Receta Homemade Naan Recipe Without Yeast | Stove top Method | Step by Step Recipe
Trust me when I say, you won’t have to go to a dhaba again to enjoy naans again. Ever since I posted these Butter Naans, there has numerous requests for a detailed step wise recipe. Finally I made it and here I present to you a step wise cooking of Naans with variations to convert them into butter or garlic naan. I’m a bit lazy to click step wise pictures as it takes more time and patience and ever since my previous camera got repaired due to exposure to heat I avoid clicking near the stove or hot food. Phew... this is probably one of the longest posts done by me so far but I totally enjoyed cooking these specially for you all and writing this post. I hope you cook up these and make your family a happy lot too.
Homemade Naan / Butter Naan / Garlic Naan
You’ll need:
- All purpose flour – 2 cups (approx.)
- Fresh Bread slices – 4 nos
- Yogurt / curd – 1/2 cup
- Baking soda – 2 pinch
- Milk – 1/2 cup
- Sugar – 2 tsp
- Salt – to taste
- Oil – 2 to 3 tsp
- Garlic powder – 2 tbsp (Refer to variations)
- Butter – 4 tbsp
- Coriander leaves – 1 tbsp (optional)
Method: 1. Trim the brown edges of the bread and roughly tear them into pieces.
2. Place the torn bread pieces in a mixie and pulse it till resembles bread crumbs and transfer to a bowl in which you are going to knead the dough.
3. To the bread crumbs add sugar, baking soda, yogurt and milk. Mix well and keep aside to let it rest for 1/2 hour. 4. After half an hour add flour and salt and bring about everything together into a dough. If the dough is sticky add more flour. Grease your palm with oil and knead lightly. Repeat again with another spoon of oil. Finally apply oil to the surface of the dough and close with a lid. Let it rest for at least 3 hours.
5. I use these 2 types of stainless steel mesh to cook the naans directly over the fire. You can use any wire mesh but avoid iron ones as there is change of it rusting.
6. Pull an orange size of dough. Sprinkle flour on the rolling board. I did not use a rolling pin but patted the naans with my hand as the dough will be very elastic and soft. Do use a rolling pin and form any shape you prefer. I have an oval shape here.
7. Place the tawa in the big burner and the mesh over the other burner like shown in the pic above.
8. Sprinkle water onto the hot tawa and immediately place the naan over the sizzling water and close with a lid. The water will make the naan to stick to the tawa thereby giving it a smoky flavor as there is no way for the steam to escape. The flame should be high. Do not cook over low flame.
9. Give it a few seconds and insert a spatula under the naan to release it and flip it on to the mesh to cook it directly over the flame. The uncooked part should be facing the flame.
10. Can you see that ? I have shown the naan being cooked with both the stainless steel mesh. I usually use the ladle type as I can rotate it around with ease holding to the handle. The flame should be high here too. I have simmered the flame to prevent it from burning while I clicked the picture.
Notes:
The curd has to be either fresh or slightly sour. If it happens to be too sour the whole dough will turn sour on resting and the Naan will not taste good.
Use fresh bread slices. The stale ones do not work well.
If you are going to serve later, stack the naans one on top of the other and roll it in a clean kitchen towel.