Cocktail Naans – Yeast Free

30 May 2020 By

A quick, easy naan to make and accompany your Indian table. As it’s a no-yeast version, it can be a bit tricky to handle the sticky dough but once you’ve made it a few times; you’ll get the hang of the texture you’re after and it’ll be another easy one to replicate and add to your repertoire.

Sometimes I make half a batch as mini naans and the remainder as 8 cm diameter. Cooked naans, keep really well covered in a tea towel to the next day. Reheating just takes 20-30 seconds in your microwave. I also like to make a variety of toppings.

Ingredients - 8 Cocktail (Mini) Naans

  • 2 cups of self-raising flour
  • 8 tablespoons of full fat greek yoghurt – I use Farmers Union
  • 1 tsp salt flakes, crushed
  • 1 tsp caster sugar
  • 4 tbsp extra virgin olive oil or melted butter or ghee

Serving

  • Hot ghee and nigella seeds, or
  • Garlic butter, or
  • Olive oil and chopped herbs

Method

  1. Place flour in a bowl, you don’t need to sift.
  2. Add all the other ingredients. Lightly mix with a wooden spatula until combined and sticky.
  3. Take over with your floured hands and gently start to knead the dough on a lightly floured surface for 10 minutes. Adjust the quantities of flour and yoghurt ever so slightly, as required. The mixture shouldn’t be too wet and sticky nor should it be too dry as it will fall apart and not hold. Once the dough is shaped into a smooth shiny ball, place it back into the bowl and cover with a damp cloth. Leave to rest for half an hour.
  4. Then flour your hands and lightly knead dough before dividing it into two lots. Keep one lot covered with the damp cloth while you work with the first half. Divide this ball of dough into four even balls. Lightly dust your rolling pin with flour and roll each piece of dough into an oval or circular disc approximately 8 cm in diameter. Brush with olive oil, (buter of ghee) fold in on itself and then roll out again. This helps to create fluffy flaky naans.
  5. Once all your naans are shaped, cook them in batches on a preheated pizza tray or iron skillet in hot fan forced oven (set at around 200˚C)  for a few minutes on each side until they start to puff and colour. You can also easily opt to cook these naans in a heavy based flat frying or griddle pan for a couple of minutes on both sides too.
  6. Brush with olive oil, ghee and nigella seeds or garlic butter and serve immediately.

 

TIP: Don’t overcook and brown the naans too much, as long as they are fully cooked on the inside it should be ready to eat.