I am a flatbread fan. Almost as much as a bread fan. Specially in the summer when I don’t want to crank up the oven in this small apartment, flatbread come to rescue. It is and has been our favorite quick mid-week dinner as well. I would call them flatbread and not Naan because it may or may not be similar to the authentic version that we all love around the world!
I myself have developed quite a few different versions of this. The sourdough flatbread is my favorite but it takes a lot of time as it is leavened using natural yeast. They turn out soft, utterly delicious and worth the wait. I also make these with commercial yeast. It is faster than the sourdough version yet equally delicious. Then comes the instant types that I make often. You can use baking powder and your flatbread will be ready in no time. Also backing soda can be used along with an acidic liquid and this is by far my go-to instant version.
These flatbread are made with plain kefir from #sponsored @lifewaykefir. Kefir is fermented/cultured milk with active live probiotic, so it is very similar to yogurt but slightly liquid in texture. Kefir is great as is or in a smoothie but make some flatbread with it and you will not look back. Kefir makes the softest naan/flatbread ever. Make sure to use the unsweetened plain version. You can use either full-fat or low-fat.
Not only that, I am taking these flatbread to another level by stuffing them with masala spiced potatoes.
These are so good, you don’t really need any curries, just some butter or a dip would be more than enough. So let’s get started!
You only need these three key simple ingredients to make the dough.
All purpose flour
ghee or clarified butter
Kefir has enough acidity to react with baking soda, but you can replace that with baking powder too.
Bi carbonate soda will help negate some of the acidity of the kefir which is a good thing.
Mix all the above ingredients to form a dough. As you can see, it doesn’t have to be super smooth. The less you kneed the softer your flatbread will be. So only mix/knead just until everything is mixed and not more.
Cover and leave to rest for at least 30 minutes. You can leave this for longer up to a day. This can be refrigerated to be used on another day too but the bread will be slightly acidic.
You need two medium potatoes and some spices (of your choice)
These are the spices I used and recommend;
optionally, you can use garlic/onion powder or seasoning mixes too.
Boil or microwave( 3-4 minutes) until soft. Break into tiny chunks and mix with the spices and set aside.
Divide the dough into 8 equal pieces and let these rest again for about 30 minutes or until you are ready to cook the flatbread.
Using a rolling pin, flatten the dough balls on a lightly floured surface. Do not go too thin. The size of a disk should be about the size of your palm.
Spread some of the potato mixture and cover with another disk. Press so that they stick.
Then, rollout until the dough sticks together and seal completely and the potato bits are laminated. Check the next picture
Once completely rolled out, the potato bits are almost incorporated to the dough. Now this is ready to be cooked.
Use a medium hot cast iron pan or a griddle to cook these.
Cook one side for at least 2 minutes flipping over constantly. No need to oil the pan. Make sure it is not too hot. You can brush the cooked flatbread with melted butter to keep it soft. Use garlic butter to add garlic flavor.
repeat the process with the rest of the dough
Once cooked, serve warm with your favorite dip.
I prefer to cut these into quarters when serving. These are bigger and chunkier than plain flatbread. By cutting them into wedges, you can control portion size if you are serving them as a side specially. Also, this reveals the stuffing and I think that looks extra good/tempting on a plate!
These are best enjoyed warm straight out of the pan. If you must, they can be stored at room temperature for up to 12 hours. Keep them wrapped in a tea towel to stop them from drying out too much. Reheat slightly before serving.
You can refrigerate the leftovers in an air-tight container. Always reheat before serving.
I would not recommend freezing these even though technically they can be frozen. Plain flatbread can be frozen but when they have a filling like this, it is best when made fresh.
These can be made without the filling too.