Quick Indian-Style Garlic Cilantro Naan Without Yeast Recipe
This Quick Indian-Style Naan recipe offers a fast and easy way to enjoy soft, flavorful naan bread without the need for yeast. Made with simple ingredients like flour, baking powder, yogurt, and garlic-cilantro topping, this stovetop cooked naan is perfect for pairing with curries or enjoying as a snack in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 2 cups all-purpose flour (or half whole wheat flour, approx. 9.25 oz)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup plain yogurt (use plant-based yogurt for vegan option)
- ½ cup water
- 1 tablespoon oil
- 1 tablespoon oil (for applying to your hands)
Toppings and Finishing
- 8 garlic cloves (finely diced)
- ¼ cup finely chopped cilantro
- 2 tablespoons butter (or oil for brushing to keep vegan)
Instructions
- Mix Dry Ingredients: In a bowl, combine the flour, kosher salt, and baking powder. Stir them well to ensure the leavening and salt are evenly distributed.
- Add Wet Ingredients: Add the plain yogurt, 1 tablespoon of oil, and water to the dry mix. Using a silicone spatula or fork, stir until the flour absorbs most of the moisture and forms a rough dough.
- Knead the Dough: Transfer the dough onto a clean countertop. Apply the additional tablespoon of oil to your palms to prevent sticking and knead the dough by hand until it becomes smooth and pliable. Cover with a kitchen towel and let it rest for 10 minutes.
- Divide and Prepare Dough Balls: After resting, knead the dough gently once more to smooth it out. Divide it into six equal parts. Roll each part into a smooth ball and cover them with a kitchen towel while you prepare to roll each piece.
- Heat the Skillet: Place a cast iron skillet over medium heat and allow it to preheat thoroughly.
- Roll and Add Toppings: Lightly dust your rolling surface with dry flour. Take one dough ball and roll it into an oval about 6 to 7 inches long and 4 to 5 inches wide. Sprinkle a portion of the finely diced garlic and chopped cilantro over the top, then gently press them into the dough using your fingers or the rolling pin so they adhere well.
- Cook the Naan: Carefully lift the rolled dough and place it onto the preheated skillet, garlic-cilantro side up. Cook on medium-high heat for 2 to 3 minutes until bubbles form on the surface and the bottom shows light golden brown spots. Flip and cook the other side for another 2 to 3 minutes.
- Finish and Serve: Remove the cooked naan from the skillet and brush generously with butter or oil for extra flavor and moisture. Repeat the rolling and cooking steps with the remaining dough balls. You can roll all naans first, then cook them one at a time as preferred.
Notes
- For a vegan version, substitute dairy yogurt with plant-based yogurt and brush the cooked naan with oil instead of butter.
- Using a cast iron skillet ensures even heat distribution and better browning for the naan.
- You can prepare the dough balls ahead of time and refrigerate them; bring to room temperature before rolling and cooking.
- Adjust the thickness of the rolled dough to your preference; thinner naan will be crisper while thicker naan will be softer.
- Garlic and cilantro can be adjusted or omitted depending on taste.
