Instant No Yeast Naan
This improvised meal shows how incorporating a few Indian ingredients into your meals can make them a little more exciting. Mango chutney and curry powder bring to life a simple dish of sautéed shrimp and rice in this recipe.
- ¼ cup (60 grams) plain unsweetened yogurt
- 1 tablespoon (8 grams) baking powder
- 1½ cups (355 milliliters) lukewarm water, divided, plus more as needed
- 2 cups (240 grams) whole wheat flour
- 2 cups (240 grams) all-purpose flour, plus more for rolling
- ⅓ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon nigella seeds (optional)
- 4 cloves garlic, very finely chopped (optional)
- 1 tablespoon (14 grams) unsalted butter
1. In a small bowl, combine the yogurt, baking powder, and ⅓ cup (80 milliliters) of the warm water and set aside for a minute or two.
2. In a large mixing bowl, combine the flours, baking soda, and salt. Add the yogurt mixture and the remaining water. Knead to make a semi-soft dough. If you need more water, add a little at a time. It should not be very sticky or very hard. Once everything comes together to form a smooth dough, place it in an oiled bowl, cover with a damp towel, and let rest for at least 10 minutes.
3. Knead it for a couple of minutes and let rest for another 2 minutes.
4. Place a nonstick or a cast-iron pan (which I prefer) over medium-high heat and get it really hot. Take a piece of dough the size of a tennis ball and roll it out on a lightly floured countertop to approximately 10 inches (25 cm).
5. Sprinkle with a few nigella seeds and some garlic, if desired, and roll again so it gets stuck to the dough and doesn’t fall off while cooking.
6. Put the naan on the hot griddle and let it cook for 30-40 seconds. When you see a few bubbles on top, turn the naan over and cook the other side, 2-3 minutes total.
7. Smear some butter on both sides and serve hot, or wrap in a cloth and keep warm until ready to serve.