No Yeast Butter Garlic Naan- A Homemade Fluffy Tawa Treat!

Hello friends! Today I'm here to share home-made tandoor recipe for some soft and delicious butter garlic naan at home to tantalise those taste buds with an easy step by step tutorial.

What makes my recipe so special since naan usually is made the same way everywhere? Well, naan these days have been made using yeast and other leavening agents which makes it super soft & fluffy to be the sorts in restaurants. But that isn’t a healthy option. The recipe I share here does not use yeast or any other leavening agents and yet helps you make the best fluffy, soft and perfect butter garlic naan on tawa.

Ingredients 

1. All Purpose flour/Maida : 2 cups (300 gms)
2. Powdered Sugar : 1 tsp
3. Salt : to taste
4. Baking Soda : ½ tsp
5. Cooking Oil (refined oil recommended) : 2 tbsp
6. Sour Curd : 2 tbsp
7. Milk (lukewarm) : 180-200ml
8. Garlic (finely chopped) : ¼ tsp
9. Coriander leaf (finely chopped) : 4-5 nos
10. Butter : 50 gms

The basic ingredients remain the same as most of the bread, but what makes my naan soft and fluffy is the magic ingredient- Dahi (yogurt). Also, to make them taste better, I would suggest you drop those non-stick and other pans and stick with cast iron skillet for best results. Also, this recipe needs no wait time, you simply make the dough, roll and roast. Done in about 30 minutes.

Method:

Step 1:

Firstly, take maida or all-purpose flour in a bowl and add powdered sugar, salt, baking soda and cooking oil.

Make a note here to not use oil which has any flavour or tinge (like sarson oil), to avoid change in flavour of the naan. For this reason, I would highly recommend refined oil to be used in this recipe.

Step 2:

Further on, add sour curd to the flour mixture and mix them well and then slowly add the lukewarm milk (as required) to form soft dough. (The lukewarm milk helps in forming soft naans without yeast). Once you get the dough ready, grease the dough with some oil and knead the dough well. After kneading it well, cover and leave the dough to rest for about 30 minutes.

Step 3:

Post 30 minutes the dough is set and ready to be kneaded once again for about 1 minute, to make the dough even softer. Now you need to take small portion from the dough to make small, smooth dough balls that can be rolled out to make our naan.

Step 4:

Now, roll the naan by applying a little dry maida on the dough ball by flattening the ball on the rolling board and then further flatten it with the help of a rolling pin to about 50% of flattened ball size.

Step 5:

Spread the finely chopped garlic and coriander leaves onto the flattened puri shaped dough. Next, sprinkle some dry maida over it and again roll the pin over the dough so the garlic and coriander can set in and hold properly. Roll it and again sprinkle some dry maida over it and flip the naan and give it the proper, desired oval shape of the naan. Now spread about ½ tsp water onto the flipped back of the naan.

Step 6:

Now carefully pick the rolled, oval naan and place on the pre heated pan, with the water-spread back onto the tawa. Slightly press the naan to help it stick on the tawa to avoid it from falling when you flip the pan. It is recommended that the tawa be of iron or clay make. The flame needs to be set on medium and the naan needs a cooking time of 1 minute.

Step 7:

Once we see the bubbles form on top of the naan, we will now lift the pan with the naan stuck on it and flip the pan upside down over the flame. For this, the flame needs to be set on low.

Avoid the rush to cook on high flame as the desired outcome won’t be achieved and the coriander may burn and turn black. Make sure you keep moving the pan over the low flame to cook it from all sides until you can see golden brown colour forming over the naan to achieve the desired texture.

Step 8:

Once the naan is well baked, we will flip the pan back and shall now carefully separate the naan from the pan with the help of a spatula.

Step 9:

To serve the naan, we will apply butter over the freshly baked, soft, garlic naan and serve it hot.

We can serve this super soft Indian bread with accompaniments like Dal Makhani, Paneer Sabji, or any choice of north Indian or Punjabi curries.

Handy Tips:-

• You can replace maida with wheat flour to make it a healthier option.
• Make sure that in doing so, you do not use non-stick tawa as it would slide down the naan while flipping it over.
• Do not apply oil to the pan as it prevents naan from sticking to the pan.
• Finally, Butter Garlic Naan is best served hot.

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