Easy & Fluffy Tofu Naan

Easy & Fluffy Tofu Naan

You can make these in a jiffy using a resealable bag. They're fluffy even after they cool.

Ingredients: 5 to 6 pieces

1 block (I used 350 g)
Cake flour (or bread or all-purpose flour)
about 90% of the weight of the drained tofu
Olive oil
2 tablespoons
Baking powder
1 tablespoon


1. Mash the tofu and microwave for 3 minutes. Let sit until cooled.
2. Squeeze out excess water with a paper towel, transfer to a resealable plastic bag, weigh, then add the remaining ingredients.
3. Massage the bag until the dough reaches a firmness slightly softer than your ear lobe. The dough should be able to slide out of the bag easily.
4. Transfer to work surface, dust if dough is soft, divide into 5 or 6 pieces, then roll out to desired shapes.
5. Don't roll them too thinly.
6. Coat frying pan in oil (not listed) and fry each side for 2 to 3 minutes. For those concerned about calorie intake, use a non-stick pan without oil.

Story Behind this Recipe

Using a recipe for oven-baked thin bread, I baked this naan-like bread in a frying pan.