Naan Recipe without Yeast
This naan bread recipe without yeast is soft, fluffy, and ready in minutes—no waiting for the dough to rise. Perfect for scooping up curries, soups, and stews, or for enjoying on its own, brushed with butter or ghee.
Servings 8 pieces
Calories 149kcal
Ingredients
- 1.25 cups all-purpose flour
- 1 cup sprouted spelt flour
- 1 teaspoon baking soda
- .25 teaspoon salt
- 1 cup Greek yogurt
- .25 cup water (or more)
- flour (for dusting the board)
- 3 teaspoon garlic paste (or 3 cloves crushed)
Instructions
- Add the flours, baking soda and salt to a mixing bowl and use a dough blender to mix until combined.1.25 cups all-purpose flour, 1 cup sprouted spelt flour, 1 teaspoon baking soda, .25 teaspoon salt
- Add yogurt, water and garlic and use your hands to combine until the dough is smooth. Don't be afraid to add more water or flour as needed.1 cup Greek yogurt, .25 cup water, 3 teaspoon garlic paste
- Form into a big ball and return to the bowl. Cover with a dish towel and let it rest for 20 minutes.
- Flour a board and form the dough into a thick log. Cut into 8 pieces and place them back in the bowl. You will be working with one ball at the time - keep the other balls covered with the dish towel.flour
- Flour the board again and place one of the balls on it. Flour and roll into the shape you like. I like a circular shape.
- Heat a cast iron skillet on medium/low heat and once it has heated, add a couple of drops of olive oil. Take the naan you rolled out, place it in the pan and swish it around. Cover and set the timer for 30 - 40 seconds. Flip and cook for another 30 - 40 seconds.
- As the first naan is cooking, work on the next ball by flouring and rolling it into shape.
- Repeat the cooking process and rolling the naan until it all has cooked.
- Plate a piece of naan and butter it or dribble ghee or olive oil on it.
- Eat, smile, and enjoy.
Notes
Helpful tips
- This recipe works well with a mix of sprouted spelt and all-purpose flour, but you can use only all-purpose if you prefer. Whole wheat flour also works nicely for a heartier flavor.
- Greek yogurt is best since it’s thicker than regular yogurt and helps prevent the dough from becoming too wet.
- I like adding garlic paste to the dough, but you can skip it or substitute with three cloves of minced garlic.
- I usually mix the dough with my hands so I can feel the texture, but a rubber spatula works just as well.
- Add extra flour or water in small amounts as needed to get the right consistency.
- To check if your cast iron pan is hot enough, flick a few drops of water on it—if they evaporate instantly, it’s ready.
- Use only a small amount of oil in the pan to help brown the naan without burning. Refresh with a few drops after every couple of pieces.
- Keep dough balls covered with a kitchen towel while you work to prevent them from drying out. Roll and cook one at a time.
- While one naan cooks, roll out the next. I prefer an oval shape, but you can also use a tortilla press if you’d like.
- To keep naan warm while finishing the batch, place cooked pieces in the oven on the warm setting.
- For extra flavor, brush the finished naan with melted butter before serving—Christopher’s favorite way to enjoy it!
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 27g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 220mg | Potassium: 64mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg