Quick 20-Minute Bread Recipe

Quick 20-Minute Bread Recipe

 Ready in: 20 minutes

Servings: 6 small breads or 4 medium ones
Difficulty: Easy
Method: Pan-fried or baked

 Ingredients:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• ¾ cup plain yogurt (or milk, or water)

• 1 tablespoon oil (vegetable, olive, or butter)

(The yogurt helps give a soft, fluffy texture. If using milk or water, add a bit more flour if too sticky.)

 Instructions:

1. Mix the Dry Ingredients

In a large bowl, combine the flour, baking powder, and salt.

2. Add Wet Ingredients

Add the yogurt (or milk) and oil. Mix until a soft dough forms.

3. Knead

Lightly knead on a floured surface for 2–3 minutes until smooth. Don’t over-knead.

4. Divide

Divide into 4–6 equal pieces and flatten each into a disk (about ½ inch thick).

5. Cook

Option 1 – Pan method:

• Heat a non-stick pan or skillet over medium heat.

• Cook each side for 2–3 minutes until golden brown.

Option 2 – Oven method:

• Preheat to 400°F (200°C).

• Bake for about 10–12 minutes, or until puffed and golden.

6. Serve

Brush with melted butter or olive oil if desired. Serve warm!

 Serving Ideas:

• Perfect with soups, curries, or stews.

• Use as sandwich buns or flatbread for wraps.

• Top with honey, jam, or cheese for breakfast.

Notes & Tips:

• Add garlic powder, herbs, or cheese to flavor the dough.

• For softer bread, mix 1 tablespoon of yogurt + 1 teaspoon of oil extra.

• Store leftovers in an airtight bag for up to 2 days; reheat in a pan or toaster.

 Nutritional Info (per serving, based on 6 servings):

 Benefits:

• No yeast: Saves time and effort.

• Quick & simple: Ready in under 20 minutes.

• Versatile: Works as flatbread, naan, or sandwich base.

• Beginner-friendly: Great for first-time bakers.

Q&A

Q: Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend with baking powder included.

Q: Can I use self-rising flour?
Yes — just omit the baking powder and salt.

Q: Can I make it vegan?
Yes — substitute yogurt with soy or coconut yogurt, or use water and a bit of olive oil.

Q: Can I freeze it?
Yes! Once cooled, freeze in zip bags for up to 2 months. Reheat in a dry pan or oven.

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Would you like me to give you a stuffed version (e.g., cheese or garlic-filled 20-minute bread)?