Instant Wheat Naan 5/5 (2)

Naan is an Indian flatbread but is also prevalent in many Asian countries. It’s kneaded with all-purpose flour/maida and a leavening agent like yeast, proved, rolled into oblong discs, and then is baked to perfection in an oven or in a special tandoor oven (can be metal or clay).

Naan, with no tandoor, no tedious techniques on tawa, no proofing, and no maida, doesn’t it sound interesting and amazing. It’s no longer restaurant food, try it in your own kitchen with simple ingredients using simpler methods, to surprise your loved ones.

I’m a health freak, so I always look for an opportunity to replace maida/white flour with wheat. This recipe is also no exception. Still, you can try it with maida. I assure you, both will be equally good in taste and texture in their own ways. Also, an added surprise is you don’t need to waste time on proofing, as this is an instant recipe. If you have impromptu guests at home, don’t panic, you can amaze them with this simple recipe, but with high standards.

Naan goes well with veg gravies like Daal tadka, Paneer stuffed potato gravy, or with non-veg recipes like Palak chicken. Even with kebabs like Tikkas, try it with my Achari fish tikka.

Click here to jump to recipe card!

Heat a small pan, add 2 tbsp butter, once it melts, add 2 tbsp finely chopped garlic, sauté till it turns slight brown. Let it cool.

Take a deep bowl, add the wheat flour, then add salt, sugar, baking powder, mix well to combine them evenly.

Now, add the cooled sautéed garlic, mix them till it gets a crumbled texture.

Gradually, add milk and knead it into a smooth and soft dough. It will roughly take 1 to 1.5  cups of milk depending on the quality of your flour.

Smear some oil on the dough.

And immediately you can make balls.

And roll them into thin oblong-shaped discs. As I mentioned early, there’s no yeast in the dough, so it requires no proofing.

Place the disc on a heated tawa, flip few times.

And then place them directly on flame with tongs to get that burnt touches on the Naan as you get in the Tandoor oven.

Smear some butter or ghee on the naan.

Instant, Healthy wheat garlic naan is ready to serve with Daal tadka, Paneer stuffed potato gravy, or with non-veg recipes Palak chicken or with kebabs like Achari fish tikka or Boondhi Raita.

Recipe card

Preparation time: 10 minutes

Cooking time: 10 minutes

Cuisine: Indian

Category: Breads

Yields: 14

Author: Manimala

Ingredients:

Wheat flour or Maida – 500 gms

Milk – 1-1 ½ cups (varies on the quality of flour)

Baking powder – 1 tsp

Salt – 1 tsp

Sugar – 1 tbsp

Butter – 2 tbsp (optional)

Finely chopped garlic – 2 tbsp (optional)

Instructions:

1. Heat a small pan, add 2 tbsp butter, once it melts, add 2 tbsp finely chopped garlic, sauté till it turns slight brown. Let it cool.
2. Take a deep bowl, add the wheat flour, then add salt, sugar, baking powder, mix well to combine them evenly.
3. Now, add the cooled sautéed garlic, mix them till it gets a crumbled texture.
4. Gradually, add milk and knead it into a smooth and soft dough. It will roughly take 1 to 1.5  cups of milk depending on the quality of your flour.
5. Immediately, you can make balls and roll them into thin oblong-shaped discs. As I mentioned early, there’s no yeast in the dough, so it requires no proofing.
6. Place the disc on a heated tawa, flip few times and then place them directly on flame with tongs to get that burnt touches on the Naan as you get in the Tandoor oven.
7. Smear some butter or ghee on the naan.
8. Instant, Healthy wheat garlic naan is ready to serve with Daal tadka, Paneer stuffed potato gravy, or with non-veg recipes Palak chicken or with kebabs like Achari fish tikka or Boondhi Raita.

Notes:

• Feel free to try with all-purpose flour/ maida, taste and texture would be different.
• This recipe is a proof-free, yeast-free recipe. The leavening agent used here is baking powder, so there is no need of proving an absolutely instant naan, you can make it during any time of the day and for any meal.
• Knead the dough until it becomes glossy and smooth. It will roughly take 10 minutes.
• I made it as a garlic naan, if you don’t want garlic, feel free to add your preferences like nigella seeds/onion seeds or carom/ajwain seeds, or simply plain naan.
• If you are a vegan or lactose intolerant, then use almond milk or soy milk in the place of cow’s milk. Butter also you can replace with Lacto-free butter or vegan butter (plant-based).

Now time for my kitchen secret…😉😍

You know well, if you are a regular visitor to this blog, you’ll end up with an extra recipe for your leftover.  That’s the highlight of this kitchen secret. This instant healthy naan will become regular in your kitchen. To make it more versatile, I suggest a few inclusions.

Prepare the plain naan or garlic naan, or heat the leftover naan, and keep it aside.

Take a pan, melt a tbsp of butter, add a tsp of dried fenugreek leaves/ Kasuri methi, mix it, and switch off the flame. Transfer to a small bowl.

Similarly, use the same pan to melt a tbsp of butter, add a tsp of mixed herbs (dried thyme, basil, oregano, parsley), mix it, and keep it aside.

Then heat the same pan, melt a tbsp of butter, add a tsp of zaatar masala (middle eastern herbs), mix it and transfer to a bowl.

Now, you have 3 herbs infused butter, generously spread on the leftover reheated naan or freshly prepared naans from leftover dough. Thus, you get to convert one naan to 3 varieties of naan, with the same recipe….🤫🤤🤤🤤