A Naan recipe made with yeast and olive oil, brushed with delicious garlic coriander butter.…
Easy No Yeast Whole Wheatmeal Naan
If you think Naan is only eaten in restaurants or in take away boxes, you are so wrong.
There are so many recipes available, with just a handful of ingredients to make delicious and soft, crispy Naan. Different types of naan are available as you’d know if you frequent Indian restaurants – Plain Naan, Garlic Naan, Butter Naan, Garlic Butter Naan. All are delicious.
How good will it be, if you can make you and your family those delicious naan at home. No worries about ordering less, addition of flavor combinations under control – plus super yum hot Naan.
But most recipes may need YEAST!! Where to go for yeast now because there are no supplies currently!!
No worries, you have come to the right place. Let’s check out the options of making homemade no yeast naan.
It is so easy to make naan at home, just like how you do any flat breads. You know, make the dough, portion it, roll out and cook the naan. Don’t be worries about not having a tandoor stove; you can very well make them in a thick pan – generally a cast iron frying pan. Simple!
Back to the no yeast thingy, how do you replace yeast!! It’s so easy – use baking soda and baking powder with sour yogurt. Yeah, the addition of these ingredients give the same result like a yeast bread does – you know, how a soda bread works? The same way.
If the combination works, who are we to not use it and get benefits!! Not me..
So, all you need is to add the leavening agents to the flour, make a stiff, but soft to touch dough, roll them into thin ovals or rounds or any shape and fry them with butter or just slap some water, make plain naan.
Add any toppings like crushed, grated garlic, nigella seeds, sesame seeds, fresh herbs.. All these will be great and you’ll love them.
These homemade naan are best eaten with stew or curries. Below are few of my recipes from the blog –
Now, check out these amazing Naans recipe
Easy No Yeast Whole Wheatmeal Naan Bread
- A good thick bottomed frying pan, preferably cast iron pan
- 3 Cups Whole Wheat flour About 450 Grams
- 1 tsp Salt
- 1 tsp Baking powder
- 1/2 tsp Baking Soda
- 1 Cup Yogurt About 120 grams
- 3 tbsp Olive Oil
- 2 tbsp Grated Garlic Optional
- 1 tsp Nigella Seeds or Black Sesame Seeds Optional
- 1/2 Cup Chopped herbs like Coriander or parsley Optional
- 1/2 Cup Melted Butter Optional
- In a large mixing bowl add the flour, salt, baking powder and baking soda. Mix well.
- Add the grated garlic, nigella or sesame seeds if using.
- Add Olive oil and the yogurt. Mix well.
- Add water as required and make a slightly stiff, but soft to touch dough.
- Cover and rest the dough for at least 30 minutes.
- Divide the dough into 9 roughly same sized balls.
- Roll each of them into an oval, not too thick and not too thin, on a flour dusted surface.
- Heat a pan – To cook the rolled dough, brush one side of the naan with melted butter if using to make butter naan, or simply brush with some water. Slap the greased side down on the hot pan.
- You can see bubbles forming in the naan – it is a great sight.
- Let it cook for about half a minute more, and brush water or butter on the top. Now flip the naan using a tong or a slotted spoon or spatula.
- Let it cook for about a minute. Take if off the pan.
- Repeat above steps for the rest of the dough and make them into naan bread.
- Serve hot with a stew or curry of your choice.
- Use any flour you have – All purpose flour will also work.
- No worries if you don’t have a tandoor stove or a cast iron pan, use a regular tawa or a thick frying pan.
- Add the herbs and seeds when you roll the naan dough, if you wish. Just sprinkle and run the rolling pin once on the dough so the toppings stick.
- Brush the naan with butter or oil or water and put that side down first to cook.
- Do not press the dough when you cook/fry them. This will spoil the texture and the air pockets in the bubbles on the surface.
- Serve hot…