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. 

Ladi Pav | Pav Recipe for Pav Bhaji, Vada Pav, Dabeli & Much More |Easy and For Beginners | The Only Pav Recipe You Will Ever Need

Today, we will discuss everything about Pav.

What is pav? Why is it called pav?

Pav is bread, just like dinner rolls or mini loaf. It was Portuguese who brought Pav to India and you used to get it in a set of four and then you break off each as you eat. The Pav means one-fourth in many Indian language. There is one crazier story that says that the bread is called pav because the dough was kneaded using feet to speed up the work. (I hope to believe the first one). Later on, when it started getting popular especially in Maharashtra, it was called as Ladi Pav.

Can you make pav at home? Does pav contain eggs?

Yes, you can make pav at home. In fact it is so easy and satisfying that you will never buy pav from the market. Majority of the places that sold pav in India contains no eggs. Almost all recipes that you will see on internet for ladi pav weather Sanjeev Kapoor, Nishamadhulika, CookingShooking –no one used eggs-so eggs are not needed to make pav.

How is pav made? Is pav made with feet? Is pav made of maida?

Pav is made with all purpose flour (maida), yeast, milk and few more basic kitchen ingredients. Pav is made in the oven but there are some recipes that use no yeast and are made in cooker or burner too. There was a rumour is earlier days that pav was made with feet to speed up the kneading process, but I don’t believe that it’s true now, thanks to all the machines. Also, with people getting health conscious, you can make pav without maida using whole wheat flour or chakki aata too but you wont get that amazing result.

Why the pav you made became hard? How to make soft pav?

When the pav comes of out the oven, it will be hard so you need to rub some butter on it, the butter gets absorbed and you are then left with soft bread. Honestly, making pav at home is simple, but you need to knead the dough well-no compromise in that. So, if you have hand beater with knead attachment or kitchen aid or stand beater then you are good to go; otherwise you need to have good hand muscles and strength to do so!!

What do with Pav? What to eat with it?

Just like, roti or chapatti or naan you can pair pav with almost anything. From making into burger to serving as it is for breakfast or evening snack. Or serve alongside any curry-pav is enough!!

Some popular pav related things are- Pav Bhaji, Sev Utsal, Missal Pav, Moong Utsal, Maska Pav or Maska Bun, Samosa Pav, Vada Pav,Anda Pav or Bhurji Pav, Dabeli, Bombay Massala Pav.

Let’s see how to make Pav.

Ingredients:

7 grams yeast (which equals to 1 sachet) I used instant yeast

2 teaspoon sugar

3 cups all purpose flour/plain flour/maida

½ teaspoon salt

1 and ¼ cup milk (warm)

4 tablespoons butter.

Check the video to see how it turned out to be.

Method:

In a large mixing bowl, activate the yeast with 2 tsp sugar and 1 cup milk. Mix and leave it for 3 minutes.

Add 3 cups of flour and salt in it and start forming the dough. You will see that the dough is tight, so add in ¼ cup milk and form the dough. The dough should be sticky.

Start kneading the dough. Punch and knock. Do this for 5-8 minutes. The more you knead the dough, the stickiness will loosen and gluten will form.

Add 2 tablespoon butter and cover the dough with a cloth or a plate and set it aside for 2 hours in a warm place. (I always leave it inside the oven).

Preheat the oven at 180 C for 10 minutes. In the meantime, grease the tray with 1 tablespoon butter.

The dough would have risen well. Knock out the air and divide into 12 equal parts. Form clean balls out of each part and start lining them on the greased tray. Cover the dough again and leave it to rise for 20 minutes. The dough should reach to the brim of the tray.

Then, bake the pav, at 180 C for 20 minutes, or until the pav turns golden brown from top.

Once the pav is out of the oven, rub the remaining butter to get a shiny look.

Let it cool down completely on a cooling rack and then serve.

Tips:

You can brush some milk on the pav right before putting it in the oven.

Some recipes I saw on internet asked for milk powder, but honestly you don’t need-the result I got was perfect without it too.

Oven timings can depend on oven to oven, so wait till the top is golden and crusty.