Yeast Free Garlic Butter Naan Bread

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Yes! You read the title correctly, Yeast Free Garlic Butter Naan Bread is on the blog today!  This delicious recipe comes from none other than the genius of Jessica Merchant from How Sweet Eats.  Many people are/were having issues buying yeast at their groceries, so Jessica came up with this brilliant idea!  The recipe uses baking powder and soda as the rising agents. Alas, you still have to let the dough rise to improve the flavor.  It also calls for yogurt.  In developing the recipe, Jessica has used plain regular yogurt and plain Greek yogurt.  If you don’t have yogurt, you can use regular milk, or almond milk.  Also, if you are not a fan of garlic, you can just melt butter at the end of the recipe to brush on the hot Naan bread.  Sprinkle a little parsley on top and you are good to go!

Yeast Free Garlic Butter Naan Bread 
Prep Time: 15 MIN
Cook Time: 15 MIN
Resting Time: 1 HR 30 MIN or 2 HR

Ingredients:
  • 2 cups all-purpose flour (I used King Arthur Flour—Gluten Free Measure for Measure.)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cups warm milk (I used almond milk.)
  • 1/2 cups plain yogurt (I used fat free plain.)
  • 1 teaspoon honey
  • Canola or vegetable oil, for brushing
  • 4 tablespoons salted butter
  • 3 garlic cloves, minced
  • Fresh chopped parsley, for sprinkling (I did not have fresh parsley, so I used dried.)
Instructions:
  1. In a large bowl, whisk together the flour, baking powder, soda and salt. In another bowl, whisk together the milk, yogurt and honey. Add half of the milk mixture to the dry ingredients and stir until the dough starts to come together. Add the remaining milk gradually, stirring and bringing the dough together with your hands.
  2. Place the dough in an oiled bowl and cover it with a kitchen towel.  Let it sit in a warm place for 1.5 to 2 hours. It won’t rise much. But, let it rest.
  3. Once it rests, remove it from the bowl and knead it a few times on a floured surface, using some extra flour if it’s too sticky. Divide the dough into eight separate balls. Roll each ball out into an oval shape.
  4. Heat a cast iron skillet over medium-high heat. Once it’s hot, brush it with a bit of canola (or another high heat) oil. Placed the dough on the skillet and let it cook for 2  minutes or until it begins to bubble. Flip it and cook for 1 to 2 more minutes. Repeat with remaining dough.
  5. Heat the butter in a sauce pan over medium heat until it melts. Stir in the garlic and turn off the heat. Brush the naan with the garlic butter and sprinkle with fresh parsley.



Yeast Free Garlic Butter Naan

This naan bread is so delicious!  I served it with a WW (formerly known as Weight Watchers) recipe, which I will share this week.  I used the leftover naan and made a pizza with just pizza sauce, vegan Parmesan, roasted broccoli, and onion.  It was awesome! I have eaten it with eggs in place of toast.  Today I’m going to make egg salad and use it as a wrap.  It is so versatile! I’ve been keeping my naan in the refrigerator, and it has held up well.

I hope you will try this recipe! Enjoy!

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