Yeast Free Naan Recipe | Tawa Naan | Vegan Tava Naan without Tandoor Oven
Prep time
Cook time
Total time
Author: Rimli
Recipe type: Main
Cuisine: Indian
Serves: 8-10 pcs Naan
Ingredients
- All-purpose flour: 2 cups
- Baking powder: ½ tsp
- Baking soda: ¼ tsp
- Salt: ½ tsp
- Oil or clarified butter (ghee): ¼ cup
- Coconut cream: ¼ cup
- Soy yogurt: ¼ cup
- Water: ¼ cup
- To Serve:
- Nigella seeds (kalonji)
- Chopped coriander leaves
- Melted butter or ghee (clarified butter)
Instructions
- Begin with kneading dough. Whisk coconut cream and yogurt together in a bowl and keep aside until needed.
- Sieve the flour & salt together in a large bowl.
- Make well in the center of the flour and pour oil/clarified butter (ghee) in to the well. (See Notes)
- Mix all together with your palms in such a way that it looks like crumble.
- Again make a well in the middle; pour coconut cream-yogurt mixture and mix gently with your fingers to mix. (See Notes)
- Once everything is mixed add water little by little and knead the dough. The dough will be sticky unlike our regular dough for poori or roti so you may want to use a spatula for this.
- Once you are done cover the dough with damp kitchen towel and seal the bowl with lid. This dough needs to rest for 2-3 hrs. But if you are in hurry wait at least for 30 mins. (See Notes)
- Next is rolling Naan. After resting period is over sprinkle some flour on dough and knead once again. It will be bit sticky and that's the way it should be for a perfect Naan.
- Apply little oil on your palms and make small balls from the dough. (See Notes)
- Take each ball at a time and sprinkle little nigella seeds on top. Flatten the top and roll it with a rolling pin carefully. Don’t stretch it too much; instead press with your fingers. Naans are always found in oblong shape but round like roti is also fine.
- It should be larger and thicker than ordinary roti.
- Finally (and most important), cooking Naan. Heat a heavy duty iron tawa on medium flame. Trust me when a non-stick pan freak like me says iron tawa nothing but iron will work here! (See Notes)
- Cook naan for 2-4 mins or until bubbles come out. Allow the naan to puff up.
- Then flip the naan and place it directly on high flame with the help of a tong and allow to get brown spots or slightly charred.
- Remove the naan from flame quickly & serve with melted butter or ghee immediately. You may sprinkle chopped coriander on warm naan before serving.
- Follow the same way to make all the naan and serve them immediately.
Notes
1. Moyan (adding fat into flour) plays an important role in kneading dough for Naan. It will ensure soft pliable dough.
2. The right amount of water is required to knead perfect dough. While too much water can turn it into a muddy mess, little water can also make dough hard and tough.
3. Always allow the covered dough to rest for enough time. It will help the gluten to make dough super soft.
4. Naan dough is sticky so apply few drops of oil on rolling board.
5. Non-stick tawa won’t produce enough heat in a quick moment to create bubbles or puff the naan.
2. The right amount of water is required to knead perfect dough. While too much water can turn it into a muddy mess, little water can also make dough hard and tough.
3. Always allow the covered dough to rest for enough time. It will help the gluten to make dough super soft.
4. Naan dough is sticky so apply few drops of oil on rolling board.
5. Non-stick tawa won’t produce enough heat in a quick moment to create bubbles or puff the naan.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/homemade-naan-yeast-free-recipe/