Naan, Butter Naan, Garlic Naan, Stuffed Naan without Tandoor I बिना तंदूर के नान I Pankaj Bhadouria

Naan, Butter Naan, Garlic Naan, Stuffed Naan without Tandoor I बिना तंदूर के नान I Pankaj Bhadouria
What completes a good Restaurant Meal? A good Naan! And it is very easy to create a good Naan at home too that too without a tandoor! I have shared with you the recipes of how you can create a good Plain Naan, Butter Naan, Garlic Naan and Stuffed Naan too in a frying Pan!
So check out check out the recipes of these different types of Naan.
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Recipe :
Naan, Butter Naan, Garlic Naan, Stuffed Naan
Preparation Time: 30 minutes
Cooking Time: 2-3 minutes per Naan
Ingredients:
Dough:
2 cups Refined flour
½ tsp Salt
2 tsp Sugar
2 tsp Baking powder
2 tbsp Oil
Butter for basting
1 tsp Nigella seeds
Coriander chopped
Garlic naan:
2 tbsp Garlic chopped
2 tbsp Coriander chopped
For Stuffing:
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
5 Large boiled potatoes, mashed
Salt to taste
1 tsp Red Chili Powder
1 tbsp chopped Green Chilies
1 tbsp chopped Coriander
1/2 tsp Kasuri Methi
1 tbsp crushed Coriander Cumin
1/4 tsp Carom Seeds
1 tsp Garam Masala Powder
1 tsp Dry Mango Powder
1/2 cup chopped Onions
Method:
Mix the salt, sugar, yoghurt and baking powder with the flour. Add sufficient water and knead into a smooth dough. Allow the dough to rest for 20 minutes.
Break Tennis sized balls of the dough and roll smooth. Add a pinch of Nigella Seeds on top and roll out the balls into ½ cm thick naan. Heat an empty nonstick pan, covered, till it is very hot. Place the naan on the frying pan and cover. Cook till the underside is lightly colored and the naan puffs up. Remove and cook the uncooked side directly on naked flame to get brown spots. Remove and set aside.
For Butter Naan: Brush with butter
For Garlic Naan: Add ½ tsp garlic and ½ tsp chopped coriander before rolling out. Brush the cooked naan with butter before serving.
For Stuffed naan: Mix all the ingredients for the stuffing. Make walnut sized balls of the stuffing and stuff into each dough ball. Roll out like a stuffed aloo paratha and cook in the hot frying pan as mentioned above. Remove from the flame, brush with butter and scrunch to serve.
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