Naan Bread With Silken Tofu
You're out of yogurt, but you want to make some fresh naan bread? This is not a problem with this recipe which substitutes yogurt for silken tofu in naan!
Equipment
- Cast Iron Skillet
Ingredients
- 1 ¾ cup All-Purpose Flour
- ½ tsp Kosher Salt
- 1 tbsp Olive Oil
- 1 ½ tsp Dry Yeast
- ½ cup Warm Water
- 1 tsp Sugar
- 3 tbsp Ghee (melted)
For the Silken Tofu
- ½ cup Silken Tofu
- ¼ cup Water
- ¼ tsp Garam Masala
- 1 tsp Lemon Juice
Instructions
- Combine warm water, sugar, and dry yeast and let it activate for 10 minutes.
- In the meantime, put all the ingredients for the silken tofu in the blender, and blend them together until smooth, yogurt-like consistency. If the mixture is too thick, add more water, and if it's not thick enough, add more tofu.
- Sift the flour onto a flat surface and make a well in the middle.
- Add the salt, oil, silken tofu, and the yeast mix into the well, and knead until smooth. It should take about 10 minutes or so.
- Cover the dough with a cloth, put it in a warm place, and let it double in size for about one hour.
- Flour your flat surface lightly, divide the dough into 6 pieces, then roll each piece.
- Rub a cast iron skillet lightly with oil, and put it over high heat to let it heat.
- Place dough onto the skillet. Once it bubbles and gets slightly charred, turn it over and repeat. It should take about 1 minute for one side to cook.
- Brush your naan with melted ghee, and enjoy!
Nutrition
Serving: 1servingCalories: 235kcalCarbohydrates: 29gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 19mgSodium: 198mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 0.05IUVitamin C: 0.3mgCalcium: 13mgIron: 2mg