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Homemade Naan Flatbread

This quick NO YEAST homemade naan doesn't require yeast and is ready to eat in just 15 -20 mins. All you need is a few ingredients and your favorite skillet.




Here's What You Need:

  • 2 ½ cups All Purpose Flour

  • ½ teaspoon Baking Soda

  • 1 teaspoon Sugar

  • ¼ teaspoon Salt

  • ½ cup Vegan Yogurt

  • ¼ cup Water

  • 1 tablespoon Oil

  • 2 tablespoons Garlic chopped, (optional)

  • 2 tablespoon Melted Butter


Let's Make It:

  • In a large bowl, mix together flour, baking soda, sugar and salt. Stir to combine well.

  • Add yogurt (or buttermilk - see below) 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 a little at a time. If the dough feels too dry, add water by the teaspoon or if the dough feels little wet add a little flour

  • Cover with a damp towel and set aside in a warm place for 10 mins (I like to put mines inside my warm oven)

  • Heat a flat non-stick pan or cast iron skillet ( I love to use a cast iron skillet)

  • Divide the dough into lemon sized balls. Dust a ball of dough in flour. Lightly roll out the dough to ¼ inch thickness

  • Brush the top lightly with melted butter, and sprinkle the chopped garlic.

  • Lightly press garlic into dough so that they stick

  • Turn it over, and brush the other side as well with butter

  • Make sure your skillet is really hot

  • Now place the bottom side down into the skillet with garlic side is facing up

  • Wait for 10 -15 seconds and cover with a lid

  • The naan starts forming air pockets. Wait for 45- 50 seconds and then flip the naan to cook it on the other side. Cook for approx 10 -20 seconds, pressing down lightly to help it cook evenly.

  • Remove from heat

  • Brush it with butter immediately

  • Serve & Enjoy!

Eat it by itself, or with curry chickpeas, or with my homemade hummus! There's so much you can do with this flatbread!


Note:

  1. Storing and Reheating: These naans can be stored in an airtight container in the fridge once they are cooked. To reheat, warm them on a pan with a little butter. Microwave will make them a little dry dry.

  2. Dough: The dough can be refrigerated for 1 day.

  3. Swap Yogurt for Vegan Buttermilk: You can swap the yogurt and water for ½ - 3/4 cup vegan buttermilk (plant based milk & Apple cider vinegar or lemon juice)

  4. No Yogurt: You can remove the yogurt and make the naan without it, I've done it and it taste just as good












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