Instant Naan

Instant Naan | Playful Cooking

It took a long time for my brother to get convinced that I could cook or even enjoy food for that matter. Unlike most food bloggers, I didn’t learn cooking standing next to mom or granny. I didn’t even bother to enter the kitchen. Boiling eggs used to be a huge task for me. And I was a picky eater, always looking for excuse to run away from the dinning table. I used to tell my aunts that if ever I marry, it would be with a chef. Well, no disappointments there, even if he is not a chef, I still got the best guy in the world. And he is one of the biggest reasons I still cook. But, how the heck I began to ponder, dream and talk food non-stop is still a mystery to me. Though, I am just truly thankful that it happened. And so is my family.

 

Preparing Instant Naan | Playful Cooking

 

In this span of my culinary journey, I never really got a chance to treat my brother until few weeks back, when he visited us. We did eat out a lot but some meals were homemade. He enjoyed them all, throwing few critique here and there. What took him by surprise was my jet speed cooking skill and these soft pillowy Naans that I served with chicken curry. He even took notes. That was a proud moment for me. You see this guy doesn’t just say he likes something until he really likes it.

 

Preparing Instant Naan | Playful Cooking

 

Preparing Instant Naan | Playful Cooking

 

Preparing Instant Naan | Playful Cooking

 

I started preparing Naan few years’ back and every time it was with yeast. Used to be a long process of watching and waiting for the dough to rise. It was only recently, after moving back to Bangalore, that I started making instant Naan. It’s the yogurt and a hint of baking soda, which does the magic. No yeast, no wait and pillowy Naans are ready in no time. And to tell you the truth, I like this version much better than the yeasty one. It doesn’t get too thick and it still puffs beautifully. A drizzle of ghee on top, hint of freshly chopped fresh coriander or sesame seeds is purely optional. But they do add a little spark!

 

Preparing Instant Naan | Playful Cooking

 

Preparing Instant Naan | Playful Cooking

 

These days I make Naan without any planning and it has made several tummies very happy. Almost all of them asked for the recipe. They not only listen to me very patiently but also observe as I drizzle ghee before giving the Naan a flip. I am sure they don’t remember a thing and this blog post would surely come in very handy.

Instant Naan

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 to 9 naans

Instant Naan

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 1 tablespoon oil
  • 1 cup yogurt
  • water (as much required to form a smooth dough)
  • pinch of salt
  • sesame seeds and freshly chopped cilantro (to scatter on top while rolling the flat bread - optional)
  • ghee/clarified butter (to drizzle on top while making the naan - optional)

Directions

  • In a bowl, sift the flour and add baking soda plus salt. Give it a mix. Form a well in the center of the flour and pour oil along with yogurt. Start combing together and if it looks too dry, add a little water. As you knead to form the smooth dough, you might have to add more water. If it gets too sticky, add more flour. Once the dough is ready, cover it with a kitchen towel and let it rest for about 15 minutes.
  • Roll the dough into a log and cut 8 to 9 equal size discs. As you start rolling the disc, make sure to cover the rest or else they will loose their moisture.
  • Place a flat pan/griddle/tawa on medium heat. Also, keep a lid ready. The lid should fit the pan to cover the flat bread.
  • While rolling the disc, make sure not to press too hard. Dust a little bit of flour to make it easy. The shape doesn’t really matter. Once done, drizzle a pinch of sesame seeds and a pinch of freshly chopped cilantro. Press it with your hand so that it sticks. Now, turn it over and brush water on the other side.
  • Once your pan/griddle/tawa is hot enough, place the wet side of the flat bread on the pan and cover it with the lid immediately. Within the next few seconds, the bread will start puffing up. Give it about 30 to 40 seconds and then open the lid carefully. Drizzle ghee/clarified butter on top and turn the flat bread. Give it about 30 seconds on the other side as well. Once done, place it on a plate and cover it with aluminum foil.
  • Serve it hot with some curry on the side.
http://www.playfulcooking.com/bread/instant-naan/

 

Instant Naan | Playful Cooking

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Samiksha Singhal says:

Amazing! You keep doing this to me

I love naan bread, these look fantastic!

Soma says:

I am not a big fan of yeasty dough. I should give it a try. Never thought of making naan at home because I screw up yest related recipes.

Sherry says:

Thanks for sharing the recipe. I’m just wondering what kind of yogurt do you use in making Indian dishes? Can I use plain non-fat greek yogurt?

Kankana Saxena says:

I just make sure it’s plain and not flavored yogurt. Non fat greek yogurt would work too!

Rosa says:

They look fantastic! A wonderful recipe.

Cheers,

Rosa

Resham M says:

Yummy. Love the pic of the sifting of the flour! Your pics r awesome!

Sue says:

I wanted so badly for this to work and it didn’t! I don’t know what I did wrong, followed the directions exactly and it turned out thick and doughy 🙁 I used low-fat Greek yogurt…Didn’t puff up much at all and had a very strong wheat flavor…could this be made using just all-purpose flour?

Kankana Saxena says:

I am so sorry it was bad for you. I always use a combination of all purpose flour and whole wheat flour. Either that or just all purpose flour. But never whole wheat. If you use whole wheat, I guess you will have to use yeast to make it softer but with the combination I use, yogurt works just fine. Let me know if it works out for you next time!

Prachi M. says:

Love naans and have made the yeast type quite a few times.. but the craving for naan strikes mostly when I don’t have 2-3 hours to wait.. great idea of this ‘Instant Naan’.. will try it soon.. thanks

Josh says:

Hi Kankana,
I really love all your recipes!!! And apart from the wonderful food, your fotos are brilliant. Chapeau!!!

This looks so delicious!!! My absolute favorite Indian food is Naan with chutney… I can taste it now 🙂 Have you ever made this gluten-free before using flour such as almond or coconut? I wonder if it could turn out? xx

Kankana Saxena says:

Hey Lauren, Thanks 🙂 I always use this typical combination or just all purpose flour. Never tried gluten free. I don’t think with just these ingredients we can make a gluten free naan fluffy. Yeast might work, but not sure. Do let me know if works out for you!

Superbbbbb pictures… and without yeast? Very interesting:)

Claudia says:

WOW!!! This recipe is the bomb.Com
It came out just like pictured, and the flavor is out of this world. I used non fat Greek yogurt since that is all I had on hand, and it worked perfectly. Finally, I will be able to eat Naan on the regular without all the (yeast) hassle it used to involve.

Absolute stunning pictures and a fantastic recipe. Will be trying to soon, but glad to have discovered your blog. I will be sharing some of your recipes on my blog too – Shilpa

lisa says:

Thanks for the recipe. Mine took about 5 Tablespoons extra flour. I used all purpose organic flour. It turned out great.

soulja says:

first time my best critics appreciated flat bread made by me! It was tasty and soft the whole day!! thankyou for the awesome recipe and the earthy feel of the pics really soothes my soul. Thankyou Kankena!God bless you and yours!

Anjana says:

This recipe is a godsend. I have seen other instant naan recipes, but never one with such beautiful results. I will definitely be making this. Thank you!

Lianne says:

These look amazing! Do you think they would work with cashew cream in place of the yoghurt so that I could make them vegan?

Kankana Saxena says:

Thanks a lot! I haven’t tried with cashew cream and I doubt it will work, because yogurt helps in fermenting which cashew cream will not be able to do. You could however make the dough using yeast and allow the dough to rise in which case cashew cream might work.