Yogurt Naan Without Yeast

Before you start

Traditional naan is a leavened flatbread baked against the walls of a very hot tandoor, often with yeast in the dough. This quick version skips the yeast: plain yogurt and baking powder give the dough its softness, slight tang and puff, so it only needs a short rest before cooking. A cast iron skillet heated until very hot stands in for the tandoor, blistering and charring the bread in a couple of minutes per side.

The dough should be soft and a little sticky; that moisture turns to steam in the pan and makes the bread puff and stay tender. Use plain, regular yogurt rather than thick Greek yogurt, or thin Greek yogurt with milk. Roll the pieces thin, cook them on high heat, and brush them with garlic butter or ghee the moment they leave the pan.

Ingredients

• Dough250 g (2 cups, spooned and leveled) all-purpose flour — plus more for rolling
• 2 tsp baking powder
• ¼ tsp baking soda
• ¾ tsp fine salt
• 1 tsp granulated sugar
• 200 g (¾ cup plus 2 tbsp) plain whole-milk yogurt — not Greek, room temperature
• 2 tbsp neutral oil or melted ghee
• Garlic butter40 g (3 tbsp) butter or ghee, melted
• 1 garlic clove, finely grated
• 1 tbsp chopped cilantro — optional

Method

1. Whisk the flour, baking powder, baking soda, salt and sugar in the bowl. Add the yogurt and oil and stir with a fork until a shaggy dough forms.
2. Knead in the bowl or on a lightly floured counter for about 1 minute, just until smooth and soft. It should be slightly sticky. Add a tablespoon of flour if it is unmanageable, or a splash of milk if dry. Cover and rest for 10 minutes.
3. Meanwhile, stir the grated garlic into the melted butter or ghee with the cilantro if using.
4. Divide the dough into 6 pieces of about 75 g. On a floured surface, roll each into an oval or teardrop about 20 cm (8 in) long and 3 to 4 mm thick.
5. Heat the dry skillet over medium-high to high heat until very hot, about 4 minutes; a sprinkle of flour should brown within a few seconds.
6. Lay one naan in the pan. Cook for 1 to 2 minutes, until large bubbles rise on top and the underside has dark blistered spots. Flip and cover the pan with a lid for 30 to 60 seconds so the steam helps it puff and cook through.
7. Brush the hot naan with garlic butter and wrap it in a towel while you cook the rest, wiping excess flour from the skillet between breads so it does not burn.

Tips for success

• Keep the heat high. If the pan is too cool, the naan dries and stiffens before it can blister.
• Brush one side of the raw dough lightly with water and lay it wet side down for slightly better blistering and less sticking.
• A broiler also works: cook the naan on a preheated baking sheet 10 cm below a hot broiler for 1 to 2 minutes per side, watching closely.

Substitutions

Plain yogurt

Greek yogurt can be used if you thin 160 g with 40 ml milk. Buttermilk works but makes a looser dough; start with 180 ml and add more only if needed.

All-purpose flour

Replace up to a third with whole wheat flour for an earthier, slightly denser naan; add a spoonful more yogurt to keep it soft.

Garlic butter

Plain melted ghee, a sprinkle of nigella seeds, or olive oil with flaky salt all work. For a dairy-free version use a plant yogurt and oil.

Variations

Cheese-stuffed naan

Flatten each piece, place 2 tablespoons grated mozzarella or paneer in the center, pinch closed and roll out gently before cooking.

Herb and seed naan

Press chopped cilantro, nigella seeds or sesame seeds into the top of each rolled naan before it goes into the pan.

Troubleshooting

Naan is dense and does not puff

The dough was too dry, rolled too thick or the pan was not hot enough. Keep the dough soft and tacky, roll to 3 to 4 mm and cook on high heat.

Burnt outside, raw inside

The pan was too hot for the thickness. Lower the heat a notch, roll thinner and use the lid after flipping to cook the middle.

Breads are tough and chewy

Overkneading. Knead only until the dough is smooth, and rest it before rolling.

Storage

Naan is best fresh. Wrap leftovers in foil and keep them at room temperature for a day or refrigerated for up to 3 days. Reheat in a hot skillet or wrapped in foil at 180°C (350°F) for 5 minutes. Freeze for up to 2 months.

Safety notes

Do not taste raw dough made with flour. Contains wheat and milk.