Homemade Naan Recipe

Homemade naan recipe without yeast to make soft, chewy traditional naan. You can make tandoori naan without tandoor at home with basic pantry ingredients. This Instant naan recipe from scratch takes 30 minutes, easy and tastes exactly like restaurant naan. It is also quite popular flatbread to serve with dal makhani, butter paneer or palak paneer etc.

4.80 from 5 votes

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Course: breads, dinner

Cuisine: Indian, north indian

Keyword: bread, flatbread, naan, naan bread

Prep Time: 10

Cook Time: 20

Servings:

Calories: 228kcal

Author: Rekha Kakkar

Equipment

cast iron griddle or skillet

Ingredients

2 cups All purpose flour maida
½ cup yogurt
Salt to taste
1 teaspoon sugar
¼ teaspoon Baking soda
1 teaspoon Baking powder
2 tablespoons Oil
For garnish and flavour
1 tablespoon butter
1 tablespoon kalonji seeds onion seeds
3 tablespoon Coriander leaves
1 tablespoon garlic for garlic naan

Instructions

Making Naan Dough

In a mixing bowl add 2 cups of flour, add salt, powdered sugar, 1teaspoon baking powder, ⅕tsp baking soda and mix them all to combine well so that these are evenly distributed in the flour.
Next, add 2 tablespoons of oil and mix with the flour mixture to make a dough of crumbly texture. Add yogurt now and kneed the dough with this.
Add in a couple of tablespoons of warm water to make a soft, smooth and pliable dough. Make sure to add a small amount of water at a time you do not want to end up with the watery or sticky dough.
The dough should be soft and stretchy. In the end, you can add a bit of oil to bring it all together and ease of making.
Cover the dough with a moist kitchen towel. Now if you want you can make the dough and immediately make naan with it or rest it for 10 minutes for better gluten formation. Either way, Naan will turn out good. But make sure dough does not dry up so keep it covered with a moist cloth.

Cooking Naan perfectly

Place naan bread water side down on to the griddle/tawa.
Reduce the heat to slow and cook naan till bubble starts to appear. Now increase the heat and take the griddle off heat.
Completely reverse the side of the griddle and cook naan on the open flame. While cooking this way make sure that bread is not directly touching flame initially so that it is fully cooked from inside.
In the last 20 seconds bring it closer to heat so that space between air pockets is fully cooked as well.
Now with spatula release it from the griddle and apply plain melted butter to make butter naan or garlic butter to make garlic naan.
Likewise, you can make all naans like this. You can also make stuffed naan I have shared that recipe of chur naan before I will leave a link in the description.
Serve this hot crispy outside and soft inside naan with dal makhani chana masala or your favourite gravy for a satisfying restaurant-style meal at home.

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