Having never made Naan before I wasn’t sure exactly what I was getting myself into. What I did know is that I wanted to serve the Chicken Shawarma that was marinating in my refrigerator on Naan, and not pita bread.
I stopped at two grocery stores between my office and my home. Neither one of them carried naan. That is one of the problems I run into living in rural Kansas. Some of the things that I want to eat or cook with are not enough in demand to grace the shelves of stores.
Of course that does not surprise me regarding the small locally owned store in my town of 1100. I was surprised that one of the chain grocery stores in Topeka (which happens to be the capital of Kansas in case you don’t know) did not have Naan.
I read through several recipes when I got home and decided to try one that did not call for yeast and lengthy rising time.
To my delight the Naan turned out very well and everyone loved it. It was a perfect accompaniment to the Chicken Shawarma. In fact, The Hubs wanted me to make it the next night, too.
Even if you do not make bread from scratch this is something you should make! It is easy and delicious.
Homemade Naan (no yeast version)
- 2 cups all-purpose flour
- ½ cup white whole wheat flour
- ½ cup yogurt
- ¼ cup water or more as needed
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1-2 tablespoons melted butter
Preheat grill (or large griddle).
In a large bowl, mix together the flours, baking soda, sugar, and salt. Stir to combine.
In a glass measuring cup combine water, olive oil, and yogurt.
Add the yogurt mixture to the flour mixture a little at a time, kneading the dough between additions. If the dough is too dry add more water as needed.
Knead the dough for about 5 minutes, until you have soft dough. Cover with plastic wrap or a damp, lint free towel. Set aside in a warm, draft free area in the kitchen for 25-30 minutes.
After the first rise, divide the dough into four balls and allow to rise another 5-10 minutes before shaping.
Lightly sprinkle a counter with flour and using your hands press each dough ball into a flat, oblong shape about 1/8” – ¼” thickness.
Lay each piece of dough directly on the grate of the preheated grill (or on a nonstick griddle). Cook without moving until bottom is golden brown and beginning to char. Using a long handled spatula turn over. Cook second side until golden and beginning to char.
Remove from grill and brush with melted butter. Cover with a lint free towel to keep fresh and warm until ready to serve.