NAAN BREAD - EASIEST - NO YEAST - NO TANDOOR ANY cooking appliance ELECTRIC or GAS. Full Tutorial

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt provides creaminess with fewer calories.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier while still adding flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories without compromising texture.

Welcome to the video and introduction to making naan bread at home.

Show the ingredients and explain that self-raising flour is used, mentioning that it can be made at home.

Measure and add 800 grams of self-raising flour into a mixing bag.

Add 1 tablespoon of baking powder into the flour.

Add 1 teaspoon of salt into the flour.

Add 1 tablespoon of sugar into the flour.

Optionally, mention adding 1 teaspoon of nigella seeds or poppy seeds, but skip this step.

Mix the dry ingredients in the bag.

Prepare the wet ingredients by measuring 60 milliliters of oil, 300 milliliters of yogurt, 300 milliliters of water, 300 milliliters of milk, and 1 egg.

Crack the egg into a jug with the wet ingredients and mix gently.

Combine the wet ingredients with the dry ingredients in a bowl, making a well in the flour mixture.

Use the handle of a wooden spoon to mix the ingredients until combined, creating a sticky dough.

Knead the dough gently with hands until mixed, noting that it should remain sticky.

Cover the dough with a plastic cover and let it rest for about 2 hours.

After resting, check the dough and note it has risen slightly.

Divide the dough into pieces of approximately 130 grams each using a scale.

Shape each piece into a ball by folding the edges and rolling it in hands.

Place the dough balls on a tray or in a box to rest for another 30 to 40 minutes to relax the gluten.

Demonstrate rolling the dough into a ball using the palm and fingers, explaining the technique.

Repeat the rolling process for all dough balls, ensuring they are tight and well-shaped.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens