Last Minute Naan Bread

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. Before brushing the naan with butter, wipe the cut side of a piece of garlic all over the top of the bread. Then lightly butter and sprinkle with salt.

Making Naan Quick and Easy

Ingredients: There are only a handful of ingredients in this quick naan. They all get mixed together (leaving a little flour aside for the kneading and rolling steps) to form a dough. You can use a spoon or your hand for this – I use a mix of both. With this recipe there is no requirement to activate yeast or to let the dough proof/rise (twice). It is a simple mix, knead, shape and cook process.

Kneading: Once the mix has formed a dough, it is It time knead it a little. It does not need to be overworked, just a minute or two to ensure all the ingredients are fully incorporated. This part may require a little extra flour to stop the dough sticking to your hand.

Shaping: Divide the dough into 8 separate portions for the Last Minute Naan Bread. I roll one naan and then while that naan is cooking I roll the next. Using a rolling pin, roll one portion to approximately 2mm thickness all over. 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. 🙂

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

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. Fold each end of the foil over the naan to completely cover and keep warm. Repeat with the remaining bread.

Feedback: Did you make the Last Minute Naan Bread? Let me know in the comments below. Cheers, Elby!

Want a taste of something more? Check out my delicious Butter-free Butter Chicken, the perfect companion for these naan breads. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.

Last Minute Naan Bread

Recipe by Elby | The Tasteful Pantry

This naan bread has no yeast, requires no activation of 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 10 votes

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Makes

8

naan

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

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Ingredients

• 1 ⅔ cups plain flour, plus ¼ cup extra

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup Greek yoghurt

• 30 grams unsalted butter, melted

• sea salt flakes

Directions

• Mix flour, baking powder, salt and yoghurt in a bowl with a wooden spoon. Start to knead with your hand once it becomes too hard to stir. Knead for 2-3 minutes. Divide the dough into 8 even portions.
• Heat a medium sized pan over medium heat and spray with oil.
• Using some of the extra flour, roll one portion into a rough oval shape approximately 2mm thick and place in the heated pan. Cook for 2-3 minutes on each side, 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. Fold the foil over top to keep the bread warm.
• Repeat the process for the remaining portions of dough.
  
  
  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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