Baked naan bread

Making baked naan bread at home is very simple. Here's how to make this soft, yeast-free dough.

With its spicy and flavourful cuisine, India is a fertile land of tasty dishes. One of these, the one we propose today, is baked naan bread. The recipe results in a very soft dough but, unlike our usual bread, it is also thinner . Like all other Indian foods, it must be eaten with the hands, so it is convenient to divide into pieces.

Its shape is circular and its dimensions are usually quite small. It can be prepared in different variations , including garlic, potatoes or cheese. The general recipe, however, is equally delicious and – above all – versatile. In India, it is cooked in the typical clay tandoori oven , while we can comfortably cook it in our home oven.

How to prepare naan bread recipe without yeast

1. Start by pouring the flour into a large bowl. Add the salt and a pinch of bicarbonate of soda , then mix.
2. Pour in the yogurt and start kneading with a spoon, then moving on to your hands when it begins to take consistency.
3. When you obtain a firm and homogeneous dough, let it rest in the bowl covered with a damp cloth for 30 minutes at room temperature.
4. After this time, divide it into 8 pieces .
5. Take one at a time, shape it into a ball and roll it out with a rolling pin until it is half a centimeter thick.
6. Line a baking tray with baking paper, place the discs spaced apart and bake in the oven at 200°C for 12 minutes . Remove from the oven and do the same with the other four.

You can also speed up the recipe and cook yeast-free naan bread in a pan as seen in this short video . This solution is particularly suitable especially if you decide to halve the doses.

The naan bread recipe takes just a few minutes and you can then enjoy it in any way, alone or seasoned with other ingredients. In its simplest version, i.e. seasoned with melted butter and parsley, it is delicious but to take a dip in India then try it with curry or tandoori chicken.

Conservation

Once cooked, store them for a maximum of 1 day at room temperature. Alternatively, freeze them by placing a piece of baking paper between one and the other: they will be easier to divide.

Read also

Naan bread