Homemade naan is super easy to make and tastes absolutely delicious! This fluffy naan is dairy-free, made without yogurt and you'll only need 7 simple ingredients!
This vegan naan bread is a must to try with our creamy Red Lentil Dahl, Sweet Potato Red Lenti Curry or Moroccan Stewed White Beans.
Naan is a type of leavened flatbread, eaten primarily in India and Western and Central Asia. It's a popular side dish and often served along with curries, soups or meat dishes.
Easy Vegan Naan
This easy naan recipe is super quick and easy to make and only requires 7 ingredients. There's no special equipment needed aside from a large mixing bowl and a rolling pin.
STEP 1: Activate the yeast. For the yeast to do its trick it needs to be activated. Dissolve the yeast and ½ teaspoon of sugar in warm water (not hot) using a whisk.
Then set aside for about 10 minutes. During the activation process, the active dry yeast will start to foam and form little bubbles.
Easy No Yeast Naan Bread
Let the dough rise in an airtight container that's big enough to hold the dough after it's doubled in size. That way it won't dry out as much.
STEP 5: Cook. Heat a large skillet or frying pan over medium-high heat. Place the naan in the hot pan and cook on one side for about 2 minutes until you can see bubbles forming.
Pita is thicker and more used for stuffing in recipes such as kebab or falafel. Naan is more bubbly and usually eaten as a side dish.
Ingredient Naan Flatbread {+ Garlic Naan} Recipe
Absolutely, you can easily make naan without yogurt. The oil in combination with the yeast will help turn this into soft and fluffy bread.
If you tried this or any other recipe on the blog let me know how you liked it byleaving a comment or ratingbelow!
This homemade naan requires only 7 ingredients and is made without yogurt or dairy. It tastes amazing alongside some curries, stews or plain.
Easy Homemade Naan
Serving: 1 naan. | Calories: 247 kcal | Carbohydrates: 46 g | Protein: 7 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 418 mg | Potassium: 98 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 38 mg | Iron: 3 mg
Tried this recipe? Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!This easy Naan Recipe without yeast is made with basic pantry ingredients for a show-stopping treat any night of the week. It's a super quick, soft and fluffy Indian flatbread best served warm to scoop up curries, kebabs and more.
Naan is one of those life luxuries that needs no introduction. It's a favorite when hubby and I are looking to splurge, and my girls go crazy for it!
Garlic Naan Recipe
Which is why I love this easy naan recipe with no yeast that can be made any time the craving strikes! We use it as the utensil to scoop up tasty curries, kebabs and tandoori tikka. And I know your family will love it too!
Use this recipe for a no yeast naan, and make a pillowy soft plain or butter naan, or add a simple topping and transform it into garlic naan without yeast!
Naan is an Indian flatbread that is popular throughout the Indian sub continent. Traditionally it is cooked in a clay oven called
Easy Naan Bread Recipe (yeast Free)
Fun fact: The word 'Naan' itself refers to a type of bread, therefore, calling it naan bread is technically not required. But even still, it is a popular custom in the United States and other parts of the world.
I consider this instant naan because it's ready to cook in half the time it takes for a traditional naan recipe with yeast. This is mostly due to the fact that there is no waiting around for the yeast to activate and proof.
All it takes is a handful of pantry ingredients to make naan in your home kitchen! In addition to sugar, salt, water and olive oil, here's what you need:
Vegan Naan Bread (no Yeast, No Oil)
It's so easy to make this recipe vegan by swapping out the dairy yogurt for a nut-based yogurt such as cashew or almond milk yogurt.
There is also the option of coconut yogurt (which makes it nut free!), but this will impart a slightly sweet coconut flavor.
This homemade naan recipe is pretty versatile. My girls like the plain butter version, but hubby and I enjoy the extra finesse of garlic naan. This instant naan recipe is best used in the following ways:
Vegan Naan (indian Flatbread)
When I have some leftover naan in the fridge, I use it as the base for pizza. Here are two personal favorites - Paneer Naan Pizza and Keema Naan Pizza!
Freezer: Place in a plastic freezer storage bag with squares of parchment between each piece, push out all the air, label, date and freeze for up to 1 month.
Reheat: Place in a 350 degree oven or preheated skillet over medium heat for 5 minutes, or until warmed through. There is no need to thaw the naan from frozen, just add a few minutes to the reheating time.
Whole Wheat Naan Bread
If you do not want to use yeast or baking powder, there needs to be the right balance of baking soda and acid to achieve a proper rise. The general rule of thumb - use ¼ teaspoon baking soda for every 1 teaspoon baking powder and add 1 teaspoon lemon juice to the recipe.
This easy no yeast Naan Recipe is a super quick and makes soft and fluffy Indian flatbread best served warm to scoop up curries and chutneys.
Note: The nutrition facts below are my estimates based on 6 large naan. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
Easy Yogurt Flatbread Recipe
Calories: 217 kcal | Carbohydrates: 34 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 11 mg | Sodium: 474 mg | Potassium: 136 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 140 IU | Vitamin C: 1 mg | Calcium: 52 mg | Iron: 2 mg
A foodie by birth and the mind, body and soul behind Spice Cravings where I share my family's favorite easy recipes! A recipe doesn't make it on the blog unless it gets a thumbs-up from my taster-in-chief and teen-chefs - my husband and twin girls!This Naan Recipe without Yogurt is naturally vegan and dairy-free and is made with just 7 ingredients! It's a fool-proof recipe that is super easy to make even for beginners. This homemade naan is light, fluffy, flaky, and delicious.
This Naan Recipe without Yogurt is just as good, if not better than what you'll find in most Indian restaurants. It has all of the characteristics of a good naan, it's soft, pillowy, perfectly charred, and fluffy, AND it's completely vegan!
Easy Gluten Free Naan Bread
Once you make this, it will become your favorite recipe for naan and you will never go back to the store-bought stuff.
Naan is a popular leavened flatbread made with basic ingredients like flour, yeast, salt, and water. It's eaten primarily in India, as well as in Western and Central Asia.
Naan is different from pita bread, as it can't be stuffed (as pita bread usually is), but is rather served as a side dish for curries, soup, and stews.
Quick Sourdough Discard Naan Bread/ Tortillas (no Yogurt Wraps)
3. Make the naan dough. Using a fork, mix until the dough becomes sticky so that you can't continue with the fork anymore. Then grease your hands and mix until the dough forms into a bowl.
4. Knead the dough. Transfer the dough to a clean surface and grease your hands again. Start kneading it for 5-6 minutes, or until it becomes smooth, elastic, and soft. At first, it may stick to the counter and your hands, but don't worry, just keep greasing your hands and kneading. Just don't add more flour!
5. Rise the dough.After a few minutes, the dough should be no longer sticky. Grease a large bowl with some oil and transfer the dough. Cover it with a clean kitchen towel. Set it aside in a warm place for at least90 minutes, or until it has doubled in size. If it's a particularly cold day, put the bowl in the oven and turn on the light.
No Yeast Flatbread
6. After rising, lightly punch down the dough to release air. Then grease your hands, and knead it for 1-2 minutes, or until it forms a smooth ball again. Using a knife or a bench scraper, divide the dough into 8 balls (make sure to not tear the dough, but to cut it).
8. Roll each ball. Sprinkle some flour onto a clean surface. Using a rolling pin, roll each dough ball into an oval shape about 8″ long and 5″ wide (20 cm x 13 cm). Roll from the center to the edges, instead of rolling back and forth at the same spot. Dampen your finger in water and pat some all over one side of the dough. This will help it stick to the pan.
9. Cook
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