Thomas Family

Homemade Naan (no yogurt)

6 servings


10 minutes

active time

55 minutes

total time


1 ½ tsp dry yeast

¼ cup warm (not hot) water

½ tsp sugar

2 + ⅛ cups white, all purpose flour

1 tsp salt

½ cup almond milk (or other milk of choice) (*soy milk, whole milk...)

1 tbsp olive oil (+more for brushing)

4 garlic cloves

7 tbsp olive oil

pinch of salt


Activating Yeast

In a small bowl or glass, mix together water, yeast and sugar with a whisk until fully dissolved. Let sit for about 10 min until yeast starts to foam.


In a large bowl, whisk together flour and salt.

Add activated yeast, milk and olive oil.

Stir with a spatula or whisk and then knead the dough using your hands until the dough comes together.

If you feel that you need more liquid, add 1 more tbsp of almond milk (no more).

Cover the bowl with a lid or kitchen towel and set aside for 30 minutes to 1 hour (room temperature) and let dough rise.

Divide the dough into 6 equally-sized small balls.

Roll out each ball to 1/4-inch thickness on a well-floured surface.

Heat a frying pan or cast iron skillet over medium-high heat.

Place the naan in the hot skillet and cook on one side for about 2 minutes until you can see bubbles forming (see step-by-step photos).

Flip and continue to cook on the other side until browned.

Brush on some garlic oil (optional) before serving.

Garlic Oil (Optional)

Mince garlic and add it, together with the olive oil and a pinch of salt to a small bowl, Stir until well combined.


Serving Size

1 naan.


247 kcal

Total Fat

3 g

Saturated Fat

1 g

Unsaturated Fat

3 g

Trans Fat





418 mg

Total Carbohydrate

46 g

Dietary Fiber

2 g

Total Sugars

1 g


7 g

6 servings


10 minutes

active time

55 minutes

total time
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