Naan Recipe

Naan, a soft Indian flatbread, is a staple in North Indian cuisine and pairs perfectly with a variety of rich curries and gravies. Traditionally cooked in a clay tandoor, this homemade tawa version delivers the same smoky flavor and fluffy texture right from your stovetop. Whether you call it Indian flatbread recipe, homemade naan, or no yeast naan bread, this version guarantees a delicious bread that’s perfect for scooping up gravies or wrapping grilled kebabs. 

Naan Recipe

I always wanted to try a naan recipe that taste similar to restaurant style. I have made a quite a naan recipe in this blog. Check out my Wheat Naan, Garlic Naan Recipes. Traditionally naan bread are made in a tandoor oven and has yeast in it. But I made this naan without a tandoor and yeast. but the result was amazing. Now i am glad that i found this new trick for cooking a naan on tawa, you have to try it to see the magic.

Jump to:

• About Naan Recipe
• Ingredients
• Hacks
• Naan Recipe (Step by Step Pictures)
• Expert Tips
• Variations
• FAQ
• 📖 Recipe Card

I added some coriander in this naan to make it more flavourful. You can add whatever makes you fancy.

About Naan Recipe

On a chilly evening, my sister would roll out soft naans while the curry simmered nearby, filling the kitchen with warmth and comfort. That memory sparked my love for making this traditional Indian bread at home. The naan bread recipe is one of the most loved Indian dinner recipes, known for its fluffy texture and slightly smoky taste. It's often made on a tawa as an easy homemade naan without tandoor, making it accessible to anyone craving authentic flavors. 

Whether you're serving it with butter chicken or dal makhani, this flatbread recipe never fails to impress. With its pillowy softness and golden-brown spots, it stands out among Indian restaurant-style recipes and is a go-to choice for weeknight dinner ideas. The touch of coriander adds a refreshing twist, making it one of the most flavorful no yeast Indian bread recipes.

SImilar Recipes

Wheat naan

Garlic Naan

Butter Kulcha

Why This Naan Recipe Works?

No Yeast Needed : This recipe uses baking soda instead of yeast, which means no long proofing time. You still get soft, fluffy naan in less time.

Why I Love This Recipe - With no yeast and minimal resting time, I can make fresh naan even on busy weeknights without much planning. I can add garlic, herbs, cheese, or even stuff it with paneer or mashed potato for a twist. It’s a blank canvas.

Milk for Softness: Adding milk gives richness and moisture to the dough, helping create that tender, melt-in-mouth texture.

Tawa Method Mimics Tandoor: Cooking on a hot tawa and finishing over an open flame gives the naan a smoky flavor close to traditional tandoori-style bread.

Ingredients

All-Purpose Flour / Maida – This is the base of the naan dough, giving it a soft, elastic texture and chewy bite when cooked.

Milk – Adds richness and helps make the naan soft and tender, giving it that melt-in-the-mouth feel.

Sugar – A small amount of sugar balances the salt and helps with gentle browning during cooking.

Salt – Enhances all the other flavors in the dough and brings balance to the taste.

Baking Soda – Acts as the leavening agent, helping the naan puff slightly and become airy without yeast.

Coriander Leaves- Adds a fresh, herby aroma and subtle flavor that makes the naan visually appealing and delicious.

Oil – Helps in kneading the dough smoothly, keeps it soft, and prevents it from drying out.

Butter – Brushed on the hot naan to give it a glossy finish and rich, savory taste, just like restaurant-style naan.

Hacks

1. Warm Milk Works Best: Use slightly warm milk (not hot) to activate the baking soda better and get softer dough.

2. Rest the Dough Covered:  Cover the dough with a damp cloth or lid to prevent it from drying out and help it rise slightly while resting.

2. Don’t Skip the Water Trick: Dabbing water on one side of the rolled naan helps it stick to the tawa, so you can safely flip it over open flame.

4. Roll Evenly But Not Too Thin: If it’s too thick, it won’t cook through, too thin and it gets crispy. Aim for medium thickness for soft, fluffy results.

Naan Recipe (Step by Step Pictures)

Expert Tips

Don’t Over-Knead – Knead just until the dough is smooth. Overworking can make the naan tough.

Let the Dough Rest Well – The 30-minute rest relaxes the gluten and makes the dough easier to roll and shape without shrinking.

Wet Side Must Stick to Tawa – Don’t skip wetting one side of the naan; this helps it stick to the tawa while you flip it over the flame.

High Heat is Key – Cook the naan on high heat so you get those classic bubbles and lightly charred spots without drying it out.

Apply Butter Immediately – Brush butter right after cooking while the naan is still hot to keep it soft and flavorful.

Serve Hot – Naan tastes best when served fresh off the tawa; reheat gently over the flame if serving later.

Variations

Wheat Naan Recipe Without Yeast: A healthier take on classic naan, this version uses whole wheat flour and skips the yeast, relying on baking soda or curd for softness. It’s a quick and wholesome flatbread perfect for everyday meals.

Garlic Naan Recipe: Infused with the bold flavor of freshly minced garlic, this naan is a restaurant favorite. The garlic is either mixed into the dough or pressed on top before cooking, giving a delicious aroma and taste.

Wheat Kulcha Recipe: Made with whole wheat flour, this kulcha is soft, slightly crisp at the edges, and often enjoyed with chole or paneer gravies. It’s a no-yeast, mildly leavened flatbread perfect for lighter meals.

Butter Garlic Cheese Kulcha Recipe: This naan combines the richness of butter with the pungent kick of garlic. Brushed generously with garlic-infused butter after cooking, it delivers a savory flavor that elevates any curry pairing.

Butter Kulcha Recipe: Soft and flaky, butter kulcha is a tandoori-style flatbread brushed with melted butter. It has a slightly crispy surface and rich flavor, making it a popular choice in North Indian thalis.

FAQ

1. Can I make naan without yeast?

Yes! This recipe uses baking soda instead of yeast, making it quicker and easier without compromising on softness.

2. Can I use wheat flour instead of maida?

You can substitute with whole wheat flour for a healthier version, but the texture may be slightly denser compared to maida-based naan.

3. Why do we apply water on the naan before cooking?

Water helps the naan stick to the hot tawa, allowing you to flip the pan over the flame without the bread falling off. This mimics tandoor-style cooking.

4. My naan didn’t puff up. What went wrong?

The tawa may not have been hot enough, or the dough might not have rested properly. Make sure to cook on high heat and allow proper resting time.

5. Can I make naan ahead of time?

Naan is best served hot, but you can half-cook them and reheat over a flame just before serving. Store them in foil or a towel to retain softness.

6. What can I serve with naan?

Naan pairs well with any curry like butter chicken, paneer tikka masala, dal makhani, or even simple curd and pickle.

7. Can I freeze naan dough?

Yes, you can freeze the dough in an airtight bag. Thaw in the fridge overnight, bring to room temperature, then roll and cook as needed.

Naan & Kulcha Recipes

📖 Recipe Card

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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