Easy Naan Bread (Yeast Free) ⭐️⭐️⭐️⭐️⭐️

#Bread #Indian #Vegan #Vegetarian

Serves: 6

Prep Time: 5 mins

Cooking Time: 10 mins

Source: https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

Ingredients:

• 1 ½ cups (200g) all purpose flour (plain flour)

• 1 cup (250g) plain yogurt (or dairy free vegan yogurt)

• 2 teaspoons baking powder

• ¼ teaspoon salt

Method:

• Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.

• Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.

• Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.

• Best eaten on the same day. If making ahead, warm them up in the oven before serving.

NOTES:

To make the vegan naan, use dairy free yogurt. You may need to add a little more flour.Naan bread tips:

• You don't need to properly knead the dough, just bring it all together and knead a couple of times to do so.

• Roll the dough out nice and thin. Trust me that they'll still get nice and fluffy when they cook.

• To get the dough thin, be sure to flour the counter so they don't stick.

• I usually roll out one naan while another is cooking. If you roll them all out first, then they could get warm and stick to the counter.

• Get the pan very hot for best results - you want the naan breads to cook quickly

• Make them in a frying pan or griddle pan

Flavor tips:

• Enjoy on their own or brush wet flavourings on after, such as garlic-infused butter or herb/chilli oil

• Add dry spices to the dough, such as cumin, garam masala, sumac etc...

Storage tips:

• You can make this naan dough up to 3 days ahead. Just keep in the fridge until ready to roll and cook. I like to make a double batch and keep it in the fridge so I can use the dough as flatbreads for lunch or dinner over the next few days.

• If you've cooked extra naan, you can keep it in the fridge for the next day. Just reheat in a frying pan or in the toaster. It makes them crispier and still delicious.

Special diets:

• Make gluten-free naan: swap to your favourite gluten-free flour and adjust the amount as it might absorb the yogurt differently.

• Make vegan naan: It's really easy to make vegan naan, just swap to dairy free yogurt, such as soy yogurt.

NUTRITION:

Calories: 177kcalCarbohydrates: 33gProtein: 8gCholesterol: 2mgSodium: 113mgPotassium: 238mgFiber: 1gSugar: 1gCalcium: 110mgIron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.