This is a homemade naan recipe with a difference!
I don't know about you but when I go out for a curry I always order naans. It's mandatory. My whole family just loves them.
Dining out we've had some pretty amazing naans and we've also been disappointed on a few occasions. My new homemade naan recipe will sort that problem out!
Over the past couple of years I've experimented with many recipes. When I first started my blog I published a recipe called 'The Best Naan Bread You Will Every Eat'. That post is now removed, but be sure to check out this recipe for amazing stove top naans!
They weren't bad but didn't quite deserve the title. I've also demonstrated how to make naans in a small home tandoor oven as well as on the stove. For me, it was the use of fresh yeast that made my homemade naans the perfect addition to my curry evenings.
So it goes without saying that last weekend was a real eye-opening experience for me. I was invited by Bob Arora - the owner and head chef of Sachins in Newcastle to cook with him.
I learned some gorgeous recipes, one of which was similar to this naan recipe which I have tested in my oven and also in the tandoor.
Anyone who has dined at Sachins will know how extraordinary their naans are. I was very surprised to learn that Bob doesn't use yeast in his naans.
Instead, he uses full fat plain yogurt which he mixes with other ingredients into a soft dough which he then allows to rest for at least six hours before cooking. The active cultures in the yogurt work like yeast but the dough doesn't rise as much as if yeast were used.
Working ahead
Are you ready for a real homemade naan treat?
Here is a homemade naan recipe that will get you through until the next time you get to go to Sachins and eat them there.
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A Yeast Free Naan Recipe I Learned At Sachins In Newcastle
Ingredients
- 450g plain flour
- 150ml warm milk
- 150ml full fat plain Greek Yogurt
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 egg - lightly beaten
- 1 teaspoon baking powder
- 1 tablespoon nigella seeds (Often referred to as black onion seeds though they aren't onion seeds at all.)
- Ghee or butter
Instructions
- Mix all of the ingredients together and knead into a soft dough. The dough should be a little sticky but you should be able to work with it without it sticking to your hands.
- Place the dough in a floured bowl and cover with a damp cloth for at least six hours. The dough can be stored in plastic wrap for up to three days in the fridge.
- When you are ready to cook the naans, heat your oven to its highest temperature and place a pizza stone or baking try on the top shelf.
- Separate the dough into about 6 tennis ball sized dough balls.
- On a floured surface, roll them out into large thin circles or the shape of your choice. If you prefer crispy naans, roll them out as flat as you can. For thicker, chewier naans make them about 1/4 inch thick. Note: At Sachins the naans are served thin and crispy. They are really nice.
- Place one of the naans in the oven and cook for about six minutes. Ovens do vary so please watch the first few so that you don't burn them.
- Store the finished naans in a warm place while you cook the rest.
- Just before serving, brush a little melted ghee or butter over the top of each naan. I think you're going to love this one!
Nics Notebook says
I have never made a homemade naan bread that tastes fab - will def be trying this!
Dan Toombs says
Great to hear. Please do. I think you'll like it.
Susan El Carter says
Thanks for the Naan recipe. I've put it on my Facebook timeline for my friends to share. I like the fact that the dough can be stored for a few days.
Dan Toombs says
Thank you Susan. I hope you enjoy the recipe. I appreciate you sharing it on Facebook. 🙂
Cheri says
Ever tried them with wheat free flour?
Dan Toombs says
Never have. Have you. It might be worth trying. 🙂
Chris Blackburn says
Gave this recipe a go at the weekend, Superb!!
Dan Toombs says
Great to hear Chris. Thanks for trying it.
Dan
Deb says
Will this work with fat free Greek yogurt, do you think?
Dan Toombs says
Hi Deb
I've made it with fat free yogurt. Not as good but worked just fine.
Thanks
Dan
Deb says
Hi Dan, thanks for answering!
I ended up getting full fat organic Greek yogurt, then decided, to hell with it, and also bought full fat fresh milk 🙂 I've just set the dough into the bowl to sit for 6 hours. I'll let you know how it turns out!
Deb says
It came out great 🙂 It needs to be rolled really quite thin to get that nice flat and bubbly affect. Thanks for the recipe!
jon m says
I tried making these but only had zero fat yogurt and they still tasted great, but the next time i made them i put in a table spoon of single cream in to the yogurt , it made a big difference they were fantastic
Dan Toombs says
Great to hear Jon!
Dan
Deep says
will this work without egg?
Dan Toombs says
Hi Deep
It sure will. I find the eggless naans less fluffy but equally good.
Cheers,
Dan
Andrew says
Hello Dan, you mentioned something above about a small home tandoor oven, was that something you made yourself? Our electric oven seems completely rubbish at making these.
Dan Toombs says
Hi Andrew - You can now get good home outdoor tandoors for about the same price as a good BBQ. If you're looking for an indoor tandoor, you can get those too. I use a Tandoor-i.
Thanks,
Dan
Kay says
Hi Dan,
My family and I absolutely love this recipe and we have made this twice.
However we don’t seem to get the consistency quite right. The dough always turn out really sticky - so sticky that it sticks on our hand , the working surface and the rolling pin when we roll them flat. So we always end up adding way more flour than the original recipe. One thing we have been doing but not sure if it’s right is leaving the mixture covered by wet towel in the fridge.
Since we really do enjoy the recipe, we really want to improve on it and get it right. Thank you for your help!
Dan Toombs says
Hi Kay
Thanks for your e-mail. I am glad you are persevering with the recipe! It is fine to keep the dough in the fridge covered with a wet towel. This should keep it very fresh. You are right to add as much flour as required so it doesn't stick.