This naan recipe proves you just don’t need eggs in that dough!
Every now and then I get asked for an eggless naan recipe. To be honest, I never tried it until a couple of weeks ago. I don’t have a problem with eggs so the question I had to ask myself was why should I cook such a thing?
Lately, however I’ve learned that quite a few people don’t like cooking with eggs either for health or religious reasons. So I decided to see what I could come up with. This naan recipe actually works just as well as my others. My family didn’t miss the egg at all. In fact they had no idea until I told them after they’d already gobbled them up.
The great news for us was that we always thought naans had to have egg in them. I’ve taken a few rushed trips to the shop on a number of occasions when I realised we didn’t have any eggs in.
I won’t be doing that again.
If you like to leave eggs out of your cooking, this one is for you. Even if you don’t, you might like to give this very nice eggless naan recipe a go.
For best results use a home tandoor oven. They can be purchased online and are a lot of fun. Alternatively, you could use a pizza stone heated for at least an hour in your oven on its highest setting.
450g white plain flour (sifted)
1 tablespoon baking powder
3 teaspoons sugar
25g fresh yeast or 7g dried yeast (I prefer fresh)
200ml plain yogurt – lightly beaten
150ml warm milk
1 teaspoon salt
1 tablespoon onion seeds (Kalonji / Nigella Seeds)
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Heat the milk in a pan or the microwave until it is warm to the touch but not hot.
Pour the milk into a large mixing bowl.
Add the yeast and stir to dissolve in the milk.
Mix in the sugar and allow to sit for about 20 minutes in a warm place covered with a tea towel.
In the meantime, mix the flour, salt, baking powder and onions seeds.
Pour the frothy milk/yeast mixture into the flour and add the yogurt.
Knead into a large dough ball and then continue kneading for about 15 minutes. The longer you knead the lighter the naans will be. This lighter texture is usually helped along by the eggs so the longer kneading process is important.
You want the dough to be workable yet slightly sticky. Add more flour if the dough is a wet sticky mess.
Place the dough back into the bowl and cover to rise for about 2 to 6 hours. Over night is even better.
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When you are ready to cook, pre-heat your oven to its highest temperature and place a baking tray or pizza stone inside to heat up for about an hour.
Form tennis ball sized dough balls out of the naan dough and roll them out into 1/4 inch thick circles.
Place the naans onto the baking try and bake for about 7 minutes until they begin to bubble and toast on the top. You will probably need to do this in batches.
Brush with melted butter and enjoy with your favourite curry!