Naan Without Yeast
Naan is a very popular Indian bread commonly prepared with all purpose flour or 'maida'. But you can also use a combination of wheat flour and 'maida' or only wheat flour for a healthier version, keeping the other ingredients same as given in the recipe here. Naan is commonly prepared using yeast as the leavening agent. But the recipe here doesn't use yeast. (Please check the link 'Naan' for the recipe with yeast.) Adding kalaunji or garlic-coriander mixture is completely optional, the latter when used will make Garlic-Naan. Brushing with butter is a choice too.
- All purpose flour (Maida) - 3 cups
- Salt - 3/4 tsp
- Baking powder - 1 tbsp
- Baking soda - 1/4 tsp
- Milk - 2 tbsp
- Sugar - 2 tsp
- Plain yogurt (dahi) - 3 tbsp
- Oil - 1 & 1/2 tbsp
- Butter (optional) - For greasing the naan
- Kalaunji (Onion seeds) - 1/2 tsp
- Chopped coriander leaves and chopped garlic mixed together (optional) - About 3-4 tbsp in all
- Mix the all purpose flour, salt, baking powder, baking soda, and 1 tbsp oil, in a kneading bowl.
- In another bowl, mix yogurt, milk, sugar and 1/2 cup water.
- Add all the mixed ingredients from step 2 to the ingredients in the kneading bowl of step 1.
- Use more water as needed and knead into a soft dough.
- Add 1/2 tbsp of oil and knead lightly again.
- Cover with a wet muslin cloth and keep covered in a warm place for 3-4 hours to leaven.
- Divide the dough into equal parts as big as you like.
- Roll one part (use all purpose flour for dusting) into a small circle and add little kalaunji (and garlic-coriander mixture, if making 'Garlic-Naan'), and fold twice to make a triangular shape.
- Roll into a thick (1/2 - 3/4 cm thick) bigger circle or oval.
- Apply little water with your fingers on the upper surface and transfer to a hot griddle, with the sprinkled side facing down.
- Keep heat on medium and allow to cook till the upper surface gets a few bubbles.
- Remove the naan from the griddle and transfer to a wired mesh kept on flame, with the side touching the griddle now facing up. Move the mesh around to brown the naan on the lower surface.
- Remove and brush with some melted butter.
- Serve hot naan with a curry of your choice like chana masala, rajma, dal makhani, or similar.
- Repeat with the other parts of the dough.