No Yeast Naan
Soft and chewy with puffy bubbles and toasted brown spots, this skillet naan folds easily and is best served warm. Make a batch without waiting for yeast to rise, and finish it with garlic butter if you like.
Servings: 6 flatbreads
Equipment
Ingredients
Dough
- 2 1/4 cups (293 g) bread flour
- 2 teaspoon baking powder
- 1 teaspoon Morton kosher salt
- 1/4 cup (60 g) Greek yogurt plain nonfat
- 1 tablespoon olive oil
- 1/2 cup (120 g) water
Optional Garlic Butter
- 3 tablespoons (42 g) salted butter
- 2 clove garlic finely minced
- 1 tablespoon fresh parsley chopped, optional
Instructions
- Mix the dry ingredients. In a large bowl, whisk together the bread flour, baking powder, and salt. 2¼ cups bread flour2 teaspoons baking powder1 teaspoon Morton kosher salt
- Stir in the wet ingredients. Add the Greek yogurt, olive oil, and water. Stir with a sturdy spatula until the mixture forms a shaggy dough. ¼ cup Greek yogurt1 tablespoon olive oil½ cup water
- Knead and rest the dough. Knead by hand or with the dough hook on a stand mixer just until the dough is smooth. Cover and rest for 15 minutes.
- Divide and press the dough. Cut the dough into 6 roughly equal wedges. Press each into a small oval.
- Roll and cook the naan. Roll all 6 pieces to about 4–5 inches across and 6–7 inches long. As you finish rolling, heat a dry, heavy-bottomed skillet, preferably cast iron, to about 450°F if checking the surface temperature. Start with the first piece you rolled and cook one at a time in rolling order. Cook until the top bubbles and the underside has brown spots. Flip and cook until the second side has brown spots and the dough no longer looks raw. Keep the cooked naan covered with a clean towel. If making garlic butter, you can prepare it during the dough rest. Melt the butter in a small saucepan over low heat. Stir in the garlic and cook for 30–60 seconds, until fragrant. Remove from the heat, stir in the parsley if using, and brush over the warm naan. 3 tablespoons salted butter2 cloves garlic1 tablespoon fresh parsley (optional)
Notes
- Measure accurately: Weigh the ingredients where weights are given. If measuring flour by volume, spoon it into the cup and level it off.
- Flour choice: All-purpose flour can replace bread flour in the same amount by volume or weight.
- Check the dough after kneading: It should come together with the water listed. If it’s still dry and crumbly, add water 1 teaspoon at a time until it holds together.
- Shape gently: Keep the ovals thick enough to puff. Uneven edges are fine. Roll all the pieces before cooking them in the same order.
- Watch the skillet: Leave it ungreased. Flip when the top bubbles and the underside is spotted brown; finish cooking until the dough no longer looks raw.
Nutrition
Calories: 204kcal | Carbohydrates: 38g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 497mg | Fiber: 1g | Sugar: 0.3g