Make Bread in 10 Minutes in a Fry pan | No eggs, No yeast
Are you in the mood for freshly baked bread but don't have the time or ingredients for a traditional recipe? Look no further! With this amazing bread recipe, you can whip up a batch of homemade bread in just 10 minutes, and the best part? No yeast or oven required!
Ingredients:
200 grams of all-purpose flour (1 and 2/3 cups) or (7.05 ounces of flour)
5g of baking powder (1 teaspoon) or (0.18 ounces of baking powder)
A pinch of salt
20g of vegetable oil (4 tsp) or ( 0.71 ounces of vegetable oil)
125ml of milk (animal or vegetable milk) 125 ml (1/2 cup) or (4.23 ounces of milk)
- Combine the flour and baking powder in the bowl. Add a pinch of salt for flavor. Pour in the milk and vegetable oil. Mix all the ingredients together until they are well combined and a soft dough is formed. Make sure to incorporate all the dry ingredients with the wet ones.
- If the dough feels too dry, add a little more milk gradually while continuing to mix. If the dough is sticky, sprinkle some flour onto it and knead it until it becomes smooth and flexible. (Just enough to gather the dough does not require kneading).The goal is to achieve a dough that is easy to work with and not too dry or sticky.
- Once the dough is ready, roll it out on a lightly floured surface to a thickness of about 0.5 to 1 cm. You can use a rolling pin to flatten the dough evenly. Then, use a cookie cutter or any round object with a diameter of approximately 6 cm to cut out the dough into individual discs. Repeat this process until all the dough is used and you have obtained the desired number of bread discs.
- Now, it's time to heat a non-stick pan over medium heat.
ـ Once the pan is hot, carefully place a few dough discs onto the pan, ensuring they are evenly spaced apart.Cover the pan with a lid to create a slightly steamy environment, which helps the bread cook evenly and stay moist. Cook each side of the bread for about 5 minutes. You may need to adjust the cooking time slightly based on the thickness of your bread and the heat of your stove. Keep a close eye on the bread to ensure it doesn't burn.
- Once cooked, transfer the bread to a wire rack to cool slightly. The bread should have a lovely golden brown color and a slightly crispy exterior.
- Continue the process of cooking the remaining dough discs until you have cooked all the bread. You can keep the cooked bread warm by covering it with a clean kitchen towel while you cook the rest.
- Once all the bread is cooked, it's time to enjoy your homemade creation. Serve the warm bread with your favorite spreads such as jam, cheese, or use it to make sandwiches. The bread's texture should be soft and tender, making it perfect for any occasion.
- Now, sit back and savor the satisfaction of making delicious bread in just 10 minutes without yeast or an oven. Enjoy!
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#recipe #bread #nooven
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00:00 making dough
01:03 Roll the dough
01:23 Molding the dough
01:40 Putting the dough in the pan
Garlic naan in a cast iron skillet — tawa-style (no yeast, no oven)
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Yeast + chemical leaveners:
***NO-YEAST RECIPE, MAKES 4 NAAN***
Dough:
2 cups (250g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon double-acting baking powder
2 tablespoons oil
1/2 cup (100mL) milk or water, plus more as needed
1/4 cup (60g) yogurt (ideally with live cultures)
Toppings:
grated garlic
fresh chopped cilantro
melted butter (if using unsalted butter, also top the finished naan with a little more salt)
Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and leave it for at least a half hour, but ideally for several hours. (I suspect additional fermentation will occur over those hours if you use a yogurt with live bacterial cultures.)
Knead the dough again right before baking, and divide it into four balls. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water.
Press the dough wet-side-down into the hot skillet. If your heat and dough are right, you should have a few bubbles within two minutes, and the edges should be looking dry and cooked. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy.
(If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.)
Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.
***YES-YEAST RECIPE, MAKES 4 NAAN***
Dough:
2 cups (250g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dry yeast
1/2 teaspoon double-acting baking powder
2 tablespoons oil
1/2 cup (100mL) milk or water, plus more as needed
1 tablespoon yogurt (ideally with live cultures)
Toppings:
grated garlic
fresh chopped cilantro
melted butter (if using unsalted butter, also top the finished naan with a little more salt)
Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and let it rise for at least an hour.
Knead the dough again right before baking, divide it into four balls, and let them proof for about 15 minutes. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water.
Press the dough wet-side-down into the hot skillet. If your heat and dough are right, the edges should be looking dry and cooked within two minutes, and the dough should have puffed up a bit though I rarely get large bubbles with the yeast version of this dough. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy.
(If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.)
Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.
Italian Piadina (easy unleavened flatbread)
Get the Recipe:
⭐️ Piadina is a thin yeast-free flatbread from Italy similar to a flour tortilla wrap you can fill with anything you like and enjoy for a light lunch, snack, or dinner.
⭐️ Ingredients
2 cups all-purpose flour
½ cup + 2 tablespoons water warm
2 tablespoons extra virgin olive oil
1 teaspoon salt
Metric:
300 grams all-purpose flour
150 grams water warm
30 grams extra virgin olive oil
6 grams salt
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
[No Oven ] Mix water with flour, the softest and healthy flatbread recipe you will ever make
[No Oven ] Mix water with flour, the softest and healthy flatbread recipe you will ever make
Water 180ml
Active dry yeast 3g/1tsp
White sugar 10g/2tsp
Flour 300g/2cups
Salt 5g/1tsp
Olive oil 15g/1tbsp
清水 180毫升
活性干酵母 3克/1茶勺
白糖 10克/2茶勺
面粉 300克/2大杯
盐 5克/1茶勺
橄榄油 15克/1大勺
#flatbread
#Grilled flatbread
#Pita bread
#No oven bread
#Pan bread
#Bazlama
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Delicious Bread For Breakfast, I've been doing it for 20 years, it has never misled me!
Anyone can make this easy Bread! The most delicious bread for breakfast that you have never eaten. No oven, I've been doing it for 20 years, it has never misled me! Fast and tasty recipe.
Bread recipe ingredients:
1 cup warm water (200 ml)
1 tbsp yeast (10 grams)
4 tsp sugar
1/3 cup vegetable oil (60 ml)
1 cup warm milk (200 ml)
1/2 tsp salt
5 cups of flour (600 gr) + ~30-50 gr to work with dough
100 gr butter
The glass I used is 200 ml.
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#bread
Types Of Indian Bread | 3 Ways Naan Recipe | Tawa Naan | How To Make Indian Bread | Get Curried
Types Of Indian Bread | How To Make Indian Bread | 3 Ways Indian Bread | Butter Naan | Butter Garlic Naan Recipe | How To Make Garlic Naan At Home | Easy Naan Recipes | Easy Indian Bread Recipe | Garlic Naan Without Tandoor | Kulcha Recipe | Kulcha On Tawa | How To Make Kulcha Without Tandoor | Roghani Naan Recipe | Perfect Roghani Naan Without Tandoor | Roghani Naan On Tawa | No Tandoor Naan Recipe | Naan Without Tandoor | Indian Bread Recipe | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Types Of Indian Bread with our Chef Varun Inamdar.
Introduction
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Of these, Naan is a leavened, oven-baked, or Tawa-fried flatbread. This homemade naan recipe is easy to make, perfectly soft, and always so delicious! Make your own Indian flatbreads at home and you'll never go back to buying them.
For Butter Garlic Naan
3 cups Refined Flour
1/4 cup Curd
3 tbsp Powdered Sugar
1 tbsp Baking Soda
1 tsp Salt
2 tbsp Oil
Water (as required)
Crushed Garlic (as required)
Chopped Coriander Leaves (as required)
1 tsp White Sesame Seeds
Refined Flour
Water
Butter
Kulcha Recipe
Refined Flour (for dusting)
Butter
Refined Flour
1 tsp Nigella Seeds
Butter
For Roghani Naan
Refined Flour (for dusting)
Refined Flour
Chilli Oil
#TypesOfIndianBread #NaanRecipe #GetCurried #TheBombayChef #VarunInamdar
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Host: Varun Inamdar
Copyrights: REPL
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