Easy Naan Without Yeast
Equipment
- cast iron skillet
- bowl
Ingredients
Plain Naan:
- 2 ½ cups self-rising flour
- 2 ½ cups nonfat Greek yogurt
- A pinch of salt optional
Garlic Naan:
- 2 tablespoon olive oil or ghee
- 3 garlic cloves minced
- 2 tablespoon finely chopped cilantro
Instructions
- In a large bowl, stir in together the self-rising flour with the Greek yogurt until mostly homogeneous. If you want, mix in salt as well. SEE PIC.1
- Transfer dough to a lightly floured surface. Using your hands, knead naan dough, adding more flour little by little as needed or just until the dough comes together and is not sticky anymore. Then shape that smooth dough into a ball. This process takes about 5 minutes. SEE PIC.2
- Divide that large dough ball into 8 smaller equal parts. Using a floured rolling pin, roll dough out over a floured surface, forming 5-6 inch long flat breads (SEE PIC.3). They must be thin so they can rise/puff up a little when cooking. By the time you roll out all 8 pieces, it is time to cook them. About 10-15 minutes have already passed. Don’t let them sit around for longer, otherwise they may not puff up as much and may become denser.
- As soon as you finish rolling out the flat breads in an oblong shape, heat a large cast iron skillet (or griddle if you want grill marks) over medium-high heat and then cook each naan for about 2 minutes per side or until cooked through. They will puff up a little! It will take longer to cook if you use a griddle.
- They will be ready to enjoy if you want a plain naan.
- For the Garlic Naan Recipe: If you prefer a garlic naan, brush ghee, melted butter, or olive oil on top and then sprinkle a little bit of minced garlic and chopped cilantro. Some also sprinkle coriander or sesame seeds as well! Nigella seeds are another option.
- Let them toast briefly (about 15-20 seconds), then flip the bread and repeat the process. Enjoy while naan without yeast is still warm!
Recipe Video
Recipe Notes
Nutrition
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