in Johannesburg. So maybe it was the altitude.

    I have decided to use this period of lockdown to expand my cooking and baking skills and came across your blog. What a find! I’m always on the hunt for easy recipes as I’m vegetarian and the kids don’t like spice whereas their dad lives for spicy curries. My daughter (she is 8), son (busy 3 year old) and I are trying new recipes everyday. We made the naan again today and it was delicious. We also marinated lamb to try your lamb kalya recipe tomorrow, fingers crossed!

    1. Lorraine

      Thank you Riona. I hope the recipe works for you, let me know how it turns out. Glad you enjoying the naan bread recipe. Have fun cooking with your kids. Stay Safe:-)

  3. Paul Harwood

    hi Lorraine. How can I modify this recipe to make it gluten-free? I assume that I cannot just substitute the flour with gluten-free flour and might have to use a bonding agent, or can I?

    1. Lorraine

      Hi Paul! I personally have not used gluten free flour but I do know you would need to add some physillium husk to make them. For every cup of flour I think you would need about a teaspoon of physillium husk. The texture may not be exactly the same but worth a try. Good luck 🍀

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