Instant Naan Recipe
Perfect for busy weeknights or spontaneous Indian food cravings, this no-yeast naan comes together in just 30 minutes with minimal ingredients. This homemade garlic naan gives you restaurant-style flavor and texture without a tandoor oven. Using a cast-iron skillet, you’ll achieve that signature charred, bubbly texture yet soft and quick garlic naan.
Servings 8 Naans
Calories 160kcal
Equipment
- Stove Top
- Hard-Anodized Skillet or Cast Iron Pan
- Mixing Bowl
Ingredients
- 1 cup All Purpose Flour
- 1 cup Whole Wheat Flour
- 4 tbsp Semolina or Sooji
- 2 tbsp Sunflower Oil
- 2 tbsp Yogurt
- ½ tsp Baking Soda
- ½ cup Water Approximately
Instructions
- Take a mixing bowl and mix together the dry ingredients. Now, add the oil and rub it evenly through the dry ingrdients.1 cup All Purpose Flour, 1 cup Whole Wheat Flour, 4 tbsp Semolina or Sooji, ½ tsp Baking Soda, 2 tbsp Sunflower Oil
- Then add the Yogurt and again mix it. It should start forming a loose dough. Knead it by adding little water at a time. When you see that the dough has come together, means its dry yet binds, add a little more water (around a tablespoon). This would make it sticky and that's what we are looking for.2 tbsp Yogurt, ½ cup Water
- Take a teaspoon of oil and rub it on the dough. Cover it with a kitchen owel while you prepare to heat your skillet.
- Take a dough ball of golf ball size and roll it between your palms. Now, pat it into a circular disc on your kitchen counter or rolling board
- Once the skillet is really hot, take the naan and apply some water on one side. Then place that side on the skillet.
- In a couple of minutes you will see bubbles appearing on the top. Upturn the skillet on the flame to roast the top of the naan. Once it gets a nice brown char to it, scrape the naan from the skillet.
- Apply melted butter on top and serve.
Notes
