Naan is a soft and pillowy Indian flatbread. This is a failproof whole wheat naan recipe made without yeast on the stovetop (cast iron griddle). Be sure to watch the video!
Origin Of Naan
Naan made its way into Indian cuisine during the Mughal era. The trade of yeast was an important landmark in the origins of naan as it was an important ingredient in making it.
The bread’s soft and mild buttery taste provided the perfect complement to the indulgent Mughlai dishes.
Whether rich and creamy butter chicken or light and hearty dal makhani, naan is one bread that humbly compliments all.
Today, it is one of the most widely popular flatbreads across the World.
Naan Without Yeast
Naan is usually made with all-purpose flour (maida) using yeast as a fermenting agent.
USP Of This Naan Recipe – is that the dough is fermented without using any yeast. Secondly, instead of tandoor or oven, I have cooked naan on a tawa (cast iron pan) directly over the gas stove flame. Third, it is a whole wheat naan.
Traditionally, the Indian bread is baked in a clay oven aka tandoor.
My naan recipe shows you how to make restaurant-style naan on a stovetop tawa (cast iron griddle) at home.
The stovetop version gives more control over the texture and cooking time of the naan.
Ingredients Required
Wheat Flour – I am using whole wheat flour, but you can use all-purpose flour or bread flour to make this naan without yeast.
Curd – for binding the dough, I am using slightly sour curd. You can use yogurt as well.
Ghee – you can use butter or any other fat
Baking Powder, Baking Soda, Salt, White Sugar
Variety of Topping
There are a variety of toppings one can use to make naan all the more delicious:
- Finely chopped garlic, also known as garlic naan
- Finely chopped fresh mint and coriander
- A mix of nigella seeds, chopped garlic, and mint
- A mix of grated cheese and chopped garlic, also known as cheese naan
Ways To Cook Naan
There are a variety of ways to cook naan bread. Once the bread is shaped, you can:
bake it in the oven at 200-degree Celcius for 5 – 6 minutes like pita bread.
cook it on a cast-iron skillet/cast iron pan or Indian roti tawa like I did in this naan recipe video.
cook it on a stovetop (gas stove) tandoor available in many parts of Northern India.
bake it in a traditional outdoor tandoor.
Serving Suggestion
Naan perfectly complements spicy curry or creamy dal.
Here are a few of my favorite Indian main-course dishes to serve with naan without yeast:
FAQs Related To Naan Recipe
The key to making a soft naan is the dough. From mixing the ingredients and kneading to fermenting, every step in the process contributes to the soft texture of the naan. Especially, a good sticky dough will always give you fluffy naans. A perfect soft naan dough should never be dry or non-sticky.
Naan and roti are both flatbreads widely popular in the Indian subcontinent. The roti or chapati has a perfectly round shape and is prepared with whole wheat flour without any yeast on a stovetop. Whereas naan is a baked bread prepared with all-purpose flour. No toppings are added to the roti. But the naan is often topped with chopped garlic, mint, nigella seeds, or fresh coriander for the flavor. In India, roti is mainly consumed with everyday meal whereas naan is more of an indulgent affair.
Can you make naan in advance and freeze them? Yes, you can. Prepare the naan dough, shape each naan, and then place a piece of parchment paper of the same size between each naan and make a stack. Seal the stack in a freezer-friendly zip lock bag. Squeeze out as much air as possible from the zip lock bag and freeze for 2 – 3 months.
The best way to use leftover naan is to make Naan Pizza. We, as a family, love Cheesy Naan Pizza to the core. Add toppings of your choice, sprinkle grated cheese, bake for 3 – 5 minutes, and a delicious dinner is sorted.
Watch Naan Video
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Whole Wheat Naan Without Yeast Recipe
Ingredients
Ingredients for topping
- 2 tablespoon finely chopped garlic
- 2 tablespoon finely chopped coriander leaves
- 1 teaspoon nigella seeds ( kalonji)
Instructions
Prepare Dough:
- Combine flour along with baking powder, baking soda, salt and sugar in a bowl. Mix nicely. Make a dent in the centre. Pour curd, and ghee in that dent. Mix well and let it rest for 1 – 2 minutes
- Using one tablespoon lukewarm water at a time form a soft and sticky dough. Knead well for 10 minutes. Naan dough is never dry. It has to be a bit sticky and moist.
Proofing:
- Grease a bowl with a teaspoon of ghee or oil. Transfer the dough into the ball. Cover with a tight-fitting lid or cling foil. Keep in a warm, draught-free place (I prefer inside the oven/ microwave/instant pot) for 1 – 2 hours.
Prepare Naan:
- Combine topping ingredients in a bowl and keep near the gas stove. Keep one bowl of clean water next to it.
- Heat flat cast iron pan/griddle over medium heat. Divide the dough into equal golf ball-sized rounds.
- Gently flatten the dough ball with the pressure of your palm. Next, dip your fingers in water and gently try to shape the naan. Alternatively, you can dust the rolling surface with flour and roll out naan into an oval-shaped bread of ¼ inch thickness.
- Again, using wet fingers stick a teaspoon of chopped toppings over the naan
- Place the naan on a hot griddle. Cook over medium heat. After a few seconds, naan will puff up and has charred, uneven marks on top
- Now turn the griddle upside down and cook the other side of bread on direct flame till it becomes light golden in color.
- If you are not comfortable flipping the pan, simply put the naan on direct flame-like Chapatis and cook until it gets charred marks on top or cook it covered in the cast iron pan itself.
- Apply some ghee/butter just before serving. Serve Naan warm with any curry of your choice.
Jeena suraj says
Well made and Good way of making the naan..
FunFoodand Frolic says
Yes Pankti wheat flour can be used in the same quantity for this recipe.
Peter Block says
Had to check out the recipe. I will have to give this a try. Your naan looks great. Peter of Feed Your Soul Too
Pankti Mehta says
If I want to use whole wheat flour, should I follow the same recipe?
Ambika Sood says
Fabulous recipe, the naans come out really well !
shruthi says
Much needed recipe!
Thank you for sharing, this is going to be our weekend dinner 🙂
Hina Gujral says
I am so glad that you find it bookmark worthy.
Sangeeta sethi says
Perfect preparation of naan without using yeast n tandoor ..
Beautifully click too .
Hina Gujral says
thank you so much. Glad yu like it!
Sanjay Kalro says
Excellent recipes
Hina Gujral says
thank you so much!
Cathy says
I am definitely going to try this whole wheat version. Thanks!
Hina Gujral says
Great! Hope you like it.
Lakshmi says
We will try this recipe soon – thank you looks fantastic
Hina Gujral says
Hope you enjoy it!
Button Curry says
Been searching for a naan recipe and this is the perfect without yeast one. Thanks for sharing.
Hina Gujral says
Thank you so much!
Siri says
The naan looks incredibly good and I always have a bloating feeling after eating naans made with white flour.
Hina Gujral says
For a daily basis, whole wheat naans are the best. And they taste delicious too!
Babita says
Nice recipe !
Hina Gujral says
thank you so much!
Babita says
A healthy naan recipe !
Hina Gujral says
Yes absolutely!
Tara says
I followed your recipe but my dough didn’t rise at all. I did leave it for an hour only, so next time will try to leave it for more. It did taste good anyways. 🙂
Hina Gujral says
Actually at times dough doesn’t rise that much due to the short time or the temperature outside.
Deepti says
The Wheat Naan Looks absolutely delicious and healthy! I have always loved wheat ones!
Hina Gujral says
I am so happy that you liked the recipe.
Shivali garg says
Great recipe for “naan without yeast”. I will be trying this recipe one day. Apart from this, will you accept my one thing, if you want to buy some good quality dry fruits. Visit us at Healthy Master. It is an online store that provides dry fruits and all healthy items at your door step.
Thanks for sharing.