Kid-friendly Second to Naan Quick Bread Recipe - Sticky Fingers Cooking
over 1,000 kid-approved recipes coming soon! save your flavorites
Recipes
/
Recipe: Second to Naan Quick Bread

Recipe: Second to Naan Quick Bread

Second to Naan Quick Bread

by Dylan Sabuco
Photo by Fascinadora/Shutterstock.com
prep time
10 minutes
cook time
15 minutes
makes
4-6 servings

Fun Food Story

Skip to recipe

Second to Naan Quick Bread

The world’s cuisines boast an array of flatbreads, from Persian pita to French fougasse. Among these, naan stands out. Naan is a beloved flatbread from India that’s celebrated for its soft, pillowy texture and slightly chewy consistency. It’s perfect for scooping up kormas and curries and just as delightful as a standalone snack. Unlike many other yeasted breads, our Second to Naan Quick Bread requires no rise time and is cooked in a skillet, making it a quick and easy addition to any meal!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • fry :

    to fry in a pan in a small amount of fat.

  • knead :

    to work dough by pushing, pulling, and folding it by hand or with a stand mixer.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • stir :

    to mix together two or more ingredients with a spoon or spatula, usually in a circle pattern, or figure eight, or in whatever direction you like!

Equipment Checklist

  • Skillet
  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Heat resistant spatula or tongs
scale
1X
2X
3X
4X
5X
6X
7X

Ingredients

Second to Naan Quick Bread

  • 1/2 C water
  • 1 pkg (or 2 1/4 tsp) active dry yeast or instant yeast
  • 2 C all-purpose flour **(for GLUTEN ALLERGY sub 1 3/4 C gluten-free/nut-free all-purpose flour + 1/4 C cornstarch)**
  • 1/2 stick butter, melted **(for DAIRY ALLERGY sub 1/4 C vegetable or other nut-free oil)**
  • 1 tsp garlic powder or onion powder
  • 1 big pinch granulated sugar
  • butter OR nut-free oil to lightly grease skillet

Food Allergen Substitutions

Second to Naan Quick Bread

  • Gluten/Wheat: For 2 C all-purpose flour, substitute 1 3/4 C gluten-free/nut-free all-purpose flour + 1/4 C cornstarch.
  • Dairy: For 1/2 stick butter, substitute 1/4 C vegetable or other nut-free oil.

Instructions

Second to Naan Quick Bread

1.
intro

Naan is a type of flatbread common across India. Naan is often used to scoop up whatever stews, sauces, or salads are served alongside it. What sets naan apart from the rest of the flatbreads out there is that the recipe calls for a healthy amount of butter and seasoning.

2.
scrumptious science

Even though yeast looks like large grains of sand, it is actually a living organism. Yeast is a label broadly used to describe about 1,500 different kinds of fungi. This means that yeast makes up about one percent of the fungus you would come across in the world. The type we are using today is called active dry yeast. It means that the yeast is alive but sleeping in its container. To "wake up" the yeast, you will need to feed it its favorite breakfast: sugar! Once the yeast begins eating the sugar, it creates a byproduct: carbon dioxide. (I like to think of the yeast as burping little, itty bitty burps from eating the sugar too fast!) This carbon dioxide will later be trapped inside the naan dough you are creating in this recipe, which is super important for making a light, fluffy texture.

3.
measure + stir

Start off by measuring 1/2 cup lukewarm water, **1 teaspoon garlic powder (or onion powder), 1 big pinch of granulated sugar, and 1 package of active dry yeast or instant yeast** in a large bowl. Stir a couple of times—too many stirs, and the sleepy yeast will not be happy. Meanwhile, in a skillet, melt 1/2 stick of butter.

4.
measure + stir

In the large bowl of bubbling yeast, dump in 2 cups of flour and the melted butter. Stir and stir and stir until a glossy ball of dough forms. Then, divide the dough into at least 12 pieces. Flatten the dough until it is as thin as possible. Pinching and rotating the dough while you hold it over a cutting board is the quickest and easiest method. While pinching and turning the dough, hold it up towards a light source. If you can see light faintly through the dough, then that is the perfect thickness.

5.
shape + fry

Place the shaped naan into a lightly-buttered skillet over medium-high heat. Each naan bread will take about 2 minutes on each side. Cook until lightly golden brown.

6.
scoop + eat

Use this delicious bread to scoop up hearty bites of stew, like Blissful Broccoli Indian "Korma" Stew. Serve each student a piece of naan alongside the broccoli korma.

Surprise Ingredient: Baker's Yeast!

back to recipe
Photo by Galiyah Assan/Shutterstock.com

Hi! I'm Baker's Yeast!

"Did you know that I'm a living organism? If you add baker's yeast to dough, it will cause your bread, cinnamon rolls, doughnuts, and more to rise up! Just add me to warm water with a little sugar (which I love to eat) and wait at least five minutes until I burp some gas bubbles (excuse me!) and get foamy at the top before adding me to your flour and other ingredients!"

  • Yeasts are single-celled, microscopic members of the fungus kingdom. Baker's yeast is from the species Saccharomyces cerevisiae. It is the strain of yeast used to leaven (or raise) bread and other types of dough. It is also used in beer and winemaking. 
  • There are several varieties of baker's yeast: active dry yeast, compressed yeast, cream yeast, deactivated yeast, instant yeast, and rapid-rise yeast. Home bakers and Sticky Fingers Cooking chef instructors generally use active dry yeast, instant yeast, or rapid-rise yeast when baking. 
  • Active dry yeast must be activated by adding a warm liquid, like water or milk. Its granules are larger than the other dry yeasts, instant and rapid-rise, which do not have to be rehydrated (or proofed). 
  • The word "yeast" comes from the Old English "gist," of Germanic origin, from an Indo-European root "yes-," meaning to "boil," "foam," or "bubble."
  • Baker's yeast has some protein, fiber, B vitamins, and potassium; however, the amount you would get from a packet of active dry yeast distributed throughout a dough would be minimal.
  • Nutritional yeast, a deactivated yeast, contains more protein, fiber, B vitamins, and potassium than active dry yeast. People who eat a vegan or vegetarian diet often add nutritional yeast to foods to supplement these nutrients and add a nutty or cheesy flavor to foods.

History of Flatbread!

Photo by Carla del Moral/Shutterstock.com
  • Flatbread was one of the earliest foods produced by humans. Crumbs dated to be over 14,000 years old, found in Jordan, were likely from a flatbread made of grains like wild barley, oats, and wheat. Archaeological evidence has also been found from ancient civilizations in Egypt, Mesopotamia, and the Indus Valley.
  • Flatbreads generally consist of flour, salt, and water. They can be unleavened or leavened (with yeast or another raising agent) and originally may have been baked on a hot stone and later in clay ovens. Today, flatbreads may be cooked in some type of frying pan, on a griddle, or in an oven.
  • Flatbreads are present in many countries and cultures. They vary slightly and go by different names, including Native American frybread, North American johnnycake, Indian naan, Scottish oatcake, Filipino piaya, Turkish pide, Greek pita, Italian pizza, Salvadoran pupusa, Spanish torta, and Latin American tortilla. We feature many of these in Sticky Fingers Cooking recipes!

Let's Learn About India!

Photo by Charu Chaturvedi on Unsplash
  • India is a country in South Asia and is officially called the Republic of India. It is the second-most populous country in the world and has the largest population of any democratic nation. 
  • Hindi and English are official languages, and there are 447 native languages spoken in India.
  • India's government includes a president, prime minister, and parliament. Twenty-eight states and eight union territories make up India's federal union. 
  • India's currency is the Indian "rupee." It is illegal for foreigners to take rupees out of India.
  • Emperor Shah Jahan commissioned the Taj Mahal's construction in 1632 for his wife, Mumtaz Mahal.
  • The anniversary of Mahatma Gandhi's birthday is celebrated on October 2. He is considered India's "Father of the Nation" and led the Indian people to independence from 89 years of British rule in 1947. Gandhi's peaceful protest movement inspired many people in other countries.
  • India's national symbols are the lotus flower, the Bengal tiger, and the peacock.
  • Some of the world's highest mountains are in India, including Kanchenjunga, the third tallest at 28,169 feet. 
  • The Bay of Bengal is a huge bay bordering the southeastern part of India and is home to the world's largest mangrove forest. Here, tigers swim in the same waters as dolphins, sea turtles, sharks, and saltwater crocodiles. 
  • The snow leopard, the Indian rhinoceros, the Bengal tiger, and the Asian elephant are all animals of India. Globally, it is the only country that has both lions and tigers.
  • The most popular sport in India is cricket!
  • It is hot in India, so people there often wear loose clothes. Traditional clothing differs by area in India. Women may wear saris, long pieces of colorful cotton or silk draped over and around the body like a dress. Men may wear a dhoti, made of material wrapped around the hips and pulled through the legs, somewhat resembling loose pants, although they aren't seen in cities much anymore. Photos of Gandhi show him wearing dhotis.
  • Seventy percent of the world's spices come from India.
  • Staple foods in India include lentils, rice, bread, and spices. People living on the coast eat more fish and seafood. In other regions, they eat chicken, beef, and game meats. Many people throughout India are vegetarians. Common fruits and vegetables are mangoes, apples, oranges, pineapples, bananas, onions, okra, potatoes, spinach, and carrots.  
  • Curries are popular dishes in India and are made with a variety of vegetables, fish, meat, and fruits, and spices. 
  • When people greet each other in India, as a sign of respect, they bow, placing their hands together before their chest or face, and say "Namaste," which translates to "I bow to the divine in you."

What's It Like to Be a Kid in India?

  • Indian parents are encouraged to start their kids in preschool at 2½ to 3 years old. School is usually taught in a particular state's language, which could be Hindi, English, or another language. 
  • Kids often have their grandparents living with them in the family household.
  • Along with cricket, tennis, badminton, and chess, kids may play traditional Indian games like kabaddi or kho-kho, both played by teams, or kancha, a marble game played individually or with others.
  • Kids enjoy the Holi festival, which is a religious celebration that also heralds the arrival of spring. Celebrated in various ways throughout the country, most versions include the joyous spraying and throwing of colorful powders by festival participants at one another. 

The Yolk's On You

Pita is one of my favorite breads. 

But it's second to naan!

Shop Our Cookbooks

Now available on Amazon! Our cookbooks feature kid-tested recipes that build confidence in the kitchen. Expand your child's palate and spark a love of healthy foods with a Sticky Fingers Cooking cookbook.
SHOP NOW

Subscribe to the Sticky Fingers Cooking mailing list

Subscribe to our newsletter, The Turnip, to receive exclusive discounts and updates, insider tips + tricks from our awesome team, and instant access to the Sticky Fingers Cooking Starter Kit for free!

"
X
Incrêpable!
99% of schools invite us back year after year