No Yeast No Maida Bread

Ingredients

• 3 cups Semolina (any type, coarse or fine; can be ground if too coarse)
• 2 tablespoons Sugar (granulated)
• 1 teaspoon Salt
• 4 tablespoons Milk Powder (adds richness; can omit for dairy‑free version)
• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 1 cup Water (plus a little extra for leavening step)
• 4 tablespoons Refined Oil (neutral oil with no smell, e.g., vegetable or canola oil)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda (referred to as "ino" in the video)
• 2 tablespoons Sesame Seeds (optional, for topping)
• 2 cups Whole Wheat Flour (Atta) (for the second variation; no semolina used)
• 1 cup Milk (for the whole‑wheat version; can use dairy‑free milk)
• 2 tablespoons Plain Yogurt (Whole Wheat Version) (much less than semolina version)

Instructions

1. Prepare Dry Ingredients (Semolina Version)

   Measure 3 cups of semolina into a large mixing bowl. Add 2 tbsp sugar, 1 tsp salt, and 4 tbsp milk powder. Stir until evenly combined.

   Time: PT5M

2. Whisk Yogurt and Water

   In a separate cup, whisk 1 cup plain yogurt with 1 cup water until smooth.

   Time: PT2M

3. Form the Batter

   Gradually pour the yogurt‑water mixture into the dry semolina mixture, stirring continuously to avoid lumps. The batter should be smooth and pourable.

   Time: PT5M

4. First Rest

   Cover the bowl and let the batter rest for 10 minutes. This allows the semolina to fully hydrate.

   Time: PT10M

5. Add Oil and Second Rest

   Stir in 4 tbsp refined oil until fully incorporated. Cover again and rest for another 10 minutes.

   Time: PT10M

6. Prepare Tins

   Grease two 8‑inch cake tins with a thin layer of oil and line the base with parchment paper. Pre‑heat the oven to 180°C (350°F) and place a heavy pan on the stovetop over medium heat to pre‑heat as well.

   Time: PT5M

   Temperature: 180°C

7. Add Leavening

   Just before baking, sprinkle 1 tsp baking soda and 1 tsp baking powder over the batter, then drizzle the remaining reserved water (about 2‑3 tbsp) and fold gently to distribute.

   Time: PT2M

8. Fill Tins and Add Seeds

   Divide the batter equally between the two prepared tins. Sprinkle sesame seeds or any preferred seeds on top.

   Time: PT2M

9. Bake – Oven Method

   Place one tin in the pre‑heated oven. Bake for 25‑30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.

   Time: PT30M

   Temperature: 180°C

10. Bake – Stovetop Method

    Place the second tin on the pre‑heated heavy pan, cover with a lid, and cook on low‑medium heat for 25‑30 minutes. Check for doneness with a toothpick.

    Time: PT30M

11. Cool and Slice

    Remove both loaves, brush the tops with a little oil, and let them cool on a wire rack for 10 minutes. Slice with a sharp bread knife.

    Time: PT10M

12. Whole Wheat Variation (Optional)

    For a wheat‑flour loaf, combine 2 tbsp yogurt, 2 tbsp sugar, 2 tbsp refined oil, 1/2 tsp salt, 2 cups whole wheat flour, and 1 tsp baking powder in a bowl. Add 1 cup milk gradually, mixing to a smooth batter. Stir in 1 tsp baking soda just before pouring into a greased tin. Bake at 180°C for 25‑30 minutes. No resting is required.

    Time: PT15M

    Temperature: 180°C

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Semolina: fine cornmeal
• Instead of Sugar: honey, maple syrup (reduce liquid)
• Instead of Salt: sea salt
• Instead of Milk Powder: dry milk, extra milk in batter
• Instead of Plain Yogurt: buttermilk, curd
• Instead of Refined Oil: sunflower oil, light olive oil
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Baking Soda: baking powder (increase amount)
• Instead of Sesame Seeds: poppy seeds, flax seeds
• Instead of Whole Wheat Flour (Atta): all‑purpose flour (will change texture)
• Instead of Milk: soy milk, almond milk
• Instead of Plain Yogurt (Whole Wheat Version): buttermilk

Equipment Needed

• Large Mixing Bowl
• Whisk or Fork
• Measuring Cups and Spoons
• Two Cake Tins (8‑inch)
• Parchment (Butter) Paper (optional)
• Oven
• Stovetop Heavy Bottom Pan or Dutch Oven
• Spatula
• Sharp Bread Knife

Critical Steps — Do Not Skip

• Ensuring the semolina fully hydrates during the two rests.
• Adding baking soda and baking powder just before baking to capture the leavening reaction.
• Maintaining low to medium heat for the stovetop method to avoid burning the bottom.
• Checking doneness with a toothpick; over‑baking makes the bread dry.

Chef Tips from the Video

• For extra softness, replace half of the water with milk in the semolina version.
• Add a pinch of cardamom powder for a subtle Indian aroma.
• Use a kitchen torch to lightly brown the top after baking for a café‑style finish.

Troubleshooting

Storage

Refrigerator: Wrap tightly in foil or store in an airtight container for up to 4 days.

Freezer: Slice, wrap each piece in freezer‑grade wrap, and freeze for up to 2 months. Reheat in toaster or microwave.

Room temperature: Can stay at room temperature for 2‑3 days if kept in a sealed container.

Make-Ahead Tips

• The batter can be prepared a few hours ahead; keep it covered in the refrigerator and add the leavening agents just before baking.
• Both loaves keep well at room temperature for a day; reheat briefly before serving.

Frequently Asked Questions