Love naans? Love spicy food? Yes? then you’re in for a treat. Bullet naan, with its spicy filling, will make your taste buds dance! Bonus: it is dairy-free, yeast-free, and super easy to make at home. Learn to make this fantastic Indian bread in your kitchen in under 1 hour.
This post contains helpful notes, tips, and tricks to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
This recipe is very special to me and I’m excited to share it with you. It took me a lot of time and effort to perfect it.
I’m a big fan of stovetop bread (like these vegan tortillas!) and an even bigger fan of naan. But off late yeast is not agreeing with me :(.
I also wanted to make my naans dairy-free, without compromising on their softness and chewiness.
So after many trials and errors, I finally came up with this amazing recipe for yeast-free, dairy-free naan bread that is super easy to make and has a delicious spicy filling inside. You can also make plain naans with this recipe - just leave out the filling.
Jump to:
Where does bullet naan come from?
While naan itself is a staple in Indian cuisine, the concept of bullet naan, with its spicy filling that hit your palate like bullets, has emerged as a creative interpretation in the culinary world.
This spicy version of naan can be found in various Indian restaurants and eateries that experiment with and showcase their own inventive takes on traditional dishes.
About this naan recipe
This recipe uses baking powder and baking soda (soda bicarb) to make the naans airy, without any yeast.
The lime juice here serves two purposes. One, it gives the naan a subtle tangy flavor. Two, it helps the baking soda to react and produce bubbles of carbon dioxide that make the naan bread rise and become airy.
You don’t need any fancy equipment to make this recipe - just your hands😊.
You will need a frying pan, tawa in India, to cook the naan on the stovetop. You don’t need a tandoor, a clay oven that is traditionally used to make naan in India.
Bullet naan is a variation of traditional naan. It features a unique twist. Instead of the usual smooth texture, bullet naan is studded with small, spicy fillings, resembling bullets, hence the name.
Allergens Free Labels
This recipe is:
- Dairy-free
- Soy-free
- Yeast-free
and can be made nut-free, allium-free, and plant-based - see notes.
Ingredients
There are three components to this recipe 1) the dough for the naan, 2) the spicy filling, and 3) the toppings.
As always, please check the recipe card for quantities.
For the dough:
Plain flour, also known as all-purpose flour or maida in India.
Powdered sugar or icing sugar will dissolve faster and therefore I recommend it over granulated sugar.
Lime juice: Use fresh (recommended) or from the bottle.
Plant-based milk: I have used almond milk. You can use any milk that you prefer.
For the filling:
Cilantro: Use leaves and tender stalks.
Chili peppers: Use red or green and as spicy as you can handle! Jalapenos will work well too.
Topping and for aromatic ghee:
Red pepper flakes: to make it fiery and colorful!
Ghee - clarified butter - makes these spicy naans so delicious! If you are particular about making vegan naans, use any neutral oil.
Nigella seeds, also known as kalonji and more commonly as black onion seeds add a deep oniony flavor to these naans.
Cilantro/coriander leaves only.
Have a question regarding the ingredients? Feel free to ask in the comments section below and I will try my best to answer it for you.
Making these chili naans
Don’t be intimidated by the length of these instructions. Making these naans is easy and I’m here to guide you with detailed notes and pictures.
You’ll be rewarded with soft and delicious naans for your dinner :).
Also, see the video below.
Make the filling:
- Chop the cilantro and chili pepper finely.
- Peel and chop the garlic finely.
- Place these in a bowl. Mix well and keep aside.
Make the aromatic ghee:
Place melted ghee in a bowl and add the red pepper flakes,
- Finely chop the cilantro leaves
- Place melted ghee in a bowl and add the red pepper flakes and cilantro. Mix well and keep aside.
You can add more flavor to this ghee. See notes below for suggestions.
Measure the rest of the ingredients.
Warm the plant-based milk (~40 seconds in a microwave on high).
Keep a small bowl of water ready.
Make the dough:
In a wide plate or mixing bowl, add the dry ingredients. Mix them.
Make a "well" and add the lime juice and warm almond milk.
Mix to combine the wet and dry ingredients.
Add the milk, a little at a time.
The dough will be sticky and that is ok. It will become less sticky as you knead it.
Bring it all together until there is no more dry flour.
Knead the dough for 12-13 minutes, or until it is smooth and soft.
Use the base of your palm to push the dough out and then fold.
You can also use your knuckles to push the dough.
See the notes below. Also, see the video below.
Smear the oil (or ghee) on the dough, cover with a tea towel or cling film and let the naan dough rest for 30 minutes.
Make the naans:
Divide the dough into 6 equal-ish portions (~70g each). Keep them covered.
Dust the work surface with some flour.
Take a ball of dough, roll it between your palms, and then flatten it with your fingers. Place the flattened dough ball on the work surface and use your fingers (palm side down) to make a small disc.
Place this dough disc in the palm of one hand and place a portion of the filling on it. Now this is where it is becoming a bullet naan.
With your other hand, pinch the dough together, press, and twist it to make a tight, leak-proof, dumpling-like ball.
Press the tip down and place this stuffed dough ball on the work surface.
Gently, using your fingers (palm side down), press the dough to make a thick disc. This will help distribute the filling evenly.
Using a rolling pin, with gentle strokes, roll out the bullet naan, evenly, to a round disc - 5 and ½ to 6 inches across. Do not apply too much pressure.
Sprinkle a pinch of nigella seeds and gently roll them in.
Make sure to dust the surface well and use flour, as required, while rolling out the naan.
So that they do not become dry, keep the rolled-out naans covered with a cloth.
Roast the naans:
Place a tawa/frying pan on medium-high heat. Heat it well and evenly.
The pan must be super hot. To test if it is hot enough, sprinkle some water on it and if you see the water drops "dancing" on the pan before they evaporate quickly, then you know that the pan is hot enough.
Gently lift and place the rolled-out naan in one hand. Dip the fingers of the other hand in some water and apply it to the naan.
Carefully place the naan - water side down - on the sizzling hot tawa.
Cook the naan for 45 - 50 seconds or until you see bubbles appear on its surface.
Slide the spatula under the naan and gently release it from the tawa.
Flip and cook it for another 45 - 50 seconds.
Flip it again and take it off the pan.
Brush with the aromatic ghee while it is still hot. The aroma of garlic and ghee is heavenly!
That's it! Soft, fluffy, and deliciously spicy bullet naan bread is ready!
Serve immediately or store it in and box/ basket with a lid until you are ready to serve them.
See the section below for serving suggestions.
Hungry for more?
Subscribe to my newsletter for exclusive recipes, ideas, updates, and more!
Notes and variations
Nut-free? Swap almond milk for any other plant-based milk of your choice.
Vegan? Swap ghee for any neutral oil.
Size: Naans come in all sizes but bullet naans are usually smaller in size. I roll them out between 5 ½ to 6 inches in diameter.
Wet ingredients: The two wet components in this recipe are milk and lime juice. Together they add up to 175 ml of liquid.
Dough stickiness: Keeping in mind that a well-hydrated dough = soft naans, do not be tempted to add more flour! The stickiness will reduce as you knead it.
Kneading: Unlike typical naans that use yeast or yogurt to leaven, these naans rely on kneading the dough well to make them soft and fluffy. Kneading creates gluten strands that help the dough rise.
At first, the dough will be sticky and hard to handle. Use your fingers to fold and press the dough repeatedly. After 3 to 4 minutes of kneading, the dough will become less sticky. Scrape off any dough that sticks to your hand and add it back to the dough. Keep kneading by pressing with the heel of your palm and folding with your fingers.
You can also use your knuckles to press down the dough. This is an optional step, but it can help make the dough smoother. Do this after every two cycles of ‘press and fold’.
After about 12 minutes of kneading, the dough will be smooth, moist and elastic, with minimal stickiness.
Resting the dough: The dough has been through a lot of kneading, so it deserves a break 😀. This will let the gluten stretch and relax, making the dough more pliable and easy to roll out.
Rest it for at least 30 minutes. You can also pamper it with more rest: up to an hour.
Filling: You can customize the amount of garlic, chili, and cilantro to suit your taste. If you like more heat, add more chilies. If you don’t like cilantro, swap it with parsley or mint.
Variations: The sky is the limit! Here are some suggestions:
- Make cheese naan by adding cheese to the filling. Choose any cheese that melts like a dream and grate or shred it for quick melting. Note that if you are using regular cheese, the naan will not be dairy-free anymore.
- Make butter naan by applying melted butter instead of ghee. The naans will not be dairy-free if you do this.
More flavor? Add any or all of these:
- to the aromatic ghee: some of the garlic-cilantro-chili stuffing.
- for a more pronounced garlic flavor, a teaspoon of minced garlic to the ghee, or melted butter (if using). Spread this garlic butter (or ghee) generously on the naans.
- to the filling: 4-5 mint leaves, finely chopped.
Hungry for more?
Subscribe to my newsletter for exclusive recipes, ideas, updates, and more!
Tips for making the perfect chili naans
- knead the dough thoroughly (use a timer, if needed!). This is important to make the naans soft.
- let the dough rest for at least 30 minutes.
- avoid using a non-stick pan - the naan should stick to the pan!
- make sure the frying pan (tawa) is sizzling hot.
- roll out the naans uniformly. This will help them cook evenly.
- don't roll them too thick (will not cook properly) or too thin (will become hard).
- keep the rolled-out naans covered until they are ready to be roasted.
Storage, reheating, and serving suggestions
Storing the dough: The dough will not keep for more than 1 day. Store it in a fridge-safe container with a tight lid or wrap it tightly in a cling film.
Storing the naans: Place them in a container with a tight lid and keep them on the countertop for a day or in the fridge for up to 3 days.
Reheating: Place them in the toaster for 20 - 30 seconds.
How to serve these naans: These naans already have so much flavor in them. I enjoy having them as a snack with my chai 😋.
You can make a wholesome meal by pairing these naans with green moong dal and this crunchy, quick pickled carrots or just some salad radishes.
If you are ok with dairy, dunk your spicy naan in this refreshing cucumber raita or this gorgeous beetroot raita and enjoy both the spice and the creaminess.
To keep it simple, yet nutritious, enjoy these naans with some hummus. Yum!
An unusual combination, I know, but the spiciness of these bullet naans works perfectly for me against the sweet-creaminess of this vegan potato soup.
Have you tried any of these combinations? Or maybe something totally different? Let me know in the comments below. I would love to hear from you. Padma
FAQ's
In general, roti is considered healthier than naan. Here's why:
* Roti is typically made from whole wheat flour, making it higher in fiber and nutrients compared to refined flours. On the other hand, naan is traditionally made with all-purpose flour, which is more processed and lower in fiber.
* Roti generally has fewer calories and less fat than naan. Since naan is often made with yogurt, ghee (clarified butter), or oil, it tends to be richer and higher in calories. Roti, on the other hand, is typically made with minimal or no added fats.
* Roti is higher in dietary fiber due to the use of whole wheat flour. Fiber aids digestion and promotes a feeling of fullness, and helps regulate blood sugar levels. Naan, made with refined flour, contains less fiber.
However, it's important to note that the specific nutritional content can vary based on the preparation method and the ingredients used in individual recipes.
Yes, traditional naan is typically made using maida, which is finely milled and refined wheat flour. Maida is commonly used in Indian cooking and is known for its smooth texture and ability to produce light and fluffy bread like naan. However, variations of naan can also be made using other flours such as whole wheat or a combination of flours for added nutritional value.
Naan is a popular bread in various regions of India, and its popularity extends beyond specific states. It is widely consumed and enjoyed throughout the country.
However, naan is believed to have originated in the Mughal era and has historical connections to North Indian cuisine. As a result, North Indian states such as Punjab, Uttar Pradesh, and Delhi are often associated with naan.
If you have made this bullet naan recipe, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
Hungry for more?
Subscribe to my newsletter for exclusive recipes, ideas, updates, and more!
📖 Recipe
Bullet Naan: Dairy-free, Yeast-free
Equipment
- 1 tawa or frying pan (cast iron or stainless steel)
- 1 metal spatula
- 1 Rolling Pin
- 1 brush
- 1 wide plate with rim or mixing bowl
- 1 tea towel or piece of cling film
Ingredients
Dough
- 2 cups (250g) plain flour (all-purpose)
- 2 and ½ teaspoons baking powder
- 1 and ½ teaspoons salt
- 2 teaspoons powdered / icing sugar
- ½ teaspoon baking soda (soda bicarb)
- 2 tablespoons lime juice
- ½ cup + 5 teaspoons (145ml) almond milk (or any other plant-based milk)
- ½ teaspoon neutral oil or ghee
Filling
- ½ cup cilantro (coriander), finely chopped (leaves and tender stems)
- 2 cloves garlic, finely chopped (~2 tablespoons)
- 2 green chilies, finely chopped (~2 tablespoons) (or more, if you like)
Aromatic ghee
- 2 tablespoons ghee
- 1 teaspoon red pepper flakes
- 1 tablespoon cilantro (coriander) leaves, chopped
Additionally
- 1 teaspoon nigella seeds
- flour for dusting
- some water in a small bowl
Instructions
Prep work
- Filling: Place chopped cilantro, garlic, and chilies in a bowl. Mix and divide it into 6 equal-ish portions.½ cup cilantro (coriander), finely chopped, 2 cloves garlic, finely chopped (~2 tablespoons), 2 green chilies, finely chopped (~2 tablespoons)
- Aromatic ghee: In a bowl, melt ghee and add the pepper flakes and chopped cilantro. Keep aside.2 tablespoons ghee, 1 teaspoon red pepper flakes, 1 tablespoon cilantro (coriander) leaves, chopped
- Milk: Warm the almond milk (~40 seconds in a microwave on high).
Make the dough
- In a wide plate or mixing bowl, add the dry ingredients. Mix them well.2 cups (250g) plain flour (all-purpose), 2 and ½ teaspoons baking powder, 1 and ½ teaspoons salt, 2 teaspoons powdered / icing sugar, ½ teaspoon baking soda (soda bicarb)
- Make a "well" and add the lime juice and warm almond milk. Mix to make a dough. Add the milk, a little at a time. The dough will be sticky and that is ok. The stickiness will go away as you knead it.2 tablespoons lime juice, ½ cup + 5 teaspoons (145ml) almond milk
- Knead the dough for 12-13 minutes, or until it is smooth and soft. Use the base of your palm to push the dough out and then fold. You can also use your knuckles to push the dough. See the notes below. Also, see the video below.
- Smear the oil (or ghee) on the dough, cover it, and let it rest for 30 minutes.½ teaspoon neutral oil or ghee
Make the bullet naans
- Divide the dough into 6 equal-ish portions (~70g each). Keep them covered.
- Dust the work surface with some flour. Take a ball of dough, roll it between your palms, and then flatten it with your fingers. Place the flattened dough ball on the work surface and use your fingers (palm side down) to make a small disc.flour for dusting
- Place this dough disc in the palm of one hand and place a portion of the filling on it. With your other hand, pinch the dough together, press, and twist it to make a tight, leak-proof, dumpling-like ball. Press the tip down and place this stuffed dough ball on the work surface. Gently, using your fingers (palm side down), press the dough to make a thick disc. This will help distribute the filling evenly. Using a rolling pin, with gentle strokes, roll out the bullet naan, evenly, to a round disc - 5 and ½ to 6 inches across. Do not apply too much pressure. Sprinkle a pinch of nigella seeds and gently roll them in. Make sure to dust the surface well and use flour, as required, while rolling out the naan. So that they do not become dry, keep the rolled-out naans covered with a cloth.1 teaspoon nigella seeds
Roast the naans
- Place a tawa/frying pan on medium-high heat. Heat it well and evenly. The pan must be super hot. To test if it is hot enough, sprinkle some water on it and if you see the water drops "dancing" on the pan before they evaporate quickly, then you know that the pan is hot enough. Do not use a nonstick pan because we want the naan to stick to the pan!
- Gently lift and place the rolled-out naan in one hand. Dip the fingers of the other hand in some water and apply it to the naan. Carefully place the naan - water side down - on the sizzling hot tawa.some water in a small bowl
- Cook the naan for 45 - 50 seconds or until you see bubbles appear on its surface.
- Slide the spatula under the naan and gently release it from the tawa. Flip and cook it for another 45 - 50 seconds. Flip it again and take off from the tawa.
- Brush with the aromatic ghee. Serve immediately or store it in and box/ basket with a lid until you are ready to serve them.
- Serve with green moong dal and these quick pickled carrots to make a sumptuous meal.
Video
Notes
- to the aromatic ghee: some of the garlic-cilantro-chili stuffing.
- for a more pronounced garlic flavor, a teaspoon of minced garlic to the ghee, or melted butter (if using). Spread this garlic butter (or ghee) generously on the naans.
- to the filling: 4-5 mint leaves, finely chopped.
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
swathi iyer says
your bullet naan looks delicious and easy to make it.
Padma Kumar says
Indeed it is! Thank you Swathi.
Jerika says
What I like about this recipe is it's dairy-free, yeast-free, and super easy to make at home. Love that you can customize the amount of garlic, chili, and cilantro. Thanks!:)
Padma Kumar says
Right?! We love it too. Thank you so much.
Elizabeth says
Love a good naan recipe - this is delicious and so easy to follow!
Padma Kumar says
Thank you so much Elizabeth. Can never get enough of naans 🙂
Gloria says
I do love naan and have yet to make it from scratch. Your recipe looks and sounds delicious. I really need to experiment in the kitchen and give this a try.
Padma Kumar says
Thank you Gloria. It is easy to make. Hope you can try it soon.
Andréa Janssen says
I like this spicy flatbread. It's got a lot of flavor and is easy and quick to prepare! Wonderful!
Padma Kumar says
Indeed Andrea! Thank you so much.