Plain Naan Bread

4.25 from 4 votes

Want to make a restaurant-like Plain Naan Bread at home? Then look no further. This No-Yeast recipe makes the best one ever. You can make them on a stovetop, tawa, or oven; they will turn out equally delicious.

Once you perfect the recipe for Plain Naan, try other variations such as Garlic Naan, Peshwari Naan, Keema Naan, Onion Naan, etc.

Plain naan bread served on a plate.
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About Plain Naan

Naan is a soft, leavened flatbread popular in India, Pakistan, and Middle Eastern countries. It is made using all-purpose flour as its key ingredient and is leavened using baking powder, baking soda, and yogurt. Some people add yeast as a leavening agent to their recipe.

This bread is popularly served at all Indian restaurants, along with kababas, lentils, and curries. You will also find it on the menu for weddings, large gatherings, or special occasions.

Naan is traditionally made in a tandoor (clay oven). But at home, you can make this Indian bread on a griddle (tawa) or in an oven.

My recipe for Indian naan bread also uses no yeast. It uses a few simple ingredients, mostly available at home, and you can make restaurant-quality plain naan at home.

Ingredients

All-Purpose Flour (Maida) – This bread is traditionally made using all-purpose flour.

However, you can replace half of the all-purpose flour with whole wheat flour to make it healthier. The texture of the bread will be slightly different in this case.

Baking Soda and Baking Powder – These ingredients help in the leavening of the dough.

Yogurt and Milk – To knead the bread, you need room-temperature plain yogurt (dahi, curd) and milk. Yogurt helps ferment the dough, and milk makes it soft.

Kalonji (Onion Seeds) – Top plain naan with a few kalonji seeds. They give the food a nice taste in each bite.

You can also use white sesame seeds if you do not have kalonji seeds.

Others – You will also need salt and sugar.

How To Make Plain Naan

Make The Dough

Add the following ingredients in a large bowl or a parat.

  • 4 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon cooking oil
  • ¼ cup room temperature plain yogurt
Dough ingredients added to a parat.

Mix well using your fingers.

Mixed well.

Add room temperature milk (approx 1 and ¼ cups) little by little and knead to make a soft dough.

Adding milk to make the dough.
Ready dough.

Oil a large bowl and transfer the dough to the bowl.

Dough transferred to an oiled bowl.

Cover with a damp kitchen towel and keep it in a warm place for 5-6 hours.

Dough covered with a damp cloth.

Roll The Naan

Divide the dough into 12 equal parts and roll each part to make a smooth ball.

Note – Keep the remaining dough covered with the kitchen towel; otherwise, it will dry out.

Proofed dough.
Small ball made from the dough.

Take one ball and dust it with dry flour.

Sprinkle a large pinch of kalaunji seeds on the platform. Keep the ball over the kalonji seeds and roll to make a thin circle or oval using a rolling pin.

Kaloji seeds sprinkled on the platform.
Dough ball kept over the seeds.
Rolled naan.

Cook The Naan

ON AN INVERTED TAWA OVER THE STOVETOP

Heat a tawa (griddle) over high heat.

Apply water on the plain side of the naan and transfer it to the hot tawa, water side down. It will stick to the griddle because of the water applied.

Applying water on the naan.
Naan transferred on hot tawa.

Now turn the tawa upside down over the flame.

Tawa flipped upside down.

Cook till brown spots appear on the surface. Keep moving the tawa back and forth so that the naan cooks evenly.

Flip the tawa and cook for 20-30 seconds.

Brush generously with ghee or butter and serve hot.

Butter applied over ready plain naan bread.

IN A PAN OVER THE STOVETOP

Heat a heavy skillet or a frying pan over high heat until it becomes extremely hot. You don’t need to use any oil or butter for this step.

Transfer the rolled naan, topping side up, to the hot skillet. Let it cook for about 1-2 minutes; you should see it begin to inflate and develop a slight char on the undersurface.

Flip the bread over and cook on the other side for 1-2 minutes. Brush generously with ghee or butter and serve hot.

IN AN OVEN

Preheat the oven to the highest temperature setting possible.

Place the rolled naan on a baking sheet with the topping side up. Bake for about 2-4 minutes on one side until it puffs up and turns golden brown. Brush generously with ghee or butter and serve hot.

Frequently Asked Questions

How to make vegan plain naan?

To make it vegan, use dairy-free yogurt and warm water to knead the dough.

Why is my naan not puffing up?

There could be several reasons why your naan bread is not puffing up:

Kneading: The dough might not have been kneaded enough. Kneading helps to develop the gluten, which gives the bread its structure.

Resting Time: The dough needs time to rest and rise. If you don’t allow it enough time, it might not puff up as much.

Cooking Temperature: The naan might not puff up if the cooking temperature is too low. It needs a high heat to make the water in the dough turn into steam quickly, which creates a puff.

Wet Dough: If your dough is too wet, it could prevent it from puffing up. The dough should be soft but not too sticky.

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Want to make a restaurant like Naan Bread at home? Then look no further. This recipe makes the best one ever. Make them on a stovetop on a tawa or use an oven, they will turn up equally delicious.
4.25 from 4 votes

Best Homemade Plain Naan Bread Recipe (No Yeast)

Want to make a restaurant like Plain Naan Bread at home? Then look no further. This No Yeast recipe makes the best one ever. Make them on a stovetop on a tawa or use an oven, they will turn up equally delicious.
Prep: 10 minutes
Cook: 30 minutes
Resting Time: 6 hours
Total: 6 hours 40 minutes
Servings: 12 pieces

Ingredients 

  • 4 cups all-purpose flour (maida)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon cooking oil
  • ¼ cup plain yogurt (dahi, curd) (room temperature)
  • milk ( approx 1 and ¼ cups, room temperature, to knead the dough)
  • 1 tablespoons kalonji (onion seeds)
  • melted salted butter ( to slather on ready naan)
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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Instructions 

Make The Dough

  • Add all-purpose flour, baking soda, baking powder, salt, sugar, cooking oil, and yogurt in a large bowl or a parat.
  • Mix well using your fingers.
  • Add milk little by little and knead to make a soft dough.
  • Oil a large bowl and transfer the dough to the bowl.
  • Cover with a damp kitchen towel and keep it in a warm place for 5-6 hours.

Roll The Naan

  • Divide the dough into 12 equal parts and roll each part to make a smooth ball.
  • Note – Keep the remaining dough covered with the kitchen towel otherwise it will dry out.
  • Take one ball and dust it with dry flour.
  • Sprinkle a large pinch of kalaungi seeds on the platform. Keep the ball over the kalaungi seeds and roll to make a thin circle or oval using a rolling pin.

Cook The Naan

    ON AN INVERTED TAWA OVER THE STOVETOP

    • Heat a tawa (griddle) over high heat.
    • Apply water to the plain side of the naan and transfer it to the hot tawa, water side down. It will stick to the griddle because of the water applied.
    • Now turn the tawa upside down over the flame.
    • Cook till brown spots appear on the surface. Keep moving the tawa back and forth so that the naan cooks evenly.
    • Flip the tawa and cook for 20-30 seconds.
    • Brush generously with ghee or butter and serve hot.

    IN A PAN OVER THE STOVETOP

    • Heat a heavy skillet or a frying pan over high heat until it becomes extremely hot. You don’t need to use any oil or butter for this step.
    • Transfer the rolled naan with the topping side up onto the hot skillet. Let it cook for about 1-2 minutes; you should see it begin to inflate and develop a slight char on the undersurface.
    • Flip the bread over and continue cooking for another 1-2 minutes on the other side. Brush generously with ghee or butter and serve hot.

    IN AN OVEN

    • Preheat the oven to the highest temperature setting possible.
    • Place the rolled naan directly on a baking sheet with the topping side up. Bake for about 2-4 minutes on one side or until it puffs up and starts to turn golden brown. Brush generously with ghee or butter and serve hot.

    Video

    YouTube video

    Notes

    To make it healthier, you can replace half of the all-purpose flour with whole wheat flour. The texture of the bread will be slightly different in this case.

    Nutrition

    Calories: 339kcal, Carbohydrates: 66g, Protein: 9g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 306mg, Potassium: 189mg, Fiber: 2g, Sugar: 3g, Vitamin A: 10IU, Calcium: 61mg, Iron: 4mg
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    7 Comments

    1. I made the naan yesterday and they turned out perfect!! the restaurant naans are so much over rated for me now !!

    2. Book Marking this one too…..I loved the idea of turning the griddle and cook it…do we have to rest the griddle on another pan??

    3. These look great. Am going to try them. Will also cheat a little for the sake of good health and use half aata, half maida. 🙂