Quick Naan Without Yeast Recipes
NAAN-LIKE EASY FLATBREAD
Simple flatbread made without yeast.
Provided by lj
Categories Bread Quick Bread Recipes
Time 37m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
- Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
- Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
- Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 51.3 g, Cholesterol 4.9 mg, Fat 8.7 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 1.9 g, Sodium 245 mg, Sugar 3.5 g
NO-YEAST NAAN BREAD
This is great,a no yeast naan bread that turns out perfect every time. Serve with your favourite curries. The thing is , my boyfriend always seems to make them better than me! Prep includes resting time
Provided by angelina ballerina
Categories Quick Breads
Time 55m
Yield 2 flatbreads, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together dry ingredients.
- Heat oil in pan.
- Add milk, egg and yogurt to pan and heat until just warm.
- Add wet ingredients to dry.
- Mix the dough, knead just until held together.
- Let rest, covered up to 45 minutes.
- On floured surface pat out into two patty shaped surfaces.
- About 1/2 inch thickness.
- Broil under medium heat, turning once.
- These will bubble and go slightly brown.
NAAN (NO YEAST)
This is a yeast-free version of Naan bread, courtesy of indianfoodforever.com. Prep time excludes time needed to rise.
Provided by Silke 2
Categories Breads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour, salt and baking powder into a bowl and make a well in the middle.
- Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
- Pour this into the center of the flour and knead adding water if necessary to form soft dough.
- Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
- About half an before the naan are required, turn on the oven to maximum heat.
- Divide the dough into 8 balls and allow rest for 3-4 minutes.
- Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
- Shape each ball of dough with the palms to make an oval shape.
- Bake the indian bread naan until puffed up and golden brown (5 min). Serve hot.
Nutrition Facts : Calories 627.6, Fat 17.3, SaturatedFat 3, Cholesterol 57.1, Sodium 662.6, Carbohydrate 100.4, Fiber 3.4, Sugar 3.6, Protein 15.6
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- Add yogurt and oil and knead into the flour. Start adding water little by little and knead as you go till you get a soft, supple dough. You may not need the entire quantity of water so add only as much as you require. If the dough feels too dry, add water by the teaspoon or some extra flour if the dough feels little wet. (watch the video above to see how the dough should feel)
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- In the bowl of a stand mixer, place the all purpose flour, whole wheat flour, baking powder, salt and sugar. Mix until combined.
- To the dry ingredients, add the oil, water and milk. Using the dough hook of your stand mixer, mix and knead the dough for about 7 to 10 minutes until the dough comes together and is not sticky anymore. The dough should be soft and not hard at all. If it feels hard, add one to two tablespoons of water and knead again.
- Transfer the dough to a lightly floured surface and divide it into 8 pieces. Shape each piece to a ball and roll it out gently with a rolling pin into a disk with 1/4 inch thickness.
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- Combine flour, baking powder, baking soda, sugar and salt to the stand mixer. Using the dough hook, mix the ingredients for 30 seconds on low speed. Alternatively, add the ingredients to a large bowl and mix well.
- Add 1 tablespoon of oil and all of the yogurt, and mix into the flour. Add ¼ cup water and start kneading on low speed, scraping the sides of the bowl. Add more water if needed, a tablespoon at a time. Knead for 2-3 minutes until you get a soft and stretchy dough.
- Add the remaining 1 teaspoon of oil and knead for another 30 seconds. If the dough looks sticky, add a teaspoon or two of flour.
- To rest and proof the dough, add it to the Instant Pot steel insert and set the yogurt mode for 30 minutes and cover with a glass lid. Or, you can simply cover the mixing bowl with a damp kitchen towel and set aside in a warm corner for 1 hour.
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- 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.
- 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.
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- Put flour, salt and nigella seeds in a bowl and give them a bit of a whisk with a fork or balloon whisk.
- Add yogurt and start mixing it into the flour mixture with your hand adding some lukewarm water bit by bit as you mix. Only add enough water to make your dough come together. You might not need the entire 115ml / 1/2 cup. It will depend a lot on the flour you are using too.
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