Naan Bread Recipe Without Yogurt
Have you ever craved the fluffy, pillowy goodness of naan bread but found yourself without yogurt in your pantry? Don't worry, you can still enjoy this delicious Indian flatbread! This article will guide you through the art of making naan bread without yogurt, exploring the history of this classic recipe, uncovering its key ingredients, and revealing clever substitutions to achieve the same mouthwatering results. We'll also delve into fascinating variations of naan bread and share essential tips for a successful baking experience.
Ingredients
- 2 1/4 tsp 7g active dry yeast
- 1 tsp 4g granulated sugar
- 1 cup 240ml warm water (105-115°F)
- 3 cups 375g all-purpose flour, plus more for dusting
- 1 tsp 6g salt
- 2 tbsp 30ml olive oil, plus more for brushing
Instructions
- Activate yeast: In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
- Make the dough: Add flour, salt, and olive oil to the yeast mixture. Knead for 8-10 minutes, or until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Shape the naan: Punch down the dough and divide it into 8 equal pieces. Roll each piece into an oval shape, about 1/4-inch thick.
- Cook the naan: Heat a large skillet or griddle over medium heat. Cook each naan for 1-2 minutes per side, or until puffed up and lightly browned.
- Brush with butter (optional): Brush the cooked naan with melted butter or ghee for extra flavor.
- Serve warm with your favorite curry.