Instant No Yeast Naan bread recipe which doesn’t require any yeast or eggs and takes only 30 minutes from start to finish and can be made on the gas stove in a skillet. No oven or tandoor.
- 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 chopped Garlic
- Sesame Seeds, Onions Seeds (for sprinkling and melted butter for brushing)
- 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!
- 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