Mediterranean cuisine for every day

Naan bread – yeast free

5 comments Jan 23rd, 2011 | By | Category: Bread and Baking, Recipes

Indian curry requires rice or Naan bread to go along with it. I always wanted to try to bake Naan bread as it is very similar to Pita bread we know in the Mediterranean. I prefer to make the Naan without the yeast though. The dough is fast to make and I could not tell the difference from the version with yeast.

Preparation time: 10 minutes

Baking time: 5 minutes per Naan

difficulty: easy

Ingredients:

  • 2 cups of wheat flour
  • 3/4 cups of water
  • 3 tbsps yogurt
  • 2 tbsp corn oil
  • some Ghee
  • Salt and Sugar, 1/2 tbsp each
  • 1 tsp baking powder

Preparation:

Preheat the oven to maximum. Turn on the broiler.

Mix the dry ingredients well then slowly add the liquid ones kneading them into the dry ones.

Put a baking paper onto the baking tray.

Take small pieces of dough (fist size) and roll them out flat on a floured surface. Take the plat dough with wet hands and get it wet all over. Place in the oven and bake for 4 minutes. The Naan should be light brown and the dough should have risen and bubbled a bit. Now turn and bake on the second side for a minute.

Remove from the oven and repeat the last steps until the dough is used up.

Spread a bit of Ghee onto the hot Naan. This adds flavor and smell. Serve warm with the food.

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5 comments
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  1. Great naans! That version is wonderful.

    Cheers,

    Rosa

  2. Nice work. These would go great with a Mediterranean salad. Thanks for the post.

  3. Tobias, I have such a weakness for Indian breads and your naan is a great temptation for me. It sounds wonderful. I hope you have a great day. Blessings…Mary

  4. I’m a fan of grinding my own wheat berries, so finding a new kind of bread to make with my homeground wheat flour is always fun.

    This sorta reminds me of that Italian flatbread (can’t think of the name of it!) I think ‘Ghee’ is the only thing I’m going to have problems finding locally.

  5. jeff – melt some unsalted butter in a pan and then strain it through a piece of fine muslin cloth (or any other thin cloth that you can get your hands on). the clear golden liquid that’s filtered through, is ghee.
    this is how most indians make it at home
    hope this helps!

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