Last Minute Naan Bread

Last Updated on November 7, 2024 by Elby | The Tasteful Pantry

**New and improved Last Minute Naan Bread recipe**

Last Minute Naan Bread is a bread that requires no yeast and no resting. It is so easy to make and is a bread that doesn’t take hours. The naan holds its form, yet is not rubbery or hard and has a lovely flavour. The perfect complementary side for my Healthy Chicken and Vegetable Curry or delicious Butter-free Butter Chicken.

Last minute garlic naan bread: If you want to make a garlic version, peel 1-2 cloves of garlic and cut in half. After brushing the naan with butter, wipe the cut side of a piece of garlic all over the top of the bread. Then lightly sprinkle with salt and parsley if desired.

Making Naan Bread

Ingredients: There are only a handful of ingredients in this quick naan. They all get mixed together with a spoon to form a ‘batter’, not a dough.

Kneading: There is no kneading to be done! This is a wet batter that requires no kneading – not in the traditional style of the word, anyway.

Shaping: Drop a large spoonful of the naan bread batter onto a heavily floured surface. Using your fingers (and lots of flour), press one portion to approximately 2mm thickness. It is best if the flatbread are of an even thickness for cooking, however I prefer them not to be perfect rounds. They look more rustic when not a perfect shape. 😊

I also shape one naan at a time, and while that naan bread is cooking I make the next.

Cooking: Depending on the size of the frying pan, place one or two naan into the pan. Cook for 2-3 minutes, flip and cook for a further minute. They should be lightly browned on each side.

Flavour: Spread a sheet of aluminium foil on the bench (approximately 60cm long). When cooked, remove the Last Minute Naan Bread from the pan and place in the middle of the foil. Lightly brush the top with the melted butter and sprinkle with a little salt flakes (and any other additions you are using). Fold each end of the foil over the naan to completely cover and keep warm. Repeat with the remaining bread.

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Last Minute Naan Bread

Recipe by Elby | The Tasteful Pantry

This naan bread has no yeast, requires no activation or resting and is so simple to make. The simplicity of the dish does not compromise the texture or flavour.

Course: SidesCuisine: IndianDifficulty: Easy

5.0 from 11 votes

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Makes

8

naan

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

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Ingredients

• 1 1/4 cup plain flour, plus extra for shaping

• 2 1/2 tsp baking powder

• 1/2 tsp sea salt flakes

• 250 grams Greek yoghurt

• 30 grams unsalted butter, melted

• sea salt flakes, extra

• Optional Extras

• 1 tbsp fresh parsley, chopped

• 2 garlic cloves, peeled and halved

• 1 tsp nigella seeds

Directions

• Use a spoon to mix the flour, baking powder, salt and yoghurt in a bowl. The mix will be a wet and sticky batter consistency.
• Spread a small working area on your bench with a good coating of flour. You don’t knead or roll this dough.
  
  Take a spoonful of the dough (approximately the size of 2 tablespoons) and drop it on the floured bench. Coat your fingers in flour and sprinkle flour to cover the top of the dough.
  
  Using your fingertips, gently press the dough into an oval shape. There should be enough flour on the bench and on top of the dough so that it doesn’t stick to your fingers or the bench. Carefully flip the dough and continue pressing and flipping (sprinkling with extra flour as necessary), until it is approximately 2mm thick. This is not a hardy dough and you will need to handle it with care.
• Heat a heavy-based or cast iron pan over low-medium heat and spray with oil. Carefully place the prepared portion of dough into the hot pan. Cook for 1-2 minutes, or until the naan has puffed slightly and has browned underneath. Flip and cook for a further minute, or until lightly browned.
• Place the cooked naan in the middle of a 60cm long piece of foil. Brush the top side lightly with the butter and sprinkle with a little salt flakes and parsley or nigella seeds, if using. Fold the foil over top to keep the bread warm.
  
  Garlic naan: after brushing with butter, rub the cut side of garlic over the top of the bread, then sprinkle with salt.
• Repeat the process for the remaining portions of dough – remember to use lots of flour when pressing out.
  
  
  Serve with my delicious Butter-free Butter Chicken.
  
  

Notes

• The total cooking time will shorten if you use a larger pan and cook more than one naan at a time.

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  Butter-free Butter Chicken

  Cooks in 115 minutesDifficulty: Easy

  This butter chicken has no butter, ghee or cream, yet it still has all the delicious flavour of traditional dish.

  6 votes 5.0 Cuisine: Indian