Naan is one of those small kitchen wonders where just a few ingredients create something special. Flour, soy yoghurt and a little baking powder are all it takes to make soft, warm flatbreads without yeast – perfect for scooping up dal, curries or flavourful sauces. Homemade naan is simple to prepare, quickly cooked in a pan and far better than any store-bought version.
At a glance
🕒 Prep time: 5 minutes
⏳ Resting time: 10 minutes
⏳ Cooking time: 4-6 minutes per naan
👩🏼🍳 Difficulty: easy
Ingredients (6 small naan)
Allergens: gluten, soy
- 260 g flour
- 2 tsp baking powder
- 1 tsp salt
- 100 g soy yoghurt
- 100 ml lukewarm water
- oil for the pan
Instruction
- First mix the dry ingredients – flour, baking powder and salt – in a bowl.
- Add the soy yoghurt and water and stir with a spoon until combined. Then knead with your hands until a smooth dough forms. Let the dough rest for 10 minutes.
- Transfer the dough to a lightly floured work surface using a dough scraper or spatula and divide it into 6 pieces.
- Heat a pan with a small amount of oil over medium heat.
- Meanwhile prepare the first naan: gently shape one piece of dough into a ball and roll it out on the floured surface. First to about 10 cm, then turn it over and roll further to about 20 cm in diameter. Carefully place it into the hot pan.
- While the naan cooks, prepare the next piece of dough.
- After about 3 minutes, small bubbles should appear on the surface. Turn the naan and cook the other side until lightly browned.
- Repeat with the remaining dough pieces.
- The naan can be kept warm in the oven at 50 °C until serving.