Mamta's Kitchen

Naan 1b, Indian Leavened Bread Without Yeast (Traditional Indian)

Nan 1b Sadi

Mamta Gupta

Most fast food places in India make naan dough without yeast. Natural yoghurt and baking powder is used instead. I am sure most Dhaba style fast food restaurants still do it this way. Makes 4


  • For the dough

  • 1 cup plain flour* or Maida

  • 2 level tsp baking powder* (do not press it into the spoon)

  • 1/2 tsp. nigella/kalaunji seeds

  • 1 cup thick, natural yoghurt

  • 1/4 tsp salt

  • A little butter or ghee to serve (optional). I prefer them without ghee.

  • For rolling out

  • A couple of tbsp. flour for dusting

  • These two ingredients can be replaced with Self Raising flour


  1. Place the flour, baking powder, salt and nigella seeds (kalunji) into a large bowl.

  2. Add yoghurt. Mix together into a rough mass.

  3. Knead until smooth.

  4. Leave it to rest for 5 minutes and then give it another quick knead, to make it smooth.

  5. Divide the dough into 4 portions and make into balls.

  6. Sprinkle a little flour on your rolling surface and roll each of the ball into approximately 1/2 cm-thick tear shape.

  7. Heat a pan/tava well. Place the naan, cook approximately 1 to 1 1/2 minute on each side, checking in between to make sure that it doesn’t burn.

  8. Brush it with ghee, if desired, and serve it hot straight from the pan.

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