In Indian cuisine, pieces of bread are very important. A meal is incomplete without Naan, Roti, or Parantha. Today we’ll make Naan, which we generally have in restaurants but it can easily be made at home. And not just one Naan, We’ll make Naan, Butter Naan, and Garlic Naan. To make a Naan first, we need Refined Flour. Whether it is Naan, Garlic Naan or Butter Naan. The dough for all of them is the same, After that, it’s flavor or the layers which exist, that is different. First, we’ll add in this one generous pinch of Salt. In this goes a little Baking powder. One generous pinch of Sugar. We add Sugar so that we get a nice color on it. It is nicely Caramelized. Drizzle a little bit of Oil. And we knead it in Milk. You can use water, but I recommend Milk So that it is rich and tasty. Now, we need to make a nice and soft dough from this. Now, we need to make a nice and soft dough from this. Now, we need to make a nice and soft dough from this. The specialty of this recipe is that without a Tandoor or an Oven at home You can cook it on a pan or a griddle. Nicely knead this with your hands. This is an eggless recipe. In restaurants, they mostly add eggs, which gives suppleness to the Naan. To compensate for that, we’ll knead it well. It is said that kneading is the best exercise for your hands. Especially your fingers, your palm, the wrist. It’s a lovely exercise. We have the dough ready, it needs a rest of 10 to 15 minutes. And then we’ll make Naan, Butter Naan, and Garlic Naan. 10 minutes have passed. Now we make small dough balls from this. Like this. And will again give them a rest of 10 to 15 minutes. 10 minutes have passed. Our dough is well-rested. Turn on the pan. To make a Naan, roll this very lightly. Try using the least amount of dry Flour or rather using no dry Flour. That is better. Just roll it out. You can give it a round or an oblong shape. Now, on this goes very little Butter. And over this, we put some Nigella seeds And a little Coriander And we’ll very lightly like this, press it. Alright.
Now, the most important part. This butter side should be down. There should not any butter or oil on this backside In fact, over this, with a wet hand we’ll apply water, like this. And in a hot pan, we’ll put it, keeping the water side down. So that it sticks to the pan. Just like a Naan gets stuck to the Tandoor. The waterside down. Again on high heat. Shift the pan to a higher flame. Over there. And like I had said you can cook this on a pan or a griddle. Just make sure that it shouldn’t be Non-stick, either steel or iron is the best. Let it cook for about a minute or two. From the bottom, then we’ll turn it and cook it over an open flame. There. Patiently, rotate it over an open flame. And it’s done. It will come off easily. and it is done. Our, Naan is ready. Now, we’ll make Garlic Naan. For this too, take the dough Chopped raw Garlic, very little Coriander, and with very light hands we press it and roll it. Very little butter on the top side. Now, with the help of a fork, we’ll poke this. Pick it up. Put some water on the backside. And waterside press the sides a little so that it sticks. Just a little. Now turn it and cook it on to the open flame. So that it gets a nice color. See, it’s rising. Again.
Some of the Garlic or Coriander will burn off that’s perfectly okay. At this stage. We can take this out. You can have a look at the backside. It looks just like Tandoori Naan. And to give it color on the top. We can cook it directly over the flame. In the exact same manner as we make Roti at home. Garlic Naan is ready. We’ll take it out and put butter on it. Just pat it with butter, do not brush it as the Garlic might come out of it. Just pat it. Now, Butter Naan. We will lightly roll it. We have melted butter. Baste the top side of the Naan nicely. Now, We have this dry refined flour. We’ll put the butter side nicely down in the flour. Dust off the extra flour. And now, we will fold it. Pick up one layer and place it over, then pick up the next and place it over, then pick up another and place it over and finally in this manner, Now, roll this just like a turban, like this. And just gently pull the end part below this and it will stick there. This looks like a small turban. Because of this, we’ll get layers that are important for Butter Naan. Butter Naan is made by these layers. We’ll gently press this and then roll this. A little butter, only on the top. One side, Do not turn this. Again on the bottom, water, and on a very hot pan, we’ll put this. Make sure to press the edges so that it sticks. Just the edges.
Cook for about a minute, a minute and a half. And now we will turn and cook it. Now here’s a tip Whenever you are cooking these Naans make sure that there is no Ghee or Butter on the counter, otherwise sticking it would be difficult. And Look at that. Beautiful. Let’s look at the backside, nice and clean Just like Butter Naan looks on a Tandoor. For color on the top Directly on to the flame, keep rotating it. And look at our Butter Naan. Generously put butter on the Butter Naan. Just dab it with butter. and after that. Just crush it with the hands. Gently. So that The layers open. Just like this. And our Butter Naan, Garlic Naan, and Naan are ready. Now, here’s another tip, If the Naan or Roti falls off in between cooking Don’t worry. Pick it up. Put some water on the back, and stick it back again. Press it for a couple of seconds and then invert it. It’ll be okay. Our Naans are ready. Now is the time to serve them. First plain Naan, then Garlic Naan, and then my favorite Butter Naan Naan, Garlic Naan, Butter Naan without Tandoor possible and done.