Total Time
20mins
Prep 15 mins
Cook 5 mins

This is a yeast-free version of Naan bread, courtesy of indianfoodforever.com. Prep time excludes time needed to rise.

Directions

  1. Sift the flour, salt and baking powder into a bowl and make a well in the middle.
  2. Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
  3. Pour this into the center of the flour and knead adding water if necessary to form soft dough.
  4. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
  5. About half an before the naan are required, turn on the oven to maximum heat.
  6. Divide the dough into 8 balls and allow rest for 3-4 minutes.
  7. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
  8. Shape each ball of dough with the palms to make an oval shape.
  9. Bake the indian bread naan until puffed up and golden brown (5 min). Serve hot.
Most Helpful

Was really disappointed by this recipe. It did not make a soft dough by any means--the liquid/dry proportions are off. I continued with the recipe as directed with hopes of change with rest, etc. as directed, but the dough fell apart. I ended up adding extra milk and oil in hopes of helping it hold together, but it turned out like toast instead of fluffy naan.

Dwiggie1828 December 08, 2010

Haven't tried but will. Thanks

knaylor76 December 12, 2007