No Yeast Naan Bread
This is so easy to make and so rewarding. This homemade naan is great with dips, soups, currys or on its own.
- Prep Time: 2 hours 20 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 27 minutes
- Yield: 6-8 1x
- Category: Side Dish
Ingredients
Scale
- 3 3/4 cups unbleached, all-purpose flour plus extra for rolling naan out
- 1 tsp baking powder
- 1/4 tsp. salt
- 1 3/4 cups plain yogurt
- butter, optional
Instructions
- Mix flour, salt and baking powder in a bowl.
- Add yogurt and make a soft, resilient dough. Knead the dough for 10 minutes. It should be smooth and a little bit sticky. Form the dough into a ball, set the dough into a bowl dusted with four, and cover with saran wrap. Set aside in a warm place for about 2 hours. Knead the dough again and divide in 8 equal pieces. Keep them covered.
- Heat a non-stick skillet, or a cast iron skillet over low flame.
- Preheat the broil to low.
- Take one of the parts of dough and roll it out to about 1/8-inch thickness, using flour as needed so it doesn’t stick.
- When the skillet is hot, put naan on it and let it cook slowly, 4-5 minutes. It will puff up partially or completely.
- Put naan cooked side down on ungreased baking sheet and place under a broiler for 1-2 minutes, until puffing up process completes itself and there are few reddish brown spots on the naan. Remove naan with a spatula, brush with butter on both sides and repeat the process.
- Serve hot, or let it cool completely and keep naan in the plastic bag for couple of days at room temperature or refrigerate. To reheat, wrap naan in foil and heat in a 400F oven for 15 minutes.