When it comes to Indian cuisine, naan is a beloved staple that complements curries and soups beautifully. Making naan at home might seem like a daunting task, but fear not! This recipe for Naan without yeast is not only easy but also incredibly delicious. With a handful of basic ingredients and a couple of essential kitchen tools, you can whip up this traditional bread in no time.
Equipment: A Kitchen Aid and Instant Pot Magic
To embark on your naan-making adventure, you’ll need a Kitchen Aid mixer and an Instant Pot. These tools will make your job easier and ensure your naan turns out just right.
Ingredients: The Heart of the Matter
Here’s what you’ll need:
- 2 cups all-purpose flour (substitutable, as per your preference)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sugar
- ¾ teaspoon salt
- 1 tablespoon + 1 teaspoon olive oil
- ¼ cup plain yogurt (vegan option: cashew yogurt)
- ¼ cup water (add more as needed)
For Topping:
- Butter Naan: 2 tablespoons butter
- Garlic Naan: 2 tablespoons butter, 3-4 cloves garlic (finely chopped), 3-4 tablespoons chopped cilantro, 1-2 teaspoons nigella seeds (kalonji)
Instructions: Crafting Your Naan Masterpiece
- Prepare the Dough: In your Kitchen Aid mixer, combine flour, baking powder, baking soda, sugar, and salt. Mix for 30 seconds on low speed using the dough hook. Add 1 tablespoon of oil and yogurt, then slowly incorporate water until you get a soft, stretchy dough. Knead for 2-3 minutes, adding more water or flour if necessary.
- Let the Dough Rest: Place the dough in the Instant Pot (set to yogurt mode for 30 minutes) or cover the mixing bowl with a damp towel and let it rest in a warm corner for 1 hour.
- Shape and Cook: Divide the dough into 6-8 equal parts. Roll each portion into an oval shape, about 8 inches long and ¼ inch thick. Optionally, sprinkle nigella seeds, press gently. Cook in a hot, non-stick skillet, flipping when bubbles form (1-1.5 minutes each side).
- Alternative Baking Method: Preheat your oven to 500°F. Roll and shape the naan, bake on parchment-lined sheets for 4-5 minutes until golden brown. For a tandoor-like finish, broil for 1-2 minutes. Brush with butter, garlic, and cilantro.
There you have it, a delightful journey into the world of homemade naan, without the hassle of yeast. With your trusty Kitchen Aid and Instant Pot, you’ve mastered the art of crafting this delectable bread. Now, serve it warm alongside your favorite Indian curry and let your taste buds revel in the authentic flavors. Happy cooking!
