Easy Naan (No Yeast Recipe)
Soft, fluffy, and made without yeast, this Easy Naan recipe is perfect for busy weeknights! Ideal homemade naan to serve with any curry or Indian/Pakistani meal.
Ingredients
- 1 cup Plain flour
- 2 cups Wholemeal flour See notes
- 1½ tsp Baking Powder
- ¼ tsp Salt
- Water as required
- Ghee or Butter for brushing
Instructions
Preparing the Dough
- Take large mixing bowl preferably with a flat bottom. Add flour, baking powder and salt. Mix together. Gradually add water while mixing it.
- Start adding water, just little bit at a time. Using your fingers, mix in a circular motion, allowing the flour to gradually absorb the water. Once absorbed, add a bit more water — around 3 to 4 tablespoons at a time — and continue mixing. Keep bringing the flour together as it starts to clump and form a rough dough. You will need around 1 cup or slightly less water.
- Once the dough has formed stop adding more water, instead dip your hand in water and knead it using your knuckles. Keep kneading it for 5-7 minutes. You will see the dough will become smooth. The dough should be soft and palpable. If its hard splash some water and knead. If its sticky add some more atta and knead it.
- Roll it into a ball and cover it. Refrigerate it and allow it to rest for 20-30 mins.
Shaping the Naan
- Take some dry flour in a flat plate or a bowl for dusting.
- Take the dough out of the fridge, give it a quick knead again. Divide the dough into small parts. Dip one side of the dough into dry flour and then using your palms roll it into a ball. Make sure it forms a smooth ball with no crack.
- Put the dough ball in the dry atta and press it slightly to flatten it.
- Put it on a flat clean surface and start rolling using a rolling pin. Move it across lengthwise using gentle pressure. Dust some flour if its sticking to the surface or the rolling pin. Keep rolling until its evenly thin on all sides. Avoid making it too thin. The naan should be around ¼ inch thick.
- Using back of a spoon make small indents all over the naan. This prevents naan from puffing up.
Cooking the Naan
- Preheat oven using the grill/ broiler function at 220℃. Move the grill tray right below the grill. The oven should be really hot so it can mimic the tandoor heat.
- Heat the Tawa (cast iron pan) on high heat. Once its hot enough turn the heat to medium high.
- Dust off the excess flour from the naan, gently lift and place it on tawa. Allow it to cook on one side. You can gently lift and see, if it loos cooked on this side gently lift it using a tong and carefully put in under the grill in a tray.
- The naan will start to get golden brown on the top. Its important to keep an eye out as they can burn very easily.
- Once done remove from the oven and brush with ghee or butter.
Notes
- Use atta flour which is very fine wholemeal flour. If unavailable you can use any wholemeal flour which is fine and doesn't have grainy texture. You can also make these naans with plain flour as well.
- If you are using Self Raising Flour omit baking powder.
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