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.

Top 6 indian bread recipes from across the web

The most viewed indian bread recipes by Recipe Cart users, saved from over 6,000 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

Top 6 indian bread recipes from across the web

The most viewed indian bread recipes by Recipe Cart users, saved from over 6,000 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

The most viewed indian bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine