Naan/ Indian Flatbread
Naan is an extremely popular Indian Flatbread which is traditionally made in a clay oven or Tandoor. But, in a modern day kitchen, we do not have a tandoor oven.
Be it any Indian gravy, vegetarian or non-vegetarian, Naan is a must-have dish while you are eating at a Restaurant. We all love to polish off the gravies with naan bites. But at home you have to satisfy yourself with the more common types of flatbreads like chapatis or parathas. This post of mine is about recreating the magic of the Naan at home!
These naans are very easy and simple to make at home.
- NO YEAST REQUIRED
- NO OVEN REQUIRED
-NO BAKING REQUIRED
I have made the naan on a stove top using a Tawa or Griddle, which is generally available in Indian stores. I have been making Naan like this for ages but never shared it. Recently a friend of mine asked me for the recipe, so I thought of sharing it with you all. My family loves it. And why not, every time I make them they turn out to be extremely soft, pillowy, puffy, airy and delicious. The exact same taste as you find in restaurants.
It is made with your basic pantry staples. This recipe is of the basic Naan. You can add in variations to make it extra flavorful like-
-Butter naan: Brush the prepared naan with melted butter.
-Garlic naan: Add some chopped garlic in the dough. Brush the prepared naan with butter mixed with minced garlic.
-Mint Naan or Pudina naan: Mix dried mint with melted butter and brush the naan with this butter. Sprinkle fresh chopped mint on top.
-Stuff Naan: Add in any stuffing of your choice, like potatoes, paneer, cheese, onion to the dough ball and
then roll it out.
INGREDIENTS:
All purpose flour/ Maida- 4 cups
Sugar- 1 tablespoon
Salt- 1 teaspoon
Soda bicarbonate- 1 teaspoon
Yogurt/ curd- 1/2 cup
Oil- 3 tablespoon
Milk- 1 cup, hot
White sesame seeds- 1 teaspoon
Nigella seeds- 1 teaspoon
Coriander leaves- 2 tablespoons, chopped
Butter to brush Naans
DIRECTIONS:
In a bowl add in all purpose flour with salt, soda bicarb and sugar.
Mix well.
Add in yogurt.
Add 2 tablespoons of oil and mix everything well.
Start kneading the dough by adding hot milk.
Knead with hands or with the dough hook attachment of your stand mixer for 1-2 minutes until the dough is soft and smooth. Grease the dough with 1tablespoon of oil.
Kneading is very important.
Cover the dough with a wet kitchen towel and let the dough rest in a warm place for about 2 hours.
After 2 hours, the dough will be more smooth and elastic.
Give it a knead again to make it smooth. The dough should be smooth and soft like chapati dough.
Your dough is ready.
Divide the dough into 12 equal parts. Roll out each ball into a smooth ball.
Mix together nigella seeds with sesame seeds.
Heat up an iron skillet on medium-high heat. Please do not use non stick tava or pan to make naans.
Take a dough ball. Dust the rolling surface with some dry flour.
Roll the dough ball into an oval shape with the help of a rolling pin to around 8-9 inches long and 6 inches wide.
Do not roll very thin or thick.
Sprinkle some nigella seeds+Sesame seeds and coriander leaves on top. Gently press them down so that they stick to the surface of the naan.
Carefully lift the rolled out naan from the surface and apply water on the backside of the naan uniformly (where you have not put seeds and leaves). Apply with brush or hand.
This will ensure that naan sticks to the tava.
Transfer the rolled naan onto the hot tava. Water coated side on the tava.
Let it cook for a minute or until you see bubbles on top.
At this point hold the tawa, flip the tava upside down and cook the top part of naan directly on flame. Keep moving the tawa so that the naan gets equally cooked from all the sides.
Naan will stick to the tava even if you flip it. Because we had applied water.
There will be a little mess as few seeds might fall down, but don’t worry, it’s okay.
With the help of tongs take off the cooked naan from the tawa.
Apply butter generously.
Recipe Card
Naan/ Indian Flatbread
No Yeast No Oven Sesame crusted restaurant style Butter Naan.
Preparation Time: 15 minutes+ 2 hours
Cooking Time: 5 minutes/ naan
Yields: 12
INGREDIENTS:
All purpose flour/ Maida- 4 cups
Sugar- 1 tablespoon
Salt- 1 teaspoon
Soda bicarbonate- 1 teaspoon
Yogurt/ curd- 1/2 cup
Oil- 3 tablespoon
Milk- 1 cup, hot
White sesame seeds- 1 teaspoon
Nigella seeds- 1 teaspoon
Coriander leaves- 2 tablespoons, chopped
Butter to brush Naans
DIRECTIONS:
In a bowl add in all purpose flour with salt, soda bicarb and sugar.
Mix well.
Add in yogurt.
Add 2 tablespoons of oil and mix everything well.
Start kneading the dough by adding hot milk.
Knead with hands or with the dough hook attachment of your stand mixer for 1-2 minutes until the dough is soft and smooth. Grease the dough with 1tablespoon of oil.
Kneading is very important.
Cover the dough with a wet kitchen towel and let the dough rest in a warm place for about 2 hours.
After 2 hours, the dough will be more smooth and elastic.
Give it a knead again to make it smooth. The dough should be smooth and soft like chapati dough.
Your dough is ready.
Divide the dough into 12 equal parts. Roll out each ball into a smooth ball.
Mix together nigella seeds with sesame seeds.
Heat up an iron skillet on medium-high heat. Please do not use non stick tava or pan to make naans.
Take a dough ball. Dust the rolling surface with some dry flour.
Roll the dough ball into an oval shape with the help of a rolling pin to around 8-9 inches long and 6 inches wide.
Do not roll very thin or thick.
Sprinkle some nigella seeds+Sesame seeds and coriander leaves on top. Gently press them down so that they stick to the surface of the naan.
Carefully lift the rolled out naan from the surface and apply water on the backside of the naan uniformly (where you have not put seeds and leaves). Apply with brush or hand.
This will ensure that naan sticks to the tava.
Transfer the rolled naan onto the hot tava. Water coated side on the tava.
Let it cook for a minute or until you see bubbles on top.
At this point hold the tawa, flip the tava upside down and cook the top part of naan directly on flame. Keep moving the tawa so that the naan gets equally cooked from all the sides.
Naan will stick to the tava even if you flip it. Because we had applied water.
There will be a little mess as few seeds might fall down, but don’t worry, it’s okay.
With the help of tongs take off the cooked naan from the tawa.
Apply butter generously.
Enjoy your piping hot naan with delicious dal makhni, shahi paneer, paneer butter masala or any curry of your choice.