Naan, like many Indian foods is a worldwide favourite. Traditionally ,fluffy naan is made with all-purpose flour and yeast. The dough is slapped against the chimney wall of a clay tandoor oven and baked over wood fires, but replication the same at home is quite challenging but its stovetop version is quite close to it.
I have baked naan many a times in oven (yeast based recipe) but never thought of making its easy peasy version by using soda water & baking soda instead of yeast for leavening the dough until I had them in one of our close relatives home. I was quite surprised when I got to know , they used soda water for making the dough & I was tempted to try out this version of naan recipe at home.
Well, that is quite a science of making breads, A chemical reaction of base(baking soda) & acidic component(yogurt) & Liquid(soda water) to rise up the dough and make super soft , pillowy and elastic naan, that’s all you need 🙂
Today, I made yeast free version of naan on stove top instead of oven. Taste & texture was just outstanding. Checkout the recipe here:
1 Cup Whole Wheat flour
1 Cup All purpose flour
1/2 Cup Soda water
2 tbs Yogurt
2 tsp Baking soda
1 tsp Sunflower oil
Salt to taste
2 tbs Butter, melted
2,3 cloves Garlic, grated
1 ts Nigella seeds
1 tbs Olives, chopped
1 tbs Coriander leaves, chopped
– Sift the flours and baking soda into a large mixing bowl with a fine sieve & mix well.
– Add salt, yogurt & oil and mix it.
– Now gradually add soda water and crumble the dough mixture & it into the flour with your hands.
– Now punch the dough with your knuckles over and over again in a rolling motion. Make sure that you get a pliable dough. If the dough feels sticky, use some oil to make it little soft.
– Transfer it to a bowl greased with the oil & allow it to sit for an hour, cover the bowl with a lid or clean cloth.
– After an hour, the dough will rise up. Now take out the dough and divide it in equal parts and shape them into balls.
– Take one ball and roll it in dry flour & use a rolling pin to roll it in to oval or circle shape.
– Now, there are different types of naan , you can make at this point of time:
- For making garlic naan, Mix grated garlic in 1 tbs of melted butter and brush it over the rolled naan.
- For Making chili coriander naan, Mix red chili flakes & coriander leaves in the butter and brush it over the rolled naan. You can also sprinkle some nigella seeds over the the top of buttered layer.
I also tried a new version of naan this time at home, i.e; Olive Naan, which I had first time in ‘Sahib Singh Sultan’,famous for its authentic North Indian delicacies, in ambeince mall,Gurgaon. The restaurant is a reminiscent of bygone era of traditional Indian royalty with a touch of old style royal interior.
So the idea of making olive naan was quite interesting to me. I found it very simple, it was nothing but a simple butter naan sprinkled with chopped olives and chili flakes but full marks to their Chef on the imagination and concept, I must say.
- For making Olive naan, you just need to mix chopped oilves & chili flakes in melted butter and brush it over the rolled naan- That is my third variation to naan, I skipped the chili flakes as I didn’t want to make it spicy.
– Now heat a cast-iron skillet over high flame.
– Dampen your hands with water and pick one of them and gently lay it in the skillet with buttered side on top.
– Once you see the botton side little fluffy,flip the naan and let it cook from the butter side by pressing with a cloth, with light hands.
– Once the naan cooked from both side, take out from the skillet, Apply some butter or ghee and serve it with spicy Indian curry.
– It is best savoured hot and slathered with ghee & today, I served them with Khatte chole & Seven Spiced Seven Vegetable Mix 🙂