No yeast garlic naan is the answer to all your “bread” prayers. The perfect accompaniment to your curry, this no-yeast, instant naan ensures you don’t have to wait for hours when you are in the mood for some hot off the stove garlic butter naan.
You must have heard me wax eloquent about my love for parathas. The flaky, golden brown parathas made only with desi ghee or clarified butter hold a special place in my heart. They are , as I like to say, the classical, glamorous cousins of plain and simple rotis. And my heart always, always chooses parathas over rotis. After all “the heart has its reasons of which reason knows nothing” and where parathas are concerned, my heart doesn’t listen to my brain or even think about my ever expanding waist line!
But then there are times when you know that a paratha, as delicious as that may be, simply won’t cut it. The typical example is that of Chicken tikka masala or Shahi Paneer . I can’t imagine doing the blasphemy of eating those dishes without some naan. Or lets take the example of Rajma Masala. As delicious as it is with simple steamed rice, a garlic butter naan elevates the whole experience to another level.
I remember attempting my first naan when I was 15. I had just begun my love affair with cooking and I saw the super chef Sanjeev Kapoor make naan on television. He made it seem so easy and simple.. I was blown!! I begged my mom to get me some yeast, assured her quite confidently that there is nothing to making naan..that it just seems difficult and daunting, but it really isn’t. I mean..I just watched the chef make it!! And hey I can too! Mom being mom, got me the afore-mentioned pack of the yeast and a delirious-with-excitement-me got cracking.
But even after 3 hours of making the dough, waiting for it to rise, punching it back down, making the dough again I still knew it wasn’t right. At that time, I had tried to make the naans on an inverted wok or kadhai as we call it in India. After 5 sad attempts of naan making, a discouraged me let go of the idea that I could make restaurant style naan at home.
Until recently that is.
Today, having gained much more confidence in my culinary skills, I knew I could make naan if I wanted to. But I have always been put off by anything that requires a lot of yeast. Typically why you wont see me making breads. Between work, babyD and blogging, one rarely has the time required for traditional bread making using yeast. Not to be disheartened by my earlier experience, this time I started looking for no yeast naan recipes. After a lot of study and some trials, the one that I am sharing with you today was just perfection.
The credit for this amazing recipe goes to a much admired blogger who has inspired my love for moody photography. Kankana Saxena of the beautiful Playful Cooking is no novice in the culinary world and as much as I love everything she does, I want to thank her just a little bit more for this life & time saving Instant Naan of hers. The moment I read her recipe, I knew I had hit jackpot! A chat with a chef friend about the technique further cemented the idea of following her recipe and what resulted was fluffy, rightly charred in places naan that I didn’t have to spend hours on!!
I was a happy happy girl that day! My Chicken Tikka Masala had found their perfect partner, and all I could do was jump up and down in the kitchen as I saw my bread puffing up beautifully!!
Happiness, it really is in the simple things, isn’t it? Just like the glow of even a single candle makes me happy. So Choose Happy!
“When our thoughts, at times, wander into darkness..remember we are human and have been imbued with the free will to CHOOSE the LIGHT”.
So go ahead, get over you fear of the mysterious and daunting proposition that is “naan” and own it.
Flavored with fragrant garlic and sesame, hint of freshness from chopped coriander and a drizzle of the “gold liquid” ghee make this the best naan ever. Soft, pillowy and flavorful, ready in jiffy naans that will make you want to make this regular affair .
Serve with any curry of your choice, although I love it with my slow cooked Garlic Mutton as well. Perfect for snugly winter evenings with candlelight, scintillating conversation and some nice wine!
- 2 cups all purpose flour
- 1.5 teaspoon baking soda
- 2 tablespoon oil
- 1 cup yogurt
- water (as much required to form a smooth dough)
- pinch of salt
- garlic cloves 8, chopped very fine.
- sesame seeds - 2 tsp
- freshly chopped coriander leaf - 2 tbsp.
- ghee/clarified butter ( can sub with butter if you cant find ghee)
- Start by sifting the flour, baking soda and salt into a bow. Then make a hole in the center of the flour and add the yogurt and oil.
- Using a spoon or your hands, start mixing till it comes together. Add water little by little if it looks too dry.
- Once the dough has come together, it should be smooth and soft. Then cover it with a damp kitchen towel and let it rest for about 15 minutes.
- Pinch off tennis ball size balls from the dough. Dust with a little flour and roll the dough into a 3 inch disc.While rolling the disc, make sure not to press too hard.
- Then simply use your hands to pull the disc from both sides to make it into an oblong shape.
- Keep the remaining dough covered with the damp towel at all times to prevent loss of moisture.
- Once done, sprinkle some sesame seeds, garlic and freshly chopped cilantro. Press it with your fingers so that it sticks.
- Now, turn it over and brush water on the other side.
- In the meanwhile, place a flat pan/griddle/tawa on medium heat. Also, keep a lid ready. The lid should fit the pan to cover the flat bread.
- When the pan/griddle/tawa is hot, place the wet side of the flat bread on the pan and cover it with the lid immediately.
- The bread will start puffing up in few seconds. Let it cook for about about 30 to 40 seconds and then open the lid carefully.
- Drizzle ghee/clarified butter on top and turn the flat bread. Add some more ghee to the sides of the bread and let it cook for another 30-40 secs.
- Remove from the pan and serve immediately.