Naan is one of those iconic bread varieties that is a staple in Indian cuisine. Traditionally made in a Tandoor with yeast, naan can be a bit tricky to recreate at home, but don’t worry – I’m here to share my version of making fluffy naan without yeast or a tandoor.
The key to making soft and fluffy naan lies in the way you knead the dough. With a little practice, you’ll master it! In my recipe, I’ve substituted yeast with yogurt for a similar effect and used garlic for an extra punch of flavor. This version is easy, fun to make, and requires only a gas stove and a tawa (skillet).
Let’s get started!
Preparation Time:
- Total: 30 minutes
Ingredients You’ll Need:
- 4 cups Maida (All-purpose flour)
- 1 tbsp Sugar
- 1 cup Curd (Yogurt)
- 3 tbsp Oil
- 1 tbsp Salt
- 1 1/2 tsp Baking Powder
- Warm water (For kneading the dough)
- 1 small Garlic (Grated)
- Unsalted Butter (For brushing)
- 1 tsp Baking Soda
- Herbs (I’ve used chopped Coriander leaves)
- 1-2 Green Chilies (Finely chopped)
- Milk (Optional)
If You Wish to Use Dry Yeast:
- You can skip the curd and sugar from the above list.
- In a bowl, add warm water, 2 tsp dry yeast, and 1 tsp sugar. Mix well and let it bloom for 10-15 minutes. Then, you can use this yeast mixture while kneading the dough. After that, follow the same process.
Process:
1. Kneading the Dough:
- In a large mixing bowl, combine maida, salt, sugar, baking powder, baking soda, oil, and curd (or yeast mixture if using).
- Gradually add warm water and knead until the dough is soft and smooth. If you’re using milk, you can add a splash for extra softness.
- Once the dough is ready, wrap it in a cloth and set it aside for 15 minutes to let it rest.
2. Rolling the Naan:
- After resting, divide the dough into small balls.
- Roll each ball slightly lengthwise and widthwise with a rolling pin, forming an oval or round shape.
- Now, sprinkle chopped coriander leaves, green chilies, nigella seeds, and grated garlic on top of the rolled dough. Fold it over and gently roll it again to incorporate the toppings.
- You can adjust the toppings according to your preference and form the naan in different patterns.
Baking/Roasting the Naan:
There are two methods to roast the naan, but be cautious when using the stove.
Method 1: Skillet/Tawa Roasting
- Heat an iron skillet or tawa on medium-high heat.
- Lightly pat some water on the opposite side of the naan and press it against the skillet. Once you see bubbles forming, flip the skillet over so that the naan is facing directly on the gas burner.
- Continue cooking until the naan is golden brown and crispy. Flip it back on the skillet to ensure both sides are cooked evenly.
Method 2: Phulka Method
- Alternatively, you can use the phulka method, where you roast the naan on the tawa and then place it directly over the gas burner using tongs (be careful not to prick it). Flip it over to roast evenly on both sides.
- Make sure you roast until it puffs up and turns golden brown.
Finishing Touch:
- Once the naan is fully cooked, brush it generously with unsalted butter to give it that rich, soft finish.
Serving:
- Serve the naan hot with your favorite curry! I made Kadai Mushroom to pair with it, which you can check out in a separate recipe.
Nirvana Odu 
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