No-Yeast Naan
If you're looking for soft & easy No-Yeast Naan, then this recipe is for you. Follow the step-by-step instructions to make softest naan using Flour, Greek Yogurt, Baking Soda, and Baking Powder to go with your favorite Curry or lentils.
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Equipment
Instant Pot
Stand Mixer
Cast Iron Skillet
Ingredients
- 2 cups All-Purpose Flour or Whole-Wheat Flour
- 1 cup Greek Yogurt
- 2 tablespoon Olive Oil
- 2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ cup Water (or as needed)
- ½ teaspoon Sugar
- ¾ teaspoon Salt (as per taste)
Making Naan:
- 3 tablespoon Olive Oil
- 1 handful Mint Leaves finely chopped
- 4 cloves Garlic minced
Instructions
Making Dough:
- Sift all the dry ingredients (flour, baking soda, baking powder, salt, and sugar) in the stand mixer.
- With the dough hook attached in the stand mixer, start the mixer at medium-low speed and start kneading.
- Add yogurt in the bowl and keep kneading at medium speed until it forms like a dough. If needed, add a little bit of water (as needed).
Instant Pot Cooking;
- Add 1 tablespoon of oil in the inner pot of the Instant Pot, and using paper towel spread the oil all over the pot. Transfer the dough in the pot and cover it with the glass lid.
- Or line the Parchment Paper in the pot, and place the dough over the parchment paper. Cover the pot using the glass lid.(Note: Adding the oil or lining with the parchment paper will protect the dough from sticking in the pot. Also, covering with either glass lid or a plate helps in air circulation and hence helps the dough to rise).
- Press the Yogurt button in the Instant Pot and set the timer for 60 minutes. When the timer beeps, the dough should have doubled in size.Or you can also transfer it in a bowl and leave it in the microwave or in the oven with lights on for 1-2 hours. (Note: If putting the dough in the oven, the oven should not be hot).
- Take the dough out and knead the dough using your hand couple of times and cover with a cloth for 15-30 minutes.
Making Naan:
- Place skillet on the stove on medium heat. Take the dough of 1-inch diameter and keep rolling using a rolling pin till it shapes like a naan. Use flour in between if the dough sticks.
- Add water on one side of the naan using a pastry brush. When skillet is hot, add the naan with water side facing down on the skillet. Sprinkle some mint leaves & minced garlic on the other side of the naan that is facing up.
- When you see some bubbles forming on top of the naan, flip it using a spatula. Spray a little bit of oil and flip the naan again. Cook both sides until properly cooked or grilled. Repeat the process for leftover dough.
- Serve it hot with some curries or lentils.
Notes
Adding the oil or lining with the parchment paper will protect the dough from sticking in the pot. Also, cover with either a glass lid or a plate helps in the air circulation.
Adding yogurt helps in making the naan soft when added with Baking Soda & Baking Powder.
I have made Mint & Garlic Naan, but if you like you can also add any flavoring to the naan.
Storage:
If you have any leftover Naan, you can store it in the refrigerator for 3-5 days. Or you can freeze them for 2-3 weeks.
I hope you like the recipe. if you do, please leave feedback!
Nutrition Facts
No-Yeast Naan
Serving Size
8 naan
Amount per Serving
Calories
139
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Cholesterol
1
mg
0
%
Sodium
633
mg
28
%
Potassium
75
mg
2
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
20
IU
0
%
Vitamin C
1
mg
1
%
Calcium
66
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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