I cannot believe it’s NO Yeast Whole Wheat Naan Bread! Soft, pliable and ready in less than 1 hour. Easy and simple version of the traditional Naan Bread that we all love, made from the comfort of your own home and without the use of any yeast. Yes, NO Yeast, which means easier and faster for you to enjoy it.
You are going to LOVE this NO Yeast Whole Wheat Naan Bread. Whether you eat it on its own, use it to make a wrap, or dip in your favorite curry, this could end up to be your go to Homemade Naan Bread. Plus factor, there is no yeast in this recipe so if you are scared of making bread, worry no more.
I have never imagined that one day I will be combing supermarkets and groceries just to find yeast. Who would have thought that yeast will run out of stock, I guess that is what most of is facing right now. I love baking bread, but with only few yeast left, I had been trying to use it as wisely as possible. This is not the time to test recipes that uses yeast. I used my yeast wisely and I had prioritized the recipe that I could use it for. I used it mostly for recipes that had been tested which only needs facelift in photography. That way, I am already sure that the finish product is guaranteed successful. So with the limited yeast I have, I decided to explore options on how to make no yeast bread.
If NO Yeast, then What?
Just like my other no yeast recipes (No Yeast Pizza, No Yeast Bread Rolls and No Yeast Sandwich Bread), this uses baking powder and baking soda. These 2 ingredients are leavening agents usually used when making the likes of cake an muffins. I am using both because the yogurt is quite heavy and it will require a little bit more help to make the Naan Bread soft with a slight rise and lift. Baking soda particularly work well with yogurt as it is acidic. When this two mix, a chemical reaction happens, creating bubbles which makes the bread softer.
NO Yeast Bread Recipe Videos:
The Texture to Expect From This Bread
Bear in mind though that you will NOT get the same Naan Bread texture that uses yeast. The texture will be different, the taste will be different. This is as good as it gets as a substitute when you do not have yeast or you have a very minimal ingredients. It may not be the perfect Naan Bread texture that we are all used to from restaurant, but I have to say this is pretty good for something so easy and quick to make.
If you like the traditional soft and fluffy bread, I have a compilation of the 11 of my homemade bread all with video, check it HERE.
Why You Should Make This NO Yeast Whole Wheat Naan Bread
- You want to make Naan Bread but you do not have yeast
- You have yeast but is scared of making yeast bread
- You want a quick recipe, no long wait to have the Naan Bread ready
- Super easy, no mixer needed
- Soft and pliable. Great for dipping in curry, as side bread or a bread to make a wrap
Ingredients for NO Yeast Whole Wheat Naan Bread
Just like how I dissect the ingredients for my (No Yeast Pizza, No Yeast Bread Rolls and No Yeast Sandwich Bread), I am also going to do the same for this post. To better understand how this recipe works, we have to understand the ingredients.
- All-Purpose Flour – We are using half all-purpose flour to maintain the softness of the Naan Bread
- Whole Wheat All-Purpose Flour – Although this is a whole wheat Naan Bread, using only half whole wheat will produce a better texture than using pure whole wheat flour.
- Baking Powder – This is going to replace yeast in the traditional yeast Naan Bread. This will give a slight rise in the bread
- Baking Soda – This leavening agent work with plain greek yogurt. The acidity of the yogurt will trigger the chemical reaction that will create bubbles that will help give a soft and fluffy Naan Bread
- Salt – Always add salt to enhance the taste of the Naan Bread
- Sugar – Do not worry, this will not make the Naan Bread sweet but it will make a better taste for the Naan Bread
- Plain Greek Yogurt – This gives the nice softness to the Naan Bread
- Oil – Oil is great for producing a soft bread plus it adds moisture
- Milk – This is a good source of fat which gives the Naan Bread a nice texture
How to Make NO Yeast Whole Wheat Naan Bread
It can never get easier than this. Ready, Set GO! Start by sifting the all-purpose flour, whole wheat flour, salt, sugar, baking powder and baking soda. Sifting will help create a lighter Naan Bread. You will notice fine brown wheat left after sifting, mix it back to the rest of the dry ingredients then just mix everything to combine. Next, is the addition of wet ingredients which are the oil, milk and yogurt. Just like in most bread making, add the milk gradually so you can see if the dough needs more milk or less milk. The amount of milk is not always 100% precise because of a lot of factors like the texture of the flour, humidity etc. Do not be scared to add a bit more milk if you notice that the dough is still dry and it still have raw loose flour not mix. I like to start by using a sturdy spoon to mix then switch to using my hands to bring the dough together. Ditch the mixer and do everything manually. This way you can feel the dough.
Why Do I Need to Let the Dough Rest for 30 Minutes?
Once you have the dough ready, let it rest for 30 minutes. Normally, resting is done when you use yeast to make the bread. In this case, we need to rest the dough because we used whole wheat flour. Whole wheat flour needs time to hydrate as it doesn’t absorb the liquid immediately. If you cook the dough without letting the dough hydrate properly, you could end up with a tough Naan Bread.
Cooking the Naan Bread
Since this is a Homemade Whole Wheat Naan Bread, we are cooking the bread on stove top. Divide the dough into 4 pieces and roll into about 6-inch size, it doesn’t have to be exact and perfect circle. Cook the Naan Bread in a HOT pan, cooking each side for 2 minutes. Brush each side with olive oil when you flipped the bread. Cover with towel while you cook the remaining pieces this way it remains warm and soft.
Why Is My Bread Too Wet or Too Dry?
Because this No yeast Naan Bread uses a lot of yogurt the texture of the bread will be dense, heavy and moist. But if your bread turn out to be quite sticky and wet or even dry, here are possible reasons:
- The yogurt used could have more water or liquid in it. Some Greek yogurt tends to be lighter while other tends to be thicker. Add a little bit more flour but not too much as it could make the bread tough and dense. Add 1 tablespoon at a time and gather the dough.
- The flour itself could be drier, so it needs a little bit more milk. Add milk about 1/2 teaspoon at a time until there is no more raw loose flour and the dough is able to come together.
How to Serve This Bread
You can serve this as is as a side bread, for dipping in curry or stew, or for making wrap. This Naan Bread is so soft and pliable you can roll it without breaking of cracking.
Can I Replace Whole Wheat Flour with All-Purpose Flour?
Yes, You can. Instead of using 1/2 cup whole wheat flour and 1/2 cup All-Purpose Flour, use 3/4 of All-Purpose Flour at first. Set aside the 1/4 cup and use only as needed. Whole Wheat Flour are drier compared to All-Purpose Flour. You may also need to adjust the amount of milk, start with 1 tablespoon instead on 2 tablespoon and adjust as needed.
Tips in Making NO Yeast Whole Wheat Naan Bread
- Stir the Greek yogurt to mix the water on top. This will make the yogurt a bit lighter and not too thick.
- Do not knead the dough too much, just enough to bring it together. Kneading too much could make the naan bread tough.
- Avoid adding too much flour as it could result to a dense tough bread. This is why it is important to follow up #2
- The dough will look crumbly and dry at first, just keep on mixing and it will eventually come together. If your dough is slightly dry, do not hesitate to add a little bit more milk, about 1 teaspoon at a time. Do NOT add too much additional milk all at the same time. The trick is to add it gradually and feel the dough.
- Do not use electric mixer. It is better to do it manually so you can avoid over mixing and you can feel the texture of the dough
- 1/2 cup All-Purpose Flour
- 1/2 cup Whole Wheat All-Purpose Flour
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/3 Salt
- 1 teaspoon Sugar
- 1/2 cup Plain Greek Yogurt
- 1 tablespoon Oil
- 2 tablespoon full fat Milk + 1 tablespoon on the side ONLY as needed
- Sift the Flour: In a large bowl, sift and mix together all-purpose flour, whole wheat flour, baking powder, baking soda and salt.
- Add Wet Ingredients: Add oil and yogurt and stir. Gradually add milk, start with 1 tablespoon. Use a sturdy spoon and continue mixing until it forms into a dough. If the dough is still dry, add 1/2 teaspoon more milk at a time until everything comes together. Switch to using your hands to gather the dough into a ball.
- Rest: Cover and let rest for 30 minutes to allow the dough to absorb the liquid.
- Divide: Divide the dough into 4 portions. Roll into about 6-inch size. Do this for the rest of the dough. Cover until ready to cook.
- Make the Oil Mixture: In a small bowl, mix olive oil, salt, pepper and minced garlic (or garlic powder).
- Cook: In a HOT pan, cook the Naan Bread 2 minutes on each side. Brush each side with olive oil when you flip it.
- Cover the bread while you finish cooking the rest of the pieces.
- Serve: Serve while warm. This is great for dipping in curry, as a side bread or for use in making wrap
Makes 4 Naan Bread
Since this uses a lot of yogurt, it is best to keep the naan bread refrigerated. Microwave for 15 – 30 seconds to get it back to soft texture.
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