No Yeast Naan in 30 minutes (on the stovetop)
on May 09, 2020, Updated Sep 23, 2020
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This No Yeast Naan recipe doesn’t require any yeast or eggs and takes only 30 minutes from start to finish. It also doesn’t need an oven or a tandoor and can be made on the stove in a skillet. This is the answer to all your impulsive cravings!
When the hankering for naan strikes, which is often, this is the recipe I turn to! This is how my grandma would make naan at home and then my mom and now me. The only difference is – my grandma would cook them on an open fire, which gave them that beautiful char and crispy edges that everyone would fight over.
Naans were originally made in tandoors, which is an Indian clay oven. I’ve tested and retested this recipe to mimic that same look and flavour but without one.
Yes, this can be easily done on a home gas stove or electric cooktop.
Quick Walk Through: No Yeast Naan
Why You Need To Try this No Yeast Naan today
- You probably have all the ingredients in your pantry. This recipe only need 5-6 main ingredients that are common in most kitchens
- The actual process of cooking the naan takes all of FIVE MINUTES. The rest is a little kneading time and resting time. Which makes this naan bread super fast to make
- You don’t need an oven for this recipe. It’s actually faster to cook it on the stove.
- The same recipe can be used to make bhaturas, no yeast pizza and kulchas which is why I like to call this my magic dough
- The result is soft, fluffy naans and nobody will believe these are so effortless
Magic Dough
I call this my MAGIC DOUGH because it is so versatile. You can use it for naans, a super fast no yeast pizza, bhaturas (Indian fried breads) and even kulchas.
Yes, it’s the same dough and you can use it FOUR different ways.
Resting Time
The resting time is important here for ingredients like yogurt and baking soda to do their magic. You only need to rest this for about 25-30 minutes. It might take slightly longer if you live in a place with a colder climate. You can go up to two hours if you like. Or refrigerate it for a couple of hours.
Rolling out Naan
A lot of people may be intimidated by rolling out naans. Like I say with every Indian bread – rotis or naans, don’t get hung up on the shape, especially if you are making these for the first time. Just go with the flow, roll it out and cook. You’ll forget what shape they were when you taste these.
Naan Toppings
You can use this recipe to make a variety of naan flavour and use different toppings. Here are some ideas:
- Garlic Naan: This is what I’m making in the video below. You can either press chopped garlic into the dough as I’ve shown you or brush the naan with garlic butter once its cooked or do both for an extra garlicky naan
- Plain Naan: Don’t like anything on your naan? Keep it simple and just brush it with butter or ghee once its cooked.
- Mint Naan: Sprinkle dried mint on the naan or make a dried mint butter to spread on the naan once its cooked
- Cheese Naan: Stuff the naan with cheese before rolling it out
- Chilli Naan: Brush the naan with chilli butter once its cooked or knead some chilli flakes into the dough for an extra spicy kick
This No Yeast Naan is an absolute winner in my book, and definitely tops my list of favourite Indian recipes. I hope it becomes one of your favourites too.
Watch How to make No Yeast Naan Video Recipe
This recipe was originally published on September 16, 2015 and has been updated with new images, a video and an improved recipe
Instant No Yeast Naan in 30 minutes
Ingredients
- 2 1/2 cups All Purpose Flour
- 1/2 teaspoon Baking Soda
- 1 teaspoon Sugar
- 3/4 teaspoon Salt
- 1/2 cup Yogurt
- 1/4 cup Water
- 1 tablespoon Oil
- 2 tablespoons Garlic, chopped
- Sesame Seeds, Onions Seeds (for sprinkling and melted butter for brushing)
Instructions
- In a large bowl, mix together flour, baking soda, sugar and salt. Stir to combine well.
- Add yogurt and oil and knead into the flour. Start adding water little by little and knead as you go till you get a soft, supple dough. You may not need the entire quantity of water so add only as much as you require. If the dough feels too dry, add water by the teaspoon or some extra flour if the dough feels little wet. (watch the video above to see how the dough should feel)
- Cover with a damp towel and set aside in a warm place for 25-30 minutes. If you live in a cold place, rest the dough for 1.5-2 hours. But in warmer climate, 30 minutes is sufficient.
- Heat a flat non-stick pan or skillet or tawa. I love using a cast iron tava.
- Divide the dough into lemon sized balls. Dust a ball of dough in flour. Lightly roll out the dough to 1/4 inch thickness without applying too much force. Use a little dry flour if the dough is sticky. The shape doesn’t matter.
- Brush the top lightly with water, and sprinkle with sesame and onion seeds (kalonji) and chopped garlic. Lightly press so that they stick to the dough. Turn it over, and brush the other side well with water as well – this helps the naan stick to the tawa.
Direct Flame Method:
- Make sure your pan is really hot. Now place the bottom side down on the tawa so that the side with sesame seeds is facing up. Wait for 5 seconds and cover with a lid, which should be big enough to cover the naan. The naan starts forming air pockets. Wait for 45 seconds. Now flip the tawa so that the naan is in direct contact with the flame (watch video to see this in action). Cook the surface of the naan, moving the tava slightly as you go. Once the surface is brown, your naan is ready. Brush immediately with hot butter. Alternatively, you can also use tongs to cook the naan directly on the flame by transferring it once the bottom is cooked.
Induction or Electric Cooktop Method:
- Make sure your pan is really hot. Now place the bottom side down on the tawa so that the side with sesame seeds is facing up. Wait for 5 seconds and cover with a lid, which should be big enough to cover the naan. The naan starts forming air pockets. Wait for 45 seconds and then flip the naan to cook it on the other side. Cook for approx 30 seconds, pressing down lightly to help it cook evenly. The naan is ready. Brush it with butter immediately and serve!
Video
Notes
- Storing and Reheating: These naans can be stored in an airtight container in the fridge once they are cooked. To reheat, warm them on a pan. Microwave will make them dry.
- Dough: The dough can be refrigerated for 1 day.
- Swap Yogurt for Buttermilk: You can swap the yogurt and water for 1/2-3/4 cup Buttermilk as well
- Freezing naans: These naans don’t freeze very well and since they are so quick to whip up, its best to make and eat them when you want
These are so good. We loved them. Will make them again for dinner tonight!
Yaaaay Aimee. That’s an awesome plan. do comment if you try it out.
Have tried other recipes that came out dense and heavy. These were perfect, soft and pillowy. Sent the recipe to my daughter, she’s going to love it.
Yaay! that sounds fantastic Tammy, glad you enjoyed it
I have always been reluctant to make naans at home but this made life easier
It was delicious and perfect match with her restaurant style butter chicken
Sounds fantastic! Thank you so much Saran. So glad you enjoyed the recipe.
This naan is so so easy to make and so good! I would skip the onion seeds next time but thats just my preference!
Hey Shivan, so so glad you liked the recipe.
Absolutely the best & quick naan recipe. It tasted better than the ones available at any restaurant. Paired it with Richa’s butter chicken & it was just divine. Thank you for sharing the recipe
This was so good! Super soft though I left mine on the thicker side since I “rolled it” by hand.
I didn’t feel like messing with yeast and came across this recipe. It was perfect! I had some leftover buttermilk I needed to use up so the substitution instructions were great! I still needed to add a little more water but this recipe is so easy and delicious! Definitely a keeper!
Bang on naans. I only swapped the baking soda with baking powder proportionately.
I kneaded just like you did, but my dough never got “smooth”. I added water by the splash, but it still never got smooth. I let it rest 30 minutes, but its structure still didn’t get “smooth”. I rolled it thin and used my cast iron pan at the right heat level. My naan only got a very few bubbles and finished as a very thin and flat tortilla. It was better than a cracker, but it never got any fluff to it at all. I’m going to try a recipe with yeast.
Hey Pete, I’m sorry this didn’t work out for you. The only reason I can think of is that your baking soda could be old. Replacing it might help
All your recipes are beyond comment, miss richi,