Easy No-Knead Naan Bread Recipe – Authentic Indian Flatbread

Last Updated on 5 months ago by Neha Deshmukh

Easy No-Knead Naan Bread Recipe – Authentic Indian Flatbread

Hey everyone! If you’ve ever craved that warm, fluffy, slightly charred naan bread you get at your favorite Indian restaurant, you’re in luck. I remember the first time I tried making naan – it felt a little intimidating! But trust me, this recipe is so much easier than it looks. And the best part? No kneading required! This no-knead naan is perfect for a weeknight dinner or a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

This naan recipe is a game-changer. Seriously. It’s unbelievably simple, requiring minimal effort and just a handful of ingredients. No more aching arms from kneading dough! It delivers that authentic, soft, and slightly chewy texture we all love, and it cooks up quickly. Plus, the aroma while it’s cooking? Heavenly. You’ll be hooked after the first bite, I promise.

Ingredients

Here’s what you’ll need to make this amazing naan:

• 1.5 cups (360ml) lukewarm water
• 0.75 tbsp (3.75ml) active dry yeast
• 3.25 cups (406g) all-purpose flour
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

• Active Dry Yeast: This is what gives our naan that lovely rise. Make sure your yeast is fresh! You can test it by dissolving it in a little warm water with a pinch of sugar – it should get foamy after about 5-10 minutes.
• Flour: All-purpose flour works beautifully here, giving a nice soft texture. You can experiment with other flours too! Maida (Indian refined flour) will give a more authentic texture, but all-purpose is readily available and works wonderfully. Bread flour can also be used for a slightly chewier naan.
• Ghee vs. Oil: Traditionally, naan is cooked with ghee (clarified butter) which imparts a beautiful flavor. But if you don’t have ghee, any neutral-flavored oil like vegetable or canola oil works just fine. I sometimes use a mix of both for the best of both worlds!

Step-By-Step Instructions

Alright, let’s make some naan!

1. First, dissolve the yeast in the lukewarm water. Give it a little stir and let it sit for a few minutes to wake up.
2. Now, add the salt and flour to the yeast mixture. Mix everything together until a sticky dough forms. Don’t worry about kneading – seriously, don’t!
3. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 20-30 minutes. You’ll notice it’ll puff up a little.
4. Lightly flour a clean surface. Divide the dough into peach-sized portions (about 6-8 pieces).
5. Roll each portion into an oblong shape, about ¼ inch thick. Don’t worry about making them perfect – rustic is charming! Try to avoid any holes while rolling.
6. Heat a skillet (cast iron is ideal!) on high heat. Brush it lightly with ghee or oil, then reduce the heat to medium.
7. Place a naan on the skillet. Cook for about 2 minutes, until browned spots appear.
8. Flip the naan and cook for another 30-60 seconds. Now, here’s the trick: cover the skillet for those last 30-60 seconds. This creates steam, which helps the naan puff up and become super soft.
9. Repeat with the remaining dough.

Expert Tips

• Hot Skillet is Key: A hot skillet is crucial for getting those beautiful browned spots.
• Don’t Overcook: Overcooked naan will be tough. Keep a close eye on it!
• Brush with Butter: As soon as the naan comes off the skillet, brush it with melted butter (or ghee!) for extra flavor and softness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Naan Adaptation: Substitute the water with plant-based milk and use oil instead of ghee.
• Whole Wheat Naan: Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. My friend Sarah loves doing this!
• Garlic Naan: Brush the cooked naan with a mixture of minced garlic, butter, and chopped cilantro.
• Spice Level – Chili Flake Addition: Add a pinch of red chili flakes to the dough for a little kick.
• Ramadan/Eid Adaptations: This naan is a staple during Ramadan and Eid! It’s perfect for breaking the fast or enjoying with festive meals.

Serving Suggestions

Naan is incredibly versatile! It’s amazing with:

• Butter Chicken
• Paneer Butter Masala
• Any of your favorite Indian curries
• Even just a simple dal!

We often just tear off pieces and dip them directly into the curry – it’s the best!

Storage Instructions

Leftover naan? (If there is any!) Store it in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage. To reheat, wrap it in a damp paper towel and microwave for a few seconds, or warm it up in a skillet.

FAQs

Let’s answer some common questions:

• Is this naan recipe truly no-knead? Yes! It really is. The resting time allows the gluten to develop naturally, so you don’t need to knead.
• Can I make the dough ahead of time? Absolutely! You can prepare the dough and let it rest in the fridge for up to 24 hours. Just bring it to room temperature before rolling.
• What is the best way to get a soft and fluffy naan? Covering the skillet while cooking the second side is the key! The steam creates that perfect texture.
• Can I cook naan on a grill or tandoor? Yes! If you have a tandoor, even better. For grilling, brush the naan with oil and grill over medium heat for a few minutes per side.
• What can I substitute for ghee if I don’t have any? Any neutral-flavored oil like vegetable or canola oil will work.
• Why is my naan tough? Overcooking is the most common reason. Also, make sure you’re not using too much flour when rolling.