indian bread

A flavorful, stove-top Vegan Garlic Naan made without yeast in just under 30 minutes.

Garlic Vegan Naan

bread flour (or all purpose flour)

sugar

tsp baking powder

tsp sea salt (fine)

olive oil (extra virgin)

garlic (minced)

almond milk

water (more as needed)

In a large bowl, whisk together flour, sugar, baking powder and salt.

Add olive oil and almond milk and stir with wooden spoon. Add water a little at a time to mixture. Use your hands to knead dough into a large, round ball. Add more water as needed. Dough should be very sticky.

Add garlic and mix into dough ball with hands.

Cover with dish towel and let sit for 10 minutes.

Separate dough into 6 even balls. Sprinkle thin layer of flour onto cutting board. Using a rolling pin, roll out the first ball to 1/16-1/8 inch thick. The thinner the better. Brush both sides with olive oil.

Heat skillet on high heat. Place dough in skillet and allow to brown. When the dough starts to bubble and puff up, it's ready to turn. Remove from heat and brush each side with vegan butter. Serve immediately.

Brushed with creamy vegan butter while bubbly & piping hot, then sprinkled with fenugreek, make this easy Vegan Garlic Naan on your stovetop without yeast in less than 30 minutes. Say what? Yes, this vegan garlic naan recipe is the bang bang bomb!

Vegan Garlic Naan Made on Stovetop No Yeast

Once you make this easy naan bread recipe, I’m sure you’ll never want to buy pre-made ones again. Just mix the four ingredients and knead them for a few minutes to bring it together, then roll it out and pan fry. It's a yeast free bread that's light, fluffy and tasty!

Easy Naan Bread Recipe (Yeast-Free)

(250 grams) all purpose flour (plain flour)

(250 grams) plain yogurt ((or dairy free vegan yogurt))

baking powder

salt

Easy Naan Bread Recipe (yeast-free)

Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.

Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.

Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.

Best eaten on the same day. If making ahead, warm them up in the oven before serving.

https://embed.mediavine.com/videos/q9amzipzza5owomnqih1

This tasty, light and fluffy yeast-free easy naan bread recipe is ready in just 15 minutes with 4 ingredients! Easily vegan, gluten-free.

Easy Naan Bread

The BEST Easy Naan Recipe - Fluffy, crusty, irresistible Indian Naan Bread made in the oven. This naan bread recipe is so simple, it&#039;s perfect for new bread bakers.

Homemade Naan Bread Recipe

dry active yeast

water

melted butter (+ extra for serving)

yogurt

bread flour

Attach the bread hook to your electric mixer. Add the yeast, sugar, and warm water to the mixing bowl and allow it to foam for 5 minutes.

Add the salt, butter, and yogurt. Then slowly add the flour to the mixture. Allow the mixer to “knead” your dough for 5 minutes.

Oil the mixing bowl, then cover and let the dough rise until doubled in size, 1-2 hours.

Preheat the oven to 450 degrees F. Place two baking sheets in the oven to heat. Baking stones work best!

Dump the dough onto a floured surface. Cut the dough into 8 equal pieces. Use a floured rolling pin to roll the dough into large ovals, about the length and size of a large shoe.

Place the ovals on parchment paper to rest. Once all the dough in ready, brush with melted butter and place on the HOT baking sheets, butter side down. Brush the tops with butter and bake for 3-4 per side, flipping once. Serve warm, brushed with more melted butter.

Karnataka has lots of amazing food, but this curry is one of those dishes that people outside the region hear about. Maybe because India has so few pork curries… or maybe because it is that good, says Anjum.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Slow-cooked karnataka pork curry

(10 grams) ginger, chopped

garlic cloves, chopped

tomato, quartered

(60 milliliters) sunflower oil

brown mustard seeds

curry leaves

onions, finely chopped

green chillies, stalks removed, pierced

tsp cumin

pork shoulder,

tbs white wine vinegar

Coriander sprigs, rice and Indian breads, to serve

tsp cumin seeds

coriander seeds

cloves

cinnamon

fennel seeds

black peppercorns

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Puri or poori is a puffy Indian bread made of wheat flour dough, oil, salt and water. The dough is rolled into discs and deep fried for golden, slightly crispy puri bread that tastes amazing with curry, chana masala, and even halwa!

Puri Recipe

Indian wheat flour

ghee oil

semolina flour (optional)

tbsp yogurt (optional)

tsp carom seeds (optional)

cooking oil (for deep-frying)

Take the wheatflour in a deep glass bowl and add the salt, semolina and carom seeds. Mix well.

Add the two tablespoons of ghee and yogurt and mix again with a big spoon or your hands.

Knead the wheatflour mix by adding water little by little until a stiff dough forms.

Break off lemon-sized balls and shape into discs with the help of a rolling pin on a clean surface. Use a few drops of oil to grease the balls as you're rolling them out.

Cover the discs with a damp cloth.

Heat the 3 cups of oil in a deep karahi or wok until it is very hot, but not so hot that it gives off fumes.

Slide a single disc into the oil. It will rise up in a couple of seconds. Press down on it until it puffs up, then turn it over. Fry for a few seconds more and remove onto absorbent paper. Repeat with all the other discs. The pooris are now ready to be served with your favorite curry or halwa.

Make restaurant style Tandoori Roti at home without tandoor with this easy step by step recipe. Enjoy with dal and creamy curries!

Tandoori Roti

atta (270 grams,

salt (or

baking soda

yogurt (plain yogurt)

water (to knead, around 1/2 cup cup + 1-2 tablespoons)

ghee (to brush the rotis)

To a large bowl add, 2 cups atta (whole wheat flour), 3/4 teaspoon salt, 1/2 teaspoon sugar, 3/4 teaspoon baking powder and a generous pinch of baking soda. Mix well using a wire whisk.

Then add 3 tablespoons plain yogurt and 2 tablespoons oil. Mix until all the oil and yogurt is well incorporated with the  flour. Rub the flour with your fingers until it&#39;s all mixed well.

Now, start adding water little by little and knead to form a smooth dough. It should be a soft dough but not too soft, it should be little firm. I used around 1/2 cup + 1 to 2 tablespoons water here, use as much as you need.

Drizzle little oil on top, give a final knead. Cover with a damp cloth and rest for 30 to 45 minutes. After the dough has rested, divide it into 8 equal parts, around 60 to 65 grams each.

Heat a concave iron tawa or an iron mini wok (I have used a 9-inch lodge mini wok which works perfectly for tandoori rotis) on medium-high heat. Now, take a dough ball, dust with dry flour and roll into a circle of around 5 to 6 inches diameter. You should roll it on the thicker side, it doesn&#39;t have to be thin like a normal roti.

Now, generously wet one side of the rolled roti with water. Use water liberally here since we need enough water for the roti to stick well to the pan.

Once the work (or tawa) is hot (it needs to hot and not medium hot), place the rolled roti with the wet side down on the wok/tawa. Since you applied water, the roti from that side will stick to the wok. Now let it cook for 20 to 30 seconds on high heat. You will see lot of bubbles appearing on top.

Now carefully flip the wok (I wear gloves since this is cast iron) and cook the roti directly on heat with the wok being upside down. Heat should be medium at this point and you should move the wok a little bit so that it gets cooked evenly from everywhere.

Once the rotis have brown spots  all over, flip the wok back and remove the roti from the wok using a spatula.

Apply ghee on roti. Make all rotis similarly. You will notice some rotis might be stuck, remove them carefully using a spatula. And there will be some browned bits from the sticking, just scrape that off using a damp paper before you put the next roti on the wok/tawa.Serve hot with creamy curries or dal.

This Indian Naan Bread recipe is incredibly easy to make at home and the result is a soft and delicious Indian bread that you can have as a side to many meals.

Easy Indian Naan Bread Recipe

c. all-purpose flour

instant yeast

c. milk

c. plain Greek yogurt

cardamom

turmeric

Tbsp. melted Ghee or butter

Pour the milk into a liquid measuring cup, whisk in the Greek yogurt, and heat in the microwave until warm to the touch (about 110 degrees F). Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt, cardamom, turmeric, and 2 1/2 cups of the flour.

Mix well with a wooden spoon or the paddle attachment on your stand mixer. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl (it will still be sticky). Knead the dough using the dough attachment on your stand mixer, or by hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. The dough will still be a little sticky, but you won't have too much trouble forming it into balls.

Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees Fahrenheit and place a pizza stone or large cast iron pan on the bottom rack of the oven.

Once the dough has rested for a half hour, one by one, roll each piece into a circle about 6 inches wide. Open up the oven and lay the circle of dough on the hot pizza stone. Spritz the top of the dough with a little water or vegetable oil. Close the oven and bake the naan for about 2-3 minutes, until it is lightly puffed and brown spots begin to appear on the bottom. Turn the naan using tongs and return to oven for another 2 minutes or so.

Remove the naan from the oven and place on a cooling rack or large plate. Brush lightly with Ghee or melted butter. Stack the hot naan on top of each other as it comes out of the oven to help keep the pieces warm.

A flavorful, stovetop Vegan Naan made with no yeast or yogurt in just under 30 minutes.

Easy Vegan Naan | No Yeast, No Yogurt

butter (melted)

fenugreek

parsley (roughly torn)

Add olive oil and almond milk and stir with wooden spoon. Add water a little at a time to mixture until you&#39;ve achieved the right consistency. The dough should be sticky and moist, but not runny or wet. Use your hands to knead dough into a large, round ball. Add more water as needed. Dough should be very sticky.

https://www.youtube.com/watch?v=vHDkNRDo4zA

These flatbreads are delicious, easy and cheap to make. Using only three ingredients you can have a delicious fresh bread which is the perfect side dish!

Easy Flatbread

self-raising flour (plus extra for the worktop)

vegetable oil

Roughly 140 milliliters warm water (don't

Add the flour to a large mixing bowl

Add in the tbsp of oil and 120ml...

Add in the tbsp of oil and 120ml of warm water (the water should be warm to the touch)

Use a wooden spoon to mix together until...

Use a wooden spoon to mix together until a rough dough forms

Use your hands to knead the dough, and...

Use your hands to knead the dough, and add as much more water is needed to make a soft dough (don't add too much at once, introduce 20ml-ish, one tablespoon at a time and stop when it becomes a soft dough).

Knead for around a minute, until the dough...

Knead for around a minute, until the dough feels smooths

Then cover the bowl loosely with a damp...

Then cover the bowl loosely with a damp tea towel for 15 minutes

Lightly flour your worktop and put the rested...

Lightly flour your worktop and put the rested dough on it

Divide the dough into 6 equal pieces and...

Divide the dough into 6 equal pieces and roll into balls using the palm of your hand

Heat a large, non-stick pan to high heat

Whilst the pan is heating, roll one of...

Whilst the pan is heating, roll one of the dough balls into a flat, circle

Once the pan is hot, place the rolled...

Once the pan is hot, place the rolled flatbread onto it (no oil, put it into a dry pan)

Cook for 30 seconds on one side (it...

Cook for 30 seconds on one side (it should begin to rise up)

Then flip using tongues

Quickly cook on the other side for a...

Quickly cook on the other side for a couple of minutes - until there are brown speckles (but don't over-do it else it'll be crispy, you want them to remain soft)

Once cooked, transfer to a plate, and repeat...

Once cooked, transfer to a plate, and repeat the process with the rest of the flatbreads

If you're not serving immediately, cover the plate...

If you're not serving immediately, cover the plate of stacked flatbreads with a slightly damp tea-towel to keep moist and soft

Serve warm

https://mediavine-res.cloudinary.com/video/upload/wcadjjft9tfgibti0yvd.mp4

These soft flatbreads are soft and easy to make. Here's some tips on the dough texture.

Easy Flatbread Dough Tips

Recipe for classic naan - Indian flatbread recipe that I make for all my Indian dinners. So easy to make and always comes out perfect.

Simple Butter Naan with Yeast

300 g All purpose flour

g plain yogurt

g luke warm milk

tsp cooking oil (2 tsp = 9 grams)

tsp Rapid rise yeast

tsp salt

Butter (or

Add your rapid rise yeast (you can substitute with active dry yeast too), Sugar, and lukewarm milk into a bowl and let it sit for about two minutes. If the yeast starts to make foam then your yeast is good. Carry on with the next steps. If your yeast doesn’t make foam/small bubbles then your yeast is not good. Start over with a newly bought yeast.

Next, add your yogurt and oil to the bowl and dissolve it in the milk mixture using a spoon.

Then add salt and flour. Mix well using the spoon until they become lumps and no loose flour is left in the bowl. Press the lumps together and make a rough ball.

Transfer the dough ball and knead the dough until smooth and stretchy for about 15 mins. If the dough is too sticky add about a tbsp of flour at a time while kneading. You should get a slightly tacky dough and should be able to stretch the dough until the windowpane without tearing or breaking the dough.

Apply a few drops of oil to the bowl. And transfer the dough back in. Apply two drops of oil onto the surface of the dough to prevent it from drying out. Cover with plastic wrap and let it double in size. 

The dough should be doubled in size. This would take roughly about an hour.

And then break the dough into 6 - 7 equal size portions and make them into balls using your hands.

Place them on a plate/working surface, cover them with a plastic wrap, and let them relax and puff up for 30mins.

After 30 mins, take a ball out. Put it on the benchtop. Flat the dough out using your hands. This would degas the dough ball. 

And then using your rolling pin, roll the dough to an oval shape flatbread with one broader side and one narrow side. The thickness should be about 2.5mm.

Then lift the flattened out dough, and stretch the dough from the narrow side using one hand while holding the dough with the other hand to get the tear-drop shape. You can make them into any other shape you like.

Meanwhile, put your cast iron skillet to heat up(or any other skillet you have. Don’t use a non-stick Teflon coated skillet though. They are not meant to heat up high). The skillet should be smoking hot when you put the naan it. So it would puff up quickly. Also, turn on the oven broiler and place a cookie sheet or large baking tray on the top shelf of your oven.

When the skillet is hot, Place the naan on the skillet. Let the bread puff up with bubbles. Leave the naan until the bottom of it gets nice and brown.

Then transfer the naan to the tray which you placed under the broiler. You can use a spatula or tongs for this. Let the top gets brown too. The naan would puff up furthermore.  ( read the recipe description above for alternative methods)

When the top is brown, transfer the naan to a plate and apply butter immediately before it becomes hard and crispy. (you can also apply crushed garlic after applying butter for garlic naan or chopped cilantro for cilantro naan)

Top 11 indian bread recipes from across the web

The most viewed indian bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlic Vegan Naan

Easy Naan Bread Recipe (Yeast-Free)

Homemade Naan Bread Recipe

Slow-cooked karnataka pork curry

Puri Recipe

Tandoori Roti

Easy Indian Naan Bread Recipe

Easy Vegan Naan | No Yeast, No Yogu...

Easy Flatbread

Simple Butter Naan with Yeast

Stovetop: Roti, Basic Indian Flatbr...

Top 11 indian bread recipes from across the web

The most viewed indian bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Vegan Naan

Easy Naan Bread Recipe (Yeast-Free)

Homemade Naan Bread Recipe

Slow-cooked karnataka pork curry

Puri Recipe

Tandoori Roti

Easy Indian Naan Bread Recipe

Easy Vegan Naan | No Yeast, No Yogu...

Easy Flatbread

Simple Butter Naan with Yeast

Stovetop: Roti, Basic Indian Flatbr...

The most viewed indian bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine