"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Cheat’s Naan

By Olivia Kaplan

I Quit Sugar - Cheat's Naan
Photo by: Ella Martin
  • 8 servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins
I Quit Sugar - Cheat's Naan
Photo by: Ella Martin

No-fuss naan made with your own bare hands? We think that’s something to shout about! And you can totally pimp your naan with whatever flavours you fancy - garlic, cumin and even coconut!  

Servings: 8
Preparation: 10 mins
Cooking: 25 mins

Ingredients

  • 3 cups self-raising flour.
  • 2 cups full-fat natural or Greek yoghurt.
  • 1 1/2 teaspoon baking powder.
  • 1/2 teaspoon salt.
  • 2 tablespoons butter or coconut oil.

Directions

1. In a bowl combine flour, yoghurt, baking powder and salt until a smooth dough forms. Knead on a floured surface by continuously folding the dough over on itself, until you have a smooth ball, don’t worry if it’s a touch lumpy. Add more flour to the bench if dough is sticking.

2. Divide the dough into 8 and shape into balls. Flatten in between your hands until about 1cm thick.

3. Heat a pan on a high heat and add butter or coconut oil. Place the flattened balls of dough onto the pan and leave until slightly puffed and underside has been marked, about 4–5 minutes. Flip the naan over and repeat on the other side. Repeat for the rest of the dough balls. If the pan becomes too dry, add more butter or oil.


Note

To make garlic naan, add in two cloves of chopped garlic to the pan when you add the butter or oil.

To make cumin seed naan, add a sprinkle of cumin seeds to a hot dry pan before adding the butter or oil and cooking the dough. They will become fragrant and toasty!

Styling by Georgia Bellas.

No-fuss naan made with your own bare hands? We think that’s something to shout about! And you can totally pimp your naan with whatever flavours you fancy - garlic, cumin and even coconut!

Ingredients

  • 3 cups self-raising flour.
  • 2 cups full-fat natural or Greek yoghurt.
  • 1 1/2 teaspoon baking powder.
  • 1/2 teaspoon salt.
  • 2 tablespoons butter or coconut oil.

Directions

1. In a bowl combine flour, yoghurt, baking powder and salt until a smooth dough forms. Knead on a floured surface by continuously folding the dough over on itself, until you have a smooth ball, don’t worry if it’s a touch lumpy. Add more flour to the bench if dough is sticking.

2. Divide the dough into 8 and shape into balls. Flatten in between your hands until about 1cm thick.

3. Heat a pan on a high heat and add butter or coconut oil. Place the flattened balls of dough onto the pan and leave until slightly puffed and underside has been marked, about 4–5 minutes. Flip the naan over and repeat on the other side. Repeat for the rest of the dough balls. If the pan becomes too dry, add more butter or oil.

Note

To make garlic naan, add in two cloves of chopped garlic to the pan when you add the butter or oil.

To make cumin seed naan, add a sprinkle of cumin seeds to a hot dry pan before adding the butter or oil and cooking the dough. They will become fragrant and toasty!

Styling by Georgia Bellas.