The word Naan is derived from the Persian word 'non' meaning bread. With migration flow, this Indian flatbread soon gained popularity globally. Prepared with flour, the dough is leavened with either yeast, baking powder or baking soda. Also, enriched with milk, yogurt, eggs, oil, ghee or butter for a softer texture. Flavoured with various ingredients; garlic, onion, sesame seeds, nigella seeds, mint or coriander leaves. Traditionally, cooked in a clay oven called the tandoor that gives the naan a distinctive charred taste. Served hot brushed with ghee or butter, this tear-shaped flatbread has a bubbly, fluffy core and crisp exterior. Perfect accompaniment with delicious vegetarian or non-vegetarian gravies. It is usually ripped into pieces to scoop up and savour the spicy goodness.
These naans are eggless, yeast-free, the dough leavened with baking powder and baking soda. Set aside for an hour to rest, increasing in volume and making it soft. Divided in balls, shaped, garlic and coriander leaves firmly pressed on top. Cooked in a preheated oven of 400 F or 200 C for 5 to 8 minutes. Brushed with melted butter and served hot alongside mutton masala. Versatile, can be stuffed with a filling, folded or rolled. For appetizer dips or toppings, cut into strips or squares. Makes a great substitute for pizza crust. Beautiful, delicious, this delicacy can be prepared at home with ease.
These naans are eggless, yeast-free, the dough leavened with baking powder and baking soda. Set aside for an hour to rest, increasing in volume and making it soft. Divided in balls, shaped, garlic and coriander leaves firmly pressed on top. Cooked in a preheated oven of 400 F or 200 C for 5 to 8 minutes. Brushed with melted butter and served hot alongside mutton masala. Versatile, can be stuffed with a filling, folded or rolled. For appetizer dips or toppings, cut into strips or squares. Makes a great substitute for pizza crust. Beautiful, delicious, this delicacy can be prepared at home with ease.
    |   Dough rested after 1 hour   |
Garlic and Coriander Naan (Eggless & Yeast-free)
(Yields 6)
Ingredients:
2 1/4 cups all-purpose flour
1/4 cup thick yogurt or sour cream
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon melted ghee
3/4 cup lukewarm water
1/2 teaspoon salt
Toppings
1 tablespoons chopped garlic
1/3 cup coriander leaves (chopped)
1 tablespoon melted butter
Method:
Sift the flour, baking powder, baking soda and salt in a bowl. Add yogurt and ghee. Mix dry ingredients with the wet until well combined. Knead to form a soft dough by mixing in the lukewarm water. Once the dough comes together, knead for 5 to 8 minutes until soft and springs back when pressed with a finger.
Place dough in a lightly oiled bowl, cover with plastic wrap and leave to rest in a warm place for an hour.
Mix garlic and coriander in a bowl, set aside.
Preheat the oven to 450 F or 230 C.
The dough won't double so don't worry (see picture above), but will be soft to the touch. Divide into 6 equal balls. On a lightly floured surface, roll each ball up and down, then either sides only on the top to form a tear-shape. Spread and press firmly some mixture of garlic-coriander on top. Since the ingredients are wet, they will adhere well.
Continue the above with rest of the balls.
In the meantime, preheat oven to 450 F or 230 C. Place a baking sheet in the oven to heat for 10 minutes.
Transfer naan onto the hot baking sheets and bake for 5 to 8 minutes until puffy and brown.
Brush with melted butter and serve warm.
Note:
(Yields 6)
Ingredients:
2 1/4 cups all-purpose flour
1/4 cup thick yogurt or sour cream
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon melted ghee
3/4 cup lukewarm water
1/2 teaspoon salt
Toppings
1 tablespoons chopped garlic
1/3 cup coriander leaves (chopped)
1 tablespoon melted butter
Method:
Sift the flour, baking powder, baking soda and salt in a bowl. Add yogurt and ghee. Mix dry ingredients with the wet until well combined. Knead to form a soft dough by mixing in the lukewarm water. Once the dough comes together, knead for 5 to 8 minutes until soft and springs back when pressed with a finger.
Place dough in a lightly oiled bowl, cover with plastic wrap and leave to rest in a warm place for an hour.
Mix garlic and coriander in a bowl, set aside.
Preheat the oven to 450 F or 230 C.
The dough won't double so don't worry (see picture above), but will be soft to the touch. Divide into 6 equal balls. On a lightly floured surface, roll each ball up and down, then either sides only on the top to form a tear-shape. Spread and press firmly some mixture of garlic-coriander on top. Since the ingredients are wet, they will adhere well.
Continue the above with rest of the balls.
In the meantime, preheat oven to 450 F or 230 C. Place a baking sheet in the oven to heat for 10 minutes.
Transfer naan onto the hot baking sheets and bake for 5 to 8 minutes until puffy and brown.
Brush with melted butter and serve warm.
Note:
- Ensure that there is enough room in the oven, on top for the naan to puff and brown.
- Sour cream was used.
- To make big naans, divide dough into 4 equal balls.
- To make whole-wheat naans, replace 2 cups all-purpose flour with 1 cup wheat flour and 1 cup white flour.
- Garlic Naan with Yeast recipe, click here.
