Garlic Naan – Indian Flat Bread Made without yeast.
I made these naans for the first time for my Japanese friends. I was looking for a recipe that doesn’t need too much time to fluff up and hence researched and after many trials and errors. This is the recipe which works for me.
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 this recipe uses yoghurt and baking powder to bring the softness in the naan.
Best part about this recipe is, you don’t have to worry about making it from scratch every time. It stores well in the fridge you can make the dough ahead of your meal time, assuming you have to feed guests. 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.
Garlic Butter Naan - Quick without yeast
- 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 Hot to warm water (approximately)
- 1 tsp Salt
- 1 tbsp powdered sugar
- 2-3 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 and add yoghurt, baking powder to it.
- Add sugar, salt and olive oil to the warm to hot water and keep it aside.
- Mix the contents well and add it to the flour well in the middle.
- Gently knead the ingredients in the bowl, till it comes together.
- Dont knead it with too much pressure, add little more water or flour gently knead the dough to a soft and smooth ball.
- Ensure the dough is smooth even if slightly sticky it is ok. The kneading work may take 10 minutes to achieve it.
- 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 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.
- Now 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 with your fingers or just by stretching it. Dust a little flour if it gets sticky white rolling.
- Next add in the chopped Garlic Pods 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 surface.
- 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 and coriander leaves.
- Serve hot with your favorite side dish.
check out my butter chicken recipe here
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