Garlic naan in a cast iron skillet — tawa-style (no yeast, no oven)
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Yeast + chemical leaveners:
***NO-YEAST RECIPE, MAKES 4 NAAN***
Dough:
2 cups (250g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon double-acting baking powder
2 tablespoons oil
1/2 cup (100mL) milk or water, plus more as needed
1/4 cup (60g) yogurt (ideally with live cultures)
Toppings:
grated garlic
fresh chopped cilantro
melted butter (if using unsalted butter, also top the finished naan with a little more salt)
Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and leave it for at least a half hour, but ideally for several hours. (I suspect additional fermentation will occur over those hours if you use a yogurt with live bacterial cultures.)
Knead the dough again right before baking, and divide it into four balls. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water.
Press the dough wet-side-down into the hot skillet. If your heat and dough are right, you should have a few bubbles within two minutes, and the edges should be looking dry and cooked. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy.
(If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.)
Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.
***YES-YEAST RECIPE, MAKES 4 NAAN***
Dough:
2 cups (250g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dry yeast
1/2 teaspoon double-acting baking powder
2 tablespoons oil
1/2 cup (100mL) milk or water, plus more as needed
1 tablespoon yogurt (ideally with live cultures)
Toppings:
grated garlic
fresh chopped cilantro
melted butter (if using unsalted butter, also top the finished naan with a little more salt)
Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and let it rise for at least an hour.
Knead the dough again right before baking, divide it into four balls, and let them proof for about 15 minutes. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water.
Press the dough wet-side-down into the hot skillet. If your heat and dough are right, the edges should be looking dry and cooked within two minutes, and the dough should have puffed up a bit though I rarely get large bubbles with the yeast version of this dough. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy.
(If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.)
Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.
30 मिनट में बनायें बाजार जैसी नान - No Tandoor No Oven No Yeast Naan Recipe by Shilpi
Quick and easy instant naan recipe with new method - Best Ever Naan Recipe. नान बनाने की नयी विधि Sirf 30 minutes mein banaye yeh soft instant naan. Quick and easy instant naan recipe.
Naan recipe, tawa naan recipe, naan without tandoor, how to make naan at home without tandoor
#FoodsAndFlavors #RecipesByShilpi #Naan #Roti #Cooking #Recipe #IndianRecipes
For more quick and easy recipes visit my blog: foodsandflavorsbyshilpi.com
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Homemade Naan Recipe
Perfectly soft and chewy, this homemade Naan Bread recipe comes together quickly and easily. All you need are a few simple ingredients to make this buttery flatbread. Traditionally, naan is made in a clay Tandoori oven, but this homemade naan recipe is made in a cast-iron skillet to get that iconic smokey taste and golden brown blister spots.
I'm excited to share some tips from my amazing friend Maneet Chauhan on how to get a great homemade version without a tandoor. She has a wonderful book out called Chaat, which you definitely need to check out!
RECIPE:
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EASY 2-Ingredient Naan Recipe | The Best Homemade Garlic Naan Recipe
Hello everyone! Welcome to my channel! Naan is the perfect accompaniment to any curry! Here's my easy recipe!
????TODAY'S RECIPE:
Ingredients
For the naan dough:
2 1/2 cups self rising flour
** to make your own self-rising flour, take 2 cups of all-purpose flour and add 1 teaspoon of baking powder (2:1 ratio)
1 1/2 cups + 2 tsp yogurt
Pinch of salt (optional)
For garlic butter:
3 tbsp butter, melted
1 clove garlic, finely chopped
1 tsp cilantro, finely chopped
Pinch of salt
Method:
- In a large bowl, mix the flour and yogurt together. Knead the dough till it forms a soft ball. Let rest for 5-10 mins.
- Divide the dough into 6 balls.
- Using a rolling pin, roll out the dough balls on a clean kitchen counter surface with flour sprinkled over it. This dough will make 6 naans. See video for how I rolled them out.
- Heat some oil in a nonstick pan (or flat griddle). Cook the naan on one side, once bubbles form, it is time to turn and cook on the other side till you see golden brown color on them.
- Remove from pan and serve plain as is.
- Mix the cilantro and garlic into the melted butter to make the garlic butter. Brush lightly on the naan if you want to make garlic naan.
- Serve hot with your favorite curry dish!
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Cuisinart 10 non-stick pan:
Tawa (Indian griddle):
Rolling Pin:
Silver hoops:
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Fariyal
Butter Naan Recipe on Tawa by Lively Cooking
Learn how to make Butter Naan recipe at home, Simple and easy recipe of Butter Naan by Lively cooking. Give a try at home and feedback us in comment.
Pot Used for Frying:
Camera We are using for Video Recording:
Cutting Board:
Kenwood Food Processor:
Microwave Oven:
Dried Lemon:
All Purpose Flour:
Measuring Cup and Spoons:
Whipping Cream:
silicone spatula Set:
Coffee Grinder:
Biryani Pot:
Biryani Masala:
Air Fryer:
Pot Used for Frying:
Camera We are using for Video Recording:
Cutting Board:
Kenwood Food Processor:
Microwave Oven:
Dried Lemon:
All Purpose Flour:
Measuring Cup and Spoons:
Whipping Cream:
silicone spatula Set:
Coffee Grinder:
Biryani Pot:
Biryani Masala:
Air Fryer:
Fluffy naan with garlic cilantro butter
#shorts #naan #food
This naan recipe isn't exactly traditional or authentic but it's still one of my favorites!!
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Recipe:
Naan dough:
2 tsp active dry yeast
1 tsp sugar
1/2 cup lukewarm water
1 large egg
1/3 cup avocado oil
1/4 cup plain yogurt
2 3/4 cups ap flour
3/4 tsp salt
Garlic butter:
1 stick of unsalted butter
3 cloves minced garlic
3/4 cup chopped cilantro
salt and pepper to taste
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.