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!
Once you make this, it will become your favorite recipe for naan and you will never go back to the store-bought stuff.
Serve with garam masala curry, eggplant curry, white bean stew, or shakshuka.
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What is naan?
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.
Why You'll Love This Recipe
- Made with simple ingredients. This naan recipe without yogurt is made with 7 ingredients that you probably have in your pantry right now.
- Restaurant-worthy. It has all the best textures. It's light, fluffy, and pillowy in some parts, and crispy and flaky in others.
- Vegan and dairy-free. No yogurt, butter, or other dairy products are needed.
- Perfect as a side dish or for a snack. Naan bread is versatile and it can be served with main dishes, as well as as a snack.
Ingredients and Notes
- Flour: Make sure to use white all-purpose flour for the fluffiest and softest naan. I haven't tried this recipe with whole wheat flour so I can't guarantee results.
- Yeast: It's important to use dry yeast, not fresh yeast. This will be our leavening agent which will help the bread to rise and get fluffy.
- Non-dairy milk: I think soy and almond milk work best in this recipe.
- Sugar: A little bit of sugar helps feed the yeast, which will activate it and help the dough rise faster.
- Salt: To season the naan.
- Olive oil: You'll need it both for making the dough and for greasing your hands while kneading.
- Warm water: It's very important that your water is lukewarm (around 100-110ºF), and not hot. Hot water will kill the yeast the dough won't rise.
- Lemon juice (optional): If you want to add a little bit of tanginess, as yogurt does.
See the recipe card below for exact measurements.
How to Make This Naan Recipe without Yogurt
- Bloom the yeast. In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 10-15 minutes or until the mixture becomes foamy and bubbly.
- In the meant time, in a large mixing bowl, measure the flour and stir in the salt. When the yeast is ready, add it to the bowl with the dry ingredients, alongside the olive oil, almond milk, and lemon juice if using. (If you don't want to mix the dough by hand, you can use a stand mixer with a dough hook).
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 least 90 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.
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).
7. Proof the dough. Transfer the dough balls to a plate, and rest for 30 minutes to rise a second time.
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 the naan. Heat a cast-iron skillet over medium-high heat. Using damp fingers, carefully transfer the dough to hot the skillet, watered side down. Cook for 40-60 seconds, or until bubbles appear all over the naan.
Flip the naan and cover the skillet with a lid to steam it. Cook for 30 more seconds, then transfer to a plate. Repeat the same process with the rest of the dough, making sure to lower the heat if the bread starts charring too quickly.
This naan recipe without yogurt is best served right away, while it's still warm!
Expert Tips
- Test your yeast before starting. It's super important to make sure you're using fresh yeast. To test that, In a bowl, mix 1 teaspoon sugar with ½ cup lukewarm water until dissolved. Add two teaspoons of active dry yeast and mix that as well. Set it aside for 10 minutes. If the yeast is active and fresh, it should expand and become foamy and bubbly. If not, it's expired and you'll need new yeast.
- Use lukewarm water to activate the yeast. Cold water won't activate the yeast and hot water will kill it. Make sure your water is between 100-110ºF (38-43ºC).
- Use a digital scale. It's essential to be as accurate as possible with the measurement when making yeast dough. If you're using cups to measure the flour, it's easy to end up adding more than needed, which will result in a dry and tough naan.
- Give the dough enough time to rise. This is important to end up with fluffy and light naan bread with air pockets inside. If the dough has not risen properly, you'll end up with flat naan bread.
- Don't add more flour while kneading. When making this naan recipe without yogurt, you'll notice that the dough will be very sticky at first. Don't be quick to add more flour, as this will make the naan dry! Continue greasing your hands and kneading, and the dough will eventually become smooth and elastic.
- Oil your hands as needed. As mentioned in the previous tip, instead of adding flour to prevent the dough from sticking, oil your hands regularly.
- Roll out the dough thin. If the dough is too thick it will prevent the naan from forming air pockets while cooking. Those air pockets are exactly what make this naan recipe without yogurt light and fluffy.
- Make sure your pan is hot enough. If you're using a cast-iron skillet, you'll need to preheat it for about 5 minutes, or until it's nearly smoking. Medium heat is not enough to make the naan bubble. To test if the pan is hot enough, add a few drops of water. If they disappear right away, your pan is ready.
- Use a cast-iron skillet. Naan is traditionally cooked in a tandoori oven, which gives it that charred and smoky flavor. The closes thing you can use at home is a cast-iron skillet. A non-stick pan won't give you the same results.
FAQ
This naan recipe without yogurt uses non-dairy milk (such as almond milk) instead of yogurt to make light and fluffy naan.
Yes! You can easily make naan without yogurt by using water or non-dairy milk in place of the yogurt. The only thing to keep in mind is that the ratio of flour to liquid will change.
The yogurt makes the naan soft and fluffy and usually, there is no need of kneading the dough. However, this naan recipe without yogurt turns out just as delicious and soft.
Although it's best served right away, you can store leftovers for later. Let it cool to room temperature, then transfer it to a ziptop bag or an airtight container, and store it at room temperature for 1-2 days, or in the fridge for 3-4 days.
Yes. Let it cool to room temperature, then wrap each piece of naan in foil and transfer them to a freezer-safe container. Freeze for up to 2 months.
Serving
This Naan Recipe without Yogurt can easily be turned into garlic naan by mixing melted butter with minced garlic in a bowl and brushing it all over.
It makes the perfect side dish alongside recipes like garam masala curry, eggplant curry, white bean stew, and shakshuka. It can also be served with soups such as this potato leek soup, roasted garlic cauliflower soup, and this sweet potato soup.
If you want to serve naan as a snack, I suggest pairing it with hummus, guacamole, or white bean dip.
Storage
Let it cool to room temperature, then transfer it to a ziptop bag or an airtight container, and store it at room temperature for 1-2 days, or in the fridge for 3-4 days.
Similar Recipes
📖 Recipe
Naan Recipe without Yogurt
Equipment
- Rolling Pin
- Casti-iron skillet
- Mixing bowls
- Thermometer optional
Ingredients
- ½ cup (125 ml) lukewarm water (100-110ºF)
- 2 teaspoon granulated sugar
- 1 ½ teaspoon active dry yeast
- 2 cups (240g) all-purpose flour
- ½ teaspoon salt
- 2 ½ tbsp (37 ml) unsweetened almond milk
- 1 tbsp (15 ml) olive oil plus more for greasing your hands
- ½ teaspoon lemon juice (optional, for adding tanginess)
Instructions
- Bloom the yeast. In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 10-15 minutes or until the mixture becomes foamy and bubbly. If that doesn't happen, your yeast is expired and you need new one.
- In the meant time, in a large mixing bowl, measure the flour and stir in the salt. When the yeast mixture is ready, add it to the bowl with the dry ingredients, alongside the olive oil, almond milk, and lemon juice if using. (If you don't want to mix the dough by hand, you can use a stand mixer with a dough hook).
- Using a fork, mix until the dough becomes so sticky that you can't continue with the fork anymore. Then grease your hands and mix until the dough forms into a bowl.
- 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!
- 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 (I use the same bowl from before and wash it). Cover it with a clean kitchen towel. Set it aside in a warm place for at least 90 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.
- 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).
- Proof the dough. Transfer the dough balls to a plate or a piece of parchment paper, and rest for 20 to 30 minutes to rise a second time.
- When ready, sprinkle a little bit of 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.
- Heat a cast-iron skillet over medium-high heat, for about 5 minutes. To test if the pan is hot enough, add a few drops of water. If they disappear right away, your pan is ready. Using damp fingers, carefully transfer the dough to hot the skillet, watered side down. Cook for 40-60 seconds, or until bubbles appear all over the naan.
- Flip the naan and cover the skillet with a lid to steam it. Cook for 30 more seconds, then transfer to a plate. Repeat the same process with the rest of the dough, making sure to lower the heat if the bread starts charring too quickly. Serve warm!
Notes
- Use lukewarm water to activate the yeast. Cold water won't activate the yeast and hot water will kill it. Make sure your water is between 100-110ºF (38-43ºC).
- Use a digital scale. It's essential to be as accurate as possible with the measurement when making yeast dough. If you're using cups to measure the flour, it's easy to end up adding more than needed, which will result in a dry and tough naan.
- Give the dough enough time to rise. This is important in order to end up with fluffy and light naan bread with air pockets inside. If the dough has not risen properly, you'll end up with flat naan bread.
- Don't add more flour while kneading. The dough can be very sticky at first but don't be quick to add more flour. This will just make the naan dry! Continue greasing your hands and kneading, and the dough will eventually become smooth and elastic.
- Oil your hands as needed. As mentioned in the previous tip, instead of adding flour to prevent the dough from sticking, oil your hands regularly.
- Roll out the dough thin. If the dough is too thick it will prevent the naan from forming air pockets while cooking. Those air pockets are exactly what make this naan recipe without yogurt light and fluffy.
- Use a cast-iron skillet. Naan is traditionally cooked in a tandoori oven, which gives it that charred and smoky flavor. The closes thing you can use at home is a cast-iron skillet. A non-stick pan won't give you the same results.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Martin says
Loved this recipe! Delicious and fluffy naan.
Petranka says
So happy to hear you enjoyed the recipe!
Robert says
Wife made a huuge stack of these. Needless to say they're long gone. Absolutely delicious!
Petranka says
So great to hear! Thanks for the review!
Eric says
Everything went as listed. I did not use a skillet but cooked them on my pizza stone. I was really impressed about their fluffiness.
I rarely give 5 stars, but it has become my favourite naan.
I have a question, could this recipe be done with ghee instead olive oil?
Than you so much!
Eric
Petranka says
Hi, Eric! Wow, thanks for the review, I'm so happy to hear you enjoyed my recipe! Ghee will work just fine, hope this helps.
Abby says
Can the dough rise and be left overnight?
Petranka says
Hi Abby, I haven't tried it, but I think it would work! After you knead the dough, place it in a large bowl greased with oil and cover it with plastic wrap. Let it rise in the fridge overnight. The next morning, take the bowl out of the fridge and let the dough come to room temperature for at least 2 hours, or until it has doubled in size. Then, continue following the steps of the recipe. Good luck and let me know how it goes!
Chris says
Bit confused - you say to weigh the flour instead of using cups, but only give measurements in cups. A cup of flour weighs about 120g, but a cup of water weighs 240g, so what's the correct water/flour ratio, please?
Petranka says
Thanks for pointing that out, Chris! I just updated the recipe. You'll need 250 g of flour and 125 ml of water. Most scales can measure both grams and millilitres. Hope this helps!