Naan Recipe | Naan Bread (No Yeast)

This recipe is so quick, easy and delicious that it is most definitely my new favorite  without yeast recipe.n this recipe combination of baking soda and baking powder is used which would yield same result. later it is rested for couple of hours which is then rolled to oval shaped bread and baked in tandoor oven or tawa.

 

Ingredients:

¼ cup curd or yogurt 

1 teaspoon sugar

1 teaspoon baking powder

1 pinch baking soda

2 cups all-purpose flour (maida)

1 teaspoon salt or add as required

2 tablespoons oil - butter can also be added

¼ to ⅓ cup water or add as required

1 tablespoon onion seeds (kalonji) or dhaniya leaves 

butter or ghee or oil - as required for spreading on naan (optional)

Instructions:

•In a mixing bowl take ¼ cup fresh curd

Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda.

•Mix all the ingredients very well till the sugar dissolves.

•Now add 2 cups all-purpose flour (maida), 1 teaspoon salt or add as required.

•Mix again with a spoon so that the salt is evenly distributed in the flour.

•Make a well in the center and add 2 tablespoons oil. Note that you can even add butter instead of oil.

•Add ¼ to ⅓ cup water or add as required.

First mix and then begin to knead.

•Knead to a smooth dough. If the curd is thick, then you may need to add some more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough.

•Flatten the dough and spread some oil all over the dough. Place in the same bowl.

•Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.

•Make medium-sized balls from the dough.

Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.

•

•Sprinkle some onion seeds or sesame seeds (black or white) or fresh coriander leaves.

•Roll into a 6 to 7 inches elongated circle.

•Roll the top side to get a tapering edge.

•Heat a tawa or griddle and keep it on medium-high to high flame. Place the naan bread ready on the hot tawa or griddle.

•Hold the naan in your hand, rub some water at the back side .

•Keep the flame to medium-high or high and begin to cook the naan bread.

•Let one side get partly cooked. You will see some air pockets on the naan.

•When you start seeing the air-pockets, then flip the tawa towards the gas flame to let the other side of naan cook well .

•Now cook the second side on medium-high to high flame

•Again you will see air-pockets appearing on the second side.

•Flip when you see many air-pockets on the naan .

Also, roast the edges.

•Place it on a plate or tray. Spread or brush with some softened butter or melted butter. You can even use ghee (clarified butter .

•You can even skip using butter or oil entirely.

••Served the naan with your - malai kofta or palak paneer or matar paneer or dals like dal tadka or dal makhani , any paneer dishes

•Last night I served with kasuri methi paneer n hot buttery coriander naan.

•My husband loves naan with ghee, homemade ghee enhance the flavour of naan.

happy cooking👨‍🍳 ❤

Love

Shatakshi

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