Plain and Butter Naan
I've perfected this no-yeast naan recipe using baking powder, baking soda, and yogurt for that authentic pillowy texture and slight tang you crave. Ready in just 15 minutes, it rivals restaurant naan every single time—soft, chewy, beautifully charred, and absolutely perfect for scooping up nihari or mutton karahi.
Equipment
- 1 Griddle, Tawa, or large frying pan
- 1 Large mixing bowl
- 1 Tongs or spatula
- Measuring Spoons
- 1 Pastry brush
Ingredients
- 250 grams All-Purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- ¾ tsp Baking Soda
- 1 teaspoon Sugar
- 2 tablespoon Yogurt
- 2 tablespoon Vegetable Oil
- Lukewarm water as needed
- 2 tablespoon Ghee/Butter for brushing the naan
Instructions
- Ina large mixing bowl, combine the all-purpose flour, salt, baking powder, and baking soda.
- Add the sugar to the dry mixture.
- Add the plain yogurt and vegetable oil to the dry ingredients
- Gradually add lukewarm water while kneading the mixture to form a soft, pliable dough.
- Once the dough comes together, cover the bowl with a clean kitchen towel or plastic wrap, and let it rest for 2 to 3 hours.
- After the rest, uncover the bowl and knead the dough again with greased hands.
- Divide the dough into equal-sized portions to create individual naan.
- Flatten the ball with your hands to form a disc.
- Using a rolling pin, roll out the dough into a flat oval or round shape, ensuring a uniform thickness.
- Lightly wet one side of the rolled-out dough with water.
- Place the wet side of the naan onto a preheated griddle or tawa (flat pan) over medium heat. Allow it to cook for about 2 minutes until bubbles appear on the surface.
- Flip the naan using a spatula or tongs and continue to cook the naan on the other side until it is fully cooked and has a golden brown color
- Once cooked, remove the naan from the griddle and transfer it to a serving plate.
- Optionally, brush the hot naan with melted butter or ghee to enhance its flavor and texture.
- Serve the freshly cooked naan warm, with your favorite Indian dishes such as curry, dal, or kebabs.
Notes
I always use AP flour when making naans. If you want a healthier option, you can try wholewheat, but it won't be as soft or fluffy.
When adding water to the dough, go slow and steady. You don't want to have a runny dough.
When cooking the naans, ensure that your griddle or tawa is hot. Putting naan on a cold tawa will make it hard.
Some people knead the dough using lukewarm milk, I don't find that necessary.