Feb 27, 2017

Butter Naan without yeast

Homemade naan is a great option to make your simple dinner a little more exciting. Naans go really good with a lot of gravies and the options are endless. Also you can make it with different topping flavours .... simple butter or garlic or onions seeds or sesame seeds. Our family loves homemade naan and we enjoy it every time its made. I usually make the yeast version -> Naan using yeast. They turn out perfect every time

Sometime back I eyed another recipe of naan made without using yeast and the best part its made without the dough waiting/resting time. This sure is a saviour when you are running short of time or have sudden guests. just mix everything together and knead it into a soft dough. Rest for just 15 minutes (if you have) and you can roll them out and cook till done

I kept this recipe in mind for a long time and finally got a chance to try it. Loved the outcome. It turned out very soft and the taste was great too. We enjoyed it with some chicken curry and it tasted perfect. The recipe is sure a keeper

Serves... 3 ppl
Serve option... Hot 

This is what u'll need...

All-purpose flour / maida - 1 1/2 cup
Baking powder - 1/4 tspn
Baking soda - 1/8 tspn
Curd - 1 tbspn
Milk - 1/2 cup
Oil - 1 tbspn
Butter - for brushing the naan
Salt to taste

Here is the stir....
  • Measure 1 + 1/2 cup of maida/all-purpose flour into a wide bowl

  • Add a teaspoon of salt to the flour
  • Measure in 1/4 tspn of baking powder and 1/8 tspn of baking soda to the flour mix

  • Add a tablespoon of curd to the mix
  • Pour about 1/2 of warm milk into the flour mixture
  • Knead the flour gently into a soft and supple dough adding 1/2 tablespoon of oil
  • Smear the remaining 1/2 tablespoon oil on the dough
  • Rest this dough covered with a wet cloth for about 10 - 15 minutes
  • After 15 minutes the dough will look a little airy and will be very soft to touch
  • Divide the dough into 5 equal parts and keep it covered for a while
  • Dust the work surface well. Place a piece of dough and roll it out thick into you desired shape. It needs to be thicker than a chapathi

  • Heat an iron skillet over medium flame
  • Brush some water on one side of the naan
  • Place the watered side on the tawa and wait for a few seconds. You will see a lot of bubbles coming up

  • Flip the tawa so that naan is directly exposed to the flame. Wait for a few seconds till you can see some brown spots appear on the top of naan
  • Remove it gently using a spatula and set it aside on a plate. While the naan is still hot apply some butter on top to keep it soft

  • If you dont have an iron skillet, then instead of applying water on the naan, just directly place it on the tawa. Once cooked on top flip it and put it directly on the flame using a pair of tongs. Remove when a few brown spots appear on top of the naan
  • Serve with any favourite gravy and enjoy

                                • Using an iron skillet helps the naan to stick to the pan so that it doesnt fall off when you flip the tawa on t he flame
                                • A 15 minutes rest time for the dough makes it soft and airy
                                • Dont roll out the dough too thick or too thin
                                • For different flavours try using coriander / garlic / onion seeds on top and enjoy your favourite 

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