Cut Time in Half with This Method, Few People Know, to Make the Fastest Best Homemade Naan Bread

Eat Good with Landon says:

April 4, 2023 at 10:37 am

Thanks so much for watching. Recipe below
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For another super fast non-yeast bread, check out my other recipe https://youtu.be/wIA6npJESno
More dinner recipes: https://www.youtube.com/playlist?list=PLmHu_V1g0Z3INsf2nb9GIZTPOOLd3NDEY

More dessert recipes: https://www.youtube.com/watch?v=ES6JAo-yBLU&list=PLmHu_V1g0Z3LfbDTGpIslqUs_RadklRky

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Fastest Soft & Chewy Naan Bread

o Time: prep: 20 mins; proof: 30 mins; cook: 10 mins

o Serving: 8 pieces of bread

o Equipment: mixing bowl https://amzn.to/3e6TZSl

Large 12-inch non-stick pan https://amzn.to/3KyKt6k

pastry cutter/scraper https://amzn.to/3ASdq9V

Rolling pin https://amzn.to/3zsI1tE

Ingredients:

+ For the bread:

• ¾ cup warm water

• 2 ¼ tsp fast/instant/rapid rise yeast https://amzn.to/3llRChA

• ½ cup plain whole milk yogurt

• ½ to ¾ tsp Kosher salt https://amzn.to/3KoZmYz

• 2 ½ cup all-purposed flour https://amzn.to/3YZrYyA

+ For the spread:

• 3-4 TBS butter (salted/unsalted)

• 1 ½ tsp garlic powder OR finely minced garlic

Instruction:

1. Add 1 cup of water to a large pot that can accommodate the mixing bowl you’re using to make the dough; Cover the pot with lid and place on high heat for 1 minute; remove the pot heat; keep the lid on; do not peak

2. In a mixing bowl, add warm water (temp should not be higher than 120F (49C)), add yeast, yogurt and salt; stir until yeast & yogurt dissolved

3. Add flour; use a spatula to mix everything partly clump together then use your hands to grab and squeeze them to stick all together and form a ball

4. Place in the warm pot, cover and let sit for 30 minutes; do not uncover the lid

5. After 30 minutes; flour your hands a clean surface and the pin roller

6. Transfer the dough onto the floured surface; pat down to a rounded dough and divide into 8 wedges

7. Roll the long side up then fold the 2 other sides in; pinch them to stick together; flip over then use both hands to roll it into a ball; set aside; repeat with the rest; be sure to arrange them in an order from first ball to last ball

8. Start rolling the first ball to a 6-inch (15cm) round dough; repeat with the rest; be sure to do in the order you’ve done making the round balls

9. Heat the large non-stick pan over medium-high heat until it starts to smoke; while waiting melt the butter and mix with garlic or do this before starting the stove

10. Place 2 dough at a time to the pan, keep them separate; once they bubble up; check the bottom if spotted brown; flip; brush with garlic butter on the top brown side; once the bottom side is also spotted brown; remove from heat; replace it with a new dough in the pan; brush the other side of the cooked bread with garlic butter; Repeat with the rest and enjoy when still hot/warm

NOTE: store airtight in room temperature or in refrigerator for up to 4 days; re-warm by microwaving until soften as fresh one (about 30 second) OR heated in pan on a stove