Garlic Naan without yeast or egg on stovetop. I have already posted whole wheat garlic naan. This time I wanted to post the original recipe which is made of all-purpose flour/maida. It was so soft and remained soft for a very long time.
The method I showed here is very simple without using yeast or egg. Also, naan can be made very easily without a tandoor. A simple tawa will do this work in an awesome manner. I made this naan at 4’o clock and reheated it in the microwave for 30 sec and had at 8’o clock. Until then it was soft.
Make sure to follow these steps to get soft Naans.
- Make the dough in soft consistency as we make for roti.
- It should be neither too stiff nor too soft.
- The dough should rest at least 15 mins or more.
- In between, knead the dough thoroughly twice or thrice.
- The more you knead, you get softer naans.
This Naan goes well with Kadai Chicken, Paneer Butter Masala, Butter Chicken. Now let us see how to prepare this Garlic Naan.
Enjoy the video of garlic naan. Subscribe for more videos.
- 2 cups All purpose flour/Maida
- 1/2 cup Curd/Yogurt
- 1/2 cup Lukewarm Milk
- 1 tsp salt
- 1 tbsp Sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tsp Ghee
- 2 tbsp Butter
- 8 Garlic pods finely chopped
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- 2-3 tbsp Nigella seeds/Kalonji seeds
- In a wide bowl, add whole wheat flour, baking powder, baking soda, salt, and sugar. Crumble all the ingredients. Add ghee, yogurt, and mix well.
- Then add milk little by little and make a soft dough. You might not require the whole milk. Approximately 2 tbsp of milk was left.
- Knead the dough thoroughly with your fist and knuckles for 5 mins. Close the dough with a damp cloth or cling film and let it rest for at least 15mins.
- Again knead the dough thoroughly and make smooth balls of equal size. With the above-said proportion, you can make approximately 10 medium size naan.
- Flatten and coat it in flour on both sides. Now using a rolling pin, roll the dough to a thin sheet. Stretch it to give the shape of a teardrop. Now on the top add nigella seeds and roll it again.
- Now gently apply water on the other side of the final rolled dough. Meanwhile, turn on the gas to medium flame and place the griddle to heat. Place the flattened dough on the griddle. The watered side should face down.
- After a few seconds, you will notice bubbles on the naan. In this stage flip the griddle itself as shown in the video, we must cook the naan directly on the flame and wait till it is fully cooked on this side (It takes hardly a minute to cook). Repeat the process for the remaining dough balls.
- In a bowl add melted butter, chopped garlic, chopped coriander leaves, and mix well. Apply a tsp of this mixture on the top of hot naan and serve hot.
- Use room temperature yogurt and lukewarm milk.
- Allow the dough to rest at least for 15 mins or more.
- The more you knead the dough, it becomes smoother and naan would be softer.
- While preparing in large quantities, always cover the dough with a damp cloth to avoid dough to dry.
- You might not require the whole half a cup of milk to bind the dough. Approximately 2 tbsp of milk was left.
Delicious soft and spongy garlic naan is ready to relish.
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