While indian Naan bread is usually yeast based, this version uses baking soda and powder instead. This a super fast alternative as this dough does not need any resting time and can be used right away.

Ingredients

• 250g yogurt
• 250g wheat flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder

Instructions

Mix all ingredients together. Get some dough out on a well floured surface and press it flat. Turn the dough once in a while. Naan usually has a oval shape. Try to get it down to about 1/3 cm.

Preheat a pan (maximum heat). Without oil, put the flattened dough in the pan. After a one to two minutes (or once it got brown spots) turn the bread. The second side usually gets dark faster. Once it has brown spots it should be done.

If it is not yet done you can finish them in the oven (200 degrees). As an alternative you can turn down the heat for the next one if this one got too dark too fast or simply reduce its thickness by flattening it out more.

Clean the pan after each bread you make with a dry kitchen or paper towel. Otherwise the rest flour will burn.

Wrap the baked breads in a lightly wet kitchen towel to keep them warm and fresh.

Tips

If you want to make wraps, half the baking soda and baking powder. This will reduce the fluffiness but will make the bread more durable during filling.