Easy naan bread without a stand mixer

Easy naan bread – soft, fluffy naan cooked in a frying pan.

Easy naan bread – soft, fluffy, pleasantly chewy Indian flatbreads that you can easily make at home in your own kitchen. The dough needs only a handful of ingredients, and the breads are cooked straight in a frying pan until golden on both sides. And honestly – homemade naan just tastes incredibly good.

Naan is a classic flatbread, most closely associated with Indian cooking, and it is simply the perfect accompaniment to creamy, spiced dishes. Serve it with butter chicken, dhal, tikka masala and other Indian dishes – ideally for mopping up the last of the sauce from the plate. That is very nearly half the pleasure.

I make the dough with yeast, lukewarm water, Greek yoghurt, plain flour and salt. The Greek yoghurt helps give the breads their lovely soft texture and a slight tang, but you can easily use crème fraîche or another plain yoghurt instead.

The dough is first stirred together in a bowl and then brought together briefly on the work surface. It should be soft and slightly sticky, so go easy on the flour. Add a little extra plain flour as you knead if you need to, but use as little as possible. The more flour you work into the dough, the firmer it becomes – and we want soft, fluffy, chewy naan.

After rising, the dough is divided into eight pieces, which are rolled into balls and then rolled out into the classic elongated, oval naan shape. I then cook them in a really hot frying pan with a little oil until they puff up and take on those golden, lightly charred spots on both sides.

And here is a small tip that really makes a difference. Stack the cooked naan on top of one another and wrap them in a clean tea towel as you go. The steam from the warm breads stays trapped under the cloth and keeps them soft, warm and pleasantly moist while the rest are cooking. That way the first naan don’t sit there drying out before you have finished.

If you want to take them a step further, brush the warm naan with melted butter or garlic butter and scatter over fresh coriander, parsley or whatever you fancy. It tastes wonderful and certainly doesn’t make them any less addictive.

The naan breads also freeze well. Let them cool, wrap them well and put them in the freezer. Then you have homemade naan to hand the next time butter chicken, dhal or another Indian dish is on the menu.

So easy to make, soft, fluffy and pleasantly chewy – and simply in a different league from the shop-bought kind. Highly recommended.

Easy naan bread without a stand mixer

Recipe for easy naan bread that you can make without a stand mixer.

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Course: Bread, Side dishes

Cuisine: Indian

Keywords: Flatbread, No-knead, No-knead bread

Total Time: 1 hour hour 30 minutes minutes

Change servingsServings: 8 breads

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Ingredients

• ▢ 12 g fresh yeast
• ▢ 150 ml lukewarm water
• ▢ 150 g yoghurt – Greek or similar
• ▢ 370 g plain flour, plus extra
• ▢ 1 tsp salt
• ▢ 2-3 tbsp oil for frying

To serve

• ▢ Butter or oil for brushing (optional)
• ▢ Chopped parsley

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Method

• Dissolve the yeast in the water and stir in the yoghurt.
• Mix the plain flour and salt, and stir it in with a spoon until the dough starts to come together.
• Tip the dough out onto a lightly floured work surface and knead it briefly by hand until it holds together. Dust with a little extra flour if the dough is sticky, and shape it into a ball.
• Place the dough in a bowl, cover with cling film and a tea towel, and leave to rise in a warm place for about an hour.
• Divide the dough into 8 equal pieces. Shape them into balls, then roll them out in a little flour into oval breads about 2-3 mm thick.
• Heat a frying pan well over a high heat with a splash of oil, and cook the breads until cooked through and golden on both sides.

  Set them aside as you go, covered with a tea towel, so the steam stops them drying out.
• Brush them with melted butter, garlic butter or oil before serving, if you like.

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