Easy Homemade Naan Two Ingredient Dough Recipes
2 INGREDIENT DOUGH NAAN BREAD- NO YEAST!
Foolproof 2 ingredient dough naan bread recipe, made with just Greek yogurt (vegan!) and self rising flour (gluten-free!). Thick, fluffy and doughy naan bread made with no yeast and ready in 10 minutes!
Provided by Arman
Categories Side Dish
Number Of Ingredients 4
Steps:
- In a large mixing bowl, combine your flour, salt (if using it) and Greek yogurt. Mix well, until combined. Then, use your hands to form a large ball of dough.
- Lightly flour a wooden or kitchen surface. Sprinkle a little extra flour on top of the ball of dough, before transferring it to the floured surface. Flatten into a circular shape and divide into 8 even portions. Flatten each portion into a rectangular shape (like a classic Naan bread).
- Heat a non-stick saucepan on medium heat. When hot, place flattened dough and cook for 3 minutes, before flipping and cooking a further 2 minutes. Repeat until all the naan bread is cooked.
- Once cooked, if desired, lightly brush the tops of each naan bread with melted butter.
Nutrition Facts : ServingSize 1 naan bread, Calories 113 kcal, Carbohydrate 19 g, Protein 7 g, Fat 1 g, Cholesterol 1 mg, Sodium 155 mg, Fiber 1 g
EASY HOMEMADE NAAN (TWO INGREDIENT DOUGH)
Make delicious Indian Naan bread at home with just two simple ingredients! Great as a side dish for your favorite Indian dishes or with salads, wraps, soup, and more.
Provided by Kristen McCaffrey
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- To make the two ingredient dough: In a large mixing bowl, combine the flour and yogurt, stirring until they are well combined. If the mixture is too sticky, add a tablespoon of additional flour and continue to mix. Repeat as necessary until the mixture becomes a workable ball of dough. Remove the dough from the bowl and knead on a lightly floured surface, until the dough is smooth.
- Once the dough is prepared and smooth, evenly divide the dough into 4-6 equal sizes. The amount you choose depends on how large you want each piece to be. Using your hands, roll each piece of dough into balls, and then roll on the counter until they are circles, about ¼ inch in thickness.
- Lightly oil or butter your pan. Working in batches, place one or two pieces of dough onto the pan. Brown on both sides and then remove from the pan, and stack on a plate as you finish other pieces.
- Brush olive oil or melted butter on top of each piece, and season with garlic salt, or other toppings.
Nutrition Facts : ServingSize 1 naan, Calories 217 cal, Carbohydrate 31 g, Fat 6 g, Protein 10 g, Fiber 1 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 733 mg, Sugar 2 g
NAAN BREAD MARGHERITA PIZZA WITH PROSCIUTTO
This is one of my favorite friday night dishes. This pizza is quick, simple and delicious. Instead of making the pizza dough from scratch I decided to use naan bread for the pizza base. Using naan bread not only saves time but it is great for portion control. The only difference between this recipe and most pizza recipes is that It doesn't include a tomato sauce on the base. I don't like the sogginess that comes from the sauce, but feel free to try it with the sauce as it will still yield good results.
Provided by Spoons and Stilettos
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place naan breads on the prepared baking sheet; brush each naan with olive oil. Spread green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese.
- Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.
Nutrition Facts : Calories 626.1 calories, Carbohydrate 49.8 g, Cholesterol 92.4 mg, Fat 29.4 g, Fiber 8.7 g, Protein 41.1 g, SaturatedFat 13.7 g, Sodium 1222.3 mg, Sugar 4.5 g
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- Get a large bowl and place the flour and sea salt in the bowl and whisk them together. Add the Greek yoghurt to the flour and mix until you get a rough and shaggy (but not dry) dough.
- Flour the work surface lightly and gently knead the dough onto a smooth-ish ball. Divide the dough into 8 equal portions using a sharp knife.Use a rolling pin to roll each piece of the dough into a rough circle.
- Heat a non-stick skillet over medium-high heat. Brush one side of the rolled out bread with the vegetable oil. Place the bread oiled side down in the pan and cook until the bottom is starting to colour and bubbles start to appear on the top. This should take about 1-2 minutes. If your bread is getting too dark just turn the heat down a little.
- Flip the bread over and cook for another 1 minute until the bubbles start to colour. Keep the naan bread in a warm oven until you're ready to serve them. Sprinkle with fresh coriander if you like.
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