No-yeast Naan bread

"This is great,a no yeast naan bread that turns out perfect every time. Serve with your favourite curries. The thing is , my boyfriend always seems to make them better than me! Prep includes resting time"
photo by mora cat photo by mora cat
photo by mora cat
Ready In:
2 flatbreads




  • Mix together dry ingredients.
  • Heat oil in pan.
  • Add milk, egg and yogurt to pan and heat until just warm.
  • Add wet ingredients to dry.
  • Mix the dough, knead just until held together.
  • Let rest, covered up to 45 minutes.
  • On floured surface pat out into two patty shaped surfaces.
  • About 1/2 inch thickness.
  • Broil under medium heat, turning once.
  • These will bubble and go slightly brown.

Questions & Replies

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  1. sweetchocolate
    Deliciously simple ... I didn't have yogurt or cumin seeds, so made buttermilk (1tsp white vinegar, 1c whole milk - very low pasterized milk) ... added a tsp of salt and a 1/2 tsp garlic powder. YUM!
  2. davin123
    This is a glorified giant biscuit...not naan at all
  3. megan2422000_7603122
    This is a very non authentic attempt at naan bread. I have tried it twice now hoping it would turn out better... it did not. I would rather go pick up the frozen kind or the trader joes brand naan. Wouldnt waist my time if you are looking to make authentic naan.
  4. Manna_from_Heaven
    I have made this bread twice. Once broiled and once pan fried, and I prefer the pan fried. I found it's best to roll a handful of dough in your hand, and then flatten it thinner than the 1/2 inch thickness stated in the recipe so it will cook all the way through without burning too much. You get about 5 small breads this way. This bread is very easy to make, but it's not like the puffy naan bread you get in an Indian restaurant. It's much heavier/denser. Nice to nosh on. Definitely needs the cumin seeds, and a bit of salt to keep it from being bland.
  5. Veggie Eater
    This recipe is all the right things: quick, easy, tasty. I made some changes based on the feedback - added a little more cumin seed, added a little salt, quite by accident added a little more sugar, buttered one surface, oiled the other. I would add, though, that if you've never made this kind of bread before the directions were a little sketchy. When you bake them under the broiler the baking sheet should be oiled or the stone should be lightly floured; make sure not to over-knead (makes some breads too tough). But this recipe is a keeper.



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