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Potato coins with cheese dip

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Garlic Naan (Without Yeast)

Garlic Naan is a popular Indian flatbread which is prepared with all purpose flour and fresh garlic. This can be made on stove top or in oven. This is extremely popular across India because of its flavor and taste. This is a simple variation of plain naan. There are so many variations of naan like butter naan, garlic naan, paneer naan or aloo naan.

Naan is traditionally prepared in a tandoor in restaurants but you can make this at home. This flavorful garlic naan can be cooked in a cast-iron tawa on the stove top. Generally the naan requires the addition of yeast in the flour which is not generally available in Indian kitchen. So I am using baking powder and baking soda. Believe me it works great.

Like plain naan, this is also made with basic ingredients like flour, raising agents, water, curd and sugar. Here is additional ingredient is fresh garlic which makes this mouthwatering and delicious. Along with garlic I have used kalonji and chopped coriander leaves. Homemade garlic naan are soft, packed with fresh garlic flavor and easy to make.

It works amazing with any Indian gravy or curry dish like kadai paneer, dal makhani or chole.

Garlic Naan


Course: Main course
Cuisine: North Indian
Prep Time: 2 hours
Cook Time: 30 minutes
Servings: 4

Ingredients:

2 cup maida (all purpose flour)
2 tbsp. curd
¼ tsp. baking soda
1 tsp. baking powder
¾ tsp. salt
½ tsp. sugar
2 tbsp. oil
1 tsp garlic, grated
water, for kneading

For Garlic Butter –

3 tbsp butter
1 tsp. garlic, grated or chopped
2 tbsp. coriander, finely chopped

Instructions:

Mix maida, baking soda, baking powder, salt and sugar in a bowl. Add curd, oil and grated garlic.


Add water as required and knead to a smooth and soft dough. Grease the dough with oil, cover and keep aside for at least 2 hours.


Meanwhile prepare garlic butter. Melt butter, add garlic and chopped coriander. Keep aside.


Heat an iron tawa on medium flame. Make medium size balls from the dough. Dust and roll the dough ball to triangle or oval shape using a rolling pin. You can give the shape as you prefer and make sure do not make too thin nor thick.
Now sprinkle some kalonji or nigella seeds on top and roll a little to stick the seeds to the naan.


Flip naan to other side and apply some water. Place this on hot tawa with seeds side up and water coated side on tawa. The naan will stick to the tawa because of water applied.


When the base is browned and cooked completely, turn the tawa upside down over the high flame. Cook naan till golden brown spots appear.


Remove using a tong.
Apply garlic butter generously on the Naan. Serve hot with your favourite curry.

Tips:

  • Basically naan is made with all purpose flour or maida but you can make with whole wheat flour or a combination of both types of flour.
  • Once it cools down, it becomes chewy and hard so serve this warm.
  • Tawa should be very hot before you keep the naan on it. 
  • Use Iron tawa to make naan because naan will not stick to non stick tawa and will fell down on flame.

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