Naan Recipe without Yogurt Recipe
Introduction
This simple naan recipe is perfect for those looking to enjoy soft, fluffy flatbreads without using yogurt. Made with basic ingredients and easy steps, it’s a great addition to any meal or perfect for dipping in your favorite sauces.
Ingredients
- 1.5 teaspoons dry yeast
- ¼ cup (50 ml) warm (not hot) water
- ½ teaspoon sugar
- 2 + ⅛ cups (255 g) all-purpose flour
- 1 teaspoon salt
- ½ cup (115 ml) almond milk (or milk of choice)
- 1 tablespoon olive oil, plus more for brushing
- Optional Garlic Oil:
- 4 garlic cloves, minced
- 7 tablespoons (or 4 tablespoons) olive oil
- Pinch of salt
Instructions
- Step 1: In a small bowl, whisk together the warm water, dry yeast, and sugar until fully dissolved. Let it sit for about 10 minutes until the mixture starts to foam, indicating the yeast is activated.
- Step 2: In a large bowl, whisk the flour and salt together. Add the activated yeast mixture, almond milk, and 1 tablespoon olive oil. Stir with a spatula or whisk to combine, then knead the dough with your hands until it comes together. If the dough feels too dry, add up to 1 more tablespoon of almond milk.
- Step 3: Cover the bowl with a lid or kitchen towel and let the dough rise at room temperature for 30 minutes to 1 hour, until it has noticeably puffed up.
- Step 4: Divide the risen dough into 6 equal balls. Roll each ball out to about ¼-inch thickness on a well-floured surface.
- Step 5: Heat a frying pan or cast iron skillet over medium-high heat. Place one naan in the hot skillet and cook for about 2 minutes on one side until bubbles form on the surface.
- Step 6: Flip the naan and cook the other side until browned spots appear. Repeat with the remaining dough.
- Step 7 (Optional): For garlic oil, mix minced garlic, olive oil, and a pinch of salt in a small bowl. Brush this mixture over the cooked naan before serving for extra flavor.
Tips & Variations
- If you prefer a richer dough, substitute almond milk with whole milk or soy milk.
- Add chopped fresh herbs like cilantro or parsley to the dough for a herby twist.
- To achieve a smoky flavor, char the naan directly over an open flame for a few seconds after pan-cooking.
- Use garlic oil sparingly to avoid overpowering the delicate flavor of the naan.
Storage
Store leftover naan in an airtight container or wrapped in foil at room temperature for up to 2 days. To keep it longer, refrigerate for up to a week or freeze for up to 2 months. Reheat by warming in a skillet or oven to restore softness and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make naan without yeast?
Yes, you can substitute yeast with baking powder for a quicker version, but the texture will be less chewy and airy compared to yeast-leavened naan.
Is almond milk necessary in this recipe?
No, almond milk is just one option. You can use any milk of your choice such as whole milk, soy milk, or even water, though milk adds a bit more richness and softness.
PrintNaan Recipe without Yogurt Recipe
This is a simple and delicious homemade naan recipe without yogurt, using almond milk instead for a dairy-free option. The naan is soft and fluffy with a slight crisp from cooking in a hot skillet. Optionally, you can enhance flavor by brushing garlic oil onto the cooked naan, making it perfect for pairing with Indian dishes or enjoying as a flavorful flatbread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 naans 1x
- Category: Bread
- Method: Frying
- Cuisine: Indian
- Diet: Vegan
Ingredients
Yeast Activation
- 1.5 teaspoon dry yeast
- ¼ cup (50 ml) warm (not hot) water
- ½ teaspoon sugar
Naan Dough
- 2 + ⅛ cups (255 g) all-purpose flour
- 1 teaspoon salt
- ½ cup (115 ml) almond milk (or other milk of choice such as soy or whole milk)
- 1 tablespoon olive oil + more for brushing
Garlic Oil (Optional)
- 4 (to 5) garlic cloves, minced
- 7 tablespoons (or 4 tablespoons) olive oil
- Pinch of salt
Instructions
- Activate Yeast: In a small bowl or glass, whisk together warm water, dry yeast, and sugar until fully dissolved. Let it sit for about 10 minutes until the yeast mixture becomes foamy, indicating the yeast is active.
- Prepare Dough: In a large bowl, whisk together the flour and salt. Add the activated yeast mixture, almond milk, and 1 tablespoon of olive oil. Stir with a spatula or whisk to combine, then knead the dough by hand until it comes together into a smooth ball. If the dough feels dry, add 1 more tablespoon of almond milk, but do not add more than that.
- Let Dough Rise: Cover the bowl with a lid or kitchen towel and let the dough rest at room temperature for 30 minutes to 1 hour, allowing it to rise and become airy.
- Divide and Roll Out: Divide the risen dough into 6 equal-sized balls. On a floured surface, roll out each ball to about ¼-inch thickness, forming a round or oval shape.
- Cook Naan: Heat a frying pan or cast iron skillet over medium-high heat. Place one rolled naan onto the hot skillet and cook for about 2 minutes until bubbles form on the surface. Flip and cook the other side until browned and cooked through. Remove from heat.
- Make Garlic Oil (Optional): In a small bowl, combine minced garlic, olive oil, and a pinch of salt. Stir well to blend the flavors.
- Brush Garlic Oil: Brush the cooked naan with the garlic oil while still warm for an extra layer of flavor before serving.
Notes
- Make sure the water is warm but not hot to avoid killing the yeast.
- If you don’t have almond milk, you can substitute with any milk of your choice like soy or regular whole milk.
- Do not add too much extra liquid to the dough to keep it from becoming sticky.
- Using a cast iron skillet or heavy frying pan helps achieve a nice char and even cooking.
- The garlic oil is optional but adds a delicious depth of flavor to the naan.
- You can store leftover naan in an airtight container and reheat in a skillet or oven.
Keywords: naan without yogurt, vegan naan, dairy-free naan, homemade naan, skillet naan, Indian bread
