Naan
This naan recipe from the New Vegetarian Epicure uses just four ingredients and no yeast, resulting in a soft and flavorful flatbread. Prep time excludes the one-hour resting period.
This naan recipe from the New Vegetarian Epicure uses just four ingredients and no yeast, resulting in a soft and flavorful flatbread. Prep time excludes the one-hour resting period.
- Carbohydrate 63.8331039992064 g
- Cholesterol 3.26666666600391 mg
- Fat 0.831583999854194 g
- Fiber 0.00176666666666667 g
- Protein 2.84354666611824 g
- Saturated Fat 0.534818666575869 g
- Serving Size 1 1 serving(s) (117g)
- Sodium 42.877933315936 mg
- Sugar 63.8313373325397 g
- Trans Fat 0.0428843333258774 g
- Calories 266 calories
Step-by-step
- Mix together flour, baking powder, and salt.
- Stir in the yogurt until the dough is too stiff for a spoon, then knead it in the bowl until it holds together well, adding more flour if necessary.
- Turn the dough out onto a floured surface and continue kneading for about 5 minutes until the dough feels smooth and elastic.
- Form the dough into a ball and place it in an oiled bowl, covered with a towel, to rest for an hour or longer.
- Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
- Heat a large frying pan or griddle (seasoned cast iron or non-stick).
- Heat your oven to about 500°F and turn on the broiler (or use one or the other).
- Take 1 piece of dough at a time and roll it out on a floured surface until it is about 8-10 inches across and less than 1/4 inch thick.
- Lay it on the hot griddle and cook it over medium heat for 4-5 minutes. It will puff up and have some blackish-brown spots on the bottom.
- Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, until it finishes puffing up and begins to color lightly on top.
- Remove naan from the oven and brush it lightly with melted butter, if desired.
- Continue this way with all the dough, stacking the breads into a napkin-lined basket.
- Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
- To reheat, wrap them in aluminum foil (4-5 breads per packet) and put them in a 400°F oven for 10-15 minutes.
My Simple, Yet Amazing, Naan Bread Recipe
As a busy working mom, finding time to cook delicious and healthy meals can be a real challenge. Weeknights are a whirlwind of school pick-ups, homework, and trying to squeeze in a workout before collapsing onto the couch. But even amidst the chaos, I crave home-cooked meals that feel both comforting and satisfying. That's where this simple naan recipe comes in. It's a lifesaver, honestly.
I stumbled upon this recipe in an old vegetarian cookbook, and I was immediately drawn to its simplicity. Four ingredients? No yeast? This sounded too good to be true. Yet, the result is a soft, pillowy naan bread that rivals anything I've ever ordered from a restaurant. It’s become a staple in my house, easily adaptable to different meals and dietary needs. I love serving it alongside curries, stews, or even just a simple bowl of soup. The subtle tang of the yogurt blends beautifully with the fluffy texture, and the slight char from the griddle adds a delightful depth of flavor.
The best part? The process is incredibly forgiving. Even on those days when I'm running behind, I can whip up a batch of this naan without stressing. The long resting period allows me to multitask – I’ll often start the dough before heading out for errands or while the kids are occupied with their activities. Then, when the time comes to cook, the actual baking process is remarkably quick, making it a perfect option for busy weeknights. The aroma filling the kitchen as the naan puffs up in the oven? Pure magic. It's the kind of sensory experience that instantly unwinds me after a long day.
Beyond its convenience, this naan recipe offers incredible versatility. I've experimented with adding herbs like cilantro and mint to the dough for a fresh, aromatic twist. Sometimes, I brush the finished naan with garlic butter or a sprinkle of sea salt for an extra layer of flavor. The possibilities are truly endless. It's a blank canvas, allowing me to personalize it to fit the mood and the meal.
But more than just a quick and easy recipe, this naan has become a symbol of my commitment to creating delicious, homemade meals for my family. In our fast-paced lives, it’s a small act of self-care and a way to connect with my loved ones through the simple pleasure of sharing a home-cooked meal. It reminds me that even in the midst of chaos, there's always time for a little bit of culinary joy. And let me tell you, the happy faces around the dinner table when I serve this naan makes all the effort absolutely worthwhile.
I encourage you to try this recipe; it's a true game-changer. You’ll find yourself making it again and again, as I do. It’s a simple recipe with surprisingly rewarding results—a perfect testament to the magic of home cooking.
Ingredients: The simplicity is part of its charm. Just four basic ingredients come together to create this culinary wonder. You likely already have them in your pantry.
Tips for Success: Don't rush the resting period! Allowing the dough to rest allows the gluten to develop, resulting in a softer, more flavorful naan. Also, don't be afraid to experiment! Add your favorite herbs, spices, or even a drizzle of honey for a unique twist.
Serving Suggestions: The versatility of this naan knows no bounds. Serve it alongside your favorite curries, stews, or even as a side to a simple salad. It also makes a great vessel for dips and spreads.
This naan recipe is more than just a recipe; it's a gateway to creating warm, comforting moments in your own kitchen, a reminder that even amidst the hustle and bustle of daily life, there's always time for a little culinary joy.
