No-yeast No-tandoor garlic naan
The buttery soft, crispy, full of garlic naan, with any velvety gravy, is a recipe for gluttony.
Ingredients
- 2 cups All purpose Flour
- ¼ cup Curd
- ½ tsp Baking soda
- 1 tsp Sugar
- ½ tsp Salt
- 2 tbsp Garlic chopped
- 2 tbsp Minced garlic
- 1 tbsp Oil + little more
To top the naan
- 4 tbsp Finely chopped garlic
- ½ cup Coriander chopped
- ¼ cup Nigella seeds
- Butter to brush on top
Instructions
- Add the curd, and mix well to combine into a dough.
- Add the chopped and minced garlic into the dough. Using both kinds so that the flavours come out more profound. Also, the chunky texture of garlic is formidable! Season with some salt.
- Use some water to bring the dough together. Shape into a ball, rub the outside with oil so that it doesn’t dry up. Set aside for a minimum of 3-4 hours.
- Divide the dough into 10 balls. Smear some oil onto the pastry board. Roll one dough ball into an oval shape, press some chopped garlic and coriander into it. Flip the dough and brush it with some water.
- On a hot tawa, place the naan on the pan water side down so that it sticks to the tawa. Cook on medium-high heat for 2 minutes, bubbles will start to form. Flip the tawa entirely and cook the naan upside down on high flame for 2-3 minutes moving the tawa so that the entire naan cooks properly.
- Remove from the tawa and smear with some butter.