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
2-INGREDIENT FLATBREAD RECIPE BY TASTY
Here's what you need: whole fat greek yogurt, self-rising flour
Provided by Kiano Moju
Categories Sides
Time 30m
Yield 4 flatbreads
Number Of Ingredients 2
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!
Nutrition Facts : Calories 183 calories, Carbohydrate 34 grams, Fat 0 grams, Fiber 1 gram, Protein 9 grams, Sugar 7 grams
SIMPLE NAAN / FLATBREAD (PLAIN)
Another Ready Steady Cook recipe as yet untried but stored here for safe keeping. This looks lovely and simple but a gread side dish for a plethora of recipes. 22.06.07 I made this for dinner tonight and it was really good. I love the simplicity of it - there's no yeast involved - no resting or leaving to rise. You really can bash them out in a few minutes while the rest of your dinner is cooking. My picky other half really enjoyed them because it's simple yet tasty recipe and made a change from our normal dinner carbs. The mixture definitely serves two (either one massive naan or two smaller ones) and was nice and easy to make. I've added a couple of adjustments from the original ingredients listing -- 1/2 tsp baking powder and melted butter to brush on at the end. To be honest, even with the addition of the baking powder they didn't really puff up as much as I might have liked, but they were still surprisingly light. When I made them I also popped about a teaspoon of garlic paste in which gave a really nice, subtle garlic flavour. Next time I will probably try some other additions as well - perhaps some herbs, lemon or chilli, or I might use a flavoured butter instead.
Provided by Wendy-Bob
Categories Breads
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a medium-sized bowl, combine flour, baking powder, olive oil and enough water to bind (add it slowly to be sure, but you can always add a bit more flour if it's too sticky).
- Take half the mixture (a quarter if you'd prefer smaller naans) and roll into a ball.
- Dust a chopping board with flour and roll out flat into a naan shape (or the shape of your choosing!).
- Cook on a hot skillet / frying pan for 1-2 minutes on each side (I use a few squirts of 1 cal cooking spray and a frying pan).
- Once cooked brush naan with a little melted butter if desired.
- Repeat process with remaining naan mixture.
Nutrition Facts : Calories 401.5, Fat 7.7, SaturatedFat 1.1, Sodium 92.8, Carbohydrate 71.8, Fiber 2.5, Sugar 0.2, Protein 9.7
SIMPLE ROSEMARY FLATBREAD
Make and share this Simple Rosemary Flatbread recipe from Food.com.
Provided by WaterMelon
Categories Breads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, salt and rosemary in a large bowl.
- Stir in water and oil until dough comes together.
- Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
- Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge.
- Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
- On a lightly floured surface, divide the dough into 6 portions.
- Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes.
- Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
- Repeat the cooking process with the remaining 5 dough portions.
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