Have you ever tried to make homemade naan bread with no oven? Recently I tackled this challenge and it was so easy I had to share my recipe. Homemade naan uses flour, water, oil and a little yoghurt for extra softness. In my video, I challenge myself to try showing you two options. One recipe with Greek yoghurt and white flour, the second recipe with spelt flour and a vegan naan bread recipe using oat milk yoghurt. Soft homemade naan bread is the perfect accompaniment to Indian food, soft flatbread for dips or a Greek-style wrap. Perfecting a homemade naan recipe is not a tricky as you may imagine. An easy moist dough is needed, time and patience to enjoy fresh homemade soft naan bread like a restaurant. Your choice of flour, try regular all-purpose or plain flour, white spelt flour or half whole grain and half white spelt flour.
Takes = total 1.5 to 2 hours including dough making
Makes = 8 pieces of bread
- Strong bread flour or White & Wholegrain Spelt flour (300g & 200g) – 500g (3 cups + 1/2 + 1 heaped tbsp)
- Warm water – 340ml
- Fast dried yeast – 2 tsp or 7g packet
- Greek Yoghurt or Non-dairy yoghurt (eg coconut, oat milk yoghurt)– 2 tbsp
- Olive oil or vegetable oil – 2 tbsp
- Salt – 2 tsp
MIX all ingredients together for about 8-10 minutes (a little less time need for spelt flour 5-7 mins) with the paddle attachment on a stand mixer or by hand with a wooden spoon. Rest for 60 to 90 minutes in a greased bowl.
KNOCK out the dough and divide into about 8 dough balls approx. 120g each. You can use a scale to weigh to divide accurately or use your eye. Don't be alarmed the dough will be a little wet and sticky. A tip have a jug or bowl of water nearby and wet your hand before rolling the dough. Shape the dough into a loose ball. It is hard to make perfect as it is so sticky, but it won't matter. Add dough balls to a lined baking tray then rest covered for another 10 minutes.
PREHEAT a pre-greased heavy-based frypan on medium heat (I love using sesame oil). Once the dough is rested drizzle a little oil on top, then gently scoop up the dough ball with moistened hands and stretch to your naan bread shape, it doesn't need to be perfect. Rustic is fine, the taste and texture are important. It will only take a few minutes on either side until fluffy and brown. We tried baking in the oven but the skillet pan was more successful. Serve with curry, dips or use as a Greek-style wrap. Serve straight away while still warm.
STORE any leftover dough balls in a sealed container for a day or two in the refrigerator. Or store in a sealed container between baking paper in the freezer for a month or two.
Sue Maree P Tips
- Store on the kitchen bench in a seal container for 2-3 days. Re-heat by popping in the toaster. If the slices are too big cut in half. We ate ours 3 days later re-toasted and still tasted great.
- Naan pizza – we turned a few leftover pieces into pizza and they tasted delicious.