This buttery Garlic Naan is a delicious Indian bread which is made using all-purpose flour. Traditionally it is made in Tandoor, but now with this recipe, you can make it at home on a stovetop or in an oven.
Here are some more Indian Bread recipes, that are apt to include in your festive menus – Laccha Paratha, Tandoori Roti, Punjabi Missi Roti, Naan, Bedmi Puri, Aloo Puri, and Khamiri Roti.
About This Recipe
Garlic Naan is a soft and fluffy Indian flatbread that is nicely infused with an irresistible garlic flavor and is a heart-throb of all the Indian food lovers.
These have a beautiful aroma and when they are prepared on a stovetop. They are cooked directly over the flame due to which they possess a nice smoky and earthy flavor, which takes the overall taste and flavor of the meal to a top-notch level.
You can even cook it in an oven. Just add some butter on the top while serving, and let it do its magic on the dining table.
Now whenever it comes to preparing these soft and fluffy delicious bites at home, we always take a step back and usually end up ordering them from a restaurant.
This happens majorly because of two reasons; firstly, because naan is traditionally prepared in a tandoor (clay oven) and we do not have a tandoor at home.
Secondly, it happens because preparing the dough for the naan requires the addition of yeast in the flour which is also not generally available in Indian households.
But what if I tell you that both of these problems can be easily solved and you can prepare some amazingly delicious naan at the comfort of your home.
My today’s recipe is all about it. Today I am sharing my best recipe to prepare some soft, fluffy, and mouth-watering Garlic Naan at home for which you neither require a tandoor nor yeast.
Yes, you heard it correctly! In place of a tandoor, we will be using a simple everyday tawa and to ferment the dough we will be using baking powder and baking soda.
The dough ferments perfectly with these ingredients and makes our process of making naan at home a lot easier.
This Garlic Naan is,
- Easy to make
- Prepared without Yeast
- Perfect for festive meals
- Just like restaurant one
To make this No Yeast Garlic Naan, you will need,
Maida/All Purpose Flour – This Indian bread is prepared with all purpose flour in the restaurants.
You can even use Whole Wheat Flour in the place of All Purpose flour or the combination of both to make this, but the taste and texture will differ a bit.
Garlic – This is the key ingredient, that takes the dish to another level. Garlic is finely chopped and then added to the bread while rolling it.
Baking Soda & Baking Powder – The combination of baking soda and baking powder does the work of yeast in this bread.
Other – Here are some more ingredients that makes the bread soft and tasty – Salt, Sugar, Milk and Yogurt.
Step By Step Recipe
Mix all purpose flour, baking soda, baking powder, salt, sugar, and yogurt in a bowl.
Add milk and knead a soft dough.
Oil a bowl and transfer the dough in the oiled bowl. Cover the bowl and keep in a warm place for 5-6 hours.
Make small balls of the dough. Sprinkle a teaspoon of chopped garlic on the platform.
Dust and roll the dough ball over the garlic to make thin naan.
Apply water on the top surface of the naan.
Keep the naan on the griddle with garlic side up. The naan will stick to the griddle because of water applied.
Now turn the griddle upside down over the high flame.
Cook till brown spots appear on the naan. Turn the griddle and cook the naan for 20-30 seconds. Remove using a tong.
Apply butter generously on the Naan. Serve hot.
Frequently Asked Questions
To make garlic naan in the oven, preheat the oven to 500 Degrees f (260 Degrees C).
Make the dough and roll the naan as mentioned below.
Arrange the naan on a baking tray and bake for 4-5 minutes until golden brown.
Since it uses all purpose flour, it cannot be termed as healthy. For a healthy alternative, you can opt for whole wheat flour.
To make it with yeast, mix 1 teaspoon active dry yeast with 1 teaspoon sugar and ¼ cup milk and keep the mixture aside for about 5 minutes. Use this mixture to knead the dough. In this case, you do not have to add baking powder and baking soda.
Both the breads are prepared with raised dough, but Pita Bread is a bit harder than the Naan, when it comes to texture. While Pita Bread doesn’t use yogurt in the dough, Naan uses yogurt for a rich texture. Use of yogurt makes it softer.
This is such a versatile Indian bread that it perfectly complements all sorts of Indian Curries, Dals and Dry Sabzi.
I usually make it when there is Restaurant Style Sabzi/Dal at home or some rich Non-Veg Curries.
Be it Malai Kofta, Dal Makhani, Butter Chicken, Shahi Paneer, or even some Mix Veg, it can be served with any of your favorite Indian curries.
You can even use it as a Pizza Base and make a Naan Pizza.
You can freeze these if you want to store them for a long period of time.
Just roll the dough ball in the same way as mentioned below and place it on a parchment or butter paper.
Place a sheet of butter paper on the rolled naan and again place a rolled naan on the paper. Keep repeating this process and form a pile.
Pack this stack of naan in a freezer-safe bag and store it in the freezer for future consumption. This frozen naan can be used up to 2-3 months.
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Garlic Naan Recipe
- 4 cups All purpose flour
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 tablespoon Sugar
- ¼ cup Yogurt
- Milk to knead the dough
- 1 tablespoon Oil
- 3 tablespoon Garlic (Finely chopped)
- 2 tablespoon Butter (Melted)
- Mix maida, baking soda, baking powder, salt, sugar and yogurt in a bowl.
- Add milk and knead a soft dough.
- Oil a bowl and transfer the dough in the oiled bowl.
- Cover the bowl and keep in a warm place for 5-6 hours.
- Heat a griddle ( tava ).
- Make small balls of the dough.
- Sprinkle a teaspoon of chopped garlic on the platform.
- Dust and roll the dough ball over the garlic to make thin naan.
- Apply water on the top surface of the naan.
- Keep the naan on the griddle with garlic side up.
- The naan will stick to the griddle because of water applied.
- Now turn the griddle upside down over the high flame.
- Cook till brown spots appear on the naan.
- Turn the griddle and cook the naan for 20-30 seconds.
- Remove using a tong.
- Apply butter generously on the Naan.
- Serve hot.
Fantastic! I could easily eat some now for lunch 😉
wow very nice idea…worth trying…
This looks good. I had naan stuffed with sweet curry in Asia. Miss it.