Quick Rise Garlic Naan Bread Recipe

Leavened naan usually requires arduous proofing and kneading, taking time and effort.

This quick rise version of naan takes a minimal amount of time, replacing the yeast with fast-action baking powder.

Use them on the barbecue as a base for vegetarian pizzas or for accompanying a traditional curry.

Resist the urge to use a lot of oil when pan-frying, as this can actually cause the bread to become undesirably dense and sodden.

quick rise naan
Yield: 6 pieces

Quick Rise Garlic Naan Bread

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

This quick rise version of naan takes a minimal amount of time, replacing the yeast with fast-action baking powder. Use them on the barbecue as a base for vegetarian pizzas or for accompanying a traditional curry.

Ingredients

  • 1 1/4 cup flour, plus more for dusting
  • 1 pinch salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tsp sugar
  • 2 tbsp unsalted butter, melted; or vegetable oil
  • ½ cup milk (or non-dairy substitute), room temperature

Instructions

  1. Sift together the flour, salt, baking powder, baking soda and sugar. In a separate, smaller bowl, whisk together the milk and butter. Create a well in the middle of the flour mixture and pour the milk mixture into it.
  2. Combine the wet and dry mixtures together thoroughly, continuing to knead for 6 to 7 minutes, or until the dough is elastic.
  3. Cover with a warmed, damp tea towel and place in a warm area of the kitchen for 10 minutes.
  4. Divide the dough into 6 pieces. Lightly flour a clean flat surface and roll out each piece into an elongated shape.
  5. Heat a frying pan over medium-high heat and add a touch of oil, only enough to coat the surface.
  6. Cook each piece of dough in the hot frying pan for 2 to 3 minutes on each side, or until browned. During this time, the dough should rise as air pockets are filled with steam.
  7. Remove and cover lightly with a damp tea towel until ready to serve.

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quick rise naan

Samantha Lowe
Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She records her culinary and globe-trotting experiences online at www.samanthalowe.com/blog. A love of photography and cooking fuels this writing, with the end result usually enticing friends and acquaintances to 'loosen their belts'.