Homemade Naan (no yogurt)

Author: Katie

This homemade naan requires only 7 ingredients and is made without yogurt or dairy. It tastes amazing alongside some curries, stews or plain.

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4.58 from 112 votes

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Prep Time: 10

Cook Time: 15

Rising Time: 30

Total Time: 55

Course: Side Dish

Cuisine: Indian

Servings: 6

Ingredients

Dry Yeast

1.5 teaspoon dry yeast
¼ cup (50 ml) warm (not hot) water
½ teaspoon sugar

Naan

2 + ⅛ cups (255 g) white, all purpose flour
1 teaspoon salt
½ cup (115 ml) almond milk (or other milk of choice) *soy milk, whole milk...
1 tablespoon olive oil +more for brushing

Garlic Oil (Optional)

4 (5) garlic cloves
7 tablespoon (4 tablespoon) olive oil
pinch of salt

You can find detailed step-by step-photos above the recipe card.

Instructions

Activating Yeast

In a small bowl or glass, mix together water, yeast and sugar with a whisk until fully dissolved. Let sit for about 10 min until yeast starts to foam.

Naan

In a large bowl, whisk together flour and salt.
Add activated yeast, milk and olive oil.
Stir with a spatula or whisk and then knead the dough using your hands until the dough comes together.
If you feel that you need more liquid, add 1 more tbsp of almond milk (no more).
Cover the bowl with a lid or kitchen towel and set aside for 30 minutes to 1 hour (room temperature) and let dough rise.
Divide the dough into 6 equally-sized small balls.
Roll out each ball to ¼-inch thickness on a well-floured surface.
Heat a frying pan or cast iron skillet over medium-high heat.
Place the naan in the hot skillet and cook on one side for about 2 minutes until you can see bubbles forming (see step-by-step photos).
Flip and continue to cook on the other side until browned.
Brush on some garlic oil (optional) before serving.

Garlic Oil (Optional)

Mince garlic and add it, together with the olive oil and a pinch of salt to a small bowl, Stir until well combined.

Video

Notes

For longer rises (longer than 1 hour), or if I know the air is dry (hello, winter heating!), I let it rise in an airtight container that's big enough to hold the dough after it's doubled in size. That way it stays soft and pillowy without developing that crusty top.
Thickness: For the naan to be fluffy, it's important to not roll it out too thin. Roll each ball to ¼-inch thickness for optimal results.
Hot pan: Make sure that your pan is hot enough. Oftentimes, medium heat is not enough heat to make the bread bubble. Opt for medium-high temperature.
Store any left-over naan in an airtight container at room temperature. However, it definitely tastes best when consumed right away!

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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