Naan without yeast recipe: Naan can be made without oven, naan on stove top is a boon to those who do not have an oven especially for bachelors and students.

Butter naan can be made on stove top, just the way I make tandoori roti on stove top; and very easy too. The best thing about no-yeast naan is they remain soft even while still warm; so when I plan butter naan and paneer matar curry for dinner (mostly on weekends) I make naan in the afternoon and place it on my casserole covered with a clean kitchen towel....and it stays soft till I serve and I only reheat paneer matar.

Naan is mixed with flour and water (you can also use milk instead of water) and a bit of  baking soda and baking power does the trick. Once you knead it into a soft pliable dough allow it to rest for a couple of hours. Ofcourse it does not "double up" like a yeasted dough but it does puff up a bit.

I hope you will try this easy naan, which you can make on the stove top.

Step by step recipes:
Into a bowl, add in 2 cups of whole wheat flour (atta) and 1/2 cup of maida and 1/2 tsp salt. Mix well. Make a well and add in 3 tbsp curs, 2 tbsp oil, 1/2 tsp baking powder, and 1/4 tsp baking soda, mix well with a spoon.

Add in water (you can also use milk) and knead it into a soft dough. I kneaded it on my counter top for 2 mins. Keep it covered with a damp cloth in a warm place for 1.5 hours

You can see the dough has risen a little. Divide and roll into 9 balls (slightly larger than roti/chappathi).

Heat a tawa with handle. Roll out into your desired shape (I made it into a teardrop shape), do not make the dough too thin slightly thick like tandoori roti. Brush water on one side of the naan.

And place the water side naan on the hot tawa, raise the heat to high and let it stay for a few seconds; not longer because the heat will release the dough from the pan. We need the dough to be sticked on to the pan, so a few seconds would be fine..
With the flame still on high, turn the tawa upside down; since the dough is sticked to the tawa it will not fall down and hence we can cook the other side over the flame. Decrease and increase the flame as needed, tilting and moving the tawa. (Do not use a nonstick pan).

Place the tawa on the flame again for a few seconds so that the (watered side) is cooked perfectly. Remove from tawa and place it on a kitchen towel; brush with butter. Repeat the same with the rest. See notes for TIPS.

More Recipes:
Tandoori Roti (step by step tutorial)
Paneer Matar Recipe.

Naan Recipe Without Yeast, How To Make Naan On Stove Top

PREP TIME: 2 hours    |  COOK TIME: 30 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Whole Wheat Flour: 2 cups
• All Purpose Flour/Maida: 1/2 cup
• Baking Soda: 1/4 tsp
• Baking Powder: 1/2 tsp
• Salt: 1/2 tsp
• Curd/Yogurt: 3 tbsp (thick curd)
• Oil: 2 tbsp
• Water or Milk: About 1 cup or as needed
• Extra water to brush the naan

  METHOD:

1. Into a bowl, add in 2 cups of whole wheat flour (atta) and 1/2 cup of maida and 1/2 tsp salt. Mix well. Make a well and add in 3 tbsp curs, 2 tbsp oil, 1/2 tsp baking powder, and 1/4 tsp baking soda, mix well with a spoon.
2. Add in water (you can also use milk) and knead it into a soft dough. I kneaded it on my counter top for 2 mins. Keep it covered with a damp cloth in a warm place for 1.5 hours
3. You can see the dough has risen a little. Divide and roll into 9 balls (slightly larger than roti/chappathi).
4. Heat a tawa with handle. Roll out into your desired shape (I made it into a teardrop shape), do not make the dough too thin slightly thick like tandoori roti. Brush water on one side of the naan.
5. And place the water side naan on the hot tawa, raise the heat to high and let it stay for a few seconds; not longer because the heat will release the dough from the pan. We need the dough to be sticked on to the pan, so a few seconds would be fine.
6. With the flame still on high, turn the tawa upside down; since the dough is sticked to the tawa it will not fall down and hence we can cook the other side over the flame. Decrease and increase the flame as needed, tilting and moving the tawa. (Do not use a nonstick pan).
7. Place the tawa on the flame again for a few seconds so that the (watered side) is cooked perfectly. Remove from tawa and place it on a kitchen towel; brush with butter. Repeat the same with the rest.
8. Serve with butter chicken or paneer matar masala.

NOTES

• You can make with maida (only) to get a restaurant feel. I used whole wheat to make it as healthy as possible.
• You can top it with kalongi (onion seeds), chopped garlic, or chopped coriander leaves.
• If not serving immediately pls cover it with a clean kitchen napkin; so that it stays fresh and soft.

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