This week’s recipe is the follow-up to my delicious Easy Butter Chicken Curry which has proved extremely popular with my lovely readers but then who doesn’t love a good curry? Having said that, what would be the curry without naan bread to help mop up all the deliciousness? For me naan bread has always been an integral part of a good curry feast and that is where this Easy Naan Bread Without Yeast recipe comes in.
This recipe is adapted from Bake It Better – Bread * by Linda Collister – wonderful little book out of the entire series of books inspired by The Great British Bake Off. We are huge bread eaters here and I think we could easily keep a small bakery going on our bread needs alone lol. This little book is full of wonderful recipes which are more than achievable even if you are not particularly experienced in bread baking department. I highly recommend this one.
Ok, back to these lovely naan breads, shall we? They are soo quick and easy to make, there is no heavy kneading or proving involved, simply gentle mix with your hand to bring the dough together and some resting time to allow the dough to ferment a bit. Original recipe suggests one hour of resting time but as I’ve tried both – one hour and slightly less than thirty minutes without any difference in the final product I suggest that you leave it to rest for anything between 30-60 min depending on the time you’ve got available.
Another thing worth mentioning is that although I made my naans under the grill, you can make them on the non-stick frying pan on the hob as easily. Simply pour 1 tsp of oil onto a hot frying pan and cook your naans until they puff up and start browning at which point you simply flip them and cook the other side. Make sure you wrap them in a clean tea towel as you make some more to prevent them from drying out.
It really is as easy as it sounds and even though these are not as authentic and don’t taste like the ones made in proper tandoor oven, they are delicious and that’s what it’s all about!
Quick and easy recipe for fabulous naan bread, perfect accompaniment to any curry.
- 250 g (2 cups) self-raising flour (plus a little extra for dusting)
- 1/2 tsp salt
- 1 tsp nigella seeds (black onion seeds) lightly toasted if desired
- 3 heaped Tbsp full fat natural yogurt
- 115 ml (1/2) cup lukewarm water
- 50 g (3 1/2 Tbsp) unsalted butter melted
- 1 clove garlic minced, grated of finely chopped
- 1-2 Tbsp fresh coriander finely chopped
Put flour, salt and nigella seeds in a bowl and give it a bit of a whisk with balloon whisk.
Add yogurt and start mixing it into the flour mixture with your hand adding some lukewarm water bit by bit as you mix. Only add enough water to make your dough come together. You might not need the entire 115 ml. It will depends a lot on the flour you are using too.
You will get nice and flexible dough, slightly rough and sticky. You will not need to knead it for a long time only to bring it together to the shape of the ball. Put the dough ball back in a bowl and cover with clean tea towel or clingfilm and leave to rest for anything between 30-60 minutes (however much time you've got). The dough will not raise during this time as there are no yeast.
Take the dough ball out of the bowl and put on a kitchen counter dusted lightly with flour. Divide the dough into 8 equal size balls. Flatten each ball with the palm of your hand and stretch it lightly into the oval shape 15-18 cm long.
Cook your naans under the hot grill for about 2 minutes on each side, until they puff up and start to brown slightly. Timings might differ depending on your grill and the size of your individual naans.
Prepare Coriander & Garlic Butter by gently melting the butter in the microwave or in a small pan on the hob, set aside. Add chopped coriander and minced garlic and mix well. Brush the mixture over still hot naans. Enjoy with your favourite curry!
- Calories are approximate and per 1 naan bread
- Make sure you don't leave your naan breads unattended under the grill as the timing between undercooked and burnt might be literally a blink of an eye 🙂 When they puff up and start getting brown in colour they are ready.
- They freeze really well, simply wrap them in aluminium foil really tightly to prevent any freezer burn and freeze up to three months. Defrost in room temperature and pop in a microwave for a few seconds to warm up or alternatively in they oven (50°C) until they are nice and warm.
- You can toast nigella seeds in a dry frying pan to make their flavour more intense but it's by no means necessary. You can substitute nigella seeds with cumin seeds which are also fabulous in naan bread.
To complete your curry feast try this Easy Spiced Basmati Rice and if you are planning on the entire Indian banquet, why not include my Jamie Oliver’s Inspired Chicken Tikka Masala to complete the feast?
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