Naan Recipe without Yogurt
This naan recipe without yogurt comes together with just 7 simple ingredients and cooks in a cast iron skillet until blistered and soft. No yogurt needed — and no one will know the difference.
Servings: 8 pieces
Calories: 131kcal
Equipment
- Rolling Pin
- Mixing bowls
- Thermometer optional
Ingredients
- ½ cup lukewarm water (100-110ºF)
- 2 teaspoon granulated sugar
- 1 ½ teaspoon active dry yeast
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 ½ tablespoon unsweetened almond milk
- 1 tablespoon olive oil or melted ghee plus more oil 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 ball.
- 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 the hot 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!
Video
Notes
- Water temperature matters. Aim for 105–115°F — cold water won't activate the yeast and hot water will kill it.
- Use a digital scale. Too much flour means dry, tough naan. A scale takes the guesswork out.
- Don't add more flour while kneading. The dough will feel sticky at first — that's normal. Keep oiling your hands and it will smooth out. Adding flour makes the naan dry.
- Preheat and manage the heat. Start high for about 5 minutes until nearly smoking, then settle around medium once you're cooking. If it's charring too fast, drop the heat — you want blistered, not burnt.
- Roll to the right thickness. About 8 inches long and 5 inches wide is the sweet spot. Too thick and you lose the air pockets; too thin and it crisps instead of puffs.
- Whole wheat variation. Use 125g whole wheat + 125g all-purpose flour and add 20ml extra water. After mixing, let the dough rest for 20 minutes before kneading — this hydrates the flour and fixes the stickiness. Rise time may vary slightly depending on your flour.
- Swap olive oil for ghee. Use a 1:1 swap — just note you may need a splash more water depending on your flour.
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. Freeze for up to 2 months with a piece of parchment paper between the naan to prevent sticking.
*This recipe was adapted from Rainbow Plant Life's vegan naan recipe.
Nutrition
Serving: 1naan | Calories: 131kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Monounsaturated Fat: 1g | Sodium: 151mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Calcium: 13mg | Iron: 1mg