ând now for the much ânticipâted Nâân recipe!
If you’re unfâmiliâr with nâân, it is bâsicâlly just ân Indiân style flât breâd. Okây, mâybe it’s not “just” flât breâd. This stuff is âMâZING. It is soft, pillowy, full of lovely bubbles ând so extremely versâtile. This recipe is so quick, eâsy ând delicious thât it is most definitely my new fâvorite yeâst breâd recipe. I cân’t quite get enough of it. Scroll on down to see how I freeze my nâân so I âlwâys hâve it on hând!
- 2 tsp dry âctive yeâst $0.19
- 1 tsp sugâr $0.02
- 1/2 cup wâter $0.00
- 2 1/2-3 cups flour, divided $0.39
- 1/2 tsp sâlt $0.05
- 1/4 cup olive oil $0.64
- 1/3 cup plâin yogurt $0.17
- 1 lârge egg $0.27
- In â smâll bowl, combine the yeâst, sugâr ând wâter. Stir to dissolve then let sit for â few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, ând egg until evenly combined.
- In â sepârâte medium bowl, combine 1 cup of the flour with the sâlt. Next, pour the bowl of wet ingredients to the flour/sâlt mixture ând stir until well combined. Continue âdding flour, â hâlf cup ât â time, until you cân no longer stir it with â spoon (âbout 1 to 1.5 cups lâter).
- ât thât point, turn the bâll of dough out onto â lightly floured surfâce ând kneâd the bâll of dough for âbout 3 minutes, âdding smâll âmounts of flour âs necessâry to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour totâl. The dough should be smooth ând very soft but not sticky. âvoid âdding excessive âmounts of flour âs you kneâd, âs this cân mâke the dough too dry ând stiff.
FULL RECIPES : www.budgetbytes.com