Garlic Butter Naan - Quick without yeast
This is a very quick and ultra soft naan recipe without a tandoor or oven. It doesnt take too long to make it as it doesnt use any yeast. So it can litrally be made in 30 minutes if you are an expert at making flat bread and are good with using rolling pins. If not a little longer. So this recipe uses yoghurt and baking powder to bring the desired softness in the naan. It stores well in the fridge you can make the dough ahead of your meal time, assuming you have to feed a crowd. It can be made in a jiffy if you have the dough made in advance. If you want to make a vegan version of it. Do substitute with Soy Yoghurt and follow the same instructions. It would work perfectly. Now lets see how to make these super soft, easy and delicious Garlic butter naan.
- Mixing bowls
- Cast Iron Pan
- Rolling pin
- A rolling surface
- 2 and 1/4 cups white flour
- 1/4 cup Plain Yoghurt
- 1/2 tsp baking powder
- 1/4 cup warm milk (approximately)
- 1 tsp Salt
- 1 tbsp powdered sugar
- 2 tbsp olive oil
- 3 large Garlic pods
- 2 tbsp coriander leaves
- 1 tbsp Kalonji seeds (optional)
- Butter (as required)
- Take a wide mixing bowl and add the flour to it, move the flour to the side to make a well in the middle.
- Take a smaller bowl and add yoghurt, baking powder, sugar and salt to it. Mix the contents of the bowl well and add it to the well in the flour you have made.
- Add the oil and use a spatula to gently mix the ingredients in the bowl, till it comes together.
- Once it comes together use your fingers to gently knead the dough to a smooth ball.
- Ensure the dough is smooth and the kneading work may take 10 minutes to achieve it. If you find your dough too sticky add a tbsp of flour at a time and knead to get the right consistency. If its too thick to knead add a tsp of milk and knead.
- Once you have got the right consistency of the dough it will be smooth and crack free on top. Apply some oil on the top and over it and let it rest for 15-30 mins. Cover it with a damp cloth. (Read Notes)
- Mean while finely chop the garlic pods and coriander leaves and keep aside.
- After 30 minutes, knead the dough once again to a smooth ball.
- Divide the dough ball into quarters and further divide them in to smaller portions of dough balls. You should be able to make 8-10 large lemon sized balls.
- Not place a dough ball on the counter or your roti plate, dust with some plain white flour and flatten it out with a rolling pin. Flatten it to 1/2 inch thickness or even thinner if you prefer. Dust a little flour if it gets sticky white rolling.
- Next add in the chopped Garlic Pods, coriander leaves on top and sprinkle some Kalonji or nigella seeds on top.
- With the rolling pin gently roll on top so the garlic and nigella seeds and coriander stick to the naan well.
- Heat a cast iron Tawa or a pan to medium to high flame. Once its nice and hot carefully transfer the rolled Garlic naan to it and cook on medium to high flame for about 3-4 mins. You will see small bubbles appearing on top. It means its time to flip it over. Flip it over and cook for 1-2 minutes.
- Transfer to a serving dish and brush the top with melted butter.
- Serve hot with your favorite side dish. Butter chicken goes well with it. Check best and the easiest butter chicken recipe on my blog.
You can use it right away without letting it rest as well. But resting it will make it softer.
check out my butter chicken recipe here