Garlic Naan or Butter Naan is one of the most popular dishes in India. It is a rich Indian flattened bread with the exciting flavors of fresh garlic. It can be enjoyed with most of the North Indian gravy dishes.
I’m here today to share the recipe for Homemade Garlic Naan Without Yeast, Without Oven, Without Egg, Without Tandoor. YES! you heard it right, it can be made simply on Tawa.
Naan is traditionally prepared in a tandoor, but this butter garlic naan can be easily prepared on tawa at home and the best part of this recipe is that you don’t need yeast to make this recipe that means no rest time of 2+ hours.
Me and my husband are die hard fan of Garlic Naan & love to give an extra touch with fresh coriander leaves and nigella seeds. However, it is totally optional.
This Homemade Garlic Naan recipe is truly the best even if you’ve never made bread at home before, this soft, chewy, garlicky flatbread is easy to make. When slathered in a garlicky melted butter mixture, it’s one of my favorite parts of Indian cuisine.
What is Naan?
If you’ve never had it before, naan is a slightly leavened type of Indian flatbread that bears some similarities to pita bread. But it is quite soft and flavorful as compared to pita bread.
Among the various flatbreads in Indian cuisine, I think naan is the most ordered flatbread in restaurants and loved by all age groups. When naan is infused with garlic and chopped coriander, it is so flavorful & divine.
Why Using Tawa Instead of Oven?
I have tried making Naan multiple times in Oven but I was not getting that Wow factor and my Naan were not soft as compared to what we get in restaurants or dhaba.
The reason My Naan were dry was the low-heat cooking. Oven is good for baking for which required slow steady heat. But for Naan we need Instant high heat. So, in case you plan to cook this naan dough in oven, make sure to keep the naan little thicker, so that it will be fluffy and not dry.
And also, not all kitchens have oven. So, why not to use a gas stove and a tawa to recreate this soft and delicious naan bread. This is the reason I prefer to make Homemade Naan instead of oven.
I’ve always wanted to make Homemade Garlic Naan so that I don’t have to go out to enjoy it and I could serve it with some of my favorite Indian-inspired recipes like Paneer Do Pyaza, Matar Paneer, Kadai Paneer, Dal Makhani, Malai Kofta, Paneer Butter Masala etc.
Just try out this recipe and I am sure you will be surprised how quick & easy it is to make delicious garlic naan at home using a regular Tawa without the use of any Oven, Tandoor or Yeast.
Do try other snacks recipes :
- Paneer Do Pyaza
- Matar Paneer
- Kadai Paneer
- Dal Makhani
- Malai Kofta
- Paneer Butter Masala
- Mini Dry Samosa
- Potli Samosa
- Dahi Ke Sholay
- Methi Pakoda
- Paneer Dum Tikka
- Aloo Tikki Chaat
Preparation Time: 10mins(+Resting Time) ∏ Cooking Time: 15mins ∏ Servings: 2-3
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Garlic Naan:
Step1: Take 2 cup of all-purpose flour (maida) in a large mixing bowl, add fresh grated garlic, 1/2 cup curd (or yogurt), 1/2 teaspoon baking powder,1/4 teaspoon baking soda, 1 teaspoon sugar, 2 tablespoon oil and salt to taste.
Step2: Use your fingers to mix everything well and make a breadcrumb-like crumble mixture. Add a few tablespoons of warm water to the flour mixture and start mixing the dough. Do not add too much water at a time. Keep adding water little by little and knead together.
Step3: Knead it well to form a soft dough. Grease the dough with some oil, cover and let it rest for 15-20 minutes.
Step4: After the resting period, divide the dough into 5-6 equal balls (depending on how big you want your naan to be). In the meanwhile heat a skillet or tawa on medium-high heat.
Step5: Dust each ball with some flour (maida) and roll to oval shape using a rolling pin. Make sure not to roll it too thick nor thin. Also keep the size in mind, it should not be larger than the size of your tawa.
Step6: On the top side of the rolled naan, sprinkle minced or grated garlic, coriander leaves and some nigella seeds (optional). Now sprinkle a pinch of flour and roll slightly so that all garlic will stick to the naan.
Step7: On the bottom side of the naan generously apply water. (Tip: Apply water all over the bottom side of the naan, this will help Naan to stick on the tawa).
Step8: Slowly flip over and put it on hot tawa. Remember, be gentle and put the water coated side down to tawa. Also do not use nonstick tawa. Soon you will see bubbles on the naan. If you want you may cover it for 1-2 minutes with a lid.
Step9: Now flip the tawa/skillet such that the top surface of the naan is about 1 inch from the flame or burner and gets directly roasted over the flame for about 30 seconds to 1 minute or until it develops golden brown spots. In case your Naan does not stick to tawa or comes out while flipping then do not worry simply put them on the wired rack and let them cook until completely done and charred. I like to char it a bit to get the feel of tandoor oven.
Step10: Once once done remove it from tawa using tong. Now remove it from the tawa & apply butter on naan immediately.
- If the pan is not hot enough then the Naan will not rise well. So make sure its hot (not extreme hot) before placing Naan.
- Also do not use nonstick tawa.
- Apply generous amount of water on the back side of the Naan so that it will stick to the pan.
- In case your Naan does not stick to tawa or comes out while flipping then do not worry simply put them on the wired rack and let them cook until completely done and charred
- To cook the garlic naan in oven, pre-heat oven to 450 F degrees. Arrange rolled naan on a baking tray and then bake for 7-8 minutes or until golden brown.
- It is best served as soon as it comes out of tawa so serve hot with some extra butter.
- While resting keep the dough at warm place.