There's nothing more soothing than warm, soft naan straight from the pan. Naan accompanies the traditional Indian curries, dals, and even your evening chai. It’s soft and buttery in the middle, a touch crisp and gently charred on the edges, and drizzled with melting butter.
If you’ve thought “I can’t make naan without a tandoor,” let me notify you that it is possible and way easier than you expect.
I will show you in this blog how you can prepare naan without a tandoor and yeast. With a few simple staples from the grocery store and a regular stove, you can prepare naan. If you are a fan of flatbread: plain, garlic, or butter naan, this recipe is for you.
What Is Naan?
Naan is a flatbread from India and prepared with yeast then fried in a tandoor, a type of clay oven. It is soft, fluffy yet a bit chewy, and can be golden brown and blistered. It is a favorite dish for many because it conveniently scoops up curries like Dal Makhani, Butter Chicken or Paneer Butter Masala. Naan is mostly enjoyed with butter or ghee on top.
Why You'll Appreciate This Recipe
Don't have a tandoor? A tawa or skillet is perfect right here.
Soft and fluffy; no yeast required.
You'll have it in under 2 hours, including rest time.
From the same dough, make it sweet, simple, buttery, or garlicky.
Looks great in storage and when reheated.
Ingredients You'll Need
To make the homemade naan, you will need the following ingredients.
• 2 cups of all purpose flour (maida)
• 1/2 cup of thick curd (plain yogurt)
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1 teaspoon of sugar
• 2 tablespoons of oil or melted ghee
• Warm water or milk for kneading
• Ghee or butter for spreading
• Optional: Chopped garlic and cilantro for garlic naan
Want a healthier version? Substitute half with whole wheat flour and half of the maida.
Step-by-step: In The Sequence: Where To Begin To Make Naan At Home.
1. The dough preparation.
In a large bowl, mix the flour, baking powder, baking soda, salt, and sugar. Add the oil and curd. Mix and gradually add warm water (or milk) until the dough is smooth and soft.
Knead the dough for 6 to 8 minutes until it becomes soft and stretchy. Cover it and allow it to rest between one and a half to two hours.
2.
Make the Naan into a shape
After it has rested, cut the dough into 6 to 8 balls. Make each ball into an
oval or teardrop form that is about 6 inches long.
If you're creating garlic naan, press some chopped garlic and cilantro leaves
on one side and roll it up.
3. Cook on a hot tawa (skillet).
Get a heavy tawa (cast iron is best) very hot.
Put the naan on the heated tawa with the moist side down. This helps it stick
and puff up.
Cook for 1 to 2 minutes, or until bubbles form. Like a tandoor, you can cook
the top directly by turning the tawa upside down over an open flame.
“Don't use a spatula to turn the naan. Instead, turn the pan over; this will
make those famous brown blisters!”
4. Finish with Butter
After cooking, take the naan out and
brush it with a lot of melted butter or ghee.
Serve hot and enjoy the happiness!
Variations
· Garlic Naan: Press chopped garlic + coriander before rolling.
· Cheese Naan: Add grated cheese inside the dough and seal before rolling.
· Herbed Naan: Sprinkle dried herbs or chili flakes on top before cooking.
· Stuffed Naan: Fill with mashed potato, paneer, or onion masala for a meal on its own.
What to Serve with Naan
This naan recipe pairs beautifully with:
· Dal Makhani
· Paneer Butter Masala
· Chole Masala
· Rajma
· Or even a bowl of hot soup!
Tips from Experts
If you want softer naan, use warm milk instead of water.
Don't knead or rest the dough too much, as it can get too soft to work with.
To cook like in a tandoor, use a thick tawa or cast-iron pan.
For the best char and puffiness, cook on high heat.
Don't forget to brush with butter or ghee; it makes things magical!
Storage & Reheating
Fridge: Keep cooled naan in a box that doesn't let air in for up to
three days.
Freezer: Place naan between sheets
of parchment paper and freeze it for up to two months.
Reheat: In a hot tawa or microwave
for 20 seconds.
Recipe Card (Quick Recap)
Ingredients:
· 2 cups flour, ½ cup curd, 1 tsp baking powder, ½ tsp baking soda, 1 tsp sugar, ¾ tsp salt, 2 tbsp oil, warm water
Steps:
1. Mix all
the ingredients together to make a soft dough. Take a break for two hours.
2. Roll into a shape like a teardrop. If you want, you can add garlic.
3. Cook on the tawa until bubbles emerge. To char the top, turn the tawa over
down.
4. Use butter to brush. Serve hot!
FAQ – You Asked, I Answered
Q: Can yeast be used in this recipe?
Yes! Mix 1 teaspoon of active dry yeast with warm water and sugar. Don't use
baking powder or soda.
Q: Is it possible to make naan without
curd?
Yes, you can use buttermilk or a vegan yogurt replacement.
Q: Why isn't my naan soft?
Tough naan might happen if you cook it too long or don't add enough water to
the dough. Use a soft dough and cook it at a high temperature.
Final Thoughts
It's time to try restaurant-style
naan if you haven't been eating it at home. Homemade naan is distinct. It's
warm, fresh, and cooked with love. You may dip it in creamy dals or use it to
soak up curry sauce.
You'll never look at store-bought naan the same way again after you create this
simple naan recipe at home.
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