Easy No-Yeast Naan Bread Recipe

Who doesn’t love soft, fluffy naan bread?

With its slightly chewy texture and the ability to soak up every last bit of your favorite curry or dip, it’s a staple in so many cuisines. The best part? This recipe skips the yeast entirely, making it faster and more approachable for a quick homemade treat. Plus, it’s vegan, using unsweetened soy yogurt to create that tender, classic naan texture. Let’s dive in!

INGREDIENTS:

• 400g all-purpose flour (00 flour)
• 7g salt
• 3g baking soda
• 330g unsweetened soy yogurt

INSTRUCTIONS:

1.Prepare the Dough:

• In a large mixing bowl, whisk together the flour, salt, and baking soda.
• Gradually add the soy yogurt, stirring with a spoon or your hands until the mixture comes together into a dough.
• Knead the dough for about 5 minutes until it’s smooth and elastic. If the dough feels too sticky, add a little more flour, a tablespoon at a time.

2.Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for 20/30 minutes. This helps the baking soda react and makes the naan softer.

3.Shape the Naan:

• Divide the dough into 8 equal portions. Roll each portion into a ball.
• On a lightly floured surface, use a rolling pin to flatten each ball into an oval or circular shape, about 3/4mm thick (1/8 inch).

4.Cook the Naan

• Heat a non-stick pan or cast-iron skillet over medium-high heat. Do not use oil.
• Place one piece of rolled dough onto the hot pan. Cook for about 1-2 minutes, or until bubbles form on the surface and the bottom is golden brown.
• Flip the naan and cook the other side for another 1-2 minutes. Repeat with the remaining dough.

Serving Suggestions

This no-yeast naan pairs perfectly with a variety of dishes. Serve it alongside:

• Vegan Chicken: Enjoy it with the flavorful vegan "chicken" from our recipe (HERE) for a satisfying, protein-rich meal.
• Curries: Scoop up your favorite curry, dal, or chutney with this soft, warm naan.
• Wraps: Use it as a base for wraps by filling it with roasted vegetables, hummus, or falafel.
• Dips and Spreads: Serve with vegan raita, baba ganoush, or a creamy spinach dip for a snack or appetizer.

Tips & Variations:

• Garlic Naan: Add minced garlic to the dough or brush crushed garlic and olive oil on the naan after cooking.
• Herb-Infused Naan: Mix chopped cilantro, parsley, or even rosemary into the dough for a herby twist.
• Flavored Naan: Add spices like cumin or nigella seeds to the dough for extra flavor.

Storage Tips:

If you have leftovers, wrap them in a clean kitchen towel and store in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Reheat in a skillet or microwave before serving. Naan can also be frozen for up to 1 month.

This no-yeast naan is so easy to make, you might never go back to store-bought. With just a handful of pantry ingredients, you’ll have fresh, fluffy naan ready to elevate your next meal. Enjoy!

VIDEO RECIPE: