NAAN BREAD EASY HOMEMADE RECIPE WITHOUT TANDOOR/OVEN - ONE POST COVERS ALL NAAN VARIETIES WITH VIDEO

NAAN BREAD EASY HOMEMADE RECIPE WITHOUT TANDOOR/OVEN - ONE POST COVERS ALL NAAN VARIETIES WITH VIDEO
Naan bread is a very popular bread and originated from the Indian subcontinent. The popularity of Naan is spread far and wide and is available in many restaurants in the World. It’s a very loved bread and can be made with various toppings and fillings

The story of Naan
The word Naan stems from the Sanskrit word “Nayan”
The Persian invasion in India changed the name to “Naan as Naan in old Persian means bread, and in Iran it indicates any kind of bread.
Naan has yogurt, milk, and sometimes eggs or butter in it, resulting in a softer texture. When the dough is made, bakers shape it into a ball and slap it on the interior walls of a tandoor, a clay oven.
The bread puffs up and bubbles as it cooks.
The biggest reason why they taste so good is because they are cooked in a clay oven. The method of preparation and the heat of the oven changes a regular dough to the best tasting bread ever. Naan bread is moist and tender due to the added ghee/butter/oil

Popularity of Naan
Naan or Nan is a leavened, oven-baked flatbread. It is typical of and popular in West, Central and South Asia. Originally, naan was a general term for various flatbreads from different parts of the world.
The Naan bread is served in all the Indian restaurants from all over the world.
Naan can also be covered with, or serve as a wrap for, various toppings of meat, vegetables, or cheeses.
It can also be dipped into soups such as dal and goes well with Curries.
Nan tastes best when it’s served hot, it has a crunch on the top where it’s brown and soft inside and tastes yummy when eaten with curries.
Stuffed naans can be eaten as a snack.
I will share with you all the variations of the Naan bread in my recipe along with a video. Mesmerize your family and guests with my start recipe that has never failed to impress.

Ingredients
(Makes about 8 Naans)
Plain flour (Maida) - 2 cups
Yogurt (Thick Dahi) – ½ cup
Oil – 2 tablespoons
Sugar – 1 teaspoon
Baking soda – ¼ teaspoon
Baking powder – ½ teaspoon
Salt as per taste

Method
Sieve the Plain flour.
In a bowl, take the sieved flour, Add the baking soda and baking powder, Salt as per taste, sugar, mix well.
Add oil and mix, Add the Yogurt and mix well. You don’t need to add much water. Try to mix all the ingredients well and knead into a soft dough. If required, take little warm water to bind the dough properly.
Knead the dough for at least 15 minutes.
Once the dough is done, you will notice that your hand comes out clean, take a teaspoon of oil and lightly apply to the dough. Cover with a wet muslin cloth.
Let the dough sit for about 2 hours in a warm place (See Tips)
After 2 hours, you will notice that the dough has risen.
Now, divide the dough in parts.
Take one part and roll it in the flour.
Then Roll the naan one at a time on a lightly floured surface. Roll it in the shape and size of your choice.
Brush on some water lightly on one side of the naan.
Heat the tawa on medium heat and put the side with the water over the tawa, once the naan start bubbling and dough start drying (Refer to the video)
Turn the Tawa and place the top side of the over the flames keeping about 2 inch away from the flames to cook the naan from the top. You will see brown spots appearing, move the Naan evenly over the flame so even browning happens. Once the naan is cooked to your satisfaction, use a spatula and remove from the Tawa. Your Plain Naan is ready. Refer below the different variations of Naan. 

Variations
Shape & Size – Roll the Naan in small, medium or large size as you like it. Some like the Naan Shape to be round, some a triangle, some a square, roll it to your desired Shape.

BUTTER NAAN
Cook the Naan as above and once done, brush butter liberally on the top. Your butter Naan is ready.

CORIANDER NAAN
After rolling the Naan, place a few coriander leaves (Chopped) on the naan and press gently with a rolling pin and then cook as above.

METHI NAAN (Fenugreek leaves)
After rolling the Naan, place a few Methi leaves (Chopped) on the naan and press gently with a rolling pin and then cook as above. If don’t have the fresh Methi, you can use Kasuri methi (Dried Methi leaves)

PUDINA NAAN (Mint leaves)
After rolling the Naan, place a few Mint leaves (Chopped) on the naan and press gently with a rolling pin and then cook as above.

GARLIC NAAN
When you make a Ball then roll it into a small naan, Add 2 teaspoons of finely chopped Garlic in the middle, seal the ball with the garlic in the middle, roll the naan and then cook as above.

KASHMIRI NAAN (A sweet Naan loved by the Kashmiris)
When you make a Ball then roll it into a small naan, add 2 teaspoons of Tutti frutti (Green and red colour available in the market), some raisins, seal the ball with the stuffing in the middle, roll the naan and then cook as above.

DRYFRUITS NAAN (An exotic dessert Naan)
When you make a Ball then roll it into a small naan, Add 1 teaspoon of Khoya (mawa), 1 teaspoon of dry fruit like slivered, almond, pistachio and cashew nut, seal the ball with the stuffing in the middle, roll the naan and then cook as above.
Tutti frutti and raisins can also be added. This tastes like a dessert.

Tips

· After kneading the dough, cover with a muslin clothe. Now, On your microwave with nothing in for about 2 minutes. The inside of the microwave becomes warm. Keep the bowl with the Naan dough inside covered with a cloth and close. This helps in raising the dough well.

· Use only Stainless Steel or Iron Tawa. This recipe won’t work with Non-stick Tawas or very smooth surfaces like Anodized.

· Spread the water evenly, if you don’t spread the water evenly, the naan may fall off the Tawa.

· If the Naan falls of from one side while cooking it over the flame, don’t worry. Just take a teaspoon of water and add it like you add for dosa and stick it back.

· Nigella seeds (Kalaunji/ Onion seeds) are commonly added to naan.


SUPER TIPS

· The same dough you can use for Pizza as well.