"NO YEAST " Naan . "無酵母"印式烤餅

"NO YEAST" Naan . "無酵母"印式烤餅

Didn't find white jasmine rice in the house, but hubby didn't want brown rice, the best way to do was to make naan as I was planning to cook curry for the night.

I have finished the packet of active dry yeast the other day, so no yeast at home, had to modify the usual recipe I use for naan using no yeast. I have gone to the corner store for plain yogurt, but didn't get it, so I had to find a way to substitute it....here you go, easy "NO YEAST" naan....

在廚房裡沒找到白香米，但外子卻不愛吃糙米，最佳方法是造幾塊印式烤餅配我當晚
預備煑的咖喱了。

早前買的一小包乾酵母已用完，唯有找方法取代酵母。用開的食譜有純乳酪，急忙跑到街角小店找，但也沒找到，唯有再想辦法使烤餅沒帶乳酪也鬆軟....做好了，我的"無酵母"印式烤餅....

"NO YEAST" Naan

Ingredients:

All purpose flour 200g

Baking powder 2g

Sugar 3g

Salt 3g

Butter, melted and warm 32g

Milk, warm  100ml

White vinegar 3ml

Method:

1. In a bowl, mix flour, baking powder, sugar and salt

2. In a big bowl, mix warm milk and warm melted butter well, then add in vinegar and mix until smooth; then add all the dry ingredients in and mix well

3. Hand knead the dough until smooth, and shape it into a ball

4. Let the dough rest from as short as an hour to as long as a day. If room temperature is high, you may just let the dough stand inside the fridge and let return to room temperature before rolling

5. Divide the dough into 5 portions and shape each one into a ball, and roll it into a naan shape with in oval or rectangular shape about 4 to 5 mm thick. Sprinkle flour on the dough and on the counter surface will make the rolling work done easier.  

6. Preheat a pan to medium high heat, without adding oil, put the naan into the pan, cook until bubbled and turn to the other side, cook until done, about 60 to 75 seconds.

Cooking Tips:

1.Cast iron skillet is ideal for frying naans

2. Cooked naans should be wrapped with a kitchen towel to keep soft
3. I did not brush melted butter on the naan, but you could always do it to have Butter Naan flavor or use melted garlic butter for Garlic Butter Naan Flavor

"無酵母"印式烤餅

材料： 

中筋粉 200g

泡打粉 2g

糖 3g

鹽 3g

牛油溶液 ，暖和 32g

暖牛奶，100ml

白醋 3ml

做法：

1.在中碗裡，混合麵粉，發酵粉，糖和鹽

2.在大碗裡，加入暖牛奶和暖牛油溶液，混和，入白醋，再混好，然後加入所有乾料並混勻

3.將麵團手揉至光滑，成球形

4.放麵團在室温鬆馳最短一小時到最長一天。如室溫高，可將麵團待在冰箱內，用前回溫

5.將麵團分成5等份，揉成球狀，再擀成角個四至五毫米厚的橢圓形或三角形大餅。在麵團上和桌上撒上麵粉，擀麵就更容易

6.用中高燒熱煎鍋，不加油，兩手把烤餅放上，煎至餅面有氣泡，轉至另一邊，全程約煎60至75秒。

提示：

1. 煎烤餅用鑄鐵煎鍋最佳，傳熱快

2. 用廚房子包著熱烤餅，可保鬆軟
3. 我沒有在烤餅面抹油,如想吃牛油烤餅,趁熱在餅兩面抹上熱牛油即可；也可隨意抹上蒜蓉牛油，成蒜蓉牛油烤餅