NAAN RECIPE WITHOUT YEAST

Naan recipe without yeast – If there’s anything that will make you fall in love with north Indian food, it’s definitely Naan! Everyone at home love naan and are never tired of ordering this when we visit Indian restaurants, fluffy pillow like dough with colorful garnishes… brushed with butter, ahhhhh… i want one now! Traditionally, the dough is slapped against the chimney wall of a clay tandoor oven and baked, but many home cooks like me end up making the same over stovetop which we call tawa naan, which is equally good as tandoor style naan.

Making naan may sound tedious and daunting but in reality its very easy and anyone can make it at home with just few basic ingredients. There are basically two ways to make the dough rise while making these flatbreads -use of yeast is one option while the other is the use of baking soda which gives the same effect minus the yeasty smell. Today we are going in for the easy version- no yeast dough recipe to make our tawa style naan.

Ingredients for garnish

Butter 3 tablespoons
Green chilies 3 (finely chopped)
Garlic 6 cloves (finely chopped)
Coriander leaves 3 tablespoons (finely chopped)

Ingredients for the dough

All purpose flour 2 cups
Baking soda 1/2 teaspoon
Sugar 3/4 teaspoon
Salt 1/2 teaspoon
Oil 3 tablespoons
Yogurt 1/2 cup + 1 tablespoon
Milk 1/2 cup
Extra all purpose flour for dusting and few teaspoon oil for covering the dough

In a bowl take all purpose flour – bleached / unbleached / Maida – all of these work.

Add baking soda.

Add sugar – mine was super fine sugar and i added directly to the flour mixture.

Add salt – any super fine salt is fine. I have used pink salt (any variety is fine) Mix all the dry ingredients really well to incorporate evenly.

Add milk

Add yogurt- i have used plain low fat yogurt. (Any type full fat, low fat works too)

Add oil – any plain cooking oil is fine.

Combine and knead to make a soft dough. It will be very sticky, try to dust with some flour and make a soft dough ball. (Do not make a stiff dough- it has to be soft & sticky)

Pour some oil over the dough ball, smooth it all over.

Cover with a clean kitchen towel or plate. Now keep this undisturbed in a warm place. May be next to the stove while you cook other dishes or microwave / oven would be safe place. Let it sit for 5-6 hours.

After few hours the dough will double in size. The dough will definitely rise but it all depends on the outside temperature and the resting time. (warm temperature does matter, so please place where it can get some warmth)

Punch down the dough, look this stretchy and elastic it should be. Divide the dough into equal portions and roll into little dough balls. Let these cutties rest under that kitchen towel while you work on the toppings.

Ofcourse plain naan taste good with little butter brushed on top. But we are always prefer something fancy on top and hence all these extra work. You may skip this step if you prefer plain naan and move on to the rolling out part. Crazy people like me who prefer a little extra kick, get to work now. Lightly melt some butter and chop some green chilies, garlic and coriander leaves and keep them ready.

Mix the chopped veggies with the butter and keep it ready- oooh… this is exciting! 😛

Take one dough ball and roll out little elongated. You may dust with some flour to roll out and it will shrink as you roll. We are going to make a elongated triangle shape flat bread- shape is not that important, just play with it and make it your way! ( about 1/4 th of an inch thickness recommended)

Now wet your fingers with some water and apply over the surface.

Heat a good tawa with handle and keep it at medium flame. Make sure the tawa is hot enough before starting. Sprinkle some water to see it sizzle. Place the naan over the tawa with water side down. This will make the naan stick to the tawa.

Now cover the tawa with a doomed lid and wait for few seconds.

Now remove the lid – the naan will bubble as shown.

Now flip the pan- do not worry the naan wont fall. Hold it over the direct flame about few inches away from the flame.

Non stick tawa is not recommended as there are chances that your naan wont stick that good to the tawa. But you can still make it – You may use a chapati grill / roti jari / wire rack as shown. It will be handy to catch the naan when you use non-stick tawa, hehhe Cook the naan over flame to get few brown spots on top.

Now flip the pan to see browned naan.

Transfer to a plate and while its still hot brush with the butter+garlic+green chilies+coriander leaves mixture. Serve hot with gravy of your choice. Paneer masala, Butter chicken, Mint Mirch Masala, Chicken Kuzhambu, Palak Paneer, Aloo Gobi Masala anything will pair well!

Notes

Makes 6 naans Serves 3- 4 adults
Topping for naan is optional. Plain butter will do the trick but try to explore. You may use kalonji / onion seeds or red pepper flakes or any herb of your choice. Play with it!
I have used King Author unbleached all purpose flour for this recipe. You may use any type.
I have added fine sugar and salt, hence added straight to the flour. If using big granules then dissolve them in milk and then add to the flour.
When the dough rises, you can punch on it and refrigerate for a day and get back to room temperature and then make naan as usual.

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