Naan No Knead
Elevate your homemade bread game with this no-knead naan recipe—a simple yet irresistibly delicious take on the classic Indian flatbread. Made with pantry staples like all-purpose flour, instant yeast, and yogurt, this dough comes together effortlessly in just minutes without the need for kneading, saving you time and effort. After a leisurely rise, the dough is rolled and cooked in a hot skillet to achieve that signature bubbly, golden-brown texture with lightly charred edges. Customize your naan by brushing it with melted butter or ghee for an added layer of richness. Perfect for scooping up curries, pairing with dips, or enjoying as a standalone treat, this foolproof naan recipe is beginner-friendly and yields warm, pillowy bread that’s ready in under 30 minutes of active cooking time.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 0.5 cup Plain yogurt
- 2 tablespoons Vegetable oil (plus extra for cooking)
- 2 tablespoons Melted butter or ghee (optional, for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Add the warm water, yogurt, and vegetable oil to the dry ingredients. Stir everything together using a spoon or spatula until a shaggy dough forms. No kneading is necessary.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot for 1.5 to 2 hours, or until it doubles in size.
Once the dough has risen, gently deflate it using a spoon. Lightly flour a clean surface and transfer the dough onto it. Divide the dough into 8 equal pieces and roll each piece into a ball.
Using a rolling pin or your hands, flatten each ball of dough into an oval or round shape about 1/4-inch thick.
Heat a non-stick skillet or cast-iron pan over medium-high heat. Lightly oil the skillet before cooking each naan.
Place one piece of rolled dough on the hot skillet. Cook for about 1-2 minutes, or until bubbles form on the surface. Flip the naan and cook for another 1-2 minutes, until both sides are golden brown and slightly charred.
Repeat with the remaining dough balls, adding more oil to the skillet as needed.
Optionally, brush the cooked naan with melted butter or ghee for extra flavor.
Serve warm with your favorite curry, dip, or topping!
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 304.6 g | 111% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 19.0 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 302 mg | 23% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
