Naan Without Yeast Whole Wheat Naan

Origin Of Naan

Naan made its way into Indian cuisine during the Mughal era. The trade of yeast was an important landmark in the origins of naan as it was an important ingredient in making it. The bread’s soft and mild buttery taste provided the perfect complement to the indulgent Mughlai dishes. Whether rich and creamy butter chicken or light and hearty dal makhani, naan is one bread that humbly compliments all. Today, it is one of the most widely popular flatbreads across the World.

Naan Without Yeast

Naan is usually made with all-purpose flour (maida) using yeast as a fermenting agent. Traditionally, the Indian bread is baked in a clay oven aka tandoor. My naan recipe shows you how to make restaurant-style naan on a stovetop tawa (cast iron griddle) at home. The stovetop version gives more control over the texture and cooking time of the naan.

Ingredients Required

Wheat Flour – I am using whole wheat flour, but you can use all-purpose flour or bread flour to make this naan without yeast. Curd – for binding the dough, I am using slightly sour curd. You can use yogurt as well. Ghee – you can use butter or any other fat Baking Powder, Baking Soda, Salt, White Sugar

Naan Toppings

There are a variety of toppings one can use to make naan all the more delicious:

Ways To Cook Naan

There are a variety of ways to cook naan bread. Once the bread is shaped, you can:

bake it in the oven at 200-degree Celcius for 5 – 6 minutes like pita bread. cook it on a cast-iron skillet/cast iron pan or Indian roti tawa like I did in this naan recipe video. cook it on a stovetop (gas stove) tandoor available in many parts of Northern India. bake it in a traditional outdoor tandoor.