Sabor Eats

Sabor for the kitchen & tea for the soul.
Sabor Eats is an experimental food blog created by Erica and Wasc, two students who love food, culture, and travelling.

No Yeast Garlic Herb Naan

So the first time I wrote this post I got about 95% through and I accidentally closed my tab…. :( Of course Chrome saved my tab but the text I had written was all gone!! :( Tumblr needs to learn how to auto-save.

Naan is a flatbread served in India, Middle Eastern countries, and some oriental countries. Depending on where you go, the naan may look different. I’ve only had Indian naan from restaurants, so this was my attempt at replicating those naans at home!

The naan I’ve had at restaurants were all undecorated (no garlic and cilantro). Despite that fact, they were so delicious… Probably because of all the butter/ghee that went into them, hahaha…

The texture of the naan I made was really close, but not quite like the ones I’ve tasted. This may have to do with the fact that no yeast was added in this recipe to the naan. The naan still tasted really good though! You can serve it with curry, other toppings, or tabbouleh—which is what I did. Sometimes I’d eat naan by itself.

It’s that good. :D

Shown here with tofu and fish.



No Yeast Garlic Herb Naan (adapted from Ambika’s Kitchen)


  • 2 1/2 cups of bread flour or unbleached all purpose flour
  • 1/2 cup + 3 tbsp plain yogurt
  • 1 tsp sugar
  • 1 tsp fine sea salt
  • 1 tsp baking powder
  • 2 tbsp Ghee or unsalted butter + extra for brushing on at the end.
  • 1 large egg
  • 10 cloves of garlic, minced
  • 1/2 cup of chopped cilantro leaves
  • 1 cup of water and a brush


Day 1—Making your Starter

  1. In a bowl, mix together 1/2 cup of flour, yogurt, sugar, and only 1/2 tsp of salt and cover loosely with a cheesecloth or lid. **NOTE: Do not use airtight lids because the starter needs to ferment/breathe!
  2. Set starter aside in a warm area to ferment for 18 hours. When it is complete it should smell slightly sour and may have small bubbles at the top.

Day 2—Making the Dough

  1. In a stand mixer or using a hand mixer fitted with a dough hook, mix together the remaining 2 cups of flour, 1/2 tsp of salt, baking powder, and ghee/butter. Pulse until the mixture is crumbly.
  2. Add the starter to the flour mixture, mixing all the while.
  3. Add a lightly beaten egg to the mixture and mix until the dough comes together. If the dough is too dry, add 1+ tsp of yogurt.
  4. Knead the dough until it is smooth and elastic (I did this by hand, but if you have a stand mixer, mix at medium speed). **NOTE: if the dough is too wet, add more flour. The dough should not be sticky. Conversely if the dough is too dry, add more yogurt.
  5. Move the dough to a flat working surface. 
  6. Lightly coat your hands with oil and knead the dough well for about 6-8 minutes. The dough should be soft, not sticky.
  7. Light oil a large bowl using a paper towel with olive oil.
  8. After kneading, form the dough into a huge ball and place the ball of dough into the oiled bowl.
  9. Cover the bowl loosely with a kitchen towel or saran wrap and let it rest for 3-4 hours in a warm area. **NOTE: The dough will not rise because it does not have yeast, but it will increase in volume.
  10. Meanwhile, mix together the minced garlic and chopped cilantro in a bowl. Set aside for later.
  11. After letting the dough rest for 3-4 hours, punch down the dough and knead briefly until smooth.
  12. Divide the dough into 7 smaller balls (about the size of a small orange). Place the smaller balls in the bowl or on a plate and with a moist kitchen towel to keep them from drying out.
  13. Dust your working surface with flour and roll out 1 ball into a 5-6 inch diameter circle (about 1/8 inch thick).
  14. Pick up the naan and shape it into a teardrop by pulling on one edge. **NOTE: Do not stretch the naan too thin because then it will become crispy.
  15. Sprinkle some garlic/cilantro mixture over the naan and set the naan on a plate. Separate the naan from one another using saran wrap. 
  16. Repeat Steps 13-15 for the remaining balls of dough.
  17. Bring a skillet to medium heat.
  18. If the skillet is not non-stick, add a tiny bit of oil to the it (about 1/2 tsp). 
  19. Brush a little bit of the water on the naan before placing into the skillet.
  20. When the skillet is hot, add 1 naan (garlic/cilantro-free side up) and cover the skillet with a lid—this will create bubbles. Cook for 2 minutes.
  21. Flip the naan and replace the lid. Cook for 1 minute, remove from heat and immediately butter the naan. 
  22. Cover the naan while you are cooking the rest to keep them soft.
  23. Serve immediately!
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