Homemade Naan Bread Recipe - Indian Flatbread Recipe
Making simple and easy homemade naan bread recipe, also known as Indian flatbread recipe. In this recipe video, we'll show you how to make the best homemade eggless nann bread with no oven or tandoor!
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Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Western Asia, South Asia, Myanmar and the Caribbean.
If you love this how to make homemade naan bread, also known as Indian flatbread recipe, let us know what you think in the comments below! #naan #bread #recipe
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How to make homemade naan bread:
- In a large bowl add 2 1/4 flour
- Followed by 1 tsp baking soda
- And 1/2 tsp baking powder
- 1/2 tsp of salt and 1 tsp of sugar
- Now mix everything together
- And add 1 1/2 tbsp of lemon juice
- Followed by 2 tbsp of oil
- Also add 1 cup of milk
- As you add the milk slowly also hand mix
- Now roll out some naan bread dough
- Pan fry with butter and serve
Turkish Bread Recipe نان ترکی
Turkish bread with only few ingredients. Amazingly soft and tasty.
Note:
*The dough must be a little sticky.
*Rube your hand with small amount of oil and roll the dough.
*After baking cover the bread with clean kitchen towel until it cools down,=.
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INGREDIENTS:
300ml lukewarm water
100ml lukewarm milk
1 tbsp yeast
1 tsp honey
500-550g plain flour
Topping:
1 egg yolk
1 tbsp yogurt
sesame and black seeds
Bake at 190C for 25-30 minutes
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EASY 2-Ingredient Naan Recipe | The Best Homemade Garlic Naan Recipe
Hello everyone! Welcome to my channel! Naan is the perfect accompaniment to any curry! Here's my easy recipe!
????TODAY'S RECIPE:
Ingredients
For the naan dough:
2 1/2 cups self rising flour
** to make your own self-rising flour, take 2 cups of all-purpose flour and add 1 teaspoon of baking powder (2:1 ratio)
1 1/2 cups + 2 tsp yogurt
Pinch of salt (optional)
For garlic butter:
3 tbsp butter, melted
1 clove garlic, finely chopped
1 tsp cilantro, finely chopped
Pinch of salt
Method:
- In a large bowl, mix the flour and yogurt together. Knead the dough till it forms a soft ball. Let rest for 5-10 mins.
- Divide the dough into 6 balls.
- Using a rolling pin, roll out the dough balls on a clean kitchen counter surface with flour sprinkled over it. This dough will make 6 naans. See video for how I rolled them out.
- Heat some oil in a nonstick pan (or flat griddle). Cook the naan on one side, once bubbles form, it is time to turn and cook on the other side till you see golden brown color on them.
- Remove from pan and serve plain as is.
- Mix the cilantro and garlic into the melted butter to make the garlic butter. Brush lightly on the naan if you want to make garlic naan.
- Serve hot with your favorite curry dish!
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Naan Bread
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Traditionally cooked in a tandoor oven, naan are light and fluffy inside yet crisp outside, just simply ideal for mopping up delicious sauces!
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OK you lot! I have been quizzed about naan for as long as I can remember and my recipe has had a number of different iterations. With a family coming from the Punjab region in Northern India where wheat is the main staple, all breads (from naan or roti to paranthas) form a huge part of the diet. Personally I would choose a bread over rice every day.
Traditionally the dough for naan is a leavened naturally with a live yoghurt, which is what aerates it. The dough would be slapped onto the inside of a tandoori oven where it would bake and fall into the fire once cooked.
This cooking style is pretty difficult to replicate and when my mum first came to the UK she used all sorts of crazy things to get those precious little bubbles into the naan dough, from lemonade through to Original Andrews salts (yes the tummy salts) but I now have a formula which makes the naan light, airy and it will work in your kitchen. I can promise you, you will never buy naan again.
Ingredients
1 tsp dried active yeast
1 tsp sugar
200g plain flour
1 tsp black onion seeds (you can also use handful of chopped coriander leaves)
½ tsp salt
½ tsp baking powder
1 tbsp vegetable oil
2 tbsp plain yoghurt
2 tbsp milk
Method
In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate.
Leave for 5 minutes in a warm place until frothy. Meanwhile, in a separate bowl mix the flour, onion seeds, salt and baking powder. When the yeast is frothy add it to the flour with the oil and yoghurt.
Knead the dough with slightly wet hands folding as you go. If it feels a little dry add some milk and continue to knead. Once it's nice and soft cover with cling film and leave it in a warm place to rise for at least 1 hour (but longer if possible).
Turn the grill on to heat up and divide the dough into four balls and place on a floured surface. Roll each into a tear shape about 0.5cm / ¼ inch thick.
Heat the Tava or frying pan and place the naan onto it for a couple of seconds to brown on one side.
Transfer to a baking tray (seared side down) and place under the hot grill for 2-5 minutes and watch the magic as they puff up.
Smear with butter - yummy!
Only 3 Ingredients - Pita Bread at home - Flatbread Recipe (No Oven No Yeast ) - Pita Bread Recipe
Only 3 Ingredients - Pita Bread at home - Flatbread Recipe (No Oven No Yeast No Egg)
Ingredients:
All-purpose flour 2 cups + 4 tbsp - I use this one
Water 1 cup
Salt 1 tsp
Olive oli 2 tbsp
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Naan in parts of the Indian subcontinent usually refers to a specific kind of thick flatbread (another well-known kind of flatbread is chapati). Generally, it resembles pita and, like pita bread, is usually leavened with yeast or with bread starter (leavened naan dough left over from a previous batch); unleavened dough (similar to that used for roti) is also used. Naan is cooked in a tandoor, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yogurt may also be used to impart distinct tastes to the naan. Milk used instead of water will, as it does for ordinary bread, yield a softer dough.
Typically, it is served hot and brushed with some water but in some other cultures such as those in the Indian Subcontinent, they brush ghee or butter. It can be used to scoop other foods or served stuffed with a filling.
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If you see any factual food errors in my video, please feel free to let me know in the comments below.
This is a channel where I film things I find interesting. This is definitely not a cooking channel though my videos capture mainly on food making processing, so please do not ask me for the food recipe. While I am allowed to film, I am not given the recipe for the food.