Prep 15 mins
Cook 5 mins
This is a yeast-free version of Naan bread, courtesy of indianfoodforever.com. Prep time excludes time needed to rise.
- 4 cups white flour (Maida)
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 cup milk
- 1 tablespoon sugar
- 1 egg
- 4 tablespoons oil
- 1 teaspoon cumin seed
- Sift the flour, salt and baking powder into a bowl and make a well in the middle.
- Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
- Pour this into the center of the flour and knead adding water if necessary to form soft dough.
- Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
- About half an before the naan are required, turn on the oven to maximum heat.
- Divide the dough into 8 balls and allow rest for 3-4 minutes.
- Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
- Shape each ball of dough with the palms to make an oval shape.
- Bake the indian bread naan until puffed up and golden brown (5 min). Serve hot.
Was really disappointed by this recipe. It did not make a soft dough by any means--the liquid/dry proportions are off. I continued with the recipe as directed with hopes of change with rest, etc. as directed, but the dough fell apart. I ended up adding extra milk and oil in hopes of helping it hold together, but it turned out like toast instead of fluffy naan.
Haven't tried but will. Thanks