Easy Spelt Naan Recipe – Super Soft & Dairy-Free

Sue Maree P -

My latest spelt recipe—easy, dairy-free spelt naan—is incredibly soft and fluffy! This is the lightest, most delicious naan you’ll ever try, made with white spelt flour for a more digestible alternative to traditional naan. It’s perfect with curry, soup, or as a versatile flatbread. Only have wholegrain spelt flour? No problem! It will still work, though the texture will be denser, so you may need to add a little extra water or liquid. We like ours thin so I roll them this way, but feel free to not roll them so thin!

Why You’ll Love This Spelt Naan:

  • No Dairy: Perfect for those with dietary restrictions or looking for a lighter option.
  • Made with Spelt Flour: Easier to digest than regular wheat, with a nutty flavour that elevates your naan game.
  • Versatile: Great as a side, wrap, or even on its own with a drizzle of olive oil or garlic spread.

What is Naan?

Naan is a traditional leavened flatbread enjoyed in Indian and Central Asian cuisine. Known for its soft texture and slightly chewy crust, it’s commonly served alongside curries, stews, and soups. Naan can be enjoyed plain or with delicious additions like garlic, cheese, or potatoes.

Whether dipping it into a hearty stew or using it as a wrap, this spelt naan recipe without yoghurt is bound to become a favourite in your kitchen.

Takes, prep. = 15 minutes
Rest = 30-45 mins
Cooking = 2-3 minutes per bread
Makes = 6 naan

Yeast Mix 3 ingredients

  • Dry yeast – 5 g (1.5 ts level)
  • Sugar, white – 1/2 ts
  • Warm water – 50g (later add + 2 to 3 tbs)

Dough mix

  • White spelt flour – 300g* (2 cups)
  • Salt – 7g (1 ts)
  • Milk, I used soy (or water) – 50g (1/2 cup)
  • Oil, rapeseed or olive, or your choice – 1 tbs + brushing
  • Rice flour for kneading

*I would strongly suggest weighing your ingredients when baking to get consistent results. The cup sizes are based on UK/Aust. cups, which are different to USA cups and other countries.

Method

  1. Prepare the Yeast Mixture: Mix 50g warm water, yeast, and sugar in a small bowl. Let it sit for 5 minutes until frothy. (Skip this step if using instant yeast and combine everything in the next step.) Unsure about your yeast? It’s always better to activate it first to ensure it’s working.
  2. Make the Dough: In a mixing bowl, combine the yeast mixture (or dry yeast), flour, salt, milk, and oil. Mix until a smooth dough forms. Cover the bowl with a kitchen towel or lid and let the dough rest at room temperature for 60 minutes, allowing it to rise.
  3. Shape the Dough: Divide the dough into 6 equal portions and shape them into small balls (about 70g each). On a well-floured surface, roll out each ball to about ¼-inch thickness.
  4. Cook the Naan: Heat a frying pan or cast-iron skillet over medium-high heat. Place one rolled-out naan in the hot skillet and cook for about 2 minutes, until bubbles form on the surface. Flip the naan and cook for  1–2 minutes until the other side is browned. Cover with a tea-towel to keep warm and soft as you cook one at a time.
  5. Serve & Enjoy: Repeat with the remaining dough. Serve warm with your favourite curry, dip, or topping!