Naan, Garlic Naan & Butter Naan (Without Tandoor/Oven)
ID: 7ca82926...
An easy, eggless recipe to make three classic styles of restaurant-quality Naan (plain, garlic, and butter) at home using a regular pan on a gas stove instead of a tandoor clay oven.
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🍳 Cooking Flow
Knead a soft dough with flour, salt, baking powder, sugar, oil, and milk, then let it rest twice (as whole dough and as divided balls). → Roll out the dough and apply toppings (nigella seeds/coriander for plain, garlic for garlic naan, or pleat with butter for butter naan). → Apply water generously to the backside of the rolled naan. → Place wet-side-down onto a hot iron pan, cook until bubbles form, then invert the pan over the gas flame to char the top. → Remove from the pan, brush with melted butter, and serve hot.
Cooking Steps
Brief Cooking Order
Knead a soft dough with flour, salt, baking powder, sugar, oil, and milk, then let it rest twice (as whole dough and as divided balls). → Roll out the dough and apply toppings (nigella seeds/coriander for plain, garlic for garlic naan, or pleat with butter for butter naan). → Apply water generously to the backside of the rolled naan. → Place wet-side-down onto a hot iron pan, cook until bubbles form, then invert the pan over the gas flame to char the top. → Remove from the pan, brush with melted butter, and serve hot.
Introduction
An easy, eggless recipe to make three classic styles of restaurant-quality Naan (plain, garlic, and butter) at home using a regular pan on a gas stove instead of a tandoor clay oven.
Step 1
Prepare the dough by mixing refined flour, salt, baking powder, sugar, and oil in a bowl. Gradually pour in the milk and knead thoroughly into a soft, smooth dough.
Step 2
Cover the dough and let it rest for 10-15 minutes. Afterward, divide the dough into equal-sized portions, shape them into smooth round balls, and let them rest again for another 10-15 minutes.
Step 3
To make Plain Naan: Roll a dough ball into an oval shape. Brush the top lightly with melted butter, sprinkle nigella seeds and chopped coriander, and roll over gently to press the toppings into the dough. Flip the naan over and apply water generously on the back side.
Step 4
Place the naan wet-side-down onto a hot iron or steel pan on high heat so it sticks. Cook for 1-2 minutes until bubbles rise, then invert the pan directly over the open flame, rotating it to evenly cook and char the top of the naan.
Step 5
To make Garlic Naan: Roll out a dough ball, top with finely chopped raw garlic and fresh coriander, and press lightly. Brush with melted butter and prick with a fork. Wet the backside with water, place on the hot pan, and cook using the same stick-and-invert method.
Ingredients List
Important Notes
Do not use a non-stick pan; the naan will slide off when you invert the pan over the flame. Use an iron or steel pan instead.
Ensure there is no grease, ghee, or butter on the back side of the naan or on the pan, otherwise it won't stick.
Using milk instead of water to knead the dough yields a richer, softer, and tastier naan.
Kneading the dough thoroughly builds the necessary gluten structure, compensating for the lack of eggs used in restaurant recipes.
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