Easy and Delicious Naan Bread (including a vegan option) / Lagani i ukusni Naan kruh (uključujući i vegansku opciju)

A few days ago, I felt like eating sandwiches, but shockingly there was no bread in the house. I know, that’s borderline blasphemous. However, I’ve been thinking about Naan bread for a while and considered this to be a sign. This recipe is pretty quick and really easy, so I’m definitely keeping it in the regular rotation. I also love that you bake the Naan on stovetop in a pan, which means that the prep time is even faster.

Also, you can definitely make this flatbread vegan by subbing regular yogurt for its vegan counterpart.

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INGREDIENTS:

(Yields 6 Naan breads / 0.10 EUR per each / 0.60 EUR for all)

For the dough:

1 tsp dry yeast (0.13 EUR)

1 tbsp sugar (0.01 EUR)

1/3 cup warm water (–)

½ cup yogurt (0.20 EUR)

1 tsp salt (0.01 EUR)

2 – 2 ½ cups all-purpose flour (0.17 EUR)

Additional:

Flour for dusting (0.01 EUR)

Olive oil for greasing the dough and pan (0.07 EUR)

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METHOD:

In a bowl, whisk together yeast, sugar and water. Allow the mixture to sit for a few minutes until slightly frothy. Add in yogurt and salt then stir to combine. Gradually add in flour until your dough is pliable and not too sticky. Turn the dough out on a clean, lightly floured flat surface and knead for a few minutes. Shape into a ball, lightly coat with olive oil on all sides and leave to rest covered someplace warm for about thirty minutes, until doubled in size. You can totally refrigerate your dough until the next day or even a few days after that as well.

When ready to bake, place a cast iron skillet on medium heat and allow it to thoroughly warm up. Divide the dough into six equal parts, then roll out each piece into a thin circle. Lightly brush the warm skillet with olive oil and fry up each Naan for a few minutes on both sides. Keep the flatbreads warm until you finish up frying all of them up. Serve them warm with a soup, stew or a creamy spread of your choice.

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Pred nekoliko sam dana baš imala ogromnu želju za pojesti sendvič, ali baš se nekako poklopilo da doma nismo imali kruha. Blasfemija, znam. Međutim, već mi se duže vremena motala po glavi ideja da ispečem Naan pogačice, pa sam sve to shvatila kao znak. Ovaj recept je dosta brz i jako jednostavan, tako da ga definitivno čuvam u arsenalu redovnih obroka. Osim toga, super je što Naan pečete na štednjaku u tavi, tako da je priprema onda još i brža.

Također, ove pogačice jako jednostavno možete veganizirati tako da običan jogurt samo zamijenite sa nekom veganskom verzijom.

SASTOJCI:

(Za 6 Naan pogačica / 0,74 kn po komadu / 4,41 kn za sve)

Za tijesto:

1 žličica suhog kvasca (1,00 kn)

1 žlica šećera (0,05 kn)

1/3 šalica tople vode (–)

½ šalice jogurta (1,50 kn)

1 žličica soli (0,01 kn)

2 do 2 i ½ šalice glatkog brašna (1,25 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

Maslinovo ulje za namastiti tijesto i tavu (0,50 kn)

PRIPREMA:

U zdjeli pomiješajte kvasac, šećer i vodu. Ostavite par minuta da odstoji dok se mješavina lagano ne zapjeni. Dodajte jogurt i sol, pa promiješajte da se sjedini. Postepeno dodajte brašno dok tijesto ne prestane biti jako ljepljivo. Iskrenite tijesto na čistu i pobrašnjenu radnu plohu, pa mijesite nekoliko minuta. Oblikujte u loptu, lagano namastite maslinovim uljem sa svih strana i ostavite da odmara poklopljeno na toplom mjestu tridesetak minuta, dok se volumen ne udvostruči. Definitivno tijesto možete ubaciti i u hladnjak pa imati za drugi dan, ili čak i par dana unaprijed.

Kada ste spremni za pečenje, stavite željeznu tavu na srednju vatru i pustite ju da se dobro ugrije. Podijelite tijesto na šest jednakih dijelova, pa svaki razvaljajte u tanki disk. Toplu tavu lagano premažite maslinovim uljem, pa svaki Naan pecite po par minuta sa svake strane. Držite pogačice na toplom dok ih sve ne ispečete. Poslužite kruhiće tople uz neku finu juhu, varivo ili sa nekim namazom po vašem izboru.

Easy and Delicious Naan Bread (including a vegan option) / Lagani i ukusni Naan kruh (uključujući i vegansku opciju)

Schiacciata-Inspired Lazy Flatbread (vegan) / Lijeni tanki kruh nadahnut Schiaciattom (veganski)

Happy belated Easter everyone. ❤ I hope that you all had some nice, relaxing and safe times and that there was some good food in the picture as well.

I love baking bread at home, but I am also a super lazy person and really don’t feel like putting in more hours in the kitchen than is absolutely necessary. So, when it comes to bread baking, no-knead breads are my bastions of hope. I wanted to make some good flatbread to use for sandwiches and Italian Schiacciata inspired me to really don’t follow any recipes at all and just improvise it into my own version. This turned out surprisingly well, so here you go, another no-knead bread recipe is here (like we don’t have plenty of those already). With this one you won’t even have to mess up your counter, ha!

Also, a big thank you to awesome Lady & Pups for greatly inspiring this lazy baking project.

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INGREDIENTS:

(Yields 1 large flatbread / 0.30 EUR)

For the dough:

3 cups all-purpose flour (0.20 EUR)

½ tsp dry yeast (0.07 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

1 and ½ cups warm water (–)

Additional:

Flour for dusting (0.01 EUR)

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METHOD:

In a big bowl whisk together flour, yeast, sugar and salt. Add warm water and stir vigorously for about 2-3 minutes until it is all well combined. The dough will be pretty runny and will resemble more a pancake batter, but that’s actually what we are going for. Cover the bowl with cling foil and leave it to rest someplace warm for 12 hours. I usually stick the bowl in the turned-off oven and it works out great.

After 12 hours the dough will be really bubbly and have a sour smell. Give it another short stir. Line a baking sheet with parchment paper and sprinkle it generously with flour. Pour the dough out on prepared baking tray and distribute it gently around in a thin, even-ish layer. Sprinkle the dough generously with flour, then cover and let it rest for another hour.

Meanwhile, preheat the oven to 220°C. Once the dough has rested, flour your fingers and poke the dough around all the way through. This will prevent gigantic air pockets from forming and you’ll have a more even flatbread. Bake the bread for 30 minutes, until crispy on the outside and golden.

Transfer the flatbread to a cooling rack and allow it to cool completely before slicing and serving.

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Dragi prijatelji, želim vam svima zakašnjeli sretan Uskrs. ❤ Nadam se da ste se lijepo opustili i bili sigurni, te da su vam dani bili puni dobre hrane.

Osobno baš volim peći kruh kod kuće, ali sam ujedno i ogromna ljenčina, pa mi se ne da u kuhinji boraviti i više nego što je potrebno. Tako da, kada je u pitanju pečenje kruha, kruhovi koji se ne mijese (no-knead) su ono čemu jako često pribjegnem. Ovoga sam puta naumila napraviti neki fini tanki kruh za sendviče, a talijanska me Schiacciata nadahnula da na kraju zapravo ne pratim niti jedan recept kako treba već da sve nekako izimproviziram na neki svoj način. Ovaj kruh je ispao baš zanimljiv i ukusan, pa evo vam stoga još jedan super recept za kruh koji se ne mijesi (za slučaj da ih za sada već nemate dovoljno u svojem arsenalu). Ono što je dodatnih ogromni plus ovom kruhu je da čak nećete morati niti uprljati radnu plohu u kuhinji, ha!

Također, ogromno hvala genijalnoj Lady & Pups koja je uvelike nadahnula ovaj moj lijeni projekt.

SASTOJCI:

(Za 1 veliki flatbread / 2,16 kn)

Za tijesto:

3 šalice glatkog brašna (1,50 kn)

½ žličice suhog kvasca (0,50 kn)

1 žlica šećera (0,05 kn)

1 žličica soli (0,01 kn)

1 i ½ šalica tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte brašno, kvasac, šećer i sol. Dodajte toplu vodu i energično miješajte jedno 2-3 minute da se sve dobro sjedini. Tijesto će biti prilično tekuće i više će vam ličiti na neku smjesu za palačinke, ali to je baš ono na što ciljamo. Posudu sa tijestom pokrijte prijanjajućom folijom i ostavite da 12 odmara na nekom toplom mjestu. Ja obično stavim tijesto u ugašenu pećnicu i to super funkcionira.

Nakon 12 sati tijesto će biti puno mjehurića i imati će kiselkast miris, te ga sada sada samo kratko promiješajte. Obložite protvan papirom za pečenje te posipajte sa dosta brašna. Tijesto iskrenite na tako pripremljeni protvan te ga nježno raširite u tankom, manje-više jednoličnom sloju. I tijesto također dobro pobrašnite, pokrijte i ostavite da odmara još sat vremena.

U međuvremenu zagrijte pećnicu na 220°C. Kada je tijesto drugi puta odmorilo, dobro pobrašnite prste, pa ih na više mjesta utisnite u tijesto skroz dok ne dođete do protvana. Tako nećete imati ogromne balone zraka kada vam se kruh ispeče. Pecite 30 minuta, dok kruh ne bude hrskav izvana i zlatno-smećkast.

Kruh preselite na rešetku i ostavite da se skroz ohladi prije nego ga razrežete i poslužite.

Schiacciata-Inspired Lazy Flatbread (vegan) / Lijeni tanki kruh nadahnut Schiaciattom (veganski)

Homemade pita bread / Domaći pita kruh

I’m always amazed at how much difference in quality there is between homemade and store bought breads. So if you are eying the recipe length and wondering “Is this really worth my time?”, my answer to you is YES! Always a yes.

It might seem like there are a million steps by the length of the recipe, but actually, it’s all pretty straightforward. Plus, there are instructions for both stovetop and oven baked pitas, so choose whichever you like more. Stovetops would always be my preferred choice, as you get those delicious charred parts. But the advantage of oven baked is that you get to make more pitas at the same time and don’t need to hover over them.

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INGREDIENTS:

(Yields 8 pita breads / 0.06 EUR per pita / 0.48 EUR for all)

1 cup warm water (–)

1 tsp active dry yeast (0.13 EUR)

1 tsp sugar (0.01 EUR)

2 1/3 – 3 cups plain white flour, divided (0.20 EUR)

½ tsp salt (0.01 EUR)

3 tbsp olive oil + more for greasing the bowl (0.13 EUR)

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Oven baked pita

METHOD:

First prepare the yeast by whisking together water, yeast, sugar and 1 tsp flour in a large bowl. Set aside for 10-15 minutes until it’s bubbly. If the yeast doesn’t bubble it means that either your yeast was old or the water was too hot and killed it, in which case you need to discard the mix and start all over again, or your dough won’t puff. Sorry, it’s just the way it is.

Once the yeast is bubbly, put in 2 1/3 cups of flour, salt and olive oil and give everything a good stir. Once the dough starts coming together, dump it all onto a lightly floured counter and knead for about 10-15 minutes, until the dough becomes silky and forms a nice ball, sprinkling with more flour if necessary.

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VS. stovetop pita

Clean the large mixing bowl you were using, add a bit more of olive oil in it and turn the dough ball around until it’s greased on all sides. Cover the bowl with a clean dish towel and set aside for 1-2 hours for rising, until the dough doubles in size. You want the dough to rise someplace warm where there are no drafts.

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When ready to bake, preheat the oven to 220°C if baking pita in the oven. Turn the risen dough over on a counter and softly deflate. Gently knead into a ball and divide into 8 equal parts. Whatever you’ll be using up right away, roll into thin disks and place on a baking sheet lined with parchment paper and bake in the oven for 4-5 minutes, until pitas are puffy. Everything else you can keep in your fridge, tightly wrapped in a plastic wrap up to one week. I’ve found that pita’s actually taste better when you use the dough after it’s been sitting in a fridge, so it’s worth having a batch of dough around.

If you’re making pitas stovetop, preheat skillet over a high flame and bake pitas for 1-2 minutes on each side. To keep the pitas warm until ready to eat, wrap them in a clean kitchen towel. They are best eaten right away, while still warm.


Uvijek se fasciniram time kolika je razlika u kvaliteti između domaćeg kruha i onog kupovnog. Tako da, ako gledate dužinu ovog recepta i pitate se „Da li je ovo stvarno vrijedno mojeg vremena?“, moj odgovor je DA! Uvijek da.

Možda vam se čini da po dužini recepta da ovdje ima milijon koraka, ali zapravo je sve poprilično jasno. Osim toga, tu su upute za pita kruh koji možete peći i na štednjaku i u pećnici, pa odaberite opciju koja vam se više sviđa. Pečenje na štednjaku bi uvijek bilo moj prvi izbor, jer onda dobijete finu zapečenu koricu. Ali prednost pečenja u pećnici je da istovremeno možete peći više kruhića, i to bez da cijelo vrijeme stražarite nad njima.

SASTOJCI:

(Za 8 pita kruhića / 0,44 kn po piti / 3,52 kn za sve)

1 šalica tople vode (–)

1 žličica suhog kvasca (1,00 kn)

1 žličica šećera (0,01 kn)

2 1/3 – 3 šalice glatkog brašna, podijeljene (1,50 kn)

½ žličice soli (0,01 kn)

3 žlice maslinovog ulja + još malo za namastiti posudu (1,00 kn)

PRIPREMA:

Prvo pripremite kvasac tako da u velikoj zdjeli izmiješate vodu, kvasac, šećer i 1 žlicu brašna. Stavite na stranu na 10-15 minuta dok ne postane pjenasto. Ako kvasac ne postane pjenast, znači da je ili star ili da vam je voda bila prevruća pa ste pobili kvasac, pa to morate baciti i početi ispočetka jer vam se inače tijesto neće dignuti. Sori, to je jednostavno tako.

Kada je kvasac postao pjenast, dodajte unutra 2 1/3 šalice brašna, sol i maslinovo ulje i dobro sve promiješajte. Kako se tijesto bude formiralo, tako sve istresite na lagano pobrašnjenu radnu plohu i mijesite 10-15 minuta, sve dok tijesto ne bude glatko i ne oblikujete ga u loptu, a po potrebi dodajte u tijesto malo po malo brašna.

Očistite posudu koju ste koristili, kapnite malo ulja u nju, pa okrećite po posudi kuglu tijesta kako bi se namastila sa svih strana. Pokrijte posudu čistom krpom i ostavite tijesto da se diže 1-2 sata, dok se ne udvostruči. Najbolje je ostaviti tijesto da se diže na toplom mjestu bez propuha.

Kada ste spremni za pečenje, zagrijte pećnicu na 220°C ako pečete pite u pećnici. Dignuto tijesto izokrenite na radnu plogu i nježno ispuhnite. Lagano umijesite kuglu i podijelite na 8 jednakih dijelova. Ono što planirate odmah koristiti razvaljajte u tanke diskove i rasporedite po protvanu za pečenje obloženom masnim papirom i pecite u pećnici 4-5 minuta, dok pite ne budu lijepo pufaste. Sav višak tijesta možete čuvati u hladnjaku dobro zamotan u plastičnu foliju do tjedan dana. Osobno mislim da su kruhići još finiji kada tijesto odstoji neko vrijeme u hladnjaku, pa se isplati imati turu tijesta pri ruci.

Ako radite pite na štednjaku, dobro zagrijte tavu na jakoj vatri i pecite pite 1-2 minute na svakoj strani. Da vam kruhići budu topli, držite ih umotane u čistu kuhinjsku krpu. Najbolje ih je poslužiti odmah, dok su još topli.

Homemade pita bread / Domaći pita kruh