Homemade Naan Flatbread
This quick NO YEAST homemade naan doesn't require yeast and is ready to eat in just 15 -20 mins. All you need is a few ingredients and your favorite skillet.
Here's What You Need:
2 ½ cups All Purpose Flour
½ teaspoon Baking Soda
1 teaspoon Sugar
¼ teaspoon Salt
½ cup Vegan Yogurt
¼ cup Water
1 tablespoon Oil
2 tablespoons Garlic chopped, (optional)
2 tablespoon Melted Butter
Let's Make It:
In a large bowl, mix together flour, baking soda, sugar and salt. Stir to combine well.
Add yogurt (or buttermilk - see below) and oil and knead into the flour. Start adding water little by little and knead as you go till you get a soft, supple dough.
You may not need the entire quantity of water so add a little at a time. If the dough feels too dry, add water by the teaspoon or if the dough feels little wet add a little flour
Cover with a damp towel and set aside in a warm place for 10 mins (I like to put mines inside my warm oven)
Heat a flat non-stick pan or cast iron skillet ( I love to use a cast iron skillet)
Divide the dough into lemon sized balls. Dust a ball of dough in flour. Lightly roll out the dough to ¼ inch thickness
Brush the top lightly with melted butter, and sprinkle the chopped garlic.
Lightly press garlic into dough so that they stick
Turn it over, and brush the other side as well with butter
Make sure your skillet is really hot
Now place the bottom side down into the skillet with garlic side is facing up
Wait for 10 -15 seconds and cover with a lid
The naan starts forming air pockets. Wait for 45- 50 seconds and then flip the naan to cook it on the other side. Cook for approx 10 -20 seconds, pressing down lightly to help it cook evenly.
Remove from heat
Brush it with butter immediately
Serve & Enjoy!
Eat it by itself, or with curry chickpeas, or with my homemade hummus! There's so much you can do with this flatbread!
Storing and Reheating: These naans can be stored in an airtight container in the fridge once they are cooked. To reheat, warm them on a pan with a little butter. Microwave will make them a little dry dry.
Dough: The dough can be refrigerated for 1 day.
Swap Yogurt for Vegan Buttermilk: You can swap the yogurt and water for ½ - 3/4 cup vegan buttermilk (plant based milk & Apple cider vinegar or lemon juice)
No Yogurt: You can remove the yogurt and make the naan without it, I've done it and it taste just as good