This Easy Naan recipe results in a surprisingly flavourful flat bread that is the perfect accompaniment to your favourite curry dish. Or, do what I do and eat it unaccompanied when those carb cravings kick in. No yeast needed!
Oh, hello! It’s about time I published this recipe! I mean, who doesn’t want an easy, yeastless yet still flavourful naan recipe that they can have on the table in under half an hour? Well, here ya go!
Hope your summer has treated you well, you all stayed healthy and were able to BBQ and soak up all the sun. I’ve been enjoying outside as much as possible, making some great meals and cocktails and officially surpassed the halfway point of my Master’s degree! I started a new job and, most importantly, planted over 15 pepper plants so it’s safe to say that I have been one busy gal.
To use up the garden peppers I have been making curry after curry and really enjoying making a homemade naan to soak-up all the delicious gravy that graces my plate. I feel like with the pandemic and everyone rushing back to their kitchens to bake we’ve had the opportunity to try creating dishes that we often took for granted. Naan was one of the many “I wonder if I can do this” recipes that I explored over quarantine. It has quickly turned into a twice-a-month recipe that I look forward to!
This naan is yeastless but I have made it a handful of times with two tablespoons of my sourdough discard instead of sour cream or yogurt. It gives off that lovely tang that you get from the milk-based options and, because you aren’t letting the discard and dough autolyse, the mixture isn’t getting overly bubbly and thick and changing your baking time! Honestly, it’s the best use of the sourdough discard for me as I have never been a fan of the discard crackers! So, not exactly yeastless if you use your sourdough discard, but a great option if you have it on-hand!
I like to top my naan with a bit of oil brushed on and a sprinkling of freshly chopped cilantro. Butter or margarine work great, too! Have some fun with it and try a bit of garlic, cheese or even brown sugar, nutmeg and cinnamon for a sweet treat.
Curious what curry recipe I made to show-off this naan? Check-out my Chicken + Pea Curry! I made only a few changes:
- Half and Half cream instead of coconut milk (to get that thick consistency)
- Cauliflower instead of chicken
- Half the peas subbed for garden bell pepper
Try it out, especially if you have garden fresh peppers on hand for maximum flavour!
If you are unable to use all 8 pieces in one dinner, wrap tightly with plastic wrap and store in the frist for a day or to. Add a few drops of water and reheat in the oven for 2-3 minutes at 325-375 (just keep a close eye) or microwave it for a minute. I tried reheating over the fire and it was great too, just make sure to wet it slightly so it does not toast!
- 1 3/4 Cup Flour
- 1 tsp Baking Powder
- 1 tsp Sugar
- 3/4 tsp Salt
- 1 tbsp Canola Oil
- 1/2 cup Milk % of your choice
- 2 tbsp Sour Cream or Plain Yogurt
- Oil, Butter or Margarine for brushing and chopped cilantro to top
- In medium mixing bowl, whisk all dry ingredients.
- Mix Canola Oil, milk and sour cream (or yogurt) together and pour into middle of flour mixture. Mix slowly until dough comes together fully.
- Throw some flour on clean counter or board and roll and knead naan dough mixture until it is smooth. This should take about 3-4 minutes.
- Divide dough into 8 equal pieces. Using a rolling pin and extra flour, roll until thin, about the size of a salad/side plate.
- Heat nonstick frying pan to medium heat and cook one piece at a time. Dough should bubble and darken in spots. Should cook for between a minute and minute and a half per side.
- Brush cooked naan with oil or butter and place on plate with kitchen towel covering to keep warm until all pieces are cooked and you are ready to serve. Top with chopped cilantro or garlic as desired!
Did you make Easy Naan at home?
If so, take a picture and tag it with #peppersandpennies! I love seeing your creations and will gladly share your photo!