Soft, pillowy light homemade naans that are made without yeast and on a skillet or frying pan. Even without a tandoor oven, these naans have the beautiful signature brown blisters and are amazingly delicious and so unbelievably easy to make.
For a long time I have been fearful of making naans at home, as to me these beautiful flat breads always seemed complex, with or without yeast, with or without eggs, do you use yogurt or baking powder? There are so many variations out there and then also came the question of cooking the naan breads as I was always under the impression that they were only ever cooked in a clay oven (tandoor), which I definitely do not have in my kitchen!
After another spoiled dinner with shop bought naans, I was really frustrated as I just wanted to enjoy my beautiful tasty curry with some delicious traditional naan. But a lot of the naans available in the shops are dense and chalky and just don’t taste right. I wanted a recipe that was also quick and easy to make, but more importantly fool proof. I decided to give naans a go myself and tried different recipes and cooking methods and finally came up with this amazingly fool proof recipe. It does not require yeast or eggs, and the naans literally take a few minutes cooking on each side in a pan and the result are these beautifully light and soft naans that have so much flavour and look so good. I couldn’t stop smiling after I had made them, as I couldn’t believe that I had made the perfect naan! They are perfect to scoop up delicious curries, or even as a wrap, or my personal favourite for breakfast with some strong tea. Give this recipe a try and it will be the last time you buy shop bought naans ever again!
Soft, pillowy light homemade naans that are made without yeast and on a skillet or frying pan (tawa). Even without a tandoor oven, these naans have the beautiful signature brown blisters and are amazingly delicious and so unbelievably easy to make.
- 2 cups (240g) plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- ½ tsp granulated sugar
- 2 tbsp oil
- 1 cup (285g) Greek yogurt
- Oil for greasing
- ¼ cup (60ml) ghee
- 2 tbsp coriander, finely chopped
- Step 1 In a large bowl, combine the flour, bicarbonate of soda, salt and sugar.
- Step 2 Add the oil and yogurt and knead to make a very soft dough, but it should not be sticky.
- Step 3 Once the dough has come together put on a lightly floured surface and knead well for at least 5 minutes.
- Step 4 Place the dough back in the bowl, lightly apply some oil on top of the dough and cover the bowl. Leave to rest for 2 – 3 hours in a warm place.
- Step 5 Dough should have risen. Place again on a lightly floured surface and knead again for 2- 3 minutes. Divide the dough into 8 pieces.
- Step 6 Heat the skillet or tawa pan on medium.
- Step 7 Roll a dough ball on a lightly floured surface with a rolling pin into an oval or circle, approximately 1/4 inch (5mm) thick.
- Step 8 Lightly grease the pan with some oil and place the naan. The naan will start drying out and puffing up (2 – 3 minutes), you can gently press down on the edges with a spoon to encourage the naan to puff up. Once naan has formed some bubble spots, flip over to the other side and cook further for a minute or 2.
- Step 9 Brush the naan with some ghee and sprinkle the chopped coriander. Wrap in a cloth or tea towel to keep warm whilst you make the rest of the naans.
- Step 10 Repeat with the rest of the dough balls.
- Step 11 Enjoy x