Naan Bread Without Yeast
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 6 mins |
| Total Time | 1 hr 36 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour, preferably spelled flour
- 1 teaspoon sugar
- 0.5 teaspoon ½ salt
- 1 tablespoon oil, preferably olive oil
- 75 g yourt, 3.5% fat
- 125 ml milk
- 1 tablespoon, leveled sesame, mixed light and black
- 1 teaspoon, leveled turmeric powder
- 0.5 teaspoon ½ cumin
- 1 teaspoon, heaped baking powder
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Put all dry ingredients in a mixing bowl and mix. Then add yoghurt, milk and oil and stir with a wooden spoon. Then knead the dough vigorously with your hands. Possibly add a little flour if the dough sticks to your hands. As soon as a smooth dough has formed, let the dough rest for about 1/2 hour.
- Tip: I`ve found that it works better then. You can also prepare the dough a day in advance and keep it covered in the refrigerator.
- Cut the dough into 6 to 8 pieces on a floured surface and roll out as many wafer-thin cakes.
- Let a large pan get hot without fat and bake the flatbreads in it until they bubble, then see if you want to turn.
- Goes perfectly with curries of any kind or with cheese and many other things. Great party bread.
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