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Yogurt/Greek yogurt + self-rising flour. Knead into dough, cut into pieces and roll out into flatbread shape. Fry in a pan. Put anything u want on it. You can even use the dough for a little pizza
Jan 31, 2024
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Put some flour in a bowl, enough that it looks like just a bit less than how much bread you want. Throw in some salt and any other spices you want, mix it up. I've said before but I pretty much always use white whole wheat flour. That way you've got the nutritional benefits of whole grains without the somewhat overpowering flavor.
Add a bit of yogurt and/or sour cream (remember, it's always easier to add more to something than to take it out. Err on the side of not enough yogurt so you can add more if needed). In theory, it should be about equal weights of flour and yogurt, but don't take it too seriously.
Mix together; I like to use a rubber spatula and smear the mix down and around the bowl, folding it over itself to combine. You want your dough to be pretty thick, not very wet at all.
Melt a tiny bit of butter and some oil in a pan. Either shape the naan and place it in the oil on medium heat, or do what I do and put the dough in the pan as a lump, then spread it out to shape in the pan. You don't want it to be too thick or the inside won't cook, I'd say no thicker than your thumb.
Cook until it's nicely browned, and devour. Super simple, super quick, delicious.
So that's:
1: mix flour, salt, and desired spices.
2: add approximately equal weight yogurt or sour cream, combine thoroughly.
3: pan fry on medium to medium high heat.
Sep 27, 2024
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Here’s a pretty simple bread recipe that I’ve made a few times!!
3 cups flour
1 1/4 tsp salt
1/4 tsp instant/active yeast
1 1/3 cup cold water
Stir together the flour, salt, and yeast. Add the water and mix until you have a sticky dough. I use a mixer but you can mix by hand too. Spray a little pam in a big bowl, put the dough in and cover with plastic wrap or a damp cloth and let it rise over night. it should double in size. after the first rise take the dough out onto a floured surface and shape into a rough loaf shape (doesn’t have to be perfect). Put it in a loaf pan and let it rise again for a few hours til it’s nice and big (big = more air bubbles and fluffier texture). Bake at 400 for 45-60mins.
Another tip I haven’t tried yet: when you put the bread in the oven, on a rack below it put a tray of water (about a half inch deep or so). The steam that’s created should keep the crust from getting to hard before the bread is fully cooked
Mar 6, 2025
My friend Maglia put me on to this. Literally so easy and goated and I’ve been consuming bread at a very rapid rate. 3 cups flour, 2 tsp salt, 1.5 cups warm water, 1 packet of yeast. Cover and proof for 2 hours. Preheat 445° oven. Flour and shape dough into round ball and cook in Dutch oven lined with parchment paper. (Lifehack for diy dutch oven, just use an oven safe pot and cover with a tray). 30 mins covered, 15 mins uncovered. I like to sprinkle some water onto the bread/pot right before it goes into the oven to create some steam in there. Scoring a square will give a good rise I feel. Also don’t knead it bc it will get spongy and dense. I like to err on the side of a dryer dough. YUM and less than 3 hours total.
2d ago
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