Naan Bread Recipe With No Yeast A Quick And Easy Food

EASY NAAN BREAD RECIPE (YEAST-FREE)

Steps:

• Mix all ingredients together in a large bowl. You'll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.
• Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6" diameter.
• Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
• Best eaten on the same day. If making ahead, warm them up in the oven before serving.

NAAN BREAD RECIPE WITH NO YEAST: A QUICK AND EASY RECIPE

Steps:

• In a mixing bowl, sieve the flour, baking powder and salt. Stir well and through.
• Take another mixing bowl and put the yoghurt and sugar in it. Beat it until the sugar dissolves. Then add in the water, beat it again. You can use a wooden spoon or a hand whisk.
• Put half of the flour into the yoghurt mixture and keep beating until you get a sticky and pasty mixture.
• Add a tablespoon of oil into the mixture and continue beating.
• Next, add the rest of the flour little by little as you keep mixing. When all the flour is added, you will have a very soft and sticky dough.
• Put the dough onto a floured chopping board. And grease your hands with oil then quickly knead the dough. Place it back into the mixing bowl and cover it with a tea towel. Leave it to rest for at least 20 minutes.
• Then divide the dough into equal 5 portions and shape them into small round balls.
• Take a ball and dust it with a little flour and roll it out thinner about 0.5 cm/0.2-inch thickness. Don't worry about the shape. If you can't get it into a round shape, it's okay.
• Preheat your Tawa/ frying pan at moderately high heat and preheat your grill. Hold your palm about 10cm/ 3.94 inches over the Tawa. If you can feel the heat, it means your Tawa is ready.
• Carefully place the rolled-out dough onto the Tawa and cook at moderate-high heat. When you can see the bread is cooking, turn it around once or twice to ensure heat distribution.
• Once the dough looks changing colour into opaque and there small bubbles on the top of the bread, place the Tawa under the grill and continue cooking the bread until it's puffed up. Sometimes the bread doesn't puff up fully but it has many bubbles. That's okay.
• The naan bread will have some reddish-brown spots. Brush the naan with melted butter and garnish with chopped coriander leaves if you wish.

QUICK NAAN WITHOUT YEAST

Steps:

• Combine all dry ingredients, and whisk together.
• Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic - at least 5 minutes - adding more flour as necessary.
• Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
• Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). If the skillet isn't non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.

EASY NAAN BREAD

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.