Diet Naan
This is essentially the 3 ingredient yogurt bread I keep seeing pop up on the internet. Your mileage may vary
Equipment
- 2 hands
- 1 countertop
- 1 knife, bench
- 1 skillet, cast iron, 12 inch (w/lid)
- 1 mortar and pestle
- 1 strainer, basket
Ingredients
- 100 g flour, wheat, all purpose
- 111 g yogurt, non-fat, plain, Greek style
- 3 g baking powder
- 1 g salt, kosher
- 25 g flour, wheat, all purpose Bench flour
Instructions
- Clean your damn countertop thoroughly. Then dry it. If anyone tries to touch your clean countertop, incapacitate them. Sweep the leg. Do what it takes.
- Grind your kosher salt into a fine powder with the mortar and pestle.1 g salt, kosher
- Sift your flour, salt and baking powder into a pile on your sparkling clean countertop.100 g flour, wheat, all purpose, 1 g salt, kosher, 3 g baking powder
- Make a well in the middle of the flour and toss in yogurt.111 g yogurt, non-fat, plain, Greek style
- Wash and dry your hands.
- Thoroughly incorporate the yogurt into the flour. This will be wet, messy and sticky until it's not. Scrape excess flour off your fingers and the countertop and incorporate into the wad.100 g flour, wheat, all purpose, 111 g yogurt, non-fat, plain, Greek style, 3 g baking powder, 1 g salt, kosher
- After about 5 minutes of kneading, the dough will come together. You may add a little water if the dough is too dry (unlikely).
- Divide into four sections, roughly the same size. Let the dough rest for about five minutes or so.
- Fire up your iron skilled on high.
- If your skillet is well seasoned, you should not need oil.
- When your skillet is disturbingly hot, not glowing, but scary, turn your attention to your dough.
- Roll each of the four sections into a ball and then flatten into a circle. (You may need bench flour to prevent it sticking to the countertop/your hands.
- Spread the dough out, by hand, until you aren't comfortable it won't tear. As soon as one is done, toss it in the pan. The rest will go quickly now that you've done the first.25 g flour, wheat, all purpose
- When you have some good scorching on one side and they start to puff up. Flip them.
- When you have reasonable scorching on the second side, turn off your heat. You are done.
- Brush with nothing. This is diet food.
Notes
Yes. That's right. It's not actually naan. It's just a cooked flour disk that's soft, tenderer and surprisingly good.
Do not be afraid to bollocks this one up. It takes a bit of practice and the dough is never quite as smooth as you think it should be. That's OK.
Nutrition
Serving: 4eaCalories: 107kcal
Tried this recipe?Let us know how it was!
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