Naan | No Yeast | Instant Naan | Chilli Garlic Naan | Naan on Tawa/Pan | Stovetop Method

Naan Bread and I are sure there are tons of recipes of it all over the internet and it must very confusing to decide which one to use. Well, to be honest it all depends on what your needs are. To elaborate the statement; do you want Naan to be without yeast or maida (all purpose flour). OR you want the naan to be cooked in oven or stovetop (gas/hob). OR you don’t have much time and you want an instant naan recipe. OR you want a healthy version let’s say whole wheat (chakki atta) naan.

So as mentioned, there are so many variations of naan recipes from the ingredients used to the method of cooking. I have made all kinds of naan at home but never shared the recipe, because there are so many kinds of recipes already on the internet. For me it all started when I shared this post of Dal Makhani and Garlic Naan on Instagram and people started asking for the recipe.

This naan is made from scratch and is yeast free (so no yeast) but I used yogurt (dahi/curd) instead and is made using half and half of all purpose flour (maida/plain flour) and whole wheat flour (our chapatti ata like Pillsbury or ashirwad). I wanted to keep the dinner as fuss free as possible so I made it on the pan/tawa and then roasted it on stovetop to give that tandoor or restaurant kind smokey taste and flavour.

Just by using this simple and basic naan dough recipe you can make so many variations of naan. Use chopped garlic to make garlic naan. Or green chillies to make chilli naan. Or both chilli and garlic to make Garlic Chilli Naan. You just need to brush some butter on the hot naan and there you have Butter Naan. Sometimes I also like to use mint and coriander leaves to get that restaurant style feel. Since naan is so widely popular all over the world now, I have seen Italian twist also given to naan by adding pesto, fresh or dried Italian herbs such as oregano, basil and chilli flakes.

What to eat with naan? I would say any paneer dishes goes really well with naan. But you can also pair it up with hummus and yogurt dips. Or like me, I love naan with Dal Makhni (I honestly don’t feel there is any better combo then this one.)

You can see the making of the naan in this video below.

Ingredients:

1 cup All Purpose Flour

¼ cup whole wheat flour

¼ teaspoon baking soda

½ teaspoon sugar

Salt to taste

¼ cup Yogurt

A little less then ¼ cup water

1 tablespoon Oil

2 tablespoons Garlic chopped

1 tablespoon green chilli chopped

1 teaspoon mix of sesame seeds and onion seeds (kalonji and til)

Method:

In a mixing bowl mix; yogurt, salt, sugar, soda, whole wheat flour and all purpose flour. Mix all the dry ingredients well.

Add yogurt and start forming the dough. Start adding water little by little (you might not need to add all the water). The dough should be stretchy and soft. Cover and keep it aside for at least 30 minutes.

Heat a flat non-stick pan or skillet or tawa.

Divide the dough into 4 equal parts and roll it to ball shape of ball.

Start rolling the naan. Shape doesn’t matter; I rolled into oval cylindrical shape. Sprinkle onion seeds, sesame seeds, chopped garlic and green chilli on one side of the naan.

Place the naan with garlic side first on the tava. When you see the bubbles turn it over and cook the other side. Naan needs to be cooked on high heat. When the other side is also cooked properly; start roasting the naan on an open heat/flame on the stovetop. If you have gas burner then reduce the heat and cook the naan with the help of tong till you see brown spots. If you have induction or electric hob, then use a iron grill to roast the naan. (You must see the video above to understand what I mean).

Tips:

Rest the dough in the warm place. Do not put it in the fridge. The more you rest the better the naan will be.

For that authentic taste skip whole wheat flour and use only all purpose flour.