Homemade No Yeast Garlic Butter Naan
Sharing today, one of my favorite Indian Bread, Garlic Butter Naan which is easy to cook, and don't need yeast or lengthy fermentation time.
In India, everyone still don't feel comfortable using yeast in everyday cooking. Few weeks ago, when I shared Garlic Naan, everyone back home expected it to be without yeast. Few of my friends even asked me to post a no-yeast method... Saying "post an everyday easy naan recipe, Savita!" Well, if you ask me, I always think yeast naan is very easy to make.... However, I get the point.
So for anyone looking for a quick and easy everyday Garlic Naan Bread, I thought it would be good to share a recipe that needs no yeast or not much resting time. This recipe also comes with a little personal touch... Read on to unfold....
What does Yeast Do?
First, it is really important to know that yeast is fermentation agent which gives naan signature fluffy, airy, and soft texture. Yeast feeds on sugar, multiply in dough making it full of carbon dioxide molecules (bubbles). Longer dough sits, more fermented the dough becomes.
If you can find yeast in your local store and can spare sometime to allow yeast to ferment the dough, you can try my Garlic Naan Recipe which uses yeast.
How to get Fluffy Naan without Yeast?
Well, good question! Let me share with you, how?!
Other than yeast, what leavening agent you can think of which can give airy texture to a bread? These are: baking soda, baking powder, and eggs. So in many naan recipes, all over internet and even in cookbooks, egg and baking powder/soda are added (a lot) to get fluffy (bubbles) texture without yeast.
However, a naan bread that is heavy in baking soda or egg can taste very dense, egg-y and will be very heavy on stomach. When I was trying to get a perfect naan recipe without yeast, I did mess up few batches which tasted very egg-y or unappealing due to soda.
So, after a few experiments, I decided to get rid of fatty egg-yolk from egg and reduced the amount of soda to almost negligible. To my surprise, this change really made me like no-yeast bread! Right at that point, I knew, I have a recipe to share! (finally!)
You know, garlic naans or butter naans in general, are special favorite of my better-half. He did not like a single batch which was heavy on egg. But, when I gave him to taste the naan, I'm sharing today, he could not judge if this one is yeast garlic naan or not!
hurrah!!! Worth all effort for me!!
One thing is certain, these naans will sure make you forget store-bought naan. Plus these are healthier than store naans! Chances are, you might start making'em at home very often than picking a packet from store. I promise!
You know the best part, these naans can also be baked in household oven. I always tell you, Indian traditional Tandorr is much much high-heat vessel than household oven. So, home oven, due to low heat, (yes, you reading correct), results in not-so-good baked yeast naans. However, addition of egg, in naan dough, keeps them moist and fluffy when baked in home oven.
This recipe has become my favorite when I have few guests coming over. Just roll a couple of naans, put on hot sheet pan and bake. Much easier than rolling and searing each naan on tawa (iron skillet), one at a time. Isn't it? So, I have included both instructions, cook on tawa or bake in oven below.
Freeze or Not?
Unlike Yeast Naan, I don't recommend freezing Egg Naans. These are best when served just out of the oven. You can cook'em 2-3 hours in advance though. Then, just before serving..... Just like you warm tortillas, wrap naan in damp kitchen towel and microwave for 20-30 seconds. This will freshen-up the texture and make'em moist again.
Okay, let me sum-up this new Naan Recipe for you quickly:
1) No yeast or much time needed to make these naans.
2) No egg-y smell or Baking Soda after taste. Only egg white and tad of baking soda added, yet lite and fluffy texture matching any store bought naan!
3) Good news!! These naans can be baked in oven and will not lose moisture!
4) Last but not the least, homemade naans gives you option to make it healthier. Use part all purpose and part wheat flour and also skip butter if you prefer.
If I may ask, what is your favorite Indian Naan? Yeast or no yeast?
Let's head straight to the recipe! Enjoy! -Savita
Few of my earlier Yeast Naan recipes:
Homemade No Yeast Garlic Butter Naanreviews) (4
IngredientsNo Yeast Garlic Naan Dough
1. In a wide bowl add all ingredients for Garlic Naan Dough with only egg white and 1/4 cup of milk. Discard egg yolk or use it for breakfast omelette. Additional Notes: Not adding egg yolks removes the egg-y smell of naans.2. Mix all ingredients. Add 1-2 tbsp more milk at a time until dough comes together. (I end up adding up-to 2-4 tbsp more milk.) Knead the dough very briefly, just for 30 sec in the bowl until a bowl forms and flour is not dry. (please note this dough gets tough when knead too much, just mix until it comes together.) Additional Notes: If dough feels too wet or sticky, add 1/2 tbsp flour more at a time. Dough should not be very dry or nor sticky. It should be soft.
- 3. Coat the bowl with 1 tsp oil, add dough and coat in oil. Cover with clean kitchen towel. Leave on side for at least 30 minutes.
- 4. Heat an iron skillet or heavy-bottom pan. Or preheat oven at 500 degrees Fahrenheit. Microwave and melt the butter in a microwave safe bowl for 15 secs, add chopped garlic and set aside. Transfer dough to a flour dusted board. Divide dough into 6 equal parts.
5. Roll each dough to a (about 3" wide - 6" long) oval shape (or round if you prefer). You can also stretch the dough with hands. While you roll next naan, keep the rolled naans covered with kitchen towel. Additional Notes: For softer naans, or if planning to cook in oven, leave naan a little thicker than as shown in picture.6. Tawa Naan (Stove Top) - Place one rolled naan on heated skillet and let it cook for 1-2 minutes or until soda and egg action shows tiny puffed nooks, all over the naan. Additional Notes: If using oven, place a sheet pan in oven to start heating up while you roll naans.
- 7. Flip the naan, and cook other side on tawa (skillet) for other 1-2 minutes until brown spots appear all over. Or place it on direct gas flame until slight charred and cooked on other side (just 10-15 secs max). Always keep a tongs/spatula handy to lift or flip the naan.
- 8. Oven: Place rolled naan on hot sheet tray, two or three, depending on size of sheet tray. Bake for 4 minutes, remove, bush butter, put back in oven with broiler on for 1-2 minute, or until tops are nice and charred.
9. Remove cooked naan with tongs and place next naan on skillet/oven, repeat until all naans are cooked. Immediately brush butter-garlic or just butter on cooked naans and spread some chopped cilantro. Butter will keep them moist while you finish cooking the rest.10. Serve hot garlic naans with you favorite curry and enjoy!
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