Fast And Easy Yogurt Bread Recipes

Steps:

• In a large bowl, dissolve the yeast and honey in the warm water and set the mixture aside to proof for 10 minutes, until bubbles form. Add the salt and yogurt to the yeast mixture and stir to combine. Sift the flour and add it gradually, stirring it in until you can no longer stir.
• Remove the dough to a floured board and knead it for 5 to 10 minutes, slowly working in any remaining flour, until the dough is smooth and elastic. Divide the dough in half, for 2 loaves, and place each in an oiled 20 cm x 10 cm loaf pan. Cover and let the dough rise in a warm place for 50 minutes or until it comes to the tops of the pans. Preheat the oven to gas mark 4, 180 °C, 350 °F.
• Bake the loaves for 40 minutes or until they are browned and sound hollow when tapped. Remove the loaves from the pans and cool on a rack. If you want a soft crust, brush the tops of the warm loaves with butter.

Steps:

• Sieve flour into a mixing bowl.
• Add natural yoghurt and spoon of oil and mix together until a dough is formed.
• Flour the worktop and roll dough into desired shape. A thinner dough is best as it takes less time to cook.
• If they are intended to be eaten by themselves, fry in Fry Light in a frying pan till golden brown.
• If intended as a pizza base, cook in a preheated oven at 200°C for 5 minutes. Remove from oven, turn upside down and add toppings. Place back in oven and cook for a further 10-15 minutes until the dough has browned and any cheese has melted. Serve with side salad and enjoy!

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.

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened. , Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.