Naannoyeast Recipes

EASY NO YEAST NAAN RECIPE (30 MINUTES!)

Steps:

• 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.
• Cover the bowl with a kitchen towel and let it sit for 20 minutes.
• 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.
• Heat a cast iron skillet (or a non stick skillet) over medium heat.
• Once the skillet is hot, brush the naan on top with melted ghee. Transfer the naan to the skillet, ghee side down and cook for about 30 seconds until it's golden and has bubbles. Brush the top with ghee and flip so it cooks on the other side as well. This should take about 30 seconds or less.
• Once the naan is cooked, transfer to a plate and cover with a kitchen towel so it stays soft. Continue with the remaining dough.
• Serve with your favorite main dish.

NO-YEAST NAAN BREAD

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.

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.

EASY NAAN BREAD WITHOUT YEAST

Steps:

• 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.
• You will get nice and flexible dough that is slightly rough and sticky. You will not need to knead it for a long time only to bring it together to shape a ball. Put the dough ball back in a bowl and cover with clean tea towel and leave to rest for anything between 30-60 minutes (however much time you've got). The dough will not raise during this time as there is no yeast.
• Take the dough ball out of the bowl and put on a kitchen counter dusted lightly with flour. Divide the dough into 8 equal size balls. Flatten each ball with the palm of your hand and stretch it lightly into the oval shape 15-18 cm long.
• Cook your naans under the hot grill for about 2 minutes on each side, until they puff up and start to brown slightly. Timings might differ depending on your grill and the size of your individual naans. Feel free to cook them in a frying pan instead (see tips above).
• Keep cooked naan bread wrapped in a clean kitchen towel as you cook the remaining ones. This will keep them soft until you're ready to eat them.
• Prepare Coriander & Garlic Butter by gently melting the butter in the microwave or in a small pan on the hob. Once melted add chopped coriander and minced garlic and mix well. Brush the mixture over hot naans.
• Enjoy with your favourite curry!

INSTANT WHOLE WHEAT NAAN - NO YEAST

Steps:

• Sift the flours in a kneading bowl.
• Add sugar, salt, baking powder, and baking soda. Mix well.
• Now pour yogurt and oil right to the bowl.
• Start mixing together, and add about 1/4 cup of warm milk/water to knead a smooth dough.
• Once the dough is ready, cover it with a kitchen towel or plastic wrap and keep it aside for 30 minutes.
• When ready to cook divide the dough into 8 equal balls.
• Top each dough ball with seeds and cilantro (coriander) leaves. You can also do this after rolling the dough ball. Repeat the same method with the rest the dough.
• Dust each dough ball with dry flour, flip it, and roll into an oval shape about 1/8 inch thick. Make all the naans in a similar way.
• Brush both sides of the naan with ghee/butter.
• Place the naan on the hot pan, and cook for 1 minute, until you see bubbles starting to form.
• Brush with some ghee. You can also use a lid, to cover the pan.
• Flip and cook for 1 minute on the other side, until you see the upper side is fully cooked, and dark brown starts to appear.
• Remove cooked naan from the pan and brush with some more butter, if you want Butter Naan. (You can also rub this naan bread with halved garlic clove, or with melted butter mixed with minced garlic to make it garlic butter naan.)
• Cook rest of the naans. Once all naans are done, place them in a towel­ lined dish and serve. Serve it hot with some curry on the side.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

NAAN RECIPE (NO YEAST)

Steps:

• In a mixing bowl take ¼ cup fresh curd or yogurt. For a vegan naan, use almond or cashew yogurt.
• Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda.
• Mix all the ingredients very well till the sugar dissolves.
• Now add 2 cups all-purpose flour (maida), 1 teaspoon salt or add as required.
• Mix again with a spoon so that the salt is evenly distributed in the flour.
• Make a well in the center and add 2 tablespoons oil. Note that you can even add butter instead of oil.
• Add ¼ to ⅓ cup water or add as required.
• First mix and then begin to knead.
• Knead to a smooth and soft dough. If the curd is thick, then you may need to add some more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough.
• Flatten the dough and spread some oil all over the dough. Place in the same bowl.
• Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.
• Make medium-sized balls from the dough.
• Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
• Sprinkle some onion seeds or sesame seeds (black or white) or melon seeds on the rolled dough.
• Roll into a 6 to 7 inches elongated circle.
• Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.
• Heat a skillet or tawa or griddle and keep it on medium-high to high flame. Place the naan bread ready on the hot tawa or skillet or griddle.
• Keep the flame to medium-high or high and begin to cook the naan bread.
• Let one side get partly cooked. You will see some air pockets on the naan.
• When you start seeing the air-pockets, then flip.
• Now cook the second side on medium-high to high flame.
• Again you will see air-pockets appearing on the second side.
• Flip when you see many air-pockets on the naan and place naan directly on the stovetop flame.
• Grill the first side on the flame till you see some charred spots and blisters.
• Also, roast the edges.
• Turn over and roast the second side too till you see some charred spots.
• Place it on a plate or tray. Spread or brush with some softened butter or melted butter. You can even use ghee (clarified butter or oil for a vegan version. You can even skip using butter or oil entirely.
• Heat the griddle or skillet on a high flame. Place the naan on the hot griddle or tawa.
• You will see some air pockets on the naan.
• Flip the naan bread.
• Cook the second side more than the first side. Please note that on a high flame they will get cooked faster.
• Press the edges with a spatula so that they are also roasted and cooked properly.
• Flip again.
• You can flip again and press the edges for even cooking. Remove and spread some butter or oil. Serve hot. This way make naan with any of the methods. You can even stack cooked naans in a casserole box or roti basket and serve later.
• Serve the naan bread hot or warm with your favorite curry dish - malai kofta or palak paneer or matar paneer or lentils like dal tadka or dal makhani or chole masala or rajma masala or dal bukhara.

NAAN RECIPE NO YEAST

Steps:

• 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.
• Dust your hands with flour and transfer the dough onto a flat surface. Using a bench scraper or a chef's knife, divide the dough into 6 equal parts for large-sized naans or 8 equal parts for medium. Roll each dough ball in your palms to make a smooth ball.
• Using a rolling pin, apply gentle pressure and roll each dough ball into a large oval shape, about 8-inches long and ¼-inch thick, using as little flour as possible. If using nigella seeds, spread a few on top and roll once more to press them into the naan.
• Heat a non-stick skillet on medium-high heat. When hot, using a pastry brush, spread some water in the pan. Place the naan, topping side up, and let it cook till large bubbles start to form (about 1 - 1½ minutes).
• Flip the naan and cook on the other side for another 1 - 1½ minutes. Remove naan and brush with some melted butter or oil. Enjoy warm with your favorite Indian curry.

QUICK NAAN WITHOUT YEAST

Steps:

• Combine all dry ingredients, and whisk together.
• 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.
• Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
• 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.