Well truth be told, there can’t be an invention like garlic naan. The buttery soft, crispy, full of garlic naan, with any velvety gravy, is a recipe for gluttony. Every butter chicken and dal makhani dish just has to be accompanied by a piping hot garlic naans. And, turns out, they can be replicated at home pretty easily!
The best bit is you can easily make it on your tawa, no tandoor is required! AND no yeast is required either. Check the full video below!
In fact, here is an interesting read on the history of naan. This Persian bread has undergone a lot of transition in not just the country but the world. From stuffing with keema to garlic naans are the most recent and insane version.
I don’t bake a lot of bread, but I did whip up some amazing garlicky dough balls pretty recently, check out here.
Ingredients for 10-12 Garlic Naans
- Maida – 2 cups
- Curd – 1/4 cup
- Baking soda – 1/2 tsp
- Sugar – 1 tsp
- Salt – 1/2 tsp
- Minced garlic – 2 tbsp
- Chopped garlic – 2 tbsp
- Oil – 1 tbsp + some more
To top the naan
- Chopped garlic – 3-4 tbsp
- Chopped coriander – 1/2 cup
- Nigella seeds – 1/4 cup
- Butter – to top
Method for the Garlic Naan
- Combine the flour, baking soda and sugar in a bowl.
- Add the curd and mix well to combine into a dough.
- Add the chopped and minced garlic into the dough. Using both kinds so that the flavours come out more profound. Also, the chunky texture of garlic is formidable! Season with some salt.
- Use some water to bring the dough together. It will look very much like bhatura dough. Shape into a ball, rub the outside with oil so that it doesn’t dry up. Set aside for a minimum of 3-4 hours.
- Divide the dough into 10 balls.
- Smear some oil onto the pastry board. Roll one dough ball into an oval shape, press some chopped garlic and coriander into it. Flip the dough and brush it with some water. (refer video)
- On a hot tawa, place the naan on the pan water side down so that it sticks to the tawa. Cook on medium-high heat for 2 minutes, bubbles will start to form.
- Flip the tawa entirely and cook the naan upside down on high flame for 2-3 minutes moving the tawa so that the entire naan cooks properly.
- Remove from the tawa and smear with some butter.
Enjoy the naan with your favourite curry or dal!
No-yeast No-tandoor garlic naan
Materials
- 2 cups All purpose Flour
- ¼ cup Curd
- ½ tsp Baking soda
- 1 tsp Sugar
- ½ tsp Salt
- 2 tbsp Garlic chopped
- 2 tbsp Minced garlic
- 1 tbsp Oil + little more
To top the naan
- 4 tbsp Finely chopped garlic
- ½ cup Coriander chopped
- ¼ cup Nigella seeds
- Butter to brush on top
Instructions
- Add the curd, and mix well to combine into a dough.
- Add the chopped and minced garlic into the dough. Using both kinds so that the flavours come out more profound. Also, the chunky texture of garlic is formidable! Season with some salt.
- Use some water to bring the dough together. Shape into a ball, rub the outside with oil so that it doesn’t dry up. Set aside for a minimum of 3-4 hours.
- Divide the dough into 10 balls. Smear some oil onto the pastry board. Roll one dough ball into an oval shape, press some chopped garlic and coriander into it. Flip the dough and brush it with some water.
- On a hot tawa, place the naan on the pan water side down so that it sticks to the tawa. Cook on medium-high heat for 2 minutes, bubbles will start to form. Flip the tawa entirely and cook the naan upside down on high flame for 2-3 minutes moving the tawa so that the entire naan cooks properly.
- Remove from the tawa and smear with some butter.
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