Naan, Garlic Naan, Butter Naan | नान तंदूरी रोटी बटर नान लच्छा | No Oven Without Tandoor Kunal Kapur
Learn how to make 3 different types of Naan without the use of an Oven.
Naan is a leavened flatbread. These bread are baked in a tandoor ( a cylindrical oven made of clay). It is popular in India and is served in almost all restaurants. In Indian cuisine, naan bread is often served with a curry or a dal (lentils). Making Tandoori bread at home can be simple using the Tawa. Try my recipe & enjoy!
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#Naan #GarlicNaan #ButterNaan #NoOvenRecipe #KKitchen #StayHome #WearAMask #ChefKunalKapur
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(Naan/Garlic naan/ Butter Naan)
Refined flour – 2 cups
Salt – 1/2 tsp
Sugar – 2 tsp
Baking powder – 1/2 tsp
Milk – 3/4 cup
Oil – 3 tbsp
Butter – for basting
Nigella seeds – a pinch
Coriander chopped – a little
Place flour in a bowl and add a generous pinch of Salt to it, Then a little Baking powder, One generous pinch of Sugar.
Sugar is added to get a nice colour, To caramelise it nicely. Drizzle a little bit of oil.
And we knead it in Milk. You can use water but I recommend milk for a rich taste.
Now, we make a nice and soft dough from this.
The speciality of this recipe is that you can make it at home on a griddle without a Tandoor or oven.
We knead it nicely with our hands.
This is an eggless recipe. Restaurants mostly use eggs for the flexibility of the Naan.
To compensate we knead it very well, and kneading is said to be the best exercise for your hands. Especially your fingers, your palm, the wrist, it’s a lovely exercise. We have the dough ready. It needs rest for 10 to 15 minutes, and then we’ll make Naan, Butter Naan and Garlic Naan.
10 minutes are over. Now we take small portions of the dough and make round balls. Like this.
And once again give it a rest for 10 to 15 minutes.
10 minutes are over, our dough is well-rested. Turn on the gas. To make the Naan we roll it lightly, Try to very little or no dry refined flour, Which is better.
Just roll it out, if you want, you can make it round, or oblong.
Now we put a little butter on it, a pinch of Nigella seeds, And a little Coriander.
And we press it lightly in this manner.
The most important part, Flip down the butter side, The backside should not have any butter or oil.
In fact, we apply some water to it with our hand And put it on a hot pan with the waterside facing down. So that it sticks to it the same way a Naan sticks inside a tandoor.
Waterside down. Again on high heat. Sift the pan to a high flame. Over there.
And like I said, You can make it on a pan or a griddle, Make sure it shouldn’t be Non-stick. Steal or Iron is the best.
Let it cook for about a minute or two from the bottom and then we turn it and cook it on open flame.
Rotate the inverted pan over an open flame till the bread cooks. It will come out easily. And it is done.
Our Naan is ready. Now we’ll make Garlic Naan.
Just pat it with butter, do not brush it or the garlic may come out. Just pat it.
Now Butter Naan. We roll it lightly.
We have this melted butter, Baste the top of the Naan nicely.
Now, we have dry refined flour. Put the butter side down on the dry flour. Dust off the extra flour.
And now we fold it. We pick up one layer and stick it to another and so on. Finally in this way.
Now roll it like a turban tuck the end of the dough below the dough.r Naan.
Butter Naan is made from these layers, We gently press it and roll it. Spread little butter only on the top. One side, do not turn it. Again, a hand of water at the bottom. And place it over a hot pan. Make sure to press the edges so that it sticks.
Just the edges, cook for about a minute or a minute and a half. Now we turn and cook it.
Now here’s a tip, when you are cooking the Naan. Make sure there is no Ghee or butter on the counter.
For some colour on the top, keep rotating it directly on the flame.
And look at our Butter Naan. Generously put butter over the Naan, just dab it with butter. And then just crush it with the hands gently. So that our layers open up. Just like this. And our Butter Naan, Garlic Naan and Naan are ready. Press it for a couple of seconds and then invert it. It’ll be okay. Our Naans are ready. Now it’s the time to serve them.
Naan, Garlic Naan, Butter Naan without Tandoor possible and done.
3분 반죽으로, 풍선같은 마늘 플랫브레드 만들기(노이스트) :: 커리에 찍먹 :: 3-Minute Liquid Dough, Garlic Flatbread, Garlic Naan
*** 예상되는 질문들 하단에 TIP 으로 적어두었으니 참고하세요.
반죽을 치대고, 발효하는 과정 없이, 간편하게 플랫브레드 만들어봤어요.
재료 몇가지 넣어서 휘휘 저으면 3분만에 완성되는 간편한 방법인데요,
속은 촉촉하고 겉은 쫄깃하고, 마늘과 대파를 넣어서 감칠맛이 정말 좋아요.
커리에 찍어 먹으면 정말 맛있구요,
샐러드 재료를 넣어서 부리또처럼 말아 드셔도 되고,
또띠아처럼 다양한 요리로 활용해 드셔도 좋아요.
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✔️ 곁들이기 좋은 카레 레시피는 아래 링크 참고하세요.
✅ 치킨티카마살라
✅ 버터치킨커리
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*** 계량은 저울(g), 밥스푼(Tbsp), 티스푼(tsp) 계량입니다 (계량스푼 아님)
[6장/2인분]
✤ 재료
- 중력분 200g
- 소금 3g(1티스푼)
- 설탕 3g(1티스푼)
- 녹인 무염버터 10g(1스푼)
- 다진마늘 18g(1스푼)
- 다진대파 25g(2.5스푼)
- 물 380ml
✤ TIP
- 영상에서 자세하게 설명했지만, 빵을 부풀게 하려면 불조절이 가장중요해요.
- 중불에서 예열을 하고, 중약불에서 굽다가, 작은 공기층이 생기기 시작하면, 불을 중불로 높이세요.
- 타지 않을 정도의 가장 센 불에서 굽는다 생각하시면 돼요.
- 먹고 남은 것은 냉장 보관후, 다시 팬에 데우면 처음과 같아져요.
#플랫브레드
#납작빵
#갈릭난
#갈릭플랫브레드
#마늘납작빵
#차파티
#또띠아
#파라타
???? I N S T A G R A M
???? 레시피와 영상의 무단 도용을 금지합니다.
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Garlic flatbread, garlic naan, chapati, tortilla, paratha, roti, no-knead bread, no-yeast bread
Pain plat à l'ail, naan à l'ail, chapati, tortilla, paratha, roti, pain sans pétrissage, pain sans levure
Focaccia all'aglio, naan all'aglio, chapati, tortilla, paratha, roti, pane senza impasto, pane senza lievito
Roti pipih bawang putih, naan bawang putih, chapati, tortilla, paratha, roti, roti tanpa adonan, roti tanpa ragi
خبز بالثوم ، نان بالثوم ، شباتي ، تورتيلا ، براتا ، روتي ، خبز بدون خميرة ، خبز بدون خميرة
लसुन फ्ल्याट ब्रेड, लसुन नान, चपाती, तोरटिला, पराठा, रोटी, नो-नेड ब्रेड, नो-इस्ट ब्रेड
Bánh mì dẹt tỏi, naan tỏi, chapati, tortilla, paratha, roti, bánh mì không nhào, bánh mì không men
ขนมปังกระเทียม นานกระเทียม ชาปาตี ตอร์ตียา ปาราทา โรตี ขนมปังไม่นวด ขนมปังไม่ใส่ยีสต์
Knoblauch-Fladenbrot, Knoblauch-Naan, Chapati, Tortilla, Paratha, Roti, Brot ohne Kneten, Brot ohne Hefe
Чесночные лепешки, чесночные наан, чапати, тортилья, паратха, роти, хлеб без замеса, хлеб без дрожжей
Roti pipih bawang putih, naan bawang putih, chapati, tortilla, paratha, roti, roti tanpa uli, roti tanpa yis
Podpłomyk czosnkowy, czosnkowy naan, chapati, tortilla, paratha, roti, chleb bez zagniatania, chleb bez drożdży
Pão achatado de alho, naan de alho, chapati, tortilha, paratha, roti, pão sem amassar, pão sem fermento
نان مسطح سیر، نان سیر، چاپاتی، تورتیلا، پاراتا، روتی، نان بدون خمیر، نان بدون مخمر
Pan plano de ajo, naan de ajo, chapati, tortilla, paratha, roti, pan sin amasar, pan sin levadura
Vitlökstunnbröd, vitlöksnaan, chapati, tortilla, paratha, roti, bröd utan knådning, bröd utan jäst
Hvitløksflatbrød, hvitløksnaan, chapati, tortilla, paratha, roti, brød uten elting, brød uten gjær
Knoflook flatbread, knoflook naan, chapati, tortilla, paratha, roti, no-knead bread, no-gist bread
Sarımsaklı gözleme, sarımsaklı naan, chapati, tortilla, paratha, roti, yoğrulmayan ekmek, mayasız ekmek
Hvidløgsfladbrød, hvidløgsnaan, chapati, tortilla, paratha, roti, brød uden ælte, brød uden gær
Valkosipulileipä, valkosipulin naan, chapati, tortilla, paratha, roti, vaivaamaton leipä, hiivaton leipä
गार्लिक फ्लैटब्रेड, गार्लिक नान, चपाती, टॉर्टिला, पराठा, रोटी, नो-गूंध ब्रेड, नो-यीस्ट ब्रेड
ニンニクのパン、ガリクナン、チャパーティー、トティア、パラタ、ロティ、無生地パン、ノイストパン
蒜蓉扁面包、蒜蓉馕、薄煎饼、玉米饼、免揉面包
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.