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EASY HOMEMADE NAAN BREAD

Easy selfmade Naan Bread is an smooth Indian flatbread this is yeast-free and springs with flavor alternatives.

It has taken me manner too lengthy to put up one of the easiest naan bread recipes that you may make. scrumptious undeniable, but even higher whilst you could add something as simple as sesame seeds or jazz-up the flavor up via including chopped garlic and herbs.

EASY HOMEMADE NAAN BREAD
EASY HOMEMADE NAAN BREAD

If you’re a curry fan (and  i'm) you truly need to serve a side of naan bread because you need to mop up all of the scrumptious sauce.

As I noted, that is a yeast-loose naan. you may say that bread needs yeast to upward thrust and be light and fluffy, however I don’t assume this needs it and with out the yeast, it’s quicker to make. The baking soda helps the dough get the awesome bubbles, the yogurt and baking powder makes the bread gentle.

Being yeast-free means this bread is ready in less than half of the time because you don’t want to wait for the bread to evidence. there's a 30-minute wait time which just gives the dough time to rest after kneading so the gluten inside the flour doesn’t make the bread tough.

EASY HOMEMADE NAAN BREAD

INGREDIENTS:

  •  1 cup (120 grams) all-purpose flour
  •  1/8 teaspoon baking powder
  •  1/8 teaspoon baking soda
  •  1/4 teaspoon salt
  •  ¼ cup (32 grams) plain yogurt, room temperature
  •  1/4 teaspoon granulated sugar
  •  1 ½ tablespoons vegetable oil
  •  ¼ to ⅓ cup (59 to 78 ml) water

INSTRUCTIONS:

  1. To mixing bowl, add the flour, baking powder, baking powder and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, you don't want it sticky.
  2. Turn the dough onto a floured surface and knead until the dough is soft and stretchy.
  3. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven (without turning it on) or a warm space for 30 minutes until the dough has increased in size.
  4. Heat a large cast iron skillet over medium-high heat. Divide the dough into 4 equal balls. Roll out the dough into an long oval, teardrop shape. The dough should be soft and not sticky so you may not need flour for this. Sprinkle lightly with flour if you need it.
  5. When the pan is hot, carefully place the dough into the pan. Allow to cook until you start to see bubbles, 2-3 minutes. Use a large spatula to lift up an edge to check the underside, the bubbles should be very browned on the bottom. Flip the bread over, cover with a lid or foil and cook until the other side is browned, about another 1-2 minutes.

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