Two Ingredient Naan Food

2 INGREDIENT NAAN FLATBREAD (AND GARLIC NAAN TOO!)

Steps:

• DOUGH: Combine the self-rising flour and greek yogurt in the bowl of an electric mixer fitted with the hook attachment. This can also be done by hand using a silicone spatula. Mix the ingredients until the dough starts to form. If the dough is dry, add 1 tablespoon of water. Continue to knead and bring the dough together. If the dough is still barely holding together, add another tablespoon of water. Repeat with more water if needed, until the dough comes together.
• ROLL: Dump the dough out onto a clean, lightly floured surface. Work the dough out into a large disc. Divide the dough into 10 equal pieces. Roll each piece out until it is about 1/3 inch in thickness and has a 6-inch diameter.
• FLATBREAD: Place a griddle pan over medium-high heat and let it get very hot. Cook the naan on each side for about 2 minutes. The flatbread should puff up and have a light char. If desired, brush each side with olive oil and a small pinch of sea salt. See notes for flavor variations!

TWO-INGREDIENT NAAN

Steps:

• Mix self-rising flour and Greek yogurt together in a large bowl until combined. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
• Pat dough into a rough 9x7-inch rectangle. Divide into 8 equal pieces. Lightly dust each piece with flour and flatten into a semi-rectangular shape, about 1/4 inch thick.
• Lightly grease a large skillet and place it over medium heat. Add 1 or 2 of the flattened dough pieces to the skillet. Cook until they begin to bubble and brown, 2 to 4 minutes. Flip over and cook an additional 2 to 4 minutes. Remove from heat and repeat with remaining dough until all pieces are cooked. Serve warm.

2 INGREDIENT DOUGH NAAN BREAD- NO YEAST!

Steps:

• In a large mixing bowl, combine your flour, salt (if using it) and Greek yogurt. Mix well, until combined. Then, use your hands to form a large ball of dough.
• Lightly flour a wooden or kitchen surface. Sprinkle a little extra flour on top of the ball of dough, before transferring it to the floured surface. Flatten into a circular shape and divide into 8 even portions. Flatten each portion into a rectangular shape (like a classic Naan bread).
• Heat a non-stick saucepan on medium heat. When hot, place flattened dough and cook for 3 minutes, before flipping and cooking a further 2 minutes. Repeat until all the naan bread is cooked.
• Once cooked, if desired, lightly brush the tops of each naan bread with melted butter.

NAAN

Steps:

• In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
• Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
• Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
• When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
• Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
• Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
• Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
• After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
• Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

EASY HOMEMADE NAAN (TWO INGREDIENT DOUGH)

Steps:

• To make the two ingredient dough: In a large mixing bowl, combine the flour and yogurt, stirring until they are well combined. If the mixture is too sticky, add a tablespoon of additional flour and continue to mix. Repeat as necessary until the mixture becomes a workable ball of dough. Remove the dough from the bowl and knead on a lightly floured surface, until the dough is smooth.
• Once the dough is prepared and smooth, evenly divide the dough into 4-6 equal sizes. The amount you choose depends on how large you want each piece to be. Using your hands, roll each piece of dough into balls, and then roll on the counter until they are circles, about ¼ inch in thickness.
• Lightly oil or butter your pan. Working in batches, place one or two pieces of dough onto the pan. Brown on both sides and then remove from the pan, and stack on a plate as you finish other pieces.
• Brush olive oil or melted butter on top of each piece, and season with garlic salt, or other toppings.

2-INGREDIENT FLATBREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together yogurt and flour until it forms a smooth dough.
• Transfer the dough to a floured surface. Divide into 4 equal parts.
• Roll out each piece of dough to about 8 inches (20 cm) in diameter, using plenty of flour to prevent sticking or tearing.
• Cook the bread in a dry pan over medium-high heat for 2-4 minutes per side, until golden brown and cooked through.
• Enjoy!

NAAN

Steps:

• Mix together flour, baking powder and salt.
• Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
• Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
• Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
• Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
• Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
• Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
• Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
• Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
• It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
• Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
• Remove naan from the oven and brush it lightly with melted butter if you like.
• Continue this way with all the dough, stacking the breads into a napkin-lined basket.
• Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
• To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.