garlic naan recipe | homemade garlic naan recipe without yeast (2024)

FAQs

Why does naan need yeast? ›

Naan is essentially a leavened flatbread, which means it contains some form of raising agent to provide its airy texture. Hence for this naan, the raising agent we will be using is yeast. Other variations do exist which may utilise self raising flour or baking powder/baking soda.

About Naan

So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place. Each place may have their own recipe to make these.

Yogurt: Plain Greek yogurt holds the naan dough together and ensures a tender texture. Make sure you get authentic Greek yogurt and not Greek-style yogurt.

Opt for whole wheat naan if you're looking to maximize your health benefits, and try to serve it alongside other nutritious foods. Of course, consider the full scope of your diet. Naan, while nutritious, cannot be a cure-all for a diet that's high in processed sugars and fats and low in nutrients.

I also found the baking soda doughs burned more easily. The baking powder-yeast dough compared to the yeast-only dough were nearly identical — similar air bubbles in the pan, similar dough texture, similar flavor — so, in the end, I stuck with yeast alone as a leaven.

My favorite homemade naan recipe is made with basic bread ingredients (flour, water and yeast) plus a generous dollop of yogurt, egg and baking powder to make the bread extra soft and chewy.

Though they're flatbreads, naans traditionally get their bubbly texture from yeast (and, very traditionally, from wild yeasts). Some more modern variations, such as that in Vivek Singh's Curry, use baking powder instead, with Jaffrey also adding extra bicarbonate of soda.

Afghan naan is different in shape, texture, and taste from Indian varieties. While the main ingredient – wheat flour – is the same, Afghan bakers hand-shape the dough, rather than rolling it out, and their use of a tandoor results in large, pillowy rounds.

The world's best No Yeast Bread – Irish Soda Bread! Irish bread is unique because it's a 4 ingredient, 5 minute recipe made without yeast but still has a proper crumb just like “real” bread. You don't need to be Irish to make this.

Some chefs and recipes include eggs in the naan dough to enhance the texture and flavor.

Why is my naan not fluffy? ›

If you don't see the dough puffing up, you should turn up the heat under the griddle. Take the naan with thongs and turn on an adjacent gas burner. Flip the naan on top of this gas burner and leave until it's nicely charred.

You need a high enough heat for the baking powder to start reacting and producing gases, and also for the water content in the dough to transform into steam – both of which contribute to the puffing action and bubble formation. If your heat is too low, the naan bread will dry out before bubbles start forming.

As stated earlier, naan is high in fat, and specifically high in saturated fats. Pita on the other hand is considered to be a low fat food. Naan does have other benefits, including a higher protein content which will keep you fuller for longer and curb cravings.

Naan made from whole grain, sourdough, rye, or other grain alternatives is richer in dietary fiber than those made with enriched flour or refined grains. Fiber helps to maintain bowel health and regulates bowel movements.

Some of the most popular flavoured variations are plain naan, Peshwari naan, garlic and coriander naan and cheese naan. A good plain naan dough needs strong bread flour, yeast, black onion seeds, milk, and yoghurt – to give the naan that tanginess.

Most naan recipes start with all-purpose flour, salt, active dry yeast, and water. Yogurt or milk is often (though not always) added, and occasionally egg is added to the dough.

If you don't see the dough puffing up, you should turn up the heat under the griddle. Take the naan with thongs and turn on an adjacent gas burner. Flip the naan on top of this gas burner and leave until it's nicely charred.

Baking Soda

It helps breads rise and gives them their light and airy texture. Unlike yeast, baking soda needs an acid to activate it. By adding an acid to baking soda (such as lemon juice or cream of tartar) a chemical reaction occurs that produces carbon dioxide and fills your bread with air — much like yeast does.

Primarily composed of white or wheat flour combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture.