Homemade Garlic naan on the stove top, without yeast, a popular Indian flat bread, recipe with full video and step-by-step pictures. Garlic naan is loved by everyone at home. Though I have never attempted making this at home, I always love to give it a try. I have posted a plain kulcha recipe and a Homemade Peshwari naan with yeast. I just followed my Kulcha recipe for this, since it doesn’t contain any yeast. But this recipe uses half a portion of whole wheat flour and half a portion of all-purpose flour. It turned out really well, and my son, who is a fan of garlic naan, loved it.
We served this Garlic naan with Green peas masala. Though paneer masala or chole is the usual combo for naan, trust me, the green peas masala combo turned out so well.
Home made garlic naan on stove top
Restaurant style garlic naan recipe on stove top
Servings 6 naans
Ingredients
- 1 cup Whole wheat flour
- 1 cup All purpose flour | maida
- ¼ tsp Baking soda
- ½ tsp Baking powder
- 2 tsp Sugar
- Salt as needed
- ¼ cup Curd | yogurt
- ½ cup Warm milk
- 2 tsp Oil
- Water little to knead the dough
- 3 tbsp Garlic finely chopped
- Coriander leaves few
- ½ tbsp Butter as needed for cooking the naan
Instructions
- In a wide bowl, add 1 cup each of whole-wheat and all-purpose flour.
- Add 1/4 tsp baking soda and 1/2 tsp baking powder.
- Add 2 tsp sugar and the required salt.
- Mix everything well.
- Add 1/4 cup of curd to this. I used homemade curd directly from the fridge.
- Now add 1/2 cup of warm milk to this.
- Mix well and knead this into a dough.
- Add a little water while kneading.
- Now add in the 2 tsp of oil and make a smooth, soft dough.
- Cover this with a damp cloth.
- Rest this for a minimum of 2 hours in a hot place. You can leave it for 4-5 hours too.
- Meanwhile, let's keep the garlic butter mix.
- In a bowl, add 3 tablespoons of very finely chopped garlic.
- Add a little finely chopped coriander leaves to this.
- Add 1/2 tblsp of softened butter to this.
- Mix everything well. This mixture we are going to use as a garlic spread on the naan.
- Make equally sized lemon-sized balls of the dough.
- Always keep the dough balls covered to avoid them drying out.
- Take one dough ball, dust it with plain flour.
- Roll this into an oblong-shaped thick roti.
- Spread water on one side of this rolled roti.
- Place this on a hot tawa, keeping the water-spread side down.
- When you start to see bubbles, spread some garlic mixture on top.
- Once the dough cooks, the roti, which is stuck to the tawa, slowly releases.
- Flip it now.
- Add some butter and spread it on the naan.
- Generally, we turn it down on direct flame before it comes out of the tawa. But I am not doing that, as it spoils the tawa and is not so convenient either.
- Once the garlicy side is cooked, take the naan with tongs and toast it over direct flame for a few seconds.
- Take it out of the fire, and it is ready.
- You can add some more butter if you want more.
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Notes
1. You can try using whole wheat flour fully, but I tried long back, not so happy with the results.
2. As the whole wheat flour makes the naan dense, we need to increase the baking powder to make it airy and light.
3. Do not use too old baking soda or baking powder. It will not react well and makes the naan hard.
4. Ensure the Garlic is very finely chopped for Garlic naan.
Method with step-by-step pictures :
- In a wide bowl, add 1 cup each of whole-wheat and all-purpose flour.
- Add 1/4 tsp baking soda and 1/2 tsp baking powder.
- Add 2 tsp sugar and the required salt.
- Mix everything well.
- Add 1/4 cup of curd to this. I used homemade curd directly from the fridge.
- Now add 1/2 cup of warm milk to this.
- Mix well and knead this into a dough.
- Add a little water while kneading.
- Now add in the 2 tsp of oil and make a smooth, soft dough.
- Cover this with a damp cloth.
- Rest this for a minimum of 2 hours in a hot place. You can leave it for 4-5 hours too.
- Meanwhile, let’s keep the garlic butter mix.
- In a bowl, add 3 tablespoons of very finely chopped garlic.
- Add a little finely chopped coriander leaves to this.
- Add 1/2 tblsp of softened butter to this.
- Mix everything well. This mixture we are going to use as a garlic spread on the naan.
- Make equally sized lemon-sized balls of the dough.
- Always keep the dough balls covered to avoid them drying out.
- Take one dough ball, dust it with plain flour.
- Roll this into an oblong-shaped thick roti.
- Spread water on one side of this rolled roti.
- Place this on a hot tawa, keeping the water-spread side down.
- When you start to see bubbles, spread some garlic mixture on top.
- Once the dough cooks, the roti, which is stuck to the tawa, slowly releases.
- Flip it now.
- Add some butter and spread it on the naan.
- Generally, we turn it down on direct flame before it comes out of the tawa. But I am not doing that, as it spoils the tawa and is not so convenient either.
- Once the garlicy side is cooked, take the naan with tongs and toast it over direct flame for a few seconds.
- Take it out of the fire, and it is ready.
- You can add some more butter if you want more.
