No-Yeast Butter Garlic Naan

Learn how to make delicious crispy butter garlic naan at home without using yeast or a tandoor!

Course Side Dishes

Cuisine Indian

Diet Vegetarian

Prep Time 15

Cook Time 10

Resting Time 30

Total Time 55

Servings Portions

Calories 282kcal

Author Richa

In a large bowl, add all purpose flour, whole wheat flour, semolina, salt, sugar, baking soda, baking powder, curd, milk and a tablespoon of oil. Knead this for 3-4 minutes till you get a soft, smooth dough.
Divide this into 6 balls and place them on a greased plate or baking tray. Brush them with oil and cover and let them rest for half an hour.
Heat butter in a bowl and add the grated garlic. Mix to make garlic butter and set aside.
When ready to cook, place an iron tava or kadhai upside down on the stove. Heat it till it's hot but it shouldn’t be smoking or the naan will not stick properly.
Take a ball of dough and gently smash it with your fingers into a circle 3-4 cm in diameter. Sprinkle some garlic, nigella seeds and coriander and press down with your fingers. Now flip this over and roll this out into a thin oval or circular shape. Use dry flour while rolling.
Brush the non garlic side with water and then place the water side down on the upside down tava. Let this cook for a minute or so till you start seeing bubbles and then flip the tava over so that the naan is directly over the flames. Move the tava around till the bubbles become bigger, the naan is brown all over and charred around the edges.
Remove the naan on a plate and brush with garlic butter. Serve hot!

If the dough is extremely sticky, add a teaspoon of flour at a time till it's workable. The dough should be soft and pliable
Roll the naan thin so that it puffs up better
To make this in the oven, heat the oven to 220C or as high as your oven will go. Place the baking tray in the oven to get it nice and hot. Roll out the naan with all the toppings. Brush the other side with water and place it water-side down on the hot baking tray, being careful not to burn yourself. Now place the baking tray back in the oven. After 3-4 minutes once you see the naan puff up and see bubbles on top, turn on the broil function (or only the top element) and cook it for another 2-3 minutes till it browns a bit. Then take it out and brush it with butter.