Indian cuisine may seem difficult to replicate at home, especially for some people, due to its complex flavors and spices. Now you don’t have to worry about this.; Let us know the method of Make Garlic Naan Recipe Without Yeast. Many people consider it safe to order it often. However, sometimes using household ingredients can yield surprisingly delicious results. Last week, I tried my hand at Indian cooking and the results were better than expected. The incredible taste of the garlic naan recipe without yeast prepared by me surprised both of us.
Before I come to the main course, I would like to share with you one important ingredient without which no Indian meal is complete, that is Naan. It is a classic dish that is loved by the people of India, which enhances the overall experience of the meal and makes it a lot of fun. For me, naan is like the bean and cheese quesadilla in Indian cuisine – I can eat it non-stop.
Make Garlic Naan Recipe Without Yeast. This recipe can be a game changer for those simple Indian cravings or when you are short on time and need to make something different asap. With just a few simple ingredients and a hot pan, you can Make Garlic Naan Recipe Without Yeast in no time. And if you want to get adventurous, try using more lasagna ranchi to enhance the flavor.
To Make Quick Naan Without Yeast, you will need some ingredients like flour, baking powder, sweets, curd and cow’s milk. To make quick naan without yeast, simply combine the dry ingredients, add curd and milk and knead until smooth. Leave for a few minutes, then divide into portions and roll into flat discs. Let us tell you that cook each naan on a hot pan until it becomes golden. And then you have in your hands fresh, homemade naan made with your favorite Indian ingredients.
Instructions For Making Quick Naan Without Yeast Or Garlic Naan Without Yeast
- 2 cups of plain flour or Maida
- ¼ teaspoon of baking soda
- 1 teaspoon of baking powder
- ¾ teaspoon of salt
- 2 tablespoons of oil
- ¼ cup of curd or Yogurt
- 1 teaspoon of grated garlic
- Water for kneading
For the garlic butter:
- 3 tablespoons of melted butter
- 1 teaspoon of grated garlic
- 2 tablespoons of finely chopped coriander
To Make Garlic Naan Recipe Without Yeast – Step-By-Step
Firstly, in a large mixing bowl take 2 cups of all-purpose flour (maida), ¼ tsp baking soda, 1 tsp baking powder, and ¾ tsp salt. Mix well.
Add 2 tbsp oil, ¼ cup yogurt (curd), and 1 tsp minced garlic. Mix well to ensure everything is well combined.
Further, add water as required and knead to form a smooth and soft dough.
Grease the dough with oil, cover, and let it rest for 2/3 hours.
Meanwhile, prepare garlic butter by mixing 3 tbsp butter, 1 tsp minced garlic, and 2 tbsp chopped coriander leaves.
After 2/3 hours, lightly knead the dough to remove any air bubbles. Pinch off a ball-sized portion of dough.
Gently roll out the dough into an oval shape using a rolling pin. Ensure it’s neither too thin nor too thick, and keep the size in mind—it should not be larger than your cooking surface.
Grease the surface of the naan with water, ensuring it’s evenly coated. This helps the naan to stick to the cooking surface.
Carefully flip the naan onto a hot tawa (griddle or skillet). Be gentle and place the water-coated side down on the tawa. Avoid using a nonstick tawa for this recipe.
Press down slightly on the naan, helping it adhere to the cooking surface. When you flip the tawa upside down, the naan will remain intact.
After about a minute, flip the tawa upside down and cook the naan directly over the flame until golden brown.
Brush the cooked naan with the prepared garlic butter mixture, ensuring it’s evenly coated.
Gently scrape the naan from the bottom of the cooking surface and remove it.
Finally, serve the garlic naan hot with your favorite curry, such as matter paneer. Enjoy your delicious homemade garlic naan! visit Homepage
Read also: Batata Poha Recipe Without Onion And Garlic
Read also: Aloo Gobi And Shimla Mirch Recipe
FAQs
1. Why does naan need yeast?
Naan typically requires yeast to rise the dough, causing it to rise and develop its characteristic puffy texture. The yeast acts as a leavening agent by fermenting the sugars in the flour, producing carbon dioxide, which creates air pockets and makes the naan soft and airy.
Let me tell you that whether you are a beginner or an experienced chef, the recipe will definitely impress you. So next time you feel like eating Indian food, skip eating out and try fresh, homemade naan prepared with your favorite Indian ingredients. Try making it at home. You may be surprised by the delicious results.