Naan or naan bread is very famous Indian flatbread now popular around the world. This is an easy recipe to make Naan at home without yeast and oven. You can also make garlic naan and butter naan with the same recipe. My family loves naan, so I make it quite often and trust me after trying this recipe you are going to make it often too. Naan is basically Indian flat bread that also resembles pita bread. It is leavened with baking powder, baking soda or sometimes with yeast, kept for several hours to rise and then rolled in to small discs and cooked. Traditional way naan is cooked in clay oven (tandoor) that most of us don’t have at home. So in this household naan recipe we are going to cook naan on iron griddle or tawa and on stove top (direct flame). It is little tricky, but once you try it, you will get it.
Usually naan is made with all-purpose flour (maida) but if you are health conscious you can mix whole wheat flour (atta) and all-purpose flour 1:1. Texture and taste would be little different from actual naan, still tastes great 🙂 . Naan made with all-purpose flour is much softer and smoother than that of made with whole wheat flour. Naan is usually served with some curry like paneer masala, rajma masala, chana masala, aloo gobi curry etc.
In this naan recipe I used both baking powder (for soft texture) and baking soda (for little crispness). I used sugar to enhance the fermentation. I kneaded the dough with milk to make a softer dough and yogurt to give the dough little sourness and taste. For garlic naan I used mixture of fine chopped garlic, dry fenugreek leaves (kasoori methi) and olive oil. For butter naan just brush butter on top of fresh hot naan. You could also try mixture of Italian seasoning and olive oil to season these naans. These are just some of many ways to have them.
Whenever you knead the dough for naan make sure it is really soft and let it rise for at least 4-5 hours. After 4-5 hours or when you want to make it divide the dough into balls and let these balls rest for another 10 minutes, and then roll them. This will give soft and textured naan. Use very less water on naan so that it can stick to tawa or griddle and doesn’t fall when you are cooking on direct heat. Also avoid too much of water, else it may get stuck to the tawa and will be tough to take out. Keep the temperature between medium to medium high heat.
There are some tricks on how to knead the dough for naan and how to cook naan on stove top.
I really recommend watching my easy to follow step by step instructional naan recipe video which will help you in making just the perfect naan yourself.
- 4 cups All-purpose Flour
- ¼ tsp Baking Soda
- ½ tsp Baking Powder
- 1 tsp Salt
- 1 tbsp Sugar
- ½ cup Milk
- 3 tbsp Curd
- 3 tbsp Oil
- 1 Egg optional
- Olive Oil
- Dry Fenugreek Leaves
- 1 pinch Salt
- In a bowl mix together all-purpose flour, baking powder, baking soda and salt. Sieve them together.
- In another bowl mix milk, sugar, yogurt, oil and water. Knead a soft dough as shown in the video by sprinkling little water at a time. Rub little oil on the dough, cover it and let it rest for 15 minutes.
- After 15 minutes take little oil in hand and knead the dough again. Now cover the bowl with cling wrap and let the dough rest for 4- 5 hours.
- After 5 hours or when you want to make naan take some oil in hand and knead the dough once again. Take ball size dough and make rounds and let them rest for 10 minutes.
- After 10 minutes roll the dough using generous amount of dry flour. Take some water in your fingers and gently pat the rolled naan.
- Heat Tawa at medium heat and put the naan with water side down. Wait till you see some bubbles on naan. Now put the griddle on the stove and put the tawa upside down on the griddle.
- Cook for few second till you see brown spots on naan. Naan is ready put your choice of seasoning and enjoy with your favorite curry.