Naan Bread
- Ready In:
- 1hr 10mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1 1⁄2 cups unbleached all-purpose flour (You can sub whole wheat or do half and half)
- 1⁄2 teaspoon baking powder
- 1⁄2 cup plain nonfat yogurt
- 2 tablespoons plain nonfat yogurt
directions
- Preheat oven to 350*F.
- Sift dry ingredients into bowl.
- Mix in all yogurt.
- Knead on floured surface until smooth and elastic (10 minutes).
- Form into ball and return to bowl; cover with plastic.
- Let rest 2 hours (dough won't rise).
- Turn dough onto floured surface and divide into 4.
- form each into a ball.
- roll into an 8-inch round.
- bake 8-10 minutes, just browning tops.
- NOTE: dough MAY rise while baking, but it will fall flat when cooled.
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Reviews
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I wanted to try a naan recipe other than my own for a change, so I decided to try this one, since it was quite different. This Naan was quite flat..and wasnt soft and fluffy like ordinary naan. Rolling this into four 8-inch rounds made them QUITE thin, and after baking they remained pretty thin and semi-chewy, instead of soft. This really was nothing like any naan Ive had.. I know that I have no problems with my baking powder, as I made banana bread in the same day...with no problems. :-( Im sorry this just really didnt work out too well for me.
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i did not make this so i am not going to bust on it or commend it. however i noticed a slite problem. i think that this would make a wonderful fat free flour tortilla because it is alot like my flour tortilla recipe. however, naan requires yeast to get the fluffy nooks and crannies and that is basically the whole point of naan. im sure that this is a good, or usefull recipe however im not sure about how it is for a naan recipe. try letting it rest then rolling it out very thin and instead of baking you throw it on a flat bottomed griddle or pan (cast iron) to make chalupa-style flour tortillas.
RECIPE SUBMITTED BY
nomnom
Wilmington, Delaware
I graduated from the University of Delaware's HRIM program in '06.
Been several years since I was last active and experimenting, but I'm coming back into it.
I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.